Description
You will never guess that these Baked Vegan Doughnuts are Gluten Free. Top with your favorite sweet and share the love.
Ingredients
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Combine
- 118 ml (4 fl oz) Non-Dairy Milk, we prefer almond (1/2 C)
- 2 tsp Apple Cider Vinegar (10 ml)
Dry
- 182g (6.4 oz) Flour Farm (1 1/3 C)
- 43g (1.5 oz) Potato Starch (1/4 C)
- 1/2 T + 1/2 tsp Double Acting, Aluminum Free Baking Powder (14g)
- 1/8 tsp Baking Soda (large pinch)
- 1/2 tsp Xanthan Gum (1.5g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 100g Cane Sugar (1/2 C)
- 1/2 tsp Ground Nutmeg (1g)
- 1/4 tsp Ground Cinnamon (.5g)
Wet
- 64g (2.3 oz) Unsweetened Applesauce (1/4 C)
- 57g (2 oz) Vegan Butter, melted (4 T) or Avocado Oil (1/4 C)
- 59 ml (2 fl oz) Pure Maple Syrup (1/4 C)
- 1 T Pure Vanilla Extract (15 ml)
- 1 Large Egg Replacer, prepare according to package instructions, flax egg not recommended
Toppings (refer to note below)
- Powdered Cane Sugar
- Maple Glaze
- Chocolate Glaze
- Cinnamon & Cane Sugar
Instructions
Equipment: Digital Scale (preferred), Doughnut Pan, Mixing Bowls, Whisk, Silicone Spatula, Sturdy Spoon, Measuring Spoons & Cups, Non-Stick Spray, Cooling Rack
Before You Dive In – Prep: Please Read
- Melt non-dairy butter, if using
- Add vinegar to non-dairy milk
- Prepare egg replacer
- Grate nutmeg & cinnamon if using
- Move oven rack to center
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
- Spray pan(s) with non-stick spray or our non-stick baking Goop
Make doughnuts!
Step 1: Combine the non-dairy milk and vinegar in a medium bowl. Stir and set aside.
Step 2: In a separate large bowl, whisk together the dry ingredients.
Step 3: Add the wet ingredients to the milk and vinegar. Whisk to combine.
Step 4: Stir the wet ingredients into the dry mix until moist and all the flour has been incorporated. Do not over mix.
Step 5: Spoon – do not pipe – the batter into doughnut wells. Fill each well 3/4 full. You should be able to evenly fill 10 wells. Using a piping bag to fill the wells deflates the bubbles that are needed to give the baked doughnut it’s texture.
Step 6: This step is optional – allow the batter to sit for up to 15 minutes after filling. This step provides for a less dense doughnut, but it’s not critical to the success of the recipe.
Step 7: Bake in the center of a preheated 350F/177 C oven for 15-17 minutes. A toothpick inserted in the center will come out clean.
Step 8: Allow doughnuts to cool in the pan for 5 minutes before transferring to a cooling rack. Continue to cool until ready to top. Doughnuts are good for two days or freeze for up to a month.
Enjoy!
Notes
Toppings: Follow the directions below for your favorite type of doughnut. If you plan to freeze doughnuts, freeze them plain and then top after thawing.
Powdered Sugar: Sift 1 C (128g) of powdered sugar into a medium sized bowl. When doughnuts are cool to the touch, place a doughnut into the sugar bowl and coat with powdered sugar. Place the powdered doughnut on a cooling rack until ready to serve or store. If you coat them when they are too warm or hot, the sugar will melt into the doughnut, so it’s best to wait until cool. You do not need melted butter or coconut oil to help the powdered sugar stick.
Cinnamon & Sugar: Stir together 1/2 C (100g) of cane sugar and 1/2 T of ground cinnamon in a medium bowl. Melt 3 T (42g) of non-dairy butter in a small bowl and set aside until room temperature. Brush the melted butter onto a doughnut and then place doughnut in the bowl with sugar and cinnamon to evenly coat. Transfer the doughnut to a cooling rack until ready to serve or store.
Chocolate Glaze: Melt 2 C (340g) of vegan chocolate chips (we use Enjoy Life) in a medium bowl. You can either melt them over a double boiler or in the microwave in 30 second intervals. Dip each doughnut into the chocolate and set on a cooling rack until ready to serve or store. Do not store until chocolate has fully dried or set. If you prefer a thinner glaze, melt 1 C (170g) of chocolate chips. Add 6 T of vegan butter or coconut oil to the hot, melted chocolate and stir until butter is melted and combined.
Maple Glaze: This recipe is adapted from Sally’s Baking Addiction – Combine 4 T of non-dairy butter (57g) and 1/2 C (118 ml) of pure maple syrup in a small sauce pan. Melt the butter and stir over low heat. When the butter is melted, remove from heat and whisk in 1 C of sifted, powdered cane sugar and 1/2 tsp maple extract (optional). Pour the glaze into a medium bowl and allow to cool. The glaze will thicken as it cools. If you prefer a thicker glaze, add more powered sugar. This recipe is best prepared before you make the doughnuts to give it time to cool and thicken. Dip each doughnut into the glaze and transfer to a cooling rack until ready to serve or store.
The nutrition information provided below is for the recipe as written using homemade almond milk (almonds, water and sea salt,) vegan butter (Earth Balance,) and Bob’s Egg Replacer.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: vegan
- Cuisine: dessert
Nutrition
- Serving Size: 1 doughnut
- Calories: 200
- Sugar: 17g
- Sodium: 310 mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0 mg
Keywords: gluten free baked vegan doughnuts