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 gluten-free & vegan glazed donut recipe for my sister’s birthday – she loves a classic Krispy Kreme glazed dozen – and it has her seal of approval.
These 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.
A totally vegan and 100% gluten-free recipe for sweet, sticky glazed 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)
- 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.