Baked Gluten Free and Dairy Free Doughnuts
I would be wrong if I hadn’t said that these doughnuts are one of my simplest recipes. In just about half an hour you can have delicious gluten free and dairy free Fat Thursday treats.
Since the doughnuts are baked, they are much healthier and less fatty than their old fashioned fried version. What also makes them special and super tasty is aromatic coarsely ground cardamom added into the batter and cinnamon raw sugar coating.
Try my quick recipe also with chocolate coating or any other topping.
Baked Gluten Free and Dairy Free Doughnuts
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
Ingredients for 6 doughnuts:
- 90 g rice flour
- 110 g almond flour
- 75 g tapioca starch
- ½ tsp xanthan gum (optional)
- 40 g powdered xylitol or coconut sugar
- 1 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 ½ tsp cardamom
- 1 tsp vanilla extract
- 2 medium eggs (room temperature)
- 1 cup vegetable milk (room temperature)
- 20 g coconut oil (melted)
For the topping:
- coconut oil (melted)
- 2 tbsp raw cane sugar
- 1 tsp Ceylon cinnamon
Instructions
- Preheat the oven to 175°C. Prepare the large doughnut baking pan.
- In a one mixing bowl whisk together all dry ingredients.
- In the second bowl whisk coconut oil with eggs, oat milk and vanilla extract. Then mix together with dry ingredients.
- Spoon the batter into the doughnut pan filling all the way.
- Bake at 175°C for 20 minutes or until a toothpick inserted in the middle of the doughnut goes out clean.
- Leave the doughnuts in the pan to cool for a few minutes and transfer to a wire rack to cool completely.
- Combine sugar with cinnamon in a small bowl. Brush the top of each donut with coconut oil, then use a small sieve to sprinkle generously with cinnamon sugar.
- Store the donuts in a tightly closed container.
You May Also Like
Gluten Free Rhubarb Tart
Gluten Free Christmas Almond Cookies
