Gluten-Free Cinnamon Baked Doughnuts

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Introducing the easiest 4 ingredient gluten-free, dairy-free, egg-free, oil free, refined sugar free and vegan Cinnamon Baked Doughnuts! And you can make them in less than 20 minutes.

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About The Recipe

These Cinnamon Baked Doughnuts are one of the best things I have baked in a long time!

Extremely easy to make using only 4 ingredients. They’re light, fluffy, sweet and absolutely delicious and made in 20 minutes.

And they’re totally allergy friendly so literally everyone can enjoy. No gluten, dairy, eggs, white sugar or oil in sight.

Why Make This Recipe

  • Incredibly easy – Literally the easiest doughnuts ever!
  • Ready in 20 minutes – And 12 minutes of that is watching them bake.
  • Only 4 ingredients – Which you may already have in the cupboards.
  • Extremely tasty – Light, fluffy with the perfect sweetness.
  • Allergy friendly – Gluten-free, dairy-free, egg-free, oil-free, refined sugar free and suitable for vegans!

Ingredients

Ingredient Swaps

  • Gluten-Free Self Raising Flour – Swap for normal flour if you’re not gluten-free. If you only have plain gluten-free flour then see my FAQ below with how to turn it into self-raising flour.
  • Milk – You can use any milk of choice.
  • Coconut Sugar – for brown sugar.

Method

Step 1: Simply add all the ingredients into a bowl and mix until smooth

Step 2: Pour the mix into a doughnut mould and bake at 180C (fan oven) for 12 minutes.

Step 3: Meanwhile make the Cinnamon sugar by mixing coconut sugar and cinnamon in a bowl.

Step 4: Remove the doughnuts from the oven and allow to cool for 5-10 minutes before lightly glazing with milk (this is so the cinnamon sugar sticks).

Step 5: Finally press the doughnuts down into the Cinnamon sugar.

FAQ

Below are some answers to commonly asked questions for these Cinnamon Baked Doughnuts.

I only have plain gluten-free flour, how can I make it self-raising?

You can actually turn any plain gluten-free flour into self raising by adding 2 tsp of baking powder per 200g of plain flour. So in this recipe add 2 tsp of baking powder.

How long will they last?

Depends how hungry you are haha!! Well I think they’re best eaten on the day of baking. But they will last a couple days in a sealed container at room temperate (they will go more dense the longer you leave them)

Can I use normal sugar instead?

Absolutely! I would go for brown sugar. But I prefer the taste of Coconut sugar (plus keeps these refined sugar free) It is stocked in quite a few supermarkets now or in any health food shop.

Where are your doughnut moulds from?

I bought my silicone mould set on amazon (link in the top tips below) and they’re fantastic. I find silicone moulds the best as they’re really easy to extract once baked.

Top Tips

  • Try to choose a milk that isn’t too thick. I tend to use Provamel almond milk or Rude Heath almond milk. Certain brands like Alpro are fairly thick and may need extra to get the right consistency
  • Don’t overfill your doughnut moulds! See the step 2 photo above. Make sure to leave around 3-5mm from the top as they rise.
  • Use a Silicone Doughnut Mould (affiliate link) as they’re really easy to take the doughnuts out once baked.
  • Fancy a different topping on your doughnuts? How about a chocolate sauce?! Check out my 5 Ingredient Gluten-Free & Vegan Doughnuts.

Storage

Depends how hungry you are haha!! I honestly don’t think you will be able to stop once you try them!

But I think they’re best eaten on the day of baking. They will last a couple days in a sealed container at room temperate. The longer you store them the denser they get (still taste great though).

Are you ready to try these incredible gluten-free and vegan baked doughnuts?! I am so excited to hear what you think.

Tried this recipe? Please leave a star rating ️️️️️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!

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Recipe

Gluten-Free Cinnamon Baked Doughnuts

Easy 4 ingredient allergy-friendly oil-free baked doughnuts ready in 20 minutes!
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Course: Dessert
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Servings: 6 doughnuts
Author: James Wythe
Cost: £2.50

Ingredients

  • 200 g gluten-free self raising flour (see FAQ to make plain flour into self raising)
  • 250 ml milk (I use almond milk, see expert tips)
  • 6 tbsp coconut sugar (see FAQ for swaps)
  • 4 tsp cinnamon

Instructions

  • Pre-heat the oven to 180C (fan oven)
  • To a mixing bowl add 200g gluten-free self raising flour, 250ml milk, 4 tbsp coconut sugar, 2 tsp of cinnamon and mix until a smooth batter forms
  • Pour your mix into the doughnut moulds (don't overfill see notes below) and bake in the oven for 12-13 minutes
  • Meanwhile in a bowl add 2 tbsp coconut sugar and 2 tsp cinnamon and mix to make your cinnamon sugar
  • Remove the doughnuts from the oven and allow to cool for 5-10 minutes
  • Now lightly glaze the smooth side of your doughnuts with milk (helps to make the cinnamon sugar stick) and gently press down into the bowl until covered

Notes

  • Try to choose a milk that isn’t too thick. I tend to use Provamel almond milk or Rude Heath almond milk. Certain brands like Alpro are fairly thick and may need extra to get the right consistency
  • Don’t overfill your doughnut moulds! See the step 2 photo above. Make sure to leave around 5mm from the top as they rise.
  • Use a Silicone Doughnut Mould (affiliate link) as they’re really easy to take the doughnuts out once baked.
  • Fancy a different topping on your doughnuts? How about a chocolate sauce?! Check out my 5 Ingredient Gluten-Free & Vegan Doughnuts.
Storage: Best eaten on the day of baking. They will last a couple days in a sealed container at room temperate. The longer you store them the denser they get (still taste great though).
DID YOU MAKE THIS RECIPE?Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!

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Publisher: Healthy Living