Gluten-free Vegan Baked Doughnuts Recipe

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Gluten-free baking can be very tricky and, to some extremely scary. Those of us who don't suffer any allergies or intolerances need to count our blessings. You may ask why I experiment into gluten-free baking? The reason is that I like challenges.

My first ever challenge was to create a fresh lasagne using no processed ingredients for a child who had to be on a gluten free, corn free, dairy free, soy free and egg free diet. It was a challenge indeed but managed to make a portion of fresh pasta, and a bechamel sauce that had a creamy and smooth texter with a cheese sauce that was close enough to real cheese. It was then I thought of all the people with restrictive diets. Many are fortunate to live in countries where access to gluten-free products is easy and relatively sold at a reasonable price, but for those living where supply is limited and at an arm and leg for a price, it is a problem.

Gluten intolerance is a growing condition, and, in this recipe, I tried to use gluten-free flours that are readily available in my local market.

Usually, gluten-free baking can call for a gazillion ingredients, but this one calls for 12 only once you have prepared the flour blend.

Gluten-free baked goods can never mimic regular baked goods but, trust me; this recipe tastes yummy and is very easy and quick to prepare.

Yield: 9 doughnuts

Preparation Time: 5 minutes

Start to finish: 30 minutes


1 1/2 cups my gluten-free cake flour blend*

1/2 teaspoon xanthan gum

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sugar

1/2 teaspoon vinegar

1/3 cup vegetable oil

3 Orgran egg replacer, slightly beaten or 3 eggs

1/2 cup soy milk, or coconut milk

1/4 cup soda water

2 teaspoons vanilla extract


· Preheat oven fan setting to 160 C.

· In a bowl mix all the dry ingredients with a whisk.

· In a blender put all the wet ingredients and blitz until incorporated then add the dry ingredients and blend until no lumps appear.

· Grease a silicone baking doughnut mould with butter or oil and divide the mixer amongst it.

· Place in the oven and bake for 25 minutes.

· Take out and turn over on the cooling wire rack, be patient as they are tricky to come out.

· Once cooled you have the option to glaze them with icing, coat them in chocolate or preferably just consume as is for a healthier alternative.

· For the icing, mix 6 tablespoons of sifted icing sugar with 1 tablespoon of water and whisk until no lumps appear. Glaze the doughnuts using a brush and leave to harden. For a deep glaze coat several times.

*My gluten free flour blend is 1 cup red rice flour or brown rice flour, ½ cup tapioca flour and half a cup sorghum flour.


· This recipe is successful with my flour blend.

· Suitable for storing in an airtight container for 3 days.

· Make a big batch of the gluten free cake flour blend and use it as regular flour adding xanthan gum.

· Suitable for freezing.

· The soya milk can be substituted with any other non- dairy or regular milk.

· Regular eggs can be used.

Per Serving (excluding icing): 193 Calories; 8g Fat (39.6% calories from fat); 2g Protein; 27g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 272mg Sodium.