Gluten and dairy free baked cinnamon sugar doughnuts – probably one of my all time favourite recipes that I’ve created, which have also featured in Gluten Free Heaven magazine!
They are super easy to make and take a matter of minutes. My favourite flavour to make is the classic cinnamon sugar, but they can also be made in so many other flavours – iced with sprinkles, original glazed, chocolate, jam, custard, mini doughnuts and more! These doughnuts are both gluten and dairy free. They do contain eggs but using a flax egg makes a great vegan alternative. For the doughnuts I use a Wilton doughnuts tray which you can click here to purchase. Alternatively, this recipe also works well in a muffin or cupcake tin.
I absolutely love seeing what you have created so if you do make these doughnuts don’t forget to tag me in your photos over on social media!
2mediumeggs(For a vegan alternative you can substitute the eggs for flax eggs)
1 and 1/2tbspextra virgin olive oil
1tsp vanilla extract
Non stick spray
For the topping
40gdairy free butter (melted)
Pre heat your oven to 180°C and spray your doughnut tray with non stick spray. You could also use cooking oil or melted coconut oil and grease using kitchen paper.
Add your self raising flour, salt, sugar and baking powder to a bowl and mix.
In a separate bowl whisk your dairy free milk milk, eggs (or flax eggs), oil and vanilla extract. Add this to your dry ingredients and mix well.
Add the batter to your doughnut tray making sure that its not completely full as they will rise!
Bake for around 10-12 minutes or until they are golden brown.
Cool the doughnuts on a wire tray and bake any additional mixture. (My doughnut tray is only big enough for 6 so I cook the second batch whilst the first batch cool down).
To make the cinnamon sugar coating mix together your granulated sugar and cinnamon.
Melt your dairy free butter and using a brush, brush your doughnuts with the melted butter, this will allow the sugar to stick. You can then dip it in the cinnamon sugar mix.
Leave them to dry and enjoy!
This recipe is best eaten on the day of baking however they will last a couple of days in an air tight container.
For chocolate doughnuts use chocolate almond milk instead of normal almond milk and an extra spoonful of cacao in the mixture, they can then be topped with melted dairy free chocolate.
For sprinkled doughnuts, mix together icing sugar with water and food colouring of your choice. Dip your doughnuts in the icing and top with sprinkles.
For original glazed, mix together icing sugar and water, dip the doughnuts in the icing sugar mixture and leave to dry.
For jam or custard filled doughnuts, create a pocket by overfilling your doughnut tray with batter and baking for 2/3 minutes extra. Remove from the tin and flip over, you will now have a pocket to add your jam or custard filling.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
*Please note, this post contains an affiliate link. This means that if you purchase any products using my link, I will receive a small % of the money you spend.