Gluten Free Vegan Baked Cake Donuts


Donuts are the new cupcake. I’ve known this for awhile now. Just pop in to any popular bakery, and you’ll find an array of enticing donutty creations. In fact, donuts are now making starring appearances at birthday parties. I too have been known to stick a candle in a donut, and call it a celebration! But what do you do if you can’t eat gluten, dairy, eggs, nuts, or soy? Bake up a batch yourself, and watch them disappear. I created this recipe for my Food Allergy Recipe Challenge on Martha Stewart’s Whole Living Daily. These Gluten-Free, Vegan Donuts are downright delicious. My son Monte shoved one in his mouth and yelled, “awesome!” while spraying crumbs. They are also easy, scrumptious, and low-fat. What kind of donuts do you like best? Let me know by leaving a comment.

Gluten-Free Vegan Baked Cake Donuts


If you don’t already have a donut pan, get yourself over to Bed, Bath, & Beyond, or Sur la Table, and buy one! You thought making cupcakes was fun? Wait till you try baked donuts. The perfect sized treat, any time of day. And as an added bonus, these little beauties are low-fat!

  • 1/4 cup + 2 Tablespoons rice milk
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1 cup Authentic Foods GF Classical Blend , or my Basic Gluten-Free Flour Mix (recipe follows)
  • 1/4 teaspoon xanthan gum or guar gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon double-acting baking powder
  • 1/2 teaspoon salt
  • 1/8th teaspoon ground cinnamon
  • 1/8th teaspoon ground nutmeg
  • 1/4 cup Spectrum Organic Vegetable Shortening
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons Ener-G egg replacer mixed with 2 Tablespoons rice milk
  • 1/2 teaspoon pure vanilla extract
  • Vanilla glaze (recipe follows)
  • Sprinkles (Edward & Sons makes GF sprinkles)

1. Preheat oven to 350°F.

2. Combine rice milk with lemon juice and set aside.

3. Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix with xanthan gum, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk well. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine vegetable shortening, granulated sugar, egg replacer, and vanilla extract. Beat on medium speed, until light and fluffy, about 2 minutes.

5. Sift in the flour mixture in three bathes, alternating with the rice milk, and beginning and ending with the flour mixture. Beat until smooth, scraping down the sides of the bowl as necessary, about 30 seconds.

6. Using a teaspoon, spoon the batter into an ungreased non-stick donut pan, filling each donut cup about 7/8th full. Do not over fill them or they’ll rise too much. Smooth down batter with back of teaspoon to even surface, then wrap pan firmly against counter a few times to really settle batter into pan.

7. Bake 15 minutes in center of oven until lightly golden. Remove from oven and let cool in pan 5 minutes on a cooling rack. Invert onto rack and wrap back of pan lightly to dislodge donuts. Let cool on rack to room temperature. Dip top of donut (the smoother side) into vanilla glaze, then into sprinkles. Set back onto rack to let glaze set. Best when eaten fresh (like all donuts), or they can be frozen and then thawed on counter, on demand.


Vegan Vanilla Glaze

  • 1/2 cup confectioners’ sugar
  • 1 Tablespoon rice milk
  • 1/4 teaspoon pure vanilla extract


1. Combine all ingredients, mixing until smooth.


Basic Gluten-Free Flour Mix

Makes 6 cups

The key to the very best gluten-free baked goods is Authentic Foods superfine brown rice flour; it is the Cadillac, or cashmere, of brown rice flours and is worth its weight in gold. It is not grainy like other rice flours, and bakes the most fantastic cookies, cakes, pie crusts, and so on. If you can’t find it at your local natural foods market or Whole Foods, order it online. Both Ener-G and Bob’s Red Mill brown rice flours will also work in these recipes, but they won’t turn out quite as well. The brands of potato starch and tapioca flour or starch are not as important; I find them all interchangeable. (Please see Resources, page 177, of The Allergen-Free Baker’s Handbook for more information.)

  • 4 cups superfine brown rice flour
  • 1 1/3 cups potato starch (not potato flour)
  • 2/3 cup tapioca flour (also called tapioca starch)

1. To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge. Do not use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.

2. Combine all ingredients in a gallon-size zipper-top bag. Shake until well blended. Store in the refrigerator until ready to use.

Basic Gluten-Free Flour Mix recipe reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA.

Gluten-Free Vegan Baked Cake Donuts Copyright © 2010 by Cybele Pascal


54 Responses

  1. sarah lambert says:

    they look so naughty, so delicious…

  2. […] This post was mentioned on Twitter by Kishari, Cybele Pascal. Cybele Pascal said: Check out Gluten-Free Vegan Baked Cake Donuts @ […]

  3. […] Gluten-Free Vegan Baked Cake Donuts | Cybele Pascal Allergen-Free … […]

  4. Kelly says:

    um…those donuts look AMAZING!!!!!!! yum yum yum… might have convinced me to finally buy one of those pans….i’ve been doing it the old fashioned way!

