Description
Delicious and fluffy Vegan Baked Donuts that are gluten-free and made with wholesome almond flour and oat milk. These baked treats are topped with optional vanilla or chocolate glaze for a perfect vegan-friendly breakfast or snack.
Ingredients
Donuts
- 1⅓ cups gluten-free measure for measure flour (one that contains xanthan gum)
- ⅔ cup fine almond flour
- ½ teaspoon fine salt
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ¼ cup vegan butter (softened at room temperature)
- 2 teaspoons vanilla extract
- ½ cup evaporated oat milk
- ¼ cup vegan mayonnaise
Vanilla Glaze (optional)
- 1½ cups powdered sugar (sifted)
- 3 tablespoons evaporated oat milk
- 1 teaspoon vanilla extract
Chocolate Glaze (optional)
- 1⅓ cups powdered sugar
- ¼ cup pure cocoa powder
- ¼ cup evaporated oat milk
- 1 teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a large bowl, mix together the gluten-free flour, fine almond flour, salt, baking powder, cinnamon, nutmeg, and granulated sugar until well combined.
- Add Vegan Butter: Add the softened vegan butter to the flour mixture and work it in thoroughly until the mixture resembles coarse crumbs.
- Mix Wet Ingredients: Stir in the vanilla extract, vegan mayonnaise, and evaporated oat milk until a smooth batter forms. Cover the batter and let it rest for 30 minutes to hydrate and develop texture.
- Prepare to Bake: Preheat your oven to 400°F (200°C) and grease a donut pan well, preferably with coconut oil for extra flavor and non-stick ease.
- Fill and Bake: Evenly fill the donut wells with the batter. Bake in the preheated oven for 8-10 minutes, or until a toothpick inserted into the donuts comes out clean. Let the donuts rest in the pan for 5 minutes after baking.
- Cool Donuts: Remove the donuts from the pan and place them on a wire rack to cool completely before glazing.
- Prepare Optional Glaze: For vanilla glaze, whisk powdered sugar, evaporated oat milk, and vanilla extract until smooth. For chocolate glaze, whisk together powdered sugar, cocoa powder, evaporated oat milk, and vanilla extract until smooth.
- Glaze the Donuts: Dip the rounded side of each cooled donut into the glaze, then place onto a wire rack to allow excess glaze to drip off. Decorate with sprinkles if desired.
Notes
- Resting the batter is important for gluten-free flours to hydrate properly and achieve the best texture.
- Ensure vegan butter is softened to room temperature for easier incorporation.
- Donuts are best eaten the same day but can be stored in an airtight container for up to 2 days.
- You can substitute evaporated oat milk with any other plant-based milk if preferred.
- For a nut-free version, replace almond flour with an additional ⅔ cup of gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
