Easy Gluten Free Baked Donuts Recipe (No Yeast!)

This gluten free baked donuts recipe is a cinch to make and results in fluffy, tender cake donuts. The batter comes together in minutes (no yeast or kneading of dough required!), and you can transform it into cinnamon sugar donuts or glazed donuts. They're the ultimate breakfast, snack or afternoon treat. Don’t miss the step-by-step VIDEO below!

This easy recipe is dedicated to my little one, Juni. She begged me to make homemade donuts for years, but I never wanted to deal with deep-frying, much less with a yeasted dough that required rising. Thanks to her pressure (she's going to be a lawyer some day, I swear), I finally developed this simple baked donuts recipe, which can be made in just 30 minutes. Thank you, Juni, because we are all smitten.

Ingredients:

These gluten free donuts are made with easy-to-find grocery store ingredients:

• Gluten free all purpose flour: You’ll need a gluten-free flour blend that contains xanthan gum. I’ve tested this recipe with Bob’s Red Mill 1-to-1 Gluten Free Flour and King Arthur Measure for Measure.
• Almond flour: Almond flour gives the donuts a more tender texture.
• Baking powder: This gluten-free donut recipe is made without yeast. Instead, the donuts get their rise from baking powder.
• Greek yogurt: There's no oil or butter in this recipe; instead Greek yogurt gives the donuts a moist and tender texture. It's important to use a full fat yogurt for the best results (see below for a dairy free option!). 
• Eggs: Eggs bind the batter together and also help the donuts rise.
• Sugar: A touch of sugar gives the donuts a hint of sweetness (the toppings will provide more sweetness).
• Cinnamon, cardamom, vanilla and salt: The donuts get depth of flavor from cinnamon, cardamom, and vanilla, while salt balances all the flavors. 

How to make gluten-free donuts:

• In a large mixing bowl, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients. Pour the wet ingredients over the dry ingredients and stir until smooth (don’t over-work the batter). 

• Using two spoons (or you can use a piping bag), divide the donut batter among greased donut cups, filling them no more than three-fourths of the way full (you don’t want to go over the center, otherwise you won’t get a hole). 

• Bake the donuts until they’re golden brown and a toothpick inserted in the center comes out clean, about 15-17 minutes. Let the donuts cool in the pans on a wire rack for 5 minutes, then transfer them to a cooling rack and cool to room temperature. 

Dairy free donuts

For gluten free, dairy free donuts, use a thick dairy free yogurt in place of the Greek yogurt (I recommend plain Cocojune brand).

Baked cinnamon sugar donuts

For baked cinnamon sugar / apple cider donuts, brush the donuts with apple cider and then dunk them in cinnamon and sugar! I include the instructions in the recipe below.

Maple glazed donuts

You can also make glazed donuts! This maple glaze is a cinch to whisk together using just powdered sugar, pure maple syrup and extract. Dip the donuts in the glaze then let them sit until the glaze hardens.

What to serve with donuts

I love to pair these gluten free baked donuts with a hot cup of tea or coffee for dunking (swoon). The donuts are also a fabulous addition to a brunch spread. Try them as a sweet finale to this Vegetable Strata recipe or these Spinach Baked Eggs.

Tips:

• You'll need two 6-cavity doughnut pans for this recipe (or you can use silicone donut pans). You can also use a 12-cavity mini doughnut pan (you will have leftover batter unless you use two tins). Be sure to fill the pans no more than three-fourths of the way full, otherwise you won't get a hole in the center.
• Use a gluten-free flour blend that contains xanthan gum. I recommend Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Measure for Measure.
• Almond flour gives these donuts a more tender texture.
• It’s important to use full-fat Greek yogurt in this recipe, as there’s no oil or butter in the batter (the yogurt is important for the texture). For dairy free donuts, use a thick dairy-free yogurt, such as Cocojune (plain).
• The cinnamon sugar donuts get brushed with apple cider before coating, helping the sugar mixture to stick and lending a subtle flavor. However, for a richer donut you can brush them with melted butter instead.
• The base for these donuts was inspired by my Blueberry Yogurt Cake, which is another delicious breakfast option!

