Sometimes you just need a donut. And Michael Pollan says “Eat anything you want—just cook it yourself.” So I shall make and eat baked donuts.
These are donuts you can feel a little bit better about eating, too. They’re sweetened with unrefined sugar, made with oats and they’re gluten- and dairy-free.
To get a good texture I decided to use a blend of half oat or buckwheat flour and half gluten-free all-purpose flour. I love Trader Joes Gluten Free Flour because it’s made of mostly brown rice flour plus a mix of potato and tapioca starch and a little additional rice flour (I’m guessing white).
My recipe is not vegan, however, I did test this out with 1 tablespoon ground flaxseed instead of an egg and it definitely works and creates an excellent texture. It’s just not quite as good as with an egg in my opinion! No need to make a flax egg, just throw the tablespoon of ground flax right in with the other dry ingredients and omit the egg.
Baked Donuts (Gluten-, Dairy-Free, Vegan Option)
- ½ cup gluten-free all purpose flour
- ½ cup oat flour, buckwheat flour or a mixture
- ¾ tsp. baking powder
- ¼ tsp soda
- pinch sea salt
- ½ cup almond milk
- ¼ cup unsweetened applesauce
- 1 large egg*
- 2 tbsp.-1/4 cup pure maple syrup**
- 2 tbsp. coconut palm sugar
- ½ tsp. vanilla
- Heat oven to 325 degrees F. Prepare a donut pan by spraying it with cooking spray.
- In a small bowl, mix the dry ingredients (first 5 ingredients listed above). In a liquid measuring cup or small bowl, mix the wet ingredients (last 6 ingredients). Mix the wet and dry ingredients with a whisk until combined. Pour batter into a measuring cup or other pouring device and pour the batter into your prepared donut pan. Fill up each donut mold about ¾ of the way full. This will make 8-10 donuts depending on how high you fill up the pan.
- Bake for 15-20 minutes or until a toothpick inserted into the donuts comes out clean.
- Glaze with ¼ cup powdered sugar + teaspoons of almond milk as needed. Or dip in coconut butter and garnish with toasted coconut flakes.
**If you're looking for a sweeter baked donut, add 2 additional tablespoons of maple syrup for ¼ cup total.
These baked donuts are a blank slate! The first batch I tested was glazed with a mixture of 1/4 cup powdered sugar and a few teaspoons of almond milk. It was delicious but a little too sweet for my taste. However, Eric preferred it this way. I will say that if you glaze and then let them sit overnight the glaze will soak in and you won’t be able to see it anymore.
My favorite was dipping them in melted coconut butter and then garnishing with toasted coconut flakes. It’s a bit less sweet and has a rich, buttery quality. So good!
Next up I want to try these adorable grain-free birthday donut waffles. Somebody give me an excuse!
Looking for more breakfast & brunch recipes? I gotchu.
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