This post was updated & republished on
I haven’t had a glazed doughnut since around 2014, but passing a donut shop in town the other day just gave me a craving for them.
Glazed donuts are a sticky, sugary pleasure.
They’re also made with wheat flour, eggs & milk – definitely not gluten-free or plant-based.
But people avoiding gluten and animal products shouldn’t miss out on the fun.
I developed this glazed donut recipe for my sister’s birthday – she loves a classic Krispy Kreme glazed dozen – and it has her seal of approval.
These gluten-free baked donuts have a slightly heavier texture than a regular fried wheat donut – they’re closer to a cake-style donut than a yeast-style donut.
I actually planned to experiment with cooking these donuts the old-fashioned way: by deep frying them, but my husband smashed our stovetop last week so we’re on cold salads and oven food until we get it fixed. I will update this post when I’ve had the chance to give it a go.
The coconut milk also gives these donuts a light, coconutty flavour, which only adds to the natural sweetness of the donut batter and glaze.
You’ll need to use a donut pan for this recipe. This batter makes 12 donuts, so 12-hole donut pan if you have one, or two 6-hole pans. If you have to cook one batch of six first then the other, that also works fine.
Gluten-Free Baked Donuts
For the Donuts:
- 200 ml Coconut Milk (1 regular can)
- 200 g Light Soft Brown Sugar
- 130 g Ground Almonds
- 270 g Rice Flour
- 1 tbsp. Baking Powder (gluten-free)
- 0.25 tsp. Salt
- Coconut Oil (to grease)
For the Glaze:
- 4 tbsp. Plant Milk (eg. soy milk, nut milk or rice milk)
- 1 tsp. Vanilla Extract
- 150 g Icing Sugar
- Preheat the oven to 160°C (approx. 320°F)
- Start with the coconut milk at room temperature. Pour the coconut milk and the sugar into a large mixing bowl and gently beat together by hand
- Sift the remaining ingredients into the bowl, and fold them into the batter
- Grease your donut pan with coconut oil, divide the donut batter into the holes, and bake in the oven for 20 minutes, until the tops of the donuts are golden
- Allow the donuts to cool slightly for a few minutes then, with the help of a butter knife, slide them out of the pan and allow to cool completely on a wire rack
- If you’re baking the donuts in batches, grease the tin again and then repeat steps four and five – bake the second batch as soon as you can after the first
- Whilst all the donuts are cooling, make the glaze by adding the plant milk and vanilla extract to a mixing bowl, then sifting over the icing sugar (to remove any lumps), and mixing well with a (manual) hand whisk
- Once the donuts have cooled completely, submerge them in the glaze and replace them onto the wire rack to drip dry.