Gluten-Free Baked Vanilla Donuts

These Gluten-Free Baked Vanilla Donuts are a real hit in our house even after what happened to my daughter Willow a few months ago, I had no choice but to make a batch! Soft, fluffy vanilla donuts topped with sweet vanilla glaze and colourful rainbow sprinkles , they’re fun, delicious, and guaranteed to bring a smile (and possibly a sprinkle-covered mess!).

Story time!

Just recently, we were in town and I got Willow a non-gluten-free donut from the bakery (she’s not coeliac, so the odd treat is grand). On the way home, she was happily licking the glaze off her donut in the car. Once we got home, I lifted her out and set her down to walk inside. She was strolling along, taking her time, absolutely savouring her donut when out of nowhere, this huge crow swooped down and snatched it clean out of her hands!

I swear, Willow was traumatised. She screamed the place down and still hasn’t gotten over it. Even now, if we’re outside and she sees a bird — donut or no donut — she shouts, “Birdy steal my donut!!” I have to remind her she hasn’t got one. It’s both heartbreaking and adorable when she says it calmly — that wee voice “birdy steal my donut” gets me every time. ❤️

❤️ ...Click here for cuteness overload... ❤️

So naturally, I had to make it up to her by baking a batch of donuts at home. These gluten-free vanilla ones are baked (not fried!), which makes them so much easier to whip up. No hot oil, no fryer, just a simple batter piped into a silicone donut tray (Ive linked the one I use — it’s brilliant!).

The glaze sets beautifully with a slight crunch, and rainbow sprinkles are a must in our house. My kids love getting involved. Isla carefully places each sprinkle, Darragh sneaks a few before we’re done, and Willow, of course, inspects each one to make sure no “birdy” is coming near them!

They’re a brilliant bake for birthdays, weekends, rainy days, or just when you fancy something sweet and fun. Gluten free and so soft and fluffy that nobody would ever know, these are the donuts that save the day.

Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!

Prep Time 5 mins

Cook Time 8 mins

Rest Time 10 mins

Total Time 23 mins

Cooking Method: Baked

Courses: Desserts

Difficulty: Beginner

Description

These gluten free baked vanilla donuts are soft, fluffy, and topped with vanilla glaze and rainbow sprinkles. A fun, kid-approved treat that’s baked instead of fried!

Ingredients

FOR THE DONUTS

2 cups self raising gluten-free flour
¾ cup granulated sugar
2 teaspoons gluten-free baking powder
1 teaspoon salt
¾ cup milk (or dairy-free milk)
2 large eggs, room temperature
2 teaspoons gluten-free vanilla extract
½ cup vegetable oil

FOR THE GLAZE

1 cup powdered sugar
2 tablespoons milk
½ cup sprinkles

Instructions

1
Preheat your oven to 220°C (425°F). Lightly grease two 6-cavity donut pans and set them aside.
2
In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined.
3
In a separate bowl, whisk together the milk, eggs, vanilla, and oil until smooth.
4
Pour the wet mixture into the dry ingredients and whisk until fully combined. The batter should be smooth and slightly thick.
5
Spoon or pipe the batter into the prepared donut pans, filling each cavity about halfway. Be careful not to cover the centre — you want to keep that classic donut hole.
6
Place in the oven and bake for 7–9 minutes, or until the donuts have risen and are lightly golden. They should spring back when gently pressed.
7
Remove from the oven and allow to cool in the pan for a couple of minutes. Gently lift the donuts out using a spoon or rubber spatula if needed. Transfer to a wire rack to cool for 5 minutes.
8
In a small mixing bowl, combine the icing sugar and milk. Cover and microwave for 30 seconds. Stir until smooth and all lumps are dissolved.
9
Place your wire rack over a tray or parchment paper to catch any drips. Dip the tops of the cooled donuts into the glaze, then return them to the rack. Repeat the dipping process 1–2 more times until the glaze appears white and slightly thick.
10
After the final glaze dip, immediately sprinkle the tops of the donuts with rainbow sprinkles. Let the glaze set before serving.
11
Keep donuts in an airtight container at room temperature for up to 3 days. Note that the glaze may soften slightly over time.

Notes

These are baked, not fried — no oil, no fuss!

I used silicone donut trays, which are easy to use and clean (Amazon link in post).

Use vanilla bean paste or extract for the best flavour.

Let the kids help decorate — just watch out for sneaky fingers and stolen sprinkles!

Store in an airtight container for up to 2 days.

A perfect recipe for parties, weekend treats, or cheering up little ones after a stolen donut incident. 😉

Read it online: https://laurasglutenfreekitchen.com/recipe/gluten-free-baked-vanilla-donuts/