Valentine’s Day Gluten-free Baked Donuts
Valentine’s Day Gluten-free Baked Donuts are truly the best allergy-friendly donut recipe. Treat yourself to homemade gluten-free vanilla baked donuts topped with an easy to make coconut cream frosting.
The long-awaited for donut recipe is here! I’ve been showing teasers of these Valentine’s Day Gluten-free Baked Donuts on Instagram getting ready for Valentine’s Day. Nothing’s better than a homemade donut with frosting and sprinkles to serve as a special treat. Surprise your family with a batch of these light and springy gluten-free, dairy-free donuts (egg-free option too!) topped with white coconut cream frosting and pink and red sprinkles!
HOW TO MAKE THEM:
STEP ONE:
Preheat your oven to 350 degrees. Spray your donut tin with cooking spray and then set aside. In a mixing bowl, whisk together the egg and sugar. Add the dairy-free milk, avocado oil, and vanilla extract. Whisk together.
STEP TWO:
Add the gluten-free flour blend, baking powder, baking soda, and sea salt. Stir together.
STEP THREE:
Using the prepared donut tin, spoon the donut batter evenly into the tin. This recipe will make 12 medium-sized donuts. Using the back of the spoon or your finger, spread the batter evenly in each donut mold and smooth the batter as best as possible.
STEP FOUR:
Bake the donuts for 20 minutes. Remove them from the oven when they’re perfectly golden brown. Let the donuts cool either in the donut pan or for quicker cooling, remove them from the donut tin and place on a cooling rack.
MAKING THE FROSTING:
You’re going to love my homemade coconut cream frosting! It’s thick and creamy with great flavor. Just 3 ingredients and you’ll have the coconut cream frosting ready for the donuts.
STEP ONE:
In a mixing bowl combine the powdered sugar, coconut cream (the thick part of the canned coconut milk), vanilla extract, and dairy-free milk. Using either a spoon or an electric handheld mixer, mix the frosting together. You’ll want to stir slowly at first so the powdered sugar doesn’t fly everywhere. If the frosting is too thin, add ¼ cup of powdered sugar at a time to get the right consistency. If the frosting is too thick, add 1 tablespoon of dairy-free milk at a time to get the right consistency.
STEP TWO:
Using the back of a spoon or a butter knife, frost the cooled donuts. While the frosting is still soft dip in a bowl of sprinkles. Let the frosting set and then serve!
EGG-FREE VERSION:
These Valentine’s Day Gluten-free Baked Donuts can be made egg-free!! Vegan baked donuts at it’s best! Making this recipe egg-free is very possible and believe me when I say they WILL turn out! They’re not going to rise as much as the egg-version or be quite as springy, but they still taste great, hold together, and are just an all-around great option for those needing to stay away from eggs.
EGG-FREE INSTRUCTIONS:
STEP ONE:
In a mixing bowl combine the flax meal and warm water. Stir them together then let it sit for 2-3 minutes to thicken. Once it’s thick (resembling the egg whites) add the sugar, avocado oil, dairy-free milk, and vanilla extract.
CONTINUE TO STEP 2-4 ABOVE
- 1 egg
- 1/3 cup cane sugar
- 1/2 cup dairy-free milk
- 1/3 cup avocado oil
- 1 tsp vanilla extract
- 1 cup plus 2 TBSP gluten-free flour blend
- 1 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp sea salt
- 2 Tbsp flax meal
- 1/4 cup warm water
- 3 cups powdered sugar
- 1/4 cup coconut cream (thick cream from canned coconut milk)
- 2-6 Tbsp dairy-free milk
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Preheat your oven to 350 degrees. Spray your donut tin with cooking spray and then set aside.
-
In a mixing bowl, whisk together the egg and sugar. Add the dairy-free milk, avocado oil, and vanilla extract. Whisk together.
-
Add the gluten-free flour blend, baking powder, baking soda, and sea salt. Stir together.
-
Using the prepared donut tin, spoon the donut batter evenly into the tin. Using the back of the spoon or your finger, spread the batter evenly in each donut mold and smooth the batter as best as possible.
-
Bake the donuts for 20 minutes. Remove them from the oven when they’re perfectly golden brown. Let the donuts cool either in the donut pan or for quicker cooling, remove them from the donut tin and place on a cooling rack.
-
In a mixing bowl combine the flax meal and warm water. Stir them together then let it sit for 2-3 minutes to thicken. Once it’s thick (resembling egg whites) add the sugar, avocado oil, dairy-free milk, and vanilla extract. Stir again.
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Continue to steps 3-5 (above)
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In a mixing bowl combine the powdered sugar, coconut cream (the thick part of the canned coconut milk), vanilla extract, and dairy-free milk (starting with 2 tablespoons). Using either a spoon or an electric handheld mixer, mix the frosting together. You’ll want to stir slowly at first so the powdered sugar doesn’t fly everywhere.
-
If the frosting is too thin, add ¼ cup of powdered sugar at a time to get the right consistency. If the frosting is too thick, add 1 tablespoon of dairy-free milk at a time to get the right consistency.
-
Using the back of a spoon or a butter knife, frost the cooled donuts. While the frosting is still soft dip in a bowl of sprinkles (if using). Let the frosting set and then serve!
Store frosted donuts in an airtight container in the pantry for up 4 days.
For freezing donuts: Place donuts in a freezer-friendly baggie or container and freeze for up to 2 months.
WHAT YOU’LL NEED:
To make these donuts, you’ll need a donut tin. If you don’t have one already in your kitchen, quick go order one! A donut tin is fun to have in the kitchen! Birthday donuts, holiday donuts, Sunday morning donuts…the options are endless! The last image of a donut tin is the one I personally use:
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