These Vegan and Gluten-Free Donuts come together without the use of yeast, eggs, or dairy! They’re baked, not fried, for a healthier gluten-free dessert everyone will love! Topped with three different flavor options and super quick to make, these donuts are perfect for every occasion!
Vegan Donuts for Breakfast or Dessert!
These vegan gluten-free donuts are better than any you’ll find at your local donut shop and can be made from the comfort of your own kitchen. Once you taste this recipe, you’ll understand why I’m confident in making such a bold claim. After all, there are so many reasons why I know you’re going to love these donuts:
- They’re Quick. From start to finish, these donuts take less than 45 minutes to make.
- They’re Gluten-Free. This vegan donut recipe is made with gluten-free flours and can easily be adapted to fit your specific needs.
- They’re Baked. These dairy-free donuts are baked in the oven and contain a very small amount of heart-healthy oil such as refined coconut oil or avocado oil.
- They’re Vegan-Friendly. This recipe is made without the use of eggs or dairy for super fluffy donuts everyone can enjoy.
- They’re Versatile. This recipe comes with three different flavor variations and can be topped with whatever you like best so you can have your cake (er, donut) and eat it, too!
Baked vs Fried Donuts
There are several key differences between this donut recipe and traditional fried donuts. For example, unlike fried donuts, this recipe is made with simple, whole-food ingredients and is free from additives. In addition, these dairy-free donuts are baked in the oven! As a result, they have a slightly more cake-like consistency and a fluffier texture. Take a look to see how they come together below!
How to Make Vegan Gluten-Free Donuts
- Preheat. To begin, preheat your oven to 400°F, and spray a donut pan with oil spray.
- Whisk. In a large bowl, whisk together all of the dry ingredients including the flours, baking soda, baking powder, salt, and sugar. Make sure they are well-combined.
Baking Tip: If the oat flour or almond flour is clumpy, be sure to sift it before whisking it together with the rest of the ingredients!
- Mix. In a second, smaller bowl, mix together the wet ingredients including the non-dairy milk, oil, vinegar, and vanilla extract. Then, let the wet ingredients sit at room temperature for 10 minutes to create a vegan “buttermilk.”
- Combine. After 10 minutes have passed, add the wet ingredients to the dry ingredients, working in 2 batches. Gently stir the two until they are just combined, being careful not to overmix.
Pro-Tip: For even fluffier vegan gluten-free donuts made with oat flour, let the mixed batter sit for 10 minutes! This allows the baking soda to absorb some of the liquid and the “buttermilk” to help soften the flour.
- Fill. To fill your donut molds, add the batter to a piping bag, and pipe the batter into the donut pan molds until they are ¾ of the way full. If you don’t have a piping bag, feel free to add the batter to a ziplock bag, and cut off a corner to create your own! Or, just use a spoon instead.
- Bake. Place your donuts in the oven for 14-15 minutes or until the edges are a golden brown color.
- Cool. After baking, let your vegan donuts cool in the pan for 10 minutes before removing them and placing them on a cooling rack. Trust me, don’t skip this step! If you do, your donuts will likely fall apart!
Nut-Free Ingredient Swap! For a super fast and easy swap that is nut-free, replace the oat and almond flours with gluten free 1:1 flour! Just note that the baking times may vary, so be sure to keep an eye on your donuts if you do!
Flavor Variations and Topping Ideas
Pick your favorite or mix and match all three! No matter which option you choose, you’ll need to combine the ingredients in a small bowl and mix them together until they are smooth. Then, dip your baked donuts into the frosting, and add your favorite toppings!
