For the Donuts:

2 ½ cups gluten free flour (I’ve used Bob’s Red Mill and Pamela’s Artisan and both work great)
¾ c sugar (white sugar or coconut sugar works well)
¼ c dairy free butter substitute (Organic Earth Balance is our favorite)
¼ c grapeseed oil
2 large eggs at room temperature
½ tablespoon vanilla extract or paste
1 c dairy free milk (almond or coconut work well)


For chocolate glaze:

2 c powdered sugar (confectioners’ sugar)
2 Tablespoons unsweetened cocoa powder
2 tablespoons dairy free butter substitute
1 tablespoon dairy free milk
½ tablespoon vanilla extract or paste
Dash of salt


For vanilla glaze:

2 c powdered sugar (confectioners’ sugar)
2 tablespoons dairy free milk (reserve ¼ c additional on the side, you may need more)



Preheat oven to 425F and grease a donut pan (spray coconut oil works great!)
Stir in the baking mix until batter is smooth.
Spoon 6 approximately 5 heaping teaspoons of batter into each section of the donut pan. Make sure to gently smooth out the top.
Bake for 10 minutes. Allow donuts to cool for 10 minutes in the pan then remove carefully and set on a wire rack to cool.

While donuts are cooling, whisk glaze ingrediants together until smooth. Place a pan or foil under the wire rack incase the glaze drips (it will!) Pour glaze over donuts in whatever design you would like and add sprinkles (a must in our house)
Hope you all enjoy these donuts as much as we do…and have all the giggles, silly faces, and frosting noses that come along with them!

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