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If you always stare longingly at the boxes of doughnuts in the bakery, you’re going to love my easy gluten free iced doughnuts.
A simple baked doughnut, these iced doughnuts – or iced donuts!? – are really quick and easy to make and the perfect treat.
They are much simpler to make than yeasted, fried doughnuts without the faff of messing around with heating up vats of oil.
(Though for those of you who want a fried gluten free doughnuts recipe – I am working on it!)
Eaten fresh they are so delicious and you’ll never even know they’re gluten free!
Decorate them with whichever colour you fancy, as well as a generous help of sprinkles for that authentic iced doughnut look.
These gluten free iced doughnuts are a real treat for everyone and they’re also a great bake for making with kids.
Table of Contents
What ingredients do I need?
To make these easy gluten free iced doughnuts you only need a few simple ingredients.
All of these can be found in the supermarket, so you’ll be whipping up those tasty treats in no time!
There’s a full printable recipe card below, but for the shopping list you will need…
- 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 ICING:
- 240g icing sugar
- 40ml milk
- 1 tsp vanilla extract
- Gluten free sprinkles
- Food colouring (optional)
I have found a lot of supermarket sprinkles are gluten free but you will need to double check to ensure they are.
Some contain wheat starch so make sure you read the label before picking any up!
If you don’t have gluten free self-raising flour, simple use 120g plain flour with 1.5 tsp of baking powder instead.
Can I make these dairy free / vegan?
These gluten free iced doughnuts are actually really easy to make dairy free.
Simply swap the milk for a dairy free alternative – I’ve made this with both almond milk and gluten free oat milk before and both worked well.
To make this recipe vegan, I use a mix of chia seeds and water to replace the egg.
You’ll need 1 tbsp of chia seed and 4 tbsp water to replace the large egg needed in this recipe.
Place the chia seeds in a mug and cover with the water. Stir well and set aside for 15-20 minutes – this will form a thick and gloopy paste which makes a fabulous, vegan-friendly egg replacer.
You could also use something like pumpkin puree like I have in this recipe – it works well as a vegan binder too!
What equipment do I need?
To make ‘proper’ shaped doughnuts, you will need to pick up a doughnut tin if possible like this one on Amazon or even a silicone one like this one.
These tins are fairly inexpensive and I have lot of doughnuts recipes on the blog to make sure you get maximum use of them.
Why not make my baked cinnamon sugar doughnuts or my pumpkin spiced vegan donuts next?
You can easily buy one 6-hole tin and make this recipe in two batches.
But in the end I just ended up buying two tins so I could bake all 12 doughnuts at the same time.
Can I make baked doughnuts in a muffin tin?
The short answer is – yes!
They won’t quite have the look of a doughnut but they will still taste incredible.
Apparently this is even a thing – they’re called Duffins!
I tested this recipe in a muffin tin and they baked just fine, so don’t worry if you don’t have a doughnut tin, you can make them this way instead.
And if you really want to, you could always use a knife to cut a hole in the middle for that authentic donut look.
How to make these gluten free iced doughnuts
Making these gluten free iced doughnuts really couldn’t be any easier!
There is a full printable recipe card below with the method, but here is a brief overview so you can see how easy it is!
After pre-heating your oven, mix all of the dry ingredients in one bowl, and the wet ingredients in another.
Mix the two together and whisk until you have a smooth, runny batter.
Grease the doughnut tin, fill evenly with the mix and then bake. Once baked, make the icing, decorate your doughnuts, et voila, you’re done!
See – I told you it was simple!
This really is one of my easiest gluten free bakes and once you’ve made these gluten free iced doughnuts once, you’ll want to make them over and over again.
My gluten free iced doughnuts recipe
Here it is, my super simple gluten free iced doughnuts recipe, ready for all to enjoy!
This recipe makes enough for 12 gluten free baked doughnuts, so you can easily scale it up or down.
Do bear in mind that they are best eaten fresh so less is best, that way you can make them more often!
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.
Gluten Free Iced Doughnuts
These gluten free iced doughnuts are a super easy baked doughnut recipe with a thick icing and sprinkles on top. The perfect treat - this recipe makes 12 iced donuts and can also be made dairy free.
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 icing:
- 240g icing sugar
- 40ml milk
- 1 tsp vanilla extract
- Gluten free sprinkles
- Food colouring (optional)
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 gluten free flour and sugar 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 icing.
- Mix the icing sugar, milk and vanilla extract in a shallow bowl to form a thick paste, just runny enough for spreading. If using food colouring, add the food colouring as desired (use separate bowls and divide up the icing if using more than one colour).
- Dip the doughnuts into the icing, ensuring there is a thick layer covering the top. You may want to use a small palette knife or spoon to spread it on.
- Sprinkle with the sprinkles (if using) and place back onto the cooling rack (or a plate) to set for 5 minutes before eating.
Notes
- These doughnuts are best eaten fresh from the oven while still warm. They will keep for a couple of days and can be refreshed with a 10-second zap in the microwave before eating.
- 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!
- For a dairy free recipe you can simply swap the milk for any dairy free variety.
- For plain gluten free flour, use 120g flour plus 1.5 tsp baking powder.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 176Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 55mgCarbohydrates: 35gFiber: 0gSugar: 26gProtein: 2g
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Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog?
Give some of these other gluten free bakes a try and see what you think!
There are plenty to choose from – here are a couple of easy baking ideas to get you going:
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.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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