  5. And, Kelly, they have adorable mini baked donut pans too, which I’ve been coveting. For the cutest baked donuts ever.

  6. […] favorite allergen-free cookbook author, Cybele Pascal, has created a allergen-free baked donut […]

  7. fooddreamer says:

    Wow, I wouldn’t have guessed that these were GF and allergen free. They are so lovely. I really do need to get myself some donut pans, I want to try my hand at low carb, GF donuts.

  8. […] Gluten-Free Vegan Baked Cake Donuts | Cybele Pascal Allergen-Free … […]

  9. Nikki says:

    those sprinkles make me smile!

  10. Dear Fooddreamer:

    They also don’t taste gf or allergen-free, unless those terms now mean “yummy”! They are just plain old donuts, that are really tasty. Hope you enjoy them!


  11. Hi Nikki:

    I love them too! I just bought the rainbow jimmies, the chocolate sprinkles, and the confetti, at whole foods. Do you have them? They sell it along with the ice cream cones and chocolate syrup.


  12. Debbie says:

    How do you think champagne vinegar would work in lieu of lemon juice? My son is allergic to citrus, so that’s out. It looks like you’re just using it to sour the milk, not for flavor, so I’m assuming it might be ok. What do you think? If not, any other suggestions? Thanks!

  13. Hi Debbie:

    I think champagne vinegar is an inspired idea! It will certainly work, and has less bite than white vinegar. Cider vinegar would also work.

    Kind regards,


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  15. Brandae says:

    I made these this morning! They were great! My pan held six donuts, and I didn’t want to waste any batter since there was more than the pan would hold at 7/8 full so went ahead and overfilled each opening. After baking, I sliced off the too-high tops and had an additional six flat donuts to decorate for the kids. 🙂
    Thank you!
    I did top one of them with a melted coconut oil/Enjoy life chocolate chips mix so that one was chocolatey – that was yummy too!

  16. Christine says:

    I made these for the first time this morning, and they were delicious! Thank you so much! My two boys got to have donuts for the first time ever this morning, I was so happy I almost cried! 🙂

  17. […] Read more and get the recipe at Cybele Pascal: Allergen-Free Cuisine… Tags: allergy-free, breakfast recipe, gluten-free, gluten-free donuts, vegan, vegan donuts Tweet […]

  18. Kesha says:

    Thanks for this recipe! My daughter has multiple food allergies and I can’t wait to make these for my daughter. However, she can have gluten/wheat… if I use regular AP flour for these, do you know how I would adjust the recipe?

  19. […] I definitely have no patience for baking experiments and when I’ve tried things and failed I get very frustrated.  That is why I am so thankful for people like Cybele Pascal who have spent the time and energy and who have the know how to create recipes like this for food allergic families.  My son didn’t even know what biscuits were until we made them that night.  We have a long list of other recipes we want to try from her cookbook, and also have plans to try some of the recipes from (including allergy free donuts!). […]

  20. Meg says:

    Love your book, bake out of it every weekend. But my son can’t have potato at all. What is a good option to substitute in the basic flour recipe?

  21. Catherine says:

    Just wondering, if we don’t need the recipe to be gluten free, can I just use flour in the same amounts as the gluten free flour and not use the xanthan gum?? (My son just outgrew his wheat allergy!!) Thank you!!

  22. Cybele says:

    Dear Kesha and Catherine, you can use all purpose flour one for one. Just be sure to measure the same way. Omit the xanthan gum. And keep an eye on the donuts as they may bake slightly more quickly. Enjoy!


  23. Cybele says:

    Dear Meg:

    You can sub either cornstarch or arrowroot starch for the potato starch. Hope that helps!


  24. Norma S. says:

    hey hey hey these look decadent! Going to add them to my recipe file! Thank you Cybele!!!!

  25. I’m totally lost. I thought I finally figured out what vegans eat, but you list granulated sugar. I thought vegans did not eat sugar. Do they eat refined sugar? Evaporated cane sugar? I thought they only used molasses and agave, etc. Those doughnuts look awesome! I was just asked to contribute a healthy doughnut recipe. Thanks for the inspiration!

  26. Allison says:

    I have an allergy to tapioca. What would you recommend for a replacement in the GF Flour Mix? What about arrowroot flour?

    Love your recipes.


  27. Melanie Westberg says:

    I find my GF baking turns out more consistently when I measure the the flour by weight rather than volume. How much does your “1 cup gluten-free four mix” weight in ounces?