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

FAQs

More delicious recipes to try!

• Gluten Free Biscuits
• Gluten Free Zucchini Bread
• Paleo Pumpkin Muffins
• Blueberry Blender Muffins
• Paleo Banana Bread

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I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

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Gluten Free Baked Donuts Recipe

This gluten free baked donuts recipe is a cinch to make and results in fluffy, tender cake donuts—no frying required! The batter comes together in minutes (no yeast or kneading of dough), and you can transform it into cinnamon sugar donuts or glazed donuts. This easy Maple Glaze is my family’s favorite glaze, although you can use any glaze recipe you like. The cinnamon sugar donuts get brushed with apple cider before coating, helping the sugar mixture to stick, but for a richer donut you can brush them with melted butter instead. If you prefer to do a mix of cinnamon sugar and glazed donuts, make half of each topping. Be sure to check out the Tips below and this step-by-step video!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Breakfast

Cuisine: American

Keyword: easy baked donuts, gluten free baked donuts, gluten free baked donuts recipe

Servings: 12 donuts

Author: Nicki Sizemore

Ingredients

Dry ingredients

• 1 cup (148g) gluten free flour OR 1 cup (136g) regular all-purpose flour
• ½ cup (55g) almond flour
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom

Wet ingredients

• 1 cup (235g) whole milk Greek yogurt (5% fat content)
• 3 large eggs
• ½ cup (100g) organic cane sugar (or regular granulated sugar)
• 1 ½ teaspoons teaspoons vanilla extract

For cinnamon sugar donuts

• 1 cup (200g) organic cane sugar (or regular granulated sugar)
• 1 ½ teaspoons cinnamon
• ½ cup apple cider

For maple glazed donuts

• 1 batch Maple Donut Glaze Recipe, recipe link in header

Instructions

• Preheat the oven to 350˚F (175˚C). Spray two 6-cavity donut tins with cooking spray.

Whisk the dry ingredients

• In a large bowl, whisk together the flour, almond flour, baking powder, salt, cinnamon and cardamom.

Whisk the wet ingredients

• In a small bowl, whisk together the yogurt, eggs, sugar and vanilla extract.

Finish and bake

• Pour the wet ingredients into the dry ingredients, and stir to combine. Using two spoons (or a pastry bag), divide the batter into the prepared donut cups, filling them three-fourths of the way full (don’t go over the center, otherwise you won’t get a hole).
• Bake the donuts until a toothpick inserted in the center comes out clean, about 15-17 minutes. Let the donuts cool in the pans on a rack for 5 minutes, then transfer them to a rack and let cool completely.

For cinnamon sugar donuts:

• In a bowl, whisk together the cinnamon and sugar. Brush a donut lightly with apple cider on both sides, then immediately dunk it into the cinnamon sugar mixture, coating it all over. Repeat with the rest of the donuts.

For maple glazed donuts:

• Dunk the top of the donuts in the maple glaze. Let the donuts sit at room temperature to allow the glaze to harden.

Notes

Do Ahead:

• The finished donuts can sit at room temperature for up to 6 hours (store the cinnamon sugar donuts on a rack so that the bottom doesn’t get soggy).
• The donuts are best eaten the day they’re made but can be frozen without the cinnamon sugar topping or glaze for up to 3 months. Bring them to room temperature, then coat them in the cinnamon sugar or glaze.

Tips:

• You'll need two 6-cavity doughnut pans for this recipe (or you can use silicone donut pans). You can also use a 12-cavity mini doughnut pan (you will have leftover batter unless you use two tins). Be sure to fill the pans no more than three-fourths of the way full, otherwise you won't get a hole in the center.
• Use a gluten-free flour blend that contains xanthan gum. I recommend Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Measure for Measure.
• Almond flour gives these donuts a more tender texture.
• It’s important to use full-fat Greek yogurt in this recipe, as there’s no oil or butter in the batter (the yogurt is important for the texture). For dairy free donuts, use a thick dairy-free yogurt, such as Cocojune (plain).
• The base for these donuts was inspired by my Blueberry Yogurt Cake, which is another delicious breakfast option!