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    Home » Recipes » Breakfast and Brunch

    Published: Jun 10, 2020 · Modified: Oct 17, 2022 by Mariska Ramondino · This post may contain affiliate links

    Gluten-free Baked Cinnamon Doughnuts

    Jump to Recipe Print Recipe
    Baked cinnamon doughnuts (gluten-free).
    Gluten-free with dairy-free option baked cinnamon doughnuts.
    A bite out of a donut stacked on top of four other donuts.

    It's time to treat yourself to these healthy gluten-free baked doughnuts coated with a warm cinnamon-coconut sugar mix and ready in 35 minutes. 

    Each bite is deliciously soft, baked just right to dunk into your favorite hot beverage.

    A close-up of a hand holding up a cinnamon sugar topped gluten-free doughnut with a bite in it.

    This gluten-free baked doughnut recipe is a no-brainer. Seriously, it's so easy that you'll have them ready in no time.

    Enjoy them on a lazy weekend morning or make them for special celebrations—more on that later—it's always a huge hit amongst kids and adults alike!

    Cinnamon sugary topped doughnuts stacked on top of each other.
    Jump to:
    • Why you'll love these baked doughnuts
    • Ingredients & a few notes
    • How to make them dairy-free
    • Recipe steps
    • The best pan to bake doughnuts at home
    • Best way to fill up the doughnut pan
    • Add cinnamon-coconut sugar topping
    • Customize it for birthday parties or special occasions
    • Storage
    • More gluten-free baking inspiration
    • 📖 Recipe

    Why you'll love these baked doughnuts

    • They have a very soft sort of melt-in-your-mouth consistency.
    • The batter comes together quickly, and everything pops into the oven—no frying or oil spatting.
    • The warm cinnamon-sugar flavor is a winner.
    • These baked doughnuts are also gluten-free and sort of buttery, with the right amount of sweetness.
    • They're a perfect treat to celebrate a holiday, a special event, or even a regular laid-back weekend morning.

    Let's get to baking them, shall we?

    Ingredients & a few notes

    Ingredients to make baked doughnuts: oat flour, fine shredded coconut, coconut sugar, cinnamon and baking powder, plain yogurt or almond yogurt, butter or coconut oil, and an egg.

    YOGURT: It gives these doughnuts a super soft consistency. You preferably want greek or Bulgarian yogurt with no added sugars, thickeners, or artificial sweeteners. Stir back any separated clear liquid that sometimes sits on top of your yogurt, or drain it off.

    OAT FLOUR: you can use gluten-free steel-cut oats or gluten-free old-fashioned rolled oats and pulse the oats into a fine meal in an upright blender. You can, of course, buy gluten-free oat flour. But if you are like me and already use steel-cut oats for other recipes, there is no need to purchase any extra flour.  

    Note: one cup of old-fashioned oats yields about one cup of flour, whereas you only need half a cup of steel-cut oats to produce about one cup of flour.  

    BAKING POWDER: Although most baking powder brands in stores are typically gluten-free, not all are. Hain Pure Foods Featherweight carries a sodium-free, gluten-free baking powder, or a widespread one is Rumford Baking Powder.

    How to make them dairy-free

    You only need to swap two ingredients to make these gluten-free baked cinnamon doughnuts dairy-free.

    I've made them plenty of times with coconut butter or coconut oil instead of butter. You will get a bit of a different flavor, but it works.

    Instead of a milk-based yogurt, you can try a coconut milk yogurt alternative or, my favorite, plain almond milk yogurt.

    Recipe steps

    They're ready by the time you head out of the driveway to buy yourself some doughnuts—all the more reason to make them at home.

    A bowl showing the dry ingredients to make donuts, then the dry ingredients mixed together, then wet ingredients added to the bowl of dry ingredients, and lastly the wet and dry ingredients combined into a wet dough.

    Step 1: Combine all dry ingredients in a bowl.

    Step 2: Stir until well combined.

    Step 3: Add the egg, melted butter or coconut butter, and yogurt

    Step 4: Stir until all lumps have disappeared. The dough will be fairly wet.

    Step 5: Spoon and divide the batter equally into the pan.

    A donut pan filled with unbaked donut dough.

    Step 6: Bake for 15 to 20 minutes or until a toothpick comes out clean.

    Note: Allow the doughnuts to cool for 5 minutes before taking them gently out of the pan.

    The best pan to bake doughnuts at home

    • I recommend a 9-cavity non-stick doughnut pan for making a standard batch.
    • For fuller donuts, use a 6-cavity pan. Fill up the cavities with the same amount of batter all the way to the top to the point of almost bulging.

