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Gluten-Free Vanilla Cake Donuts

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Fun and festive Gluten-Free Vanilla Cake Donuts that are soft, fluffy, bursting with vanilla, and smothered in a sweet glaze. Enjoy these gluten-free vanilla donuts plain or top them with sprinkles for an extra colorful treat.

If you like gluten-free donuts, you might also like my Gluten-Free Chocolate Cake Donuts. My Gluten-Free Vegan Donuts are a favorite among many.

For more breakfast recipes check out my Gluten Free Breakfast section.

gluten free vanilla donuts with colored icing and colored sprinkles arranged next to a jar of milk

Gluten-Free Donuts

I’ve mentioned this in previous posts – my girls and I enjoy a donut every Friday. It helps us wind down for the week and rewards us for getting up and getting ready for the day on time. These gluten-free vanilla cake donuts are one of our favorite gluten-free donuts.

 


Gluten-free donuts are an extra special treat that we save for Friday morning’s. We like to make up a big batch of gluten-free donuts and freeze them for the future weeks. When we run out of gluten-free donuts, we bake up another batch.

These Gluten-Free Vanilla Birthday Cake donuts are incredible any time and aren’t just for celebrating birthdays. You can decorate them with frosting or enjoy them plain.

Gluten-Free Vanilla Donuts are super easy to make if you have a good recipes, so I hope you’ll try these and see just how simple they are to make. When you do, please stop back by and let me know what you thought and what you topped your gluten-free donuts with.

gluten free vanilla donuts with sprinkles on a wire cooling rack Gluten Free Cake Donuts

We rotate the types of gluten-free donuts we make, adding in variety and giving me a chance to test out new donut recipes. My girls like to dip these gluten-free vanilla cake donuts donuts in glaze and add sprinkles.

I love it when they bake with me and they love being rewarded with a sweat treat for helping. The girls and I devoured these Gluten-Free Vanilla Birthday Cake Donuts straight from the oven.

The second batch made it to the glaze and sprinkle process and were frozen for the next week. The texture in these gluten-free vanilla donuts is perfect. There is a little give with the pick the donut up. It’s tender, and melts perfectly in your mouth.

Do I have to use a donut pan?

If you don’t have a donut pan, I recommend you get one. But for now you can use a muffin pan or a mini muffin pan. Just note that the cooking time is lower with a donut pan because the donut dough gets contact all around, including in the center with the donut pan.

six gluten free donuts with glaze and sprinkles

Can I make these gluten-free donuts dairy-free?

Absolutely. Substitute the butter milk for your favorite dairy-free milk and add in a teaspoon of vinegar. Let them mixture sit for 5 minutes before adding it to the batter. It will help it thicken up and get lumpy. Use dairy-free milk in the glaze. Enjoy!

These gluten-free vanilla cake donuts are insanely simple to make. They bake up in less than ten minutes and are tender, flavorful, and they hit your donut-loving taste buds in all the right places.

You can have fun with the glaze by adding in color, or you can use different types of sprinkles. One year for Halloween we made the glaze purple and topped the donuts with orange sprinkles. They were fun to hand out to friends on Halloween.

Do these gluten-free vanilla cake donuts freeze well?

Yes, these gluten-free vanilla cake donuts freeze well. We often double the batch and freeze the rest for our Friday donut days. That way I don’t have to make a fresh batch each week. Simple take them out the night before, or defrost them in the microwave in the morning.

What gluten-free sprinkles do you recommend?

Sweetapolita makes great gluten-free sprinkles. Let’s do Organic has a couple of varieties as well.

Most sprinkles don’t have wheat or gluten in them but they are usually processed in a facility that processes other glutinous ingredients. Make sure to check labels for allergen information.

gluten free donuts pinterest pin collage

My Gluten-Free Gingerbread Donuts are delicious any time of year, not just the fall months, if you’re looking for a gluten free donut with some spice.

