Homemade Baked Donuts {Grain/Dairy/Soy/Refined Sugar Free}

Want a donut?

How ’bout now? OK, I know I don’t take the best pictures in the world, but they were really good!

These donuts have been calling my name ever since I bought a donut pan several months ago at Bed Bath and Beyond. I kept wanting to make them but it just seemed like so much work, and honestly, I didn’t even know where to start! I don’t know why but I just decided to whip up my waffle recipe (with a few tweaks) and try it in my new pan. We loved them.

To me, these were somewhere in between a Krispie Kreme melt-in-your-mouth donut and a cake-like donut because when you bite into them they are a little squishy but spring right back. On my first batch I used a simple glaze with traditional powdered sugar and on my second batch I made my own unrefined powdered sugar. The unrefined version had a caramel taste, but we liked both equally and I put pictures and directions for the unrefined version at the bottom of my post.

One day soon I’ll attempt the raised (proofed yeast method) and fried donuts, but for now we’re pretty happy with this recipe 🙂

*Here’s the link to dairy free chocolate ganache

5.0 from 2 reviews
Homemade Baked Donuts {Grain/Dairy/Soy/Refined Sugar Free}
  • 1½ C Blanched Almond Flour, finely ground (I use the Honeyville brand)
  • 1 C Tapioca Flour or Arrowroot
  • 1½ tsp. Grain Free Baking Powder
  • 1 tsp. Salt
  • ¼ C Sugar or Coconut Palm Sugar
  • 3 large eggs
  • ¼ C SO Delicious Coconut Milk or Milk Alternative
  • ¼ tsp. Distilled White Vinegar
  • 2 Tbsp. Earth Balance Butter, melted and cooled
  • ½ C warm water
  • ½ tsp vanilla, gluten free
  • 1 C Powdered Sugar** (see note at bottom)
  • 2 Tbsp. Earth Balance butter, melted
  • ¼ Tsp. Vanilla, gluten free
  • 1 Tbsp. SO Delicious Coconut Milk, or as needed to thin
Chocolate Glaze:
  • Dip in my Chocolate Ganach (see above)
  1. Preheat oven to 375 degrees.
  2. Mix the milk alternative and vinegar, set aside.
  3. Melt the butter in a microwave-safe bowl. Set aside to cool.
  4. Whisk together all of the dry ingredients in a large bowl until well combined.
  5. Stir in the eggs.
  6. Then, stir in the milk mixture (buttermilk), water, vanilla, and butter. Mix well.
  7. Grease your pan with gfcf non-stick spray and fill each donut tin almost full.
  8. Bake 13-15 minutes or until browned.
  9. Cool a few minutes on a wire rack then dip tops into glaze. Return to wire rack and cool completely.
  10. Eat!

**To make your own unrefined powdered sugar: Blend coconut palm sugar or preferred granulated sugar in a blender or coffee grinder until it is a fine powder. Mix in 1 Tbsp. arrowroot flour or cornstarch per cup (after it’s a fine powder). 

*** UPDATE – Coconut Palm Sugar Results in a very dark color with a caramel flavor. I now tend to prefer Truvia Baking Blend to make homemade powdered sugar.***

Posted March 25, 2012 by Cassidy in Breakfast & Muffins, Desserts, Paleo / 16 Comments


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16 responses to “Homemade Baked Donuts {Grain/Dairy/Soy/Refined Sugar Free}

  1. April-
    I haven’t tried these in a donut maker but I don’t see any reason why it wouldn’t work… except you will probably have to adjust the baking time. If you make ’em in the donut maker let me know how they turn out!


  2. I made this recipe today and maybe did something wrong because they weren’t like a donut in texture or taste, more like a dense dough-y bread… It reminded me of paska at Easter growing up so I liked it, but my son only took a few nibbles.

    Thanks for the recipe, it was a culinary return to my childhood!

  3. Amanda-
    Yes, I usually freeze all of my baked goods that we don’t immediately eat. Hope you enjoy them!

    Sorry the texture didn’t turn out well for you. Did you use the Honeyville brand? if you used a different brand that’s probably what it was.

    Thanks for the feedback,

  4. Lora

    I just made these this morning and my kids loved them! I dipped them in the chocolate ganache (minus the coffee) and threw some dye free sprinkles on top. Thanks for another great recipe!

    • Cassidy

      Hi Sasha!

      Sorry it’s taken me so long to get back with you. This recipe makes about 12 donuts, I updated the recipe to include this information 🙂


  5. Sasha

    Oh my gosh, this recipe is the BEST grain-free donut recipe I’ve ever had (and trust me when I tell you I’ve tried a bunch as I’m a huge donut lover)! Even my husband loved them and he’s usually anti- grain-free baked goods. Keep sharing your amazing recipes!!!!!!

  6. Naomi

    Hi! I love this recipe – it’s so versatile. I added 1/2 c of pumpkin and dropped the tapioca starch to 1/2 c and eliminated the water. They are so sweet that I don’t even need to put any icing on them. Thanks so much!

    • Cassidy

      Thanks for the nice comment Naomi, and letting me know what substitutions you used, I’ll have to try that!


  7. Holly

    Made these today and my son ate almost the entire batch….he was SOOOO thrilled to get a yummy donut again since being gluten free…..the texture was SO similar to the Krispy Kreme original donut he was just freaking out EXCITED! Thanks for such an AWESOME recipe! For the icing I mixed Swerve (powdered) with a touch of International Delight Vanilla creamer 😉

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