Chocolate
- Coconut Whip Frosting (or dairy-free topping of choice)
- Unsweetened Cocoa Powder
- Sweetener of choice or Maple Syrup (to taste)
- Vegan Chocolate Chips or Dark Chocolate Chips
Berry
- Coconut Whip Frosting (or dairy-free topping of choice)
- Raspberry or Strawberry Slices or Puree
- Maple Syrup (to taste)
Vanilla
- Coconut Whip Frosting (or dairy-free topping of choice)
- Maple Syrup
- Vanilla Extract
Topping Options
Of course, you don’t have to add extra toppings. However, in my opinion, the more the merrier! Feel free to experiment with your own toppings and flavor variations. However, some of my favorite options include chocolate chips, edible flowers, berries, coconut flakes, sprinkles, and sparkling sugar!
Common Questions
These donuts are best enjoyed the day they are made, however they can be stored in a closed container at room temperature for 24 hours, in the fridge for 3-5 days, and in the freezer for up to 1 month.
You’ll know your donuts are done baking when the edges turn slightly golden brown.
No! This recipe works well with a mini muffin tin as well. Just be sure to keep an eye on them as the baking time may vary.
Baked Vegan Donut Recipe (Gluten-Free)
- Total Time: 30 minutes
- Yield: 14–15 Donuts 1x
- Diet: Vegan
Description
This Vegan Donut Recipe is baked instead of fried and served dessert-style with 3 different topping options for a gluten-free treat you’ll love!
Ingredients
- 1 ½ cups (180 grams) gluten-free oat flour
- ½ cup fine blanched almond flour
- ¼ cup arrowroot starch
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon fine kosher salt
- ½ cup raw sugar or monk fruit sugar for lower sugar option
- 8–10 ounces non-dairy milk
- ¼ cup neutral oil (such as refined melted coconut oil or avocado oil)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Frosting Options: Combine each flavor ingredients in a small bowl before topping.
Chocolate:
- ½–⅓ cup coconut whip frosting (or dairy-free frosting of choice)
- 1 Tablespoon cocoa powder
- Optional sweetener to taste (ex: powdered sugar)
- Dark Chocolate Chips
Berry
- ½–⅓ cup coconut whip frosting (or dairy-free frosting of choice)
- 4 Tablespoons raspberry or strawberry puree
- Maple syrup
Plain Vanilla
- ½–⅓ cup coconut whip frosting (or dairy-free frosting of choice)
- ⅓–½ cup maple syrup
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 400F. Spray a donut pan with cooking oil, and set it aside.
- In a large bowl, whisk together the dry ingredients (almond flour, oat flour, arrowroot starch, baking soda, baking powder, salt, and sugar).*
- In another small bowl, mix together the wet ingredients (non-dairy milk, oil, vinegar, and vanilla extract). Let the mixture sit for 10 minutes at room temperature (to create a vegan “buttermilk”).
- Working in 2 batches, gently combine the wet ingredients with the dry ingredients. Stir to combine, being careful not to over mix.For fluffier donuts, let the batter sit for 10 minutes before pipping.
- Place the batter in a piping bag or ziplock bag with one corner cut off, and pipe the batter into the donut pan, filling the molds about ¾ of the way full.*
- Bake for 14-15 minutes or until the donut edges are lightly golden brown.
- Once fully baked, remove the donuts from the oven, and let them cool in the pan for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
- While the donuts cool, prepare the toppings by whisking the ingredients in a small bowl.
- Dip the donuts in the frosting, and add toppings of choice.
Notes
*If the oat flour or almond flour is clumpy, sift them together before combining with other dry ingredients.
*If not using a piping or Ziploc bag, use a spoon to scoop batter into the pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert/Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 170
- Sugar: 6.5 g
- Sodium: 133.3 mg
- Fat: 4.7 g
- Saturated Fat: 3.7 g
- Carbohydrates: 29.4 g
- Fiber: .8 g
- Protein: 1.6 g
- Cholesterol: 0 mg
I made mini donuts so cooked a little less (11 min) and they tasted great. They were easy which I appreciated! However, the ones we didn’t it that morning fell apart. So, maybe wait to frost them right before eating.
