Gluten-Free Baked Vanilla Doughnuts
Prep time
Cook time
Total time
Serves: 6
  • 1 Cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 1 Teaspoon Baking Powder
  • ½ Cup Coconut Sugar
  • ¼ Teaspoon Salt
  • ½ Cup Unsweetened Almond Milk + ½ Teaspoon Apple Cider Vinegar (allow to sit for a few minutes to form a "buttermilk")
  • 2 Teaspoons Vanilla Extract
  • 3 Tablespoons Coconut Oil, melted and cooled
  • 1 Egg
  • 1.5 Cups Organic Powdered Sugar
  • 2 Tablespoons Unsweetened Almond Milk
  • 1 Teaspoon Vanilla Extract
  • A few drops of Beet Juice or Red Food Coloring
  1. Preheat oven to 350F and prepare a doughnut pan with non-stick baking spray. Set aside.
  2. In a medium bowl, combine flour, baking powder, coconut sugar and salt. Stir until well combined.
  3. In a small bowl, whisk together the almond milk and apple cider vinegar mixture, the egg and vanilla extract until well combined. Slowly pour in the coconut oil and whisk until the mixture is smoothed.
  4. Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. Carefully spoon the batter into the doughnut pan. There should be enough batter for six doughnuts.
  5. Bake at 350F for 8-10 minutes or until golden brown and an inserted toothpick comes out clean. Remove from the oven and allow to cool for a few minutes in the pan, then transfer to a wire rack to finish cooling.
  6. While the doughnuts are cooling, whisk together the powdered sugar, almond milk and vanilla to make the glaze. It will take a bit of mixing to dissolve the powdered sugar. Keep mixing until a drippy glaze forms. Gently stir in beet juice or food coloring until desired shade of pink is reached.
  7. Carefully dip each doughnut into the glaze and return to the rack. I recommend putting another pan or a sheet of foil under the rack to catch any drips.
  8. Store leftovers in a sealed container in the fridge for up to three days.
Recipe by The Balanced Berry at