Vegan gluten-free donuts that don’t suck

I attempted a gluten-free donut recipe the other night, and it was terrible. Truly awful.

But all the talk on the NCVA’s Facebook page left me wanting donuts still. So tonight I tried again.  But this time I decided to use my favourite non-gluten-free recipe, and substitute in gluten-free flour.

Why gluten-free? I just like to switch it up. I do not think that gluten is evil (unless you have celiac disease, of course), nor do I think gluten-free = healthy.  I have a colleague who can’t eat gluten, so when I make treats I try to make them gluten-free so that she can enjoy them too.

Even Erin might eat these.

Cake donuts with icing and sprinkles

Adapted from this recipe.

(Makes six donuts)

Dry Ingredients

1 + a bit Cup Gluten-free flour mix (I used 1/3 cup sorghum, 1/4 cup tapioca starch, 1/4 cup chick pea flour, 1/4 cup coconut flour + 1/2 tsp. xanthan gum)

1/2 Cup Sugar

1 1/2 tsp Baking Powder

1/4 tsp Salt

1/4 tsp  Nutmeg

1/4 tsp Cinnamon


Wet Ingredients

1/2 Cup soy or almond milk

1/2 tsp Apple Cider Vinegar

1/2 tsp Pure Vanilla Extract

Egg Replacer for 1 Egg

1/4 Cup Earth Balance


Icing Glaze:

1/2 cup powdered icing

1 tbsp soy milk



Preheat oven to 350F. Put all the wet ingredients in a small pot on the stovetop on low and whisk together. Heat until just be warm to the touch. Mix the dry ingredients together in a large bowl. Add the wet to the dry and mix until just incorporated. Do not over mix.

Grease donut pan. Put the donut batter into a plastic baggie and cut the corner so that you can pipe the batter into the pan.

Bake for 12 minutes or so. Remove from oven. Cool on a wire rack and then decorate.

One thought on “Vegan gluten-free donuts that don’t suck”

  1. actually gluten is possibly evil. and pretty much everyone suffers from various forms of intolerance on the scale to celiac.
    For example of symptoms see
    and for a summary of the (pretty cheap) book see
    i’ve done it and feel much better and lost weight. interestingly i’ve spoken to colleagues etc and all the ones i talked to found something on that list that is resolved (each person is different but everyone resolves some issues). i’m still talking to folks about it, but cutting gluten/wheat is apparently a really big thing. So now i’m mostly vegan + wheat free, which is a bit more challengning🙂 but quite possible.

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