Did you make these gluten-free cake donuts? Please let me know what you think in the comments below. Also, if you have a question that I haven’t already answered above please leave a comment and I will get back to you.

Yield: 12

Gluten-Free Vanilla Cake Donuts

Gluten-Free Vanilla Cake Donuts

Fun and festive Gluten-Free Vanilla Cake Donuts that are soft, fluffy, bursting with vanilla, and smothered in a sweet glaze. You are going to love how easy these gluten free donuts are to make.

Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes

Ingredients

For the donuts:

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 - 1 cup sprinkles

Instructions

  1. Preheat oven to 425°F. Grease two six-serving donut pans; set aside.
  2. In a large mixing bowl, mix the flour, sugar, baking powder, and salt.
  3. In a separate small mixing bowl, whisk the milk, eggs, vanilla, and oil.
  4. Add the wet ingredients to the dry ingredients and whisk until combined.
  5. Spoon the batter into the prepared donut pan filling about 1/2 full. The batter should not cover the center of the donut, where the hole will go.
  6. Bake for 7-9 minutes or until the donuts rise and set.
  7. Remove from oven and carefully remove the donut from the pan. You may need to use a spoon or a rubber spatula to loosen them if they stick.
  8. Cool donuts on a wire rack for 5 minutes.
  9. Place your wire rack over a cookie sheet or piece of parchment paper.
  10. For the glaze: In a separate small mixing bowl, combine the powered sugar and milk. Heat covered in the microwave for 30 seconds. Remove from the microwave and stir until all sugar lumps are dissolved.
  11. One at a time, dip the tops of your donuts into the glaze.
  12. Place your donut back on the rack and repeat until all donuts have been dipped.
  13. Repeat 1-2 more times until your glaze is white.
  14. After the last dip in the glaze, dip the donuts into the sprinkles.
  15. Store donuts in a airtight container at room temperate for up to three days.

Notes

  • You can use dairy-free milk to make these gluten free donuts dairy-free.
  • When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.

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Nutrition Information:

Yield:

12

Serving Size:

1 donut
Amount Per Serving: Calories: 303Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 32mgSodium: 301mgCarbohydrates: 44gFiber: 1gSugar: 26gProtein: 4g
© Chrystal Carver
Cuisine: American / Category: Breakfast
a pinterest pin with three gluten free donuts stacked, with the words gluten free cake donuts in text at the top

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Comments

  2. Holy WOW these were freaking delicious. I baked them in my air fryer at 400 for 7 minutes. Tried to fool my husband that there was something wrong them and he bit one and said “what is it? You think they’re too moist or something???” I laughed and said “no, they’re perfect” then he laughed and I laughed and we ate them all. So ya, thank you for the recipe!

    Reply

  3. Just made these donuts. I made them dairy free and am very pleased with the outcome. They are tender and fluffy. I will definitely be making them again. Thank you for this recipe!

    Reply

  4. Hi! I’ve made this recipe in the past and they were DELICIOUS! I’m attempting to make them again, but I wanted to double check on the milk. I feel like I used buttermilk the first time I made these and I noticed buttermilk is mentioned when discussing dairy free options, however the ingredient list just says “milk”. Do you use buttermilk or milk when making these. We don’t need a dairy free option ☺️. Thanks!

    Reply

    • Hi Katie,
      I’m so glad you like them. Yes, the recipe used to say buttermilk but so many people were using thick, full fat buttermilk and their batter was too thick. I changed it to milk, but you can still use buttermilk.

      Best,
      Chrystal

      Reply

  8. I’m glad I read comments because I was confused not seeing buttermilk anymore and swear I had done dairy free buttermilk in the past! Still turns out fine with almond milk but I definitely like the “buttermilk” version better. Dough was less runny. Overall this is a solid donut recipe I’ve made 10 times at least. My son had “donut grow up” for his first birthday in November and the photos of the donuts were amazing!!!!!! This is a 10/10 recipe for simple, easy, delicious.

