I’m currently loving this gluten-free baked vanilla doughnut recipe from The Balanced Berry! Not only are they soft and fluffy, but they are super easy to make. It’s a perfect healthy alternative to bring to your Easter festivities… I mean how cute are they?!
GLUTEN-FREE VANILLA DOUGHNUTS
1 cup Bob’s Red Mill Gluten Free Baking Flour
1 tsp baking powder
1/2 cup coconut sugar
1/4 tsp salt
1/2 cup unsweetened almond milk + 1/2 tsp apple cider vinegar (allow to sit for a few minutes to form a “buttermilk”)
2 tsp vanilla extract
3 tbsp coconut oil, melted and cooled
1 1/2 cups organic powdered sugar
2 tbsp unsweetened almond milk
1 tsp vanilla extract
A few drops of beet juice
Preheat oven to 350°F and prepare a doughnut pan with non-stick baking spray. Set aside. In a medium bowl, combine flour, baking powder, coconut sugar and salt. Stir until well combined. In a small bowl, whisk together the almond milk and apple cider vinegar mixture, the egg and vanilla extract until well combined. Slowly pour in the coconut oil and whisk until the mixture is smoothed. Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. Carefully spoon the batter into the doughnut pan. Bake at 350°F for 8-10 minutes or until golden brown. Remove from the oven and allow to cool for a few minutes in the pan, then transfer to a wire rack to finish cooling. While the doughnuts are cooling, whisk together the powdered sugar, almond milk and vanilla to make the glaze. Gently stir in beet juice or food coloring until desire color is reached.