Easy Baked Gluten Free Doughnuts


I woke up yesterday wanting to create a dinner recipe for you guys and before I knew it I had my doughnut pan and cocoa powder out and ready to go. WHOOPS!


These doughnuts are WICKED good. They’re gluten free and can be vegan if you substitute the egg whites for aquafaba (chickpea brine). Give these babies a bookmark for holiday baking this year as they can be topped with coconut, crushed candy cane and anything in between! 


What you'll need:

• 1/4 cup egg whites 

• 1/2 cup unsweetened almond milk 

• 1/4 cup coconut oil (melted) 

• 1/3 cup coconut sugar 

• 1/4 cup pure maple syrup 

• 1 tsp vanilla extract 

• Pinch of salt 

• 1/3 cup unsweetened apple sauce 

• 2 tsp baking powder 

• 1/2 tsp baking soda 

• 3/4 cup unsweetened cocoa powder 

• 3/4 cup almond flour 

• 1 cup gluten free flour blend 

• GLAZE: 5 tbsp cocoa powder, 1 tbsp maple syrup, 3 tbsp coconut oil, 1/4 tsp vanilla extract, pinch of salt 


What you'll need to do:

1. Grease a doughnut pan and preheat oven to 375 F. 

2. Using a hand or stand mixer, whisk egg whites until soft peaks form. Set bowl aside. 

3. In a separate bowl, add melted coconut oil, sugar, maple syrup, vanilla and salt. Mix thoroughly and then add apple sauce and almond milk. 

4. Add baking soda and powder, cocoa powder, both flours and whisk to combine. 

5. Gently fold in the whipped egg whites and do not over mix. Batter should be somewhat thick and scoopable. 

6. Using a spatula, scoop batter into a large piping bag or freezer bag and cut off the tip. Pipe batter into doughnut tin and fill to the top. 

7. Bake for 18 minutes and remove from oven. Let cool for 5 minutes and then flip over to finish cooling on a wire rack. 

8. Make glaze by whisking all ingredients together. Once doughnuts are cooked, dip doughnuts into glaze and let dry on a plate. 


These babies will keep in the fridge for 3 days or in the freezer for a month...although I highly doubt they’ll last that long in your home 🍩 


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