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Vertical graphic showing glazed donuts with the words “Gluten-Free Donuts,” “Baked cake-style,” and “Read More.”

Gluten Free Donut Recipe (Baked Cake Donuts)

Baked cake-style donuts made with a gluten-free flour blend and a simple vanilla glaze. Provisional formula; test the blend, yield, and bake time before publishing.
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Prep Time 15 minutes
Cook Time 14 minutes
5 minutes
Total Time 34 minutes
Servings: 8
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Donuts

  • 1 1/2 cups gluten-free 1:1 baking flour blend with xanthan gum 180 g
  • 1/3 cup granulated sugar 67 g
  • 1 1/2 teaspoons gluten-free baking powder 6 g
  • 1/4 teaspoon fine salt about 1.5 g
  • 1/4 teaspoon ground nutmeg
  • 1 large egg room temperature
  • 1/3 cup milk 80 g
  • 1/4 cup plain Greek yogurt 60 g
  • 3 tablespoons neutral oil 42 g
  • 1 teaspoon vanilla extract

Vanilla glaze

  • 1 cup powdered sugar 120 g
  • 1 1/2 to 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Tiny pinch of salt

Optional cinnamon-sugar coating

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon melted butter for brushing

Equipment

  • 1 Standard 8-well donut pan Capacity and well size are part of the test setup
  • 1 Digital Kitchen Scale Weigh the gluten-free flour blend and other ingredients
  • 1 Medium mixing bowl, For whisking the dry ingredients
  • 1 Large mixing bowl For the wet ingredients and batter
  • 1 Whisk, Mix the wet and dry ingredients
  • 1 Rubber spatula Combine the batter gently
  • 1 Piping bag or sturdy food-storage bag Pipe batter into the donut wells
  • 1 set Measuring cups and spoons For ingredients not weighed
  • 1 sheet Parchment paper For catching drips under the cooling rack
  • 1 Wire cooling rack Cool donuts before glazing
  • 1 Toothpick or cake tester Optional center check near the end of baking

Method
 

  1. Heat the oven to 350°F (175°C). Grease an 8-well donut pan thoroughly, including the center posts.
  2. In a medium bowl, whisk together the gluten-free 1:1 flour blend, sugar, baking powder, salt, and nutmeg until evenly combined.
  3. In a large bowl, whisk together the egg, milk, plain Greek yogurt, neutral oil, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently just until no dry pockets remain; avoid prolonged mixing.
  5. Transfer the batter to a piping bag or a sturdy food-storage bag with a small corner cut off. Pipe the batter into the donut wells, filling each about two-thirds full.
  6. Bake for a provisional 12–15 minutes, beginning to check at 12 minutes. The tops should look set and spring back lightly. Record the actual bake time and center texture during testing.
  7. Rest the donuts in the pan for 5 minutes, then transfer them to a wire rack and cool completely before glazing.
  8. For the vanilla glaze, whisk the powdered sugar, 1 1/2 tablespoons milk, vanilla, and salt. Add more milk a little at a time until the glaze is thick but dippable. Dip cooled donuts and let the glaze set on the rack.
  9. For cinnamon-sugar donuts, mix the sugar and cinnamon. Brush cooled donuts lightly with melted butter, then coat them in the cinnamon sugar.

Notes

TEST DRAFT ONLY: This gluten-free donut formula has not been kitchen-tested. The starting batch targets 8 baked cake-style donuts in an 8-well donut pan. Confirm the exact flour blend, pan capacity, yield, bake window, center texture, cooling, and glaze before publishing.
Flour blend: Use a gluten-free 1:1 baking blend that includes xanthan gum. Different blends absorb liquid differently, so weigh the flour and record the brand. Do not substitute almond flour, coconut flour, or a single starch one-for-one.
Mixing: Whisk the wet and dry ingredients separately, then stir together just until no dry pockets remain. Avoid prolonged mixing.
Doneness: The 12–15-minute bake window is provisional. Begin checking at 12 minutes and record the actual time, color, and center texture. Do not use the current time as a tested result.
Cooling and glaze: Rest in the pan for 5 minutes, then cool completely on a rack before glazing. For cinnamon sugar, brush cooled donuts lightly with melted butter before coating.
Gluten-free handling: Check all packaged ingredients and use clean pans, utensils, and work surfaces. Product labels and bakery handling practices can change; this homemade formula does not verify the safety of store-bought donuts.
Nutrition and yield: WPRM Servings is set to 8 per site convention. Confirm the actual yield and serving size, then calculate nutrition from the final ingredients and brands. Advanced Servings stays blank.