Hi Liz! We are so glad you enjoyed these donuts and how fun you made them in a mini version. 🙂 We are sorry the donuts didn’t hold together well the next day. Darn it! These vegan donuts are best eaten right away and depending on several factors don’t always store well. Thanks for your frosting tip and sharing your recipe experience.
Can these be frozen?
I think so! You would want to warm evenly in oven to reheat though.
Made these and they turned out pretty good. I added 1/4 c. cocoa and about 1/2 c chocolate chips to make them chocolatey. I made donut holes with a small scoop and fried them in coconut oil for 4 minutes.
Next time I’ll use this recipe again and do a different variation.
Being gluten free and vegan means that I rarely have treats unless I make them myself. Most gf, vegan recipes aren’t that great. Thanks a bunch for a recipe that worked. 🙂
I love that you made them into donut ‘holes. Were they fluffy in the middle? What type of pan did you fry them in?
My daughter was thrilled to have donuts before school and I was thrilled to give her a guilt free treat. Delicious!
Awww I am so glad she enjoyed them
Delicious! I used coconut oil and these came out perfect!
how much chickpeas flour I need, if I substitute white flour?
Hmmm would you use all purpose flour?
Can i use whole wheat gluten free flour?
I haven’t tried it with whole wheat flour since I can’t have gluten. But I bet it work! Or do you have all purpose flour?
This is a piece of art. It’s like the Spring in a box.
I can’t stop looking. Excellent!
Thank you so much Vana!
OH my these look and sound so delicious!
I’m interested in making the grain free option but using a fryer instead. Would this recipe work or would they fall apart in the process? Thanks
oh i am not sure. I would test out one in the air fryer. Are you going to shape them? You could possibly make donut holes if not.
Best tutorial I’ve ever seen for this!
The variety on the toppings is amazing!!!! Wow; that’s beautiful. I totally agree with you about the allergy friendly community. It’s really supportive.
THank you friend! I so agree. Love this community!
Thanks Emily!! So many possibilities…you kinda have to try all the combos…;)
This is legitimately everything I could have dreamed of and more. DONUTS ARE FREAKING AMAZING. As of lately, for some reason, I’d rather have a baked donut than a fried one–maybe it’s because I’m craving more of that cakey texture! All of your dessert topping ideas sound phenomenal and I’d take a bite of every single donut because my batch will have a different combination of ingredients!
girl, I so thought of you! Do you have a vegan donut recipe you love?
I have a good friend who can only eat gluten free, and she loves sweets, so this was a huge hit. I made them for her when she was new to the whole food change, and she almost cried. It’s always so reassuring to know that you can still have delicious things (and oh so pretty) like these donuts even when you can’t eat gluten. Thanks for the recipe!
Oh wonderful! Glad we can satisfy that sweet tooth for her 🙂
I “donut: about you, but these look glorious. 🙂
LOL I just love you so!
Love all the topping ideas!
Thanks ya Sommer!
All these were really amazing! Lots of great options for my friends and family!
Now these are some donuts I can really get down with!
I would deliver to you any day! How are you? Miss you!
Now that’s what I like to hear??
These are soooo good! So light and tender! I love this recipe.
OH my these look and sound so delicious!
Ahh shucks ? thanks dear!
My nephew is dealing with a lot of food challenges! I’m going to have these in the house the next time he visits!!
These donuts all look so amazing. You are a mad scientist and come up with the greatest creations!
Thanks Matt! I try ??
Such a fun idea for a post Lindsay! Love all the ideas for toppings!
Thanks so much Mary Ann! All the good things ?
Excellent treat recipe, as well as an awareness week for allergies ❤️.
Thank you Liz! <3 I'll save you a few donuts when you come for coffee. 😉
I’m sitting here with my PB&J toast and wishing I had 1 or 3 of these vegan donuts instead! Wow – these look so good, Lindsay! And what pretty toppings! A boxful of these would make someone’s day!
Well you know I would deliver if I could. 🙂 Miss you friend!