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Gluten Free & Vegan Baked Donuts

Gluten Free Baked Donuts

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.

Gluten-free baked donuts

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.

Vegan baked doughnuts

Gluten-Free Baked Donuts

A totally vegan and 100% gluten-free recipe for sweet, sticky glazed donuts.
Prep Time20 mins
Cook Time20 mins
Cooling time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American, Gluten-Free, Vegan
Servings: 12 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.

If you liked that recipe, why not get my free 7-day vegan & gluten-free meal plan. It's a short eBook full of recipes & tips to help kickstart your plant-based & gluten-free lifestyle. Fill in your details below to sign up & receive the meal plan as soon as its published in May.

vegan baked donut recipe

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