Fun and festive Gluten-Free Vanilla Birthday Cake Donuts that are soft, fluffy, bursting with vanilla, and smothered in a sweet glaze. Enjoy them plain or top them with sprinkles for an extra colorful treat.
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.
It’s an extra special treat that we save for Friday morning’s. We like to make up a big batch of donuts and freeze them for the future weeks.
When we run out of donuts, we bake up another batch. These Gluten-Free Vanilla Birthday Cake donuts are incredible any time and aren’t just for celebrating birthdays.
We rotate the types of donuts we make, adding in variety and giving me a chance to test out new donut recipes. My girls like to dip the 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.
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.
If you like donuts, you might also like my Gluten-Free Chocolate Cake Donuts, Gluten-Free Vegan Chocolate Espresso Donuts, or my Gluten-Free Gingerbread Donuts.
Chrystal Carver
Yields 12
10 minPrep Time
9 minCook Time
19 minTotal Time
Save RecipeIngredients:
- For the donuts:
- 2 cups all purpose gluten-free flour
- 3/4 cup granulated sugar
- 2 teaspoons gluten-free baking powder
- 1 teaspoon salt
- 3/4 cup buttermilk
- 2 large eggs, room temperature
- 2 teaspoons gluten-free vanilla
- 1/2 cup oil of choice
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 - 1 cup sprinkles
Instructions:
- Preheat oven to 425°F. Grease two six-serving donut pans; set aside.
- In a large mixing bowl, mix the flour, sugar, baking powder, and salt.
- In a separate small mixing bowl, whisk the buttermilk, eggs, vanilla, and oil.
- Add the wet ingredients to the dry ingredients and whisk until combined.
- 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.
- Bake for 7-9 minutes or until the donuts rise and set.
- 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.
- Cool donuts on a wire rack for 5 minutes.
- Place your wire rack over a cookie sheet or piece of parchment paper.
- 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.
- One at a time, dip the tops of your donuts into the glaze.
- Place your donut back on the rack and repeat until all donuts have been dipped.
- Repeat 1-2 more times until your glaze is white.
- After the last dip in the glaze, dip the donuts into the sprinkles.
- Store donuts in a airtight container at room temperate for up to three days.
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