Gluten Free Halloween Doughnuts Recipe
These Gluten Free Halloween Doughnuts are my failsafe baked doughnuts topped with a colourful glaze and Halloween sprinkles. If you try them and love it, please leave a ⭐️⭐️⭐️⭐️⭐️ review!
Servings: 12 doughnuts
Equipment
Ingredients
- 120 g self-raising gluten free flour
- 75 g caster sugar
- 30 ml vegetable oil plus extra for greasing
- 125 ml milk
- 1 large egg
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
For the glaze:
- 200 g icing sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- Gel food colouring
- Halloween sprinkles (if using)
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.
Video
Notes
- Eat Them Fresh: These doughnuts are best eaten fresh from the oven. They will keep for up to 3 days but I do recommend eating them on the day of baking.
- Small Batch: You can easily half this recipe to make a smaller batch using one doughnut tin - this will make 6 donuts.
- Muffin Tin? 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!
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
Nutrition
Serving: 1g | Calories: 162kcal | Carbohydrates: 32g | Protein: 2g | Fat: 3g
