Gluten Free, Dairy Free, Soy Free, Paleo Option
Just in time for autumn, these soft and fluffy baked donuts are filled with warm cinnamon and vanilla flavor. They are coated in a homemade cinnamon sugar blend and can be drizzled with an optional vanilla icing. Plus they're ready to eat in only 35 minutes!
Why I Love This Recipe
Gluten Free Cinnamon Sugar Donuts are a wholesome baked version of a favorite fall treat. These donuts bake up soft and tender and are coated with a sweet maple sugar and Saigon cinnamon blend. This easy recipe is a healthier option compared to a traditional fried donut.
If you want a lower sugar version of this donut, skip the vanilla icing. If I'm serving these for breakfast I don't use icing. However, I'll drizzle icing on when we are eating them for after dinner dessert.
Since this recipe makes 18 donuts, I like to make the icing and store it in a piping bag in the refrigerator if anyone wants to use it. Just plan to let the icing soften at room temperature for about 10 minutes before using.
Cooking Tips
Of all the varieties of cinnamon, Saigon cinnamon has the strongest flavor and aroma. Because of this, I prefer to use this type in my baking recipes. Feel free to replace with whatever variety of cinnamon you have on hand.
It's best to coat Gluten Free Cinnamon Sugar Donuts in cinnamon sugar when they are still warm. This allows the coating to stick better.
Adding the milk in smaller increments when making this icing helps you get a nice thick texture. If it's too thin it won't harden in those nice drizzle lines but will soak into the donut instead. It will still be delicious, just not as aesthetically pleasing. If the icing is too thin, add more powdered sugar 2 tablespoon at a time until you reach the desired consistency.
If you don't have a pastry bag, you can use a storage bag with a snipped off corner.
For a paleo version, use unsweetened light coconut milk.
These are the donut pans I use. I found them on Amazon but have also seen them in the home goods section of different grocery stores.
Let's talk gluten free flour
Using too much or too little gluten free flour will impact the outcome of the end product.
- The less common mistake in baking is using too little flour which results in an overly moist/soggy product.
- The more common problem is using too much flour. This can be caused by flour being packed too firmly. Or, gluten free flour is sticky and can get quite a bit stuck around the edges of the measuring cup that gets dumped into the mixing bowl.
Leveling method
My favorite method and the one that I use 98% of the time is the Leveling Method: Put the measuring scoop into the flour and scoop a large overflowing scoop. Do not pack the flour. Use the back of a knife to scrape along the top to remove the excess flour. Also, run the knife around the outside of the measuring cup to remove the majority of stuck on flour.
Spoon method
Another commonly used method is Spoon Method: Use spoon to fill the measuring cup. Use the back of a knife to level along the top to remove the excess flour. I use the spoon method only when my flour supply is running so low that I can't get a full scoop.
Storage instructions
Store these donuts covered at room temperature up to 4 days. If they last that long.😉
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📖 Recipe
Gluten Free Cinnamon Sugar Donuts {Dairy Free}
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 small mixing bowl
- 1 Whisk
- 1 fork
- 1 large pastry bag or measuring cup
- 1 small pastry bag or airtight container and spoon
- measuring cups and spoons
- 3 6 cavity donut pans
- baking brush
Ingredients
Dry Ingredients
- 1⅓ cup almond flour
- ⅔ cup cassava flour
- ½ cup tapioca flour
- 1 cup maple sugar
- 1¼ teaspoon baking soda
- 1 tsp Saigon cinnamon
- ½ teaspoon salt
Wet Ingredients
- 3 eggs
- 3 tablespoon neutral oil
- ¾ cup dairy free milk I use almond milk
- 1 tablespoon pure vanilla
- 1 tablespoon apple cider vinegar
Cinnamon Sugar Topping
- ⅔ cup maple sugar
- 1 tablespoon Saigon cinnamon
- oil for donut pans
Optional Vanilla Icing
- 1 cup powdered sugar use powdered maple sugar for paleo*
- 1 teaspoon pure vanilla
- 1 pinch salt
- 1½-3 tablespoon dairy free milk use lite coconut milk for paleo
Instructions
- Preheat oven to 350℉.
- In a medium mixing bowl use a whisk to combine dry ingredients: almond flour, cassava flour, tapioca flour, maple sugar, baking soda, Saigon cinnamon, salt.
- In a large mixing bowl use a whisk to combine wet ingredients: eggs, neutral oil, dairy free milk, pure vanilla, apple cider vinegar.
- Add dry ingredients to wet ingredients and use a whisk to mix until fully combined and smooth.
- Use cooking spray or baking brush to brush neutral oil on donut pans.
- Use a measuring cup or large pastry bag to fill donut cavities about ⅔ full.
- Bake in preheated oven about 15 minutes until browned and toothpick comes out clean or with a few crumbs.
- While donuts are baking mix the cinnamon sugar blend in a shallow bowl or rimmed plate.
- Make the optional icing. In a medium bowl add powdered sugar, vanilla and 1½ tablespoon dairy free milk. Use a fork to combine until smooth. Add more milk ½ tablespoon at a time to reach a smooth but thick consistency. Store in a small piping bag, sandwich storage bag, or airtight container.
- When cool to touch create defined wholes if you desire** and roll in cinnamon sugar mixture to fully coat.
- Drizzle with icing if desired.
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