these baked gluten-free vegan strawberry donuts are ready for brunch in under 30 minutes, with barely any prep required. They’re baked instead of fried and get their flavor from fresh strawberries folded right into the batter, plus a thick strawberry glaze on top.
They have a light, moist crumb, and the glaze sets into a hard, crisp shell instead of staying sticky or wet. With strawberry folded into both the batter and the glaze, every bite gets the same fresh fruit flavor.
They’re also dairy-free and egg-free, so they work for a crowd with different dietary needs.
Ingredient Notes
- Gluten-Free Flour – I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for this recipe. If you use another gluten-free flour blend, make sure that it already contains xanthan gum, since this recipe doesn’t call for it separately. However, I have not tested any other flour blends, so I cannot verify that they will all work.
- Strawberries – Dice them small so they distribute evenly through the batter instead of sinking. Fresh strawberries work best here, both in the batter and blended into the glaze. Frozen strawberries add too much extra moisture once thawed.
- Apple Cider Vinegar – this batter doesn’t use eggs, so the vinegar is what reacts with the baking soda to help the donuts rise. White vinegar works as a substitute if needed.
Megan’s Tip
Get the glaze consistency right, and these go from good to great. It should be thin enough to dip and coat evenly, but thick enough to set into a firm, crackable shell once it dries. Not a sticky, wet glaze that never hardens. If it’s too thin, add more powdered sugar a tablespoon at a time. If it’s too thick to dip into smoothly, thin it with water a teaspoon at a time.
Expert Tips
Recipe FAQs
This batter is more like a muffin batter than a fried dough, so it won’t hold its shape on a baking sheet. A muffin tin works well if you don’t have a donut pan.
Skip frozen strawberries in the batter itself, since they release extra moisture as they thaw and can make the donuts turn out wet. I’d recommend using freeze-dried strawberries instead if you need to.
This almost always comes down to measuring the flour blend by volume instead of weight. Scooping a cup packs in extra flour and throws off the ratio. I always recommend weighing the flour blend on a kitchen scale to give the most reliable results.
Storage
These are best eaten the same day they’re made. If you have leftovers, store them in an airtight container at room temperature for up to 2 days, but know the texture might change as they sit.
To freeze, skip the glaze and freeze the baked, cooled donuts in a single layer, then transfer to a freezer bag for up to 2 months. Let them come to room temperature, then frost and let the glaze set before serving, same as you would when baked fresh.
Serving Suggestions
These are great for a brunch with friends. Put them out with fresh fruit and coffee, and you’ve got a spread. For a chocolate option that’s also vegan, set out these baked gluten-free vegan chocolate donuts right alongside them.
A bowl of chia pudding with granola and berries is an easy make-ahead addition, so you’re not stuck in the kitchen right before everyone shows up.
Leave the donuts unglazed and set up bowls of toppings like sprinkles and fresh-sliced strawberries. Then let everyone dip and decorate their own. It’s a fun way to get people involved.
Gluten-Free Baked Strawberry Donuts
Ingredients
For the Donuts:
- 1½ cups (210 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
- ⅓ cup (67 g) granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon (4 g) pure vanilla extract
- 1 teaspoon (5 g) apple cider vinegar
- ¾ cup (188 g) unsweetened almond milk - or other non-dairy milk
- ¼ cup (57 g) vegetable oil - or other neutral oil, like canola or avocado oil
- 1 cup (144 g) strawberries - diced small (about ¼-inch pieces)
For the Glaze:
- ½ cup (72 g) strawberries - diced
- 2 cups (240 g) powdered sugar
- 1 tablespoon (15 g) water - plus more as needed
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Instructions
- Preheat the oven to 370°F. Grease a 6-well donut pan with cooking spray that doesn't contain flour, getting it into the ridges of each well so the donuts release easily.
- In a large bowl, whisk together 1½ cups (210 g) gluten-free flour blend, ⅓ cup (67 g) granulated sugar, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- Add 1 teaspoon (4 g) pure vanilla extract, 1 teaspoon (5 g) apple cider vinegar, ¾ cup (188 g) unsweetened almond milk, and ¼ cup (57 g) vegetable oil to the dry ingredients and whisk until smooth with no lumps. Fold in 1 cup (144 g) strawberries that have been diced.
- Transfer the batter to a piping bag or ziplock bag with the corner snipped off, and pipe it into the donut pan, filling each well almost to the top.
- Bake at 375°F for 10-14 minutes, or until the donuts spring back when you press gently on the top. Let them cool in the pan for 2-3 minutes, then move them to a wire rack to finish cooling completely before glazing.
- While the donuts cool, make the glaze. Add ½ cup (72 g) strawberries, 2 cups (240 g) powdered sugar, and 1 tablespoon (15 g) water to a food processor. Process until smooth, adding more water a teaspoon at a time if it's too thick to dip into.
- Once the donuts are fully cooled, dip the tops into the glaze and set them back on the wire rack for the glaze to set for about 5 minutes. They taste best the same day they're made.
Notes
- Gluten-Free Flour: I tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour in the blue bag, which already contains xanthan gum. I cannot verify that other gluten-free flour blends will work because they all behave very differently.
- Glaze: Let the doughnuts cool completely before dipping them in the glaze. If they’re even a little warm, it will run right off instead of setting.
- Storage: These freeze well without the glaze. Let at room temperature, then glaze and let it set before serving, same as you would with a fresh batch.
Hi, do you know if these freeze well?
If yes, glazed or unglazed?
Any idea how long for mini donuts in a babycake maker for this recipe?
I make and freeze a lot of food for my toddler as he has a lot of food sensitives but this recipe looks like it would work.
Please let me know, thank you!!!
Hi Jennifer, Yes these freeze well. They freeze better unglazed just because I find the glaze gets sticky and runs a bit when its defrosted, but it will still taste good if you freeze them glazed. I’ve never used the babycake maker before, but my guess is about 4-5 minutes. Press your finger into the donut to test if it’s done. If it leaves an indent then you’ll want to keep cooking it for a few minutes. If it bounces back, your donuts are done. Let me know how it goes in the babycake maker!
Not sure what I could have done wrong. I followed the recipe to a T. They came out doughy. Flavorful, but doughy.
Hi Serena, Can you tell me which gluten-free flour blend you used and how you measured it? Did you scoop the measuring cup into the bag of flour? Spooned it into the measuring cup and leveled it off? Thanks!