Gluten-Free Baked Strawberry Donuts
These gluten-free baked strawberry donuts are soft, moist, and packed with real strawberry flavor in both the donut and the glaze. They come together in one bowl and bake in under 15 minutes, no frying required. They're also dairy-free, egg-free, and vegan, so everyone at the table can have one.
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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.
Nutrition
Calories: 295kcal | Carbohydrates: 54g | Fat: 9g | Saturated Fat: 7g | Sodium: 341mg | Potassium: 97mg | Sugar: 52g | Vitamin C: 21.2mg | Calcium: 61mg | Iron: 0.2mg