    Reply

    • Hi Brittany,
      You can still use buttermilk 🙂 Sorry to confuse you. I’m glad you and your family enjoy this recipe.

      Best,
      Chrystal

      Reply

  9. Thanks so much for posting this recipe. It is great. I just wanted to add that instead of using a 1/2 cup of oil you can use 1/4 cup applesauce and a 1/4 cup coconut oil. The apple sauce can replace any kind of oil and the doughnuts are moister.

    Reply

  11. These are so good! Stuck inside with the quarantine and decided to give this a try! I’m so glad I did! Not only are they delicious but easy to make!

    Reply

  12. Hi! I made these tonight, and while tasty I had some questions…
    – I used a mini donut pan and cooked them for 7 mins, they seemed to raise a lot…would this require shorter baking time?
    – How do you get yours even colored? Mine were a bit browned.

    – What is your oil preference for both coating the pan and for the recipe?

    Thanks!

    Reply

    • Hi Ally,
      Thanks for stopping by again. They will seem to rise a lot because of how the mini donut pans are shaped. They have a deeper well. You can use less batter if you’d like. For the color, not all ovens are equal and it can be the way your oven cooks.

      I don’t coat the pan, I have a non stick pan. For the recipe I like to use canola oil or avocado oil.

      I hope that helps,
      Chrystal

      Reply

  13. I made these the other day my nephews loved them I used a donut baker that my Mom had for years worked great

    Reply

    • Hi Jennifer,
      I could be the silicone pan. I haven’t made donuts in one yet, but I know muffins don’t rise quite as well in a silicone pan. Its because the metal pans heat up faster so they transfer the heat faster. It could also be your baking powder. Baking powder and baking soda go bad over time once they are opened.

      I hope that helps.

      Best,
      Chrystal

      Reply

  18. Made these for my kiddos df & gf and they turned out amazing! My hubby even tried one and said he wouldn’t be upset if I made them again! Thank you! They have been missing donuts for a long time.

    Reply

  19. Oh my goodness! I made these tonight because my daughter with allergies was feeling left out food wise. These were incredibly good! Gluten and dairy free baking has often ended in failure, but this was total success!

    Reply

  20. These were awesome and so quick and easy to make! I bought a donut pan years ago but haven’t used it since my husband had to go gluten-free 8 years ago. He loved them and says THANK YOU! I found your website today and will next be trying the pizza crust recipe.

    Reply

    • Awe, tell him “You’re Welcome” for me. I’m so glad you both loved them. I hope you love the pizza crust just as much.

      Best,
      Chrystal

      Reply

  21. OMG so good. Made these today with Bobs Gluten free 1:1 flour. I made a chocolate icing instead and love them. Gave some to friends and they couldn’t believe they are gluten and dairy free! Thank you!

    Reply

  22. Hi! I want to make these dairy free. I saw your note about using Bonita’s to thicken the non dairy Milk? Do we have to do this? And if so, what kind of conifer do we use?

    Reply

    • Hi Sarah,
      I’m not sure what Bonita’s is. You can use dairy free milk, or you can add vinegar to the dairy-free milk to a make a mock buttermilk.

      Best,
      Chrystal

      Reply

  24. Hi, I just came across your site and would love to make the doughnuts! I’m not really into baking, so please could you let me know your ingredients in grams rather than cups? I’m not sure what exactly the cup measures.. thanks

    Reply

    • hi Daniela,
      I am in the process of adding weights to some of my recipes, but I don’t have it for all of them yet.

      Best,
      Chrystal

      Reply

  25. I made cup cakes instead of donuts as I don’t have a donut baking pan. They are LITERALLY super-delicious and VERY EASY to make. I made them gluten free and dairy free. For the flour, I mixed rice, tapioca and corn starch! Thanks for sharing this!

    Reply

  26. I just made these today and was wondering if you can freeze them. I don’t think I’ll be eating them all in 3 days and I’m the only one who eats gluten and dairy free.

    Reply

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