Gluten, Dairy, Soy (and possibly egg) Free Baked Donuts!
Yup – that’s right! The trifecta – or if you wish the quadrafecta of allergy-friendly delight in a delish donut – and they’re even baked! You can have your (cake) donut and eat it, […]
Yup – that’s right! The trifecta – or if you wish the quadrafecta of allergy-friendly delight in a delish donut – and they’re even baked! You can have your (cake) donut and eat it, too!
Follow along with our video tutorial or read the recipe below!
Ingredients
Doughnuts
1/2 Cup | Organic White Sugar |
1/3 Cup | Organic Light Brown Sugar |
4 Tbsp. | Dairy and Soy Free Butter |
1/4 Cup | Soy Free Oil |
1 Tbsp. | Mexican Vanilla |
2 | Large Eggs OR use 1/2 c chia gel |
1 1/2 tsp. | Gluten Free Baking Powder |
1/4 tsp. | Baking Soda |
1/2 tsp. | Pink Himalayan Salt |
1 Cup | Dairy and Soy Free Milk |
2 2/3 Cups | Better Batter Gluten Free Flour |
Frosting
1 1/2 Cups | Organic powdered sugar |
1/4 + 1/8 Cup | Dark cocoa powder |
1 Tbsp. | Light corn syrup (can substitute with Golden Syrup or agave) |
1 Tbsp. | Mexican Vanilla |
4 to 5 Tbsp. | Water |
Instructions
Make the Donuts:
- Combine sugars, butter, oil, and vanilla.
- Add eggs.
- Add baking powder, baking soda, and salt.
- Add milk and Better Batter All Purpose Flour in small amounts and mix until combined.
- Pipe batter into prepared doughnut pan.
- Bake at 425 degrees for 10 minutes.
- Allow to cool in pan for 5 minutes, then transfer to cooling rack.
Make the Frosting (and Frost the Donuts!):
- Combine powdered sugar, cocoa powder, corn syrup, and vanilla.
- Slowly add water and mix until smooth.
- Dip cooled doughnuts into frosting.
- Add sprinkles (optional).