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If you’re a huge fan of bakes which are cute, bright and taste amazing, you’re going to love my gluten free Halloween doughnuts!
Based on my gluten free baked doughnuts recipe, these are dipped in a vibrant glaze and decorated with Halloween sprinkles and spiderwebs.
They’re fantastic for making with children and would be the perfect bake for October half term.
What makes these gluten free doughnuts spooky?
Ok, on the face of it these are basically just a simple, glazed doughnut.
But what makes them so spectacularly spooky is a clever icing trick – and some Halloween-themed sprinkles!
Half of my gluten free Halloween doughnuts have a funky spiderweb effect, while the other half are covered in spooky sprinkles.
Both are charming in their own ways, and you could easily pick one or the other.
Or, if you’re wholly indecisive like me, then just do half and half and enjoy the best of both worlds!
Want to know how to nail these doughnut glaze effects? Read on!
How to create spiderweb doughnuts
The spiderweb effect on these gluten free Halloween doughnuts looks really effective, but it’s actually really easy.
All you need to do is mix up two colours of icing – a coloured glaze and then a smaller amount of black icing.
Pour the black icing into a piping bag and cut the tip off, leaving a thin hole for the icing to be piped from.
Start by dipping the doughnut into the coloured icing, thickly glazing the top.
Next, carefully pipe circles around the doughnut – starting close to the doughnut hole and working your way out.
Then use a cocktail stick to ‘drag’ the icing in intervals from the centre to the edge of the doughnut.
The cocktail stick should drag the black icing into points, creating a spiderweb effect.
It’s great fun for kids to try and you can experiment with different colours as well!
Why not try a white web on a dark background, or go for a black web over the top of your favourite coloured doughnut?
I found this worked better on lighter, brighter colours such as these green doughnuts – otherwise I’d advise going for a white-coloured web.
Finding gluten free sprinkles
Sprinkles are one of those things you need to keep an eye on as some of them do contain gluten.
I find some of the sugar strands tend to contain wheat flour, though more and more brands are now becoming gluten free.
For my doughnuts, I picked up these gluten free Halloween sprinkles which are gluten free.
They are just too cute with the little witches’ hats, I couldn’t resist!
There are all sorts of different ‘spooky’ sprinkles online so definitely check out the likes of Amazon if you want to get creative.
I also love these Jacks and Bats sprinkles for an orange and black theme, or these amazing Galactic Gatsby sprinkles with bats and stars.
Basically whatever colour scheme you’re going for, you can easily find something on Amazon to suit it.
This is again a great thing for kids to get involved with as they’ll love looking at the different sprinkles and decorating their doughnuts.
How to make my gluten free baked doughnuts
To make these gluten free Halloween doughnuts you’ll only need a few basic ingredients.
Hopefully most of these you’ll already have in your cupboards!
- 120g self-raising gluten free flour
- 75g caster sugar
- 30ml vegetable oil (plus extra for greasing)
- 125ml milk
- 1 large egg
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
I tend to use either the FREEE gluten free self-raising flour or the supermarket own ones, as they are a mix of different flours.
Just using a single flour such as almond flour or coconut flour will not work in the same way.
If you want to make a dairy free version, you can swap the milk for a dairy free milk such as almond milk.
To make this recipe with plain gluten free flour, just add an additional 1 tsp of baking powder to the mix.
For the doughnut glaze and decorations you’ll also need:
- 200g icing sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- Gluten free sprinkles – I used these gluten free Halloween sprinkles
- Food colouring – I always use these Wilton gel food colourings
These are all fairly easy to get hold of, and when I ordered my sprinkles they came really quickly in the post too.
My gluten free Halloween doughnuts recipe
If you need a spooky treat this October to put a smile on your face then you should definitely give these spiderweb doughnuts a go.
They’re the perfect alternative to trick or treating and a great rainy day activity to make with kids.
This batch makes 12 doughnuts and they’re best eaten fresh on the day.
Watch this video tutorial to see exactly how to create the spiderweb effect on the icing too:
https://youtu.be/mVXjtvXdk2U
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
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Gluten free Halloween doughnuts
These gluten free Halloween doughnuts are my failsafe baked doughnuts topped with a colourful glaze and Halloween sprinkles.
Ingredients
- 120g self-raising gluten free flour
- 75g caster sugar
- 30ml vegetable oil (plus extra for greasing)
- 125ml milk
- 1 large egg
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
For the glaze:
- 200g icing sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- Gel food colouring
Instructions
- Preheat the oven to 180'C / Fan 160'C / Gas 4 and grease two 6-hole doughnut tins well with a little oil. (See notes if using a muffin tin instead)
- Add the flour, sugar, cinnamon and baking powder to a large mixing bowl and stir together with a wooden spoon.
- In a separate bowl, add the milk, oil, egg and vanilla extract and gently whisk together with a work until combined.
- Pour the liquid ingredients into the dry ingredients and use a whisk to mix together until it forms a runny batter with no lumps.
- Pour the batter evenly between the doughnut moulds (approx 2 tbsp per hole) making sure the 'hole' in the middle isn't covered. If you get batter on this bit, wet your finger with a little cold water and use that to clean it off.
- Bake the doughnuts in the oven for 12-15 minutes until well-risen and golden brown on top. Remove from the oven and place the tins on a cooling rack while you make the frosting.
- Mix the icing sugar, milk and vanilla extract in a large bowl until smooth. Separate into 2-3 bowls and in each add a small amount of purple, green and black gel food colouring in the colours of your choice.
- Mix up the colours until smooth. Use a knife to carefully remove the warm doughnuts from the tin.
- One at a time, dip the doughnuts into glaze. Either decorate with sprinkles while still wet, or pipe the black icing onto the coloured glaze in circles, then use a cocktail stick to create a spiderweb effect.
Notes
- These doughnuts are best eaten fresh from the oven. Will keep for around 24 hours in an airtight container.
- If using a muffin tin, grease the tin well and add approx 2 tbsp of batter per well. Bake for 12-15 minutes until golden - you may find they need nearer 15 minutes due to the lack of hole in the middle!
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 162Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 55mgCarbohydrates: 32gFiber: 0gSugar: 23gProtein: 2g
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Pumpkin spice gluten free swiss roll
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Need some more gluten free Halloween inspiration?
If you want to have a go at some of the other gluten free Halloween recipes on the blog, why not give some of these a try?
- Monster cupcakes with gory centres
- My spooky gluten free Swiss roll recipe
- Gluten free Halloween cupcakes
- Spooky Jack o’ Lantern stuffed peppers
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
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