Baked Vanilla Doughnuts

These gluten-free baked vanilla doughnuts are a treat worth making room for. They’re soft, fluffy and incredibly easy to make.  After the doughnuts came out of the oven, I dipped them in a simple glaze that I colored naturally with beet juice.  Recipe courtesy of Les Alfred from The Balanced Berry.

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Votes: 19
Rating: 3.95
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Servings 6 servings
Prep Time 10 minutes
Cook Time 10 minutes
Submitted By Les Alfred from The Balanced Berry
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 19
Rating: 3.95
You:
Rate this recipe!
Servings 6 servings
Prep Time 10 minutes
Cook Time 10 minutes
Submitted By Les Alfred from The Balanced Berry
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F 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 350°F 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.
Recipe Notes

Store leftovers in a sealed container in the fridge for up to three days.

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