These gluten-free baked vanilla doughnuts are a treat worth making room for. They’re soft, fluffy and incredibly easy to make.
If you’re anything like me, food is your love language. I’m not particularly mushy with words, gifts or over the top affection. When I care about someone, I feed them. I’m not always the best at articulating how I feel, but it’s pretty safe to say that a baked treat from me, is the equivalent of an “I love you” or a “hey, I think you’re a cool person”.
While I may be the only one to admit it, I suspect a lot of you feel the same way. At least to an extent. That’s why so many of our celebrations, gatherings, communities and holidays center around sharing food with the people you love. Food is a pretty universal love language.
Now that I’m an adult, Easter is one of my favorite holidays. It is always a great reminder for me to count all of the blessings I have in my life and I love that it coincides with the arrival of spring. The end of winter is certainly worth celebrating over in my book. Growing up, I had a love/hate relationship with Easter. Really, the only thing I hated was having to wear matching outfits with my family to church (…thanks mom…) but I always enjoyed the time spent with family despite our matching outfits, and the amazingly thoughtful Easter goodies my parents would always put together for us. While I no longer wake up to a stocked Easter basket, I always look forward to a day dedicated to food, family and faith. I also look forward to now picking out my own outfit 😉
I have talked about my former love for doughnuts on the blog before. Although I ate doughnuts on a daily basis as a teenager, I actually haven’t had a real doughnut in years. When it was time to brainstorm Easter-friendly recipes, I knew it had to be a recipe my family would love as well. I came by my love for doughnuts honestly, as my dad and I frequently enjoyed maple bars together when I was a kid. I wasn’t going to go the maple bar route (sometimes you have to let a classic be a classic), but I had a feeling simple vanilla doughnuts that were baked instead of fried, and made with better ingredients would be a good way to go.
Holy moly, these doughnuts were an absolute hit. They are soft, fluffy and sweet but not overly sweet. My dad and brother went crazy for them, and were both shocked to learn they were gluten and dairy free.
I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour as the base, which was key to achieve the amazing texture of these doughnuts. I have used a lot of gluten free flour blends in the past, which always resulted in baked goods that were a little off. The protein in the sorghum flour in Bob’s Red Mill’s blend helps give baked goods an almost wheat-like texture and aids in browning, which is why these doughnuts turned out so close to the real deal.
After the doughnuts came out of the oven, I dipped them in a simple glaze that I colored naturally with beet juice (another fact my dad and brother weren’t aware of when they scarfed down all the doughnuts). Check out those glaze drips, friends.
I know. The glaze drips did it for you, and you want to make them immediately. Don’t worry, I’ve got your back. You can snag a coupon code here to pick up some Bob’s Red Mill Gluten Free 1-to-1 Baking Flour so you can make your own. These doughnuts would be the perfect treat to share with your family on Easter morning.
Matching outfits are totally optional.
- 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
- Preheat oven to 350F and prepare a doughnut pan with non-stick baking spray. Set aside.
- In a medium bowl, combine flour, baking powder, coconut sugar and salt. Stir until well combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- Store leftovers in a sealed container in the fridge for up to three days.
- Do you also consider food to be a love language?
- What are some of your favorite baked goods?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.