    Note: You might have a slightly different baking time when using a 6-cavity pan. It's maybe off with 5 to 10 minutes more or so (see recipe notes).

    Best way to fill up the doughnut pan

    If you want to make it super easy and more precise, use a 16-in. decorating bag, cut about one inch off the tip of the bag, and then pipe the dough into each of the 9 cavities of the pan.

    Ideally, you want the cavities to be about ⅔ to ¾ full for a standard-size doughnut, and then baking will only take 15 minutes.

    But, if you are in a hurry, you can pour the batter into the donut pan straight from a mixing bowl with a spout or spoon it in.

    And again, if you love those fuller mega cinnamon baked breakfast doughnuts, then use a 6-cavity pan and go over the top but bake for 10 minutes longer.

    Add cinnamon-coconut sugar topping

    Here they are, baked without any toppings. They're deliciously indulgent, as a baked doughnut should be.

    A close-up of baked donuts in a donut pan.

    But, they become special when adding a cinnamon-coconut sugar coating.

    • All you need to do is mix the cinnamon and coconut sugar in a small blender or coffee grinder until you have a fine powder.
    A hand dipping a baked donut into a cinnamon sugar mix.
    • Then coat the doughnuts with extra melted butter or coconut butter once cooled.
    • Then dip them a few times into the sugary powder until the top is nicely coated.
    A hand holding a donut just dipped into a cinnamon sugar mix.

    Customize it for birthday parties or special occasions

    Six donuts in a donut pan topped with white marshmallows.

    WITH MARSHMALLOWS: There is nothing more fun for kids than a dessert with marshmallow toppings. And when it comes to special occasions, I have no qualms about dressing up these gluten-free baked doughnuts with flavored marshmallows. 

    I love the Smashmallow snackable marshmallows because they come in many different flavors. Plus, they are gluten-free.

    Place them in bowls at the table so everyone can pick and choose their favorite! Ours is the Mint chocolate chip.

    WITH CHOCOLATE SPRINKLES: Another party favorite is to coat them with melted butter (or coconut butter) and add chocolate sprinkles on top!

    Storage

    Best to enjoy these fresh from the oven.

    Store these gluten-free baked doughnuts in an airtight container for a few days at room temperature.

    Although optional, you can quickly warm them up for a few seconds in the microwave before eating.

    More gluten-free baking inspiration

    • Almond Flour Chocolate Cake (Low carb, Gluten-free)
    • Honey Ricotta Pie (no-roll gluten-free pie crust)
    • Waffle Charcuterie Board (+4 healthy waffles recipe ideas)
    • Orange-Coffee Flavored Yogurt Cake (low-carb & GF)

    Enjoy!


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    Have questions? Simply comment below or message me. If you make this recipe, please leave a comment and a starred review below. Thank you!


    📖 Recipe

    A close-up of a hand holding up a cinnamon sugar topped donut with a bite in it.

    Gluten-Free Baked Cinnamon Doughnuts

    Mariska Ramondino
    Soft gluten-free baked donuts made with oat flour and topped with a coconut cinnamon-sugar mix. Everything is super easy to make, and each bite deliciously melts in your mouth!
    4.84 from 6 votes
    Print Recipe Rate this Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Additional Time 5 mins
    Total Time 35 mins
    Course Cookies, Snacks, Desserts
    Cuisine American

    Equipment

    • Non-Stick 6-Cavity Donut Baking Pans
    Servings 9 doughnuts

    Ingredients
     

    Make the doughnuts

    • 1 cup gluten-free oat flour 137 grams
    • ½ cup fine-shredded coconut 30 grams
    • ½ cup coconut sugar (or less as preferred) 100 grams
    • 1 tablespoon ground cinnamon 6 grams
    • 1 teaspoon gluten-free baking powder 2 grams
    • 1 large egg beaten
    • ¼ cup pure butter or coconut butter, melted (plus more to prepare the doughnut pan and coat doughnuts) 50 grams
    • 1 cup organic Greek or Bulgarian plain yogurt (I love organic Bulgarian yogurt from White Mountain) or unsweetened almond or coconut yogurt to keep it dairy-free. 235 grams

    Make the topping

    • 1 tablespoon ground cinnamon 6 grams
    • 2 tablespoons coconut sugar 33 grams

    Instructions

    Doughnuts

    • Preheat the oven to 350 ℉/ 180 ℃.
    • Place all dry ingredients in a large bowl and stir to combine.
    • Add the egg, butter or coconut butter, and yogurt.
    • Stir until all lumps have disappeared. The dough will be fairly wet.
    • Coat a 9 cavity doughnut pan lightly with butter or coconut butter (see note).
    • Spoon and divide the batter equally into the pan.