Indulge in the delightful world of gluten-free treats with our irresistible Gluten-Free Baked Doughnuts recipe. These delectable doughnuts are a perfect combination of sweet, soft, and satisfying without the worry of gluten. Made with wholesome almond flour, eggs, and a touch of maple syrup, they are not only delicious but also a healthier alternative to traditional fried doughnuts. The recipe is simple, and the result is simply divine.
Hanukkah’s staple dish is donuts or "Sufganiyot" as they called in Hebrew. The whole holiday is centered around fried foods to symbolize the oil miracle that fueled the Hanukiah (menorah) for 8 whole days. Usually Sufganiyot are jelly donuts made with yeast dough.
Since I am not a big fan of fried food and frying at home in general, I decided to share a baked donut recipe instead. And if you even remember, I already shared a baked vanilla donut recipe! But this time the recipe is gluten free.
These yummy baked donuts are grain free, gluten free and dairy free too! If you keep the donuts without garnish then they are refined sugar free too.
With only 5 ingredients you most probably have in your pantry you can whip these donuts quickly.
The baking time is only 10 minutes, what are you waiting for? Try this recipe now!
Like most of my gluten free recipes, I use almond flour. The almonds are rich in vitamin E and other antioxidants and are very healthy. The almonds contain essential oils and the recipe doesn’t have any more oil in it.
That is the main flavor of these sweet donuts. I used 2 teaspoons of vanilla, yes, it's not a mistake. I wanted a defined vanilla flavor. The vanilla I used is vanilla paste but if you don’t have any, you can use vanilla extract instead.
The process of making the donuts is simple! Just mix all ingredients in a bowl to a unified batter. The batter will look like a cake batter. I know some might argue that baked donuts are basically a round small cake but I think it’s a tasty dessert that you can celebrate Hanukkah with, so why not?
The mold I used for the donuts is a 6 cavity donut pan by Wilton. In the past, I tried using a silicone mold and it was a total failure, the donuts got stuck in the mold and didn’t come out. I really recommend using a high-quality nonstick mold for a much better outcome. To place the batter in the pan, I used a piping bag and piped the batter in each cavity, this way I kept everything clean and was able to better control the size of each donut. Don’t overfill the cavities, the batter will grow while baking.
For the garnish glaze, I used powdered sugar that I mixed with a bit of water. I kept the glaze white but you can also add a few drops of food color if you prefer. I added the glaze and some blue and white sprinkles to make the donuts look more festive and appealing, after all, it is a Hanukkah treat.
Vanilla baked donuts
These baked donuts are sweet and soft with a great vanilla flavor. The donuts have a cake texture since they are baked and they will satisfy your sweet tooth for sure. If someone in your family has coeliac or can't tolerate milk products (or both which is very common), these donuts are a perfect solution.
The donuts are a great fit as a sweet breakfast bite or as an afternoon snack too. I made the donuts for Hanukkah celebrations but they are delicious any other day as well!
Here are some tips to ensure your doughnuts turn out wonderfully:
Use Quality Almond Flour
The main dry ingredient in this recipe is almond flour. Ensure you're using a high-quality almond flour to achieve the best texture and flavor in your doughnuts.
Check Baking Soda Freshness
Baking soda is used as a leavening agent in this recipe. Make sure your baking soda is fresh and not expired for the best rise and texture in your doughnuts.
Piping Bag for Precision
A piping bag makes it easier to portion the doughnut batter into the molds. If you don't have one, you can use a zip-top bag with a corner snipped off.
Don't Overfill the Molds
Fill each doughnut mold cavity no more than ¾ full. The doughnuts will expand as they bake, and overfilling can result in misshapen doughnuts.
Precise Baking Time
Keep a close eye on your doughnuts in the oven. Overbaking can lead to a dry texture, so aim for that sweet spot of 9-10 minutes. They should be lightly golden and spring back when touched.
When making the glaze, adjust the amount of water to achieve your desired consistency. If you want a thicker glaze, use less water; for a thinner glaze, add more water gradually.
If you have leftovers (though they may disappear quickly), store them in an airtight container at room temperature for a day or two. Beyond that, refrigerate them for longer freshness.
While almond flour is used in this recipe, you can experiment with other gluten-free flours like coconut flour, oat flour, or a gluten-free flour blend. Keep in mind that different flours may require adjustments to the recipe.
If you don't have maple syrup or prefer an alternative sweetener, you can use honey, agave nectar, or a sugar-free sweetener like erythritol. Adjust the quantity to taste.
Yes, you can make these doughnuts vegan by using vegan alternatives for the eggs. Common egg substitutes include applesauce, mashed bananas, or flaxseed eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
If you don't have a doughnut mold, you can use a muffin tin instead. Simply shape the batter into rounds in the muffin cups, leaving a hole in the center to mimic doughnut shape.
The doughnuts should be lightly golden and should spring back when gently pressed. Use a toothpick or cake tester; if it comes out clean or with a few moist crumbs, they're done.
Yes, you can freeze these baked doughnuts for future enjoyment. Allow them to cool completely, then wrap them individually in plastic wrap or aluminum foil before placing them in an airtight container or freezer bag. They can be frozen for up to 2-3 months. Thaw at room temperature or reheat in the oven.
To make a chocolate glaze, you can mix powdered sugar with unsweetened cocoa powder and a bit of milk or dairy-free milk until you achieve your desired consistency. Adjust the sweetness by adding more powdered sugar if needed.
Other Hannukah recipes to try:
For all my Hanukkah recipes, check out my Hanukkah recipe index. You will find there more latke and donut recipes if you’re interested.
The recipe yields approximately 10 donuts. If you need more donuts then you can double the recipe.
Bake these gluten free doughnuts today!
Whether you're celebrating Hanukkah or just craving a guilt-free dessert, these gluten-free baked doughnuts will have you savoring every bite. To add a festive touch, I've included an optional glaze and colorful sprinkles, making them the perfect treat for any special occasion. So, preheat your oven, grab your ingredients, and let's embark on a journey of gluten-free indulgence that's sure to put a smile on your face.
Gluten Free Baked Doughnuts
- 1 cup almond flour
- ½ teaspoon baking soda
- ¼ cup maple syrup
- 2 eggs
- 2 teaspoon vanilla extract or paste
For glaze and garnish: (optional)
- 1 cup powdered sugar
- 3-4 tablespoon water
- Set the oven to 160°C / 325°F with the fan.
- In a mixing bowl, mix all batter ingredients.
- Transfer the mixed batter to a piping bag.
- Grease a donut mold.
- Cut a small hole in the piping bag and pipe the batter into the mold. Don’t fill more than ¾ of each cavity because the donuts grow while baking.
- Bake the donuts for 9-10 minutes.
- Cool the donuts at room temperature.
- In a small bowl, mix the powdered sugar and water to create glaze.
- Drizzle the donuts with glaze.
- Sprinkle some sprinkles on the glaze.
- Enjoy a donut and happy Hanukkah!