  28. Cybele says:

    Carla, vegans eat sugar if it hasn’t been bleached using bone char. There are several brands of vegan granulated sugar. Wholesome Sweeteners and Florida Crystals. Can you share your donut recipe? I’d love to see how you adapted this one.

    all best,


  29. Cybele says:

    Hi Allison, can you eat corn? If so, best is gmo free cornstarch.

  30. Cybele says:

    Hi Melanie:

    Unfortunately, i don’t bake that way, and have a very inaccurate kitchen scale, so just measure. But if you figure it out, come back and let us know, since I’m sure others would like to know too.

    all best,

  31. […] ♥ Gluten Free Vegan Baked Cake Donuts from me […]


  33. Kirby says:

    I tried these today and they are wonderful, even though they completely fell apart on me! I followed the recipe very carefully and they still crumbled. Is anyone else having this issue? Should I bake them longer? Any suggestions for attempt 2 would be appreciated!!

    • cybele says:

      Hi Kirby:
      What brand of flours did you use? Baking them longer won’t help with that. If anything, they’d need less time, if they crumbled. DId you substitute any of the ingredients?



      • Kirby says:

        I used your mix of flours, I’m not 100% sure on the brands though. I’m in Canada and I don’t always have access to the same brands you use. I didn’t substitute any of the ingredients either. It was very strange… But still tasty crumbles!! I guess I’ll just have to try again!

        • Alameda says:

          I made them this morning as a Valentine’s Day surprise for my son and had the same thing happen, they totally disintegrated when I tried to take them out. I think my problem was two fold though, one I was using a heart shaped donut pan, which was smaller and I over filled them and the other was I used regular rice flour (Bob’s) as it is all I had.

          I am using my crumbs to make him donut pops though if my son ever stops eating the crumbs!!

          In the Whole Living Daily comments on the recipe someone suggests using a mini bundt cake pan. I think I will try this next.

          • Hi Alameda:

            Regular rice flour won’t work in this recipe, that’s the problem. They need the superfine brown rice flour from Authentic Foods, or the GF CLassical Blend. Hope your son enjoyed the pops, anyway!

            all best,


  34. […] from Cybele Pascal, who seems to know something about doughnuts that I don’t. Share […]

  35. […] declared the other day that she wanted me to make donuts but after looking at the baked and yeasted sorts and deciding there was no time, I happily settled upon Cybele Pascal’s […]

  36. Alexandra says:

    How about some pumpkin donuts? 🙂

  37. Moe says:

    What can I use instead of the egg replacer? I have an allergy to egg replacer (it has corn in it), can I use a real egg or something else?

    • Tamar says:

      Here’s an egg replacer powder recipe for those that cannot have tapioca (or corn if you use corn-free ingredients). I use this all the time in Cybele’s recipes and it works great! Use the amount of powder called for in the recipe instead of the store bought egg replacer.

      Whisk together 2.5 cups arrowroot powder, 1/2 cup baking powder, and 1 T. xanthan or guar gum. Store in a glass jar. From

      Happy baking!

  38. Summer says:

    I used regular flour and no xanthan gum and they rose great and taste great too- however they stuck to the nonstick donut pan (Wilton brand) so the smooth side stayed intact but the backs completely fell apart. I’m wondering if I should oil and flour the pan or also try loosening them out sooner after removing from the oven? I’ll post back if I figure out the trick. These will be a great treat to add to our recipe collection.

    • cybele says:

      Hi Summer:

      That is odd! I would lightly grease and flour, then tap out extra flour, next time.

      all best,


  39. Linda Schu says:

    The recipe has several blank squares in place of measurements. Any suggestions on what to do ? Thank you

    • cybele says:

      Hi Linda:

      I was hacked in September, and was thankfully able to restore much of my site, but am still dealing with some awful fallout. I have emailed my programmer and am hoping for a solution asap. Please check back.

      Kindest regards,


  40. Sami Ryan says:

    Yum! I all ready ♥ these! I have not even made them yet!

  41. Jen says:

    We love these!!!! We can do eggs so we use 1 egg and I double the spices!!

  42. Lisa Conley says:

    These donuts are great, easy to make and I’m very happy they freeze. However I am only getting 4 1/2 donuts out of this recipe and I cannot figure out why. I also have to cook them longer as they were not done in the middle after 15 minutes, even though I am using a convection oven. Any ideas?

    • cybele says:

      Hi Lisa!

      It sounds like your donut pan makes larger donuts than mine does, therefore you are using up all the batter for just 4.5. This also means the donuts are larger and take longer to bake than mine do. I think it’s just a proportion thing. What if you distribute the batter between all 6 spots? Will they be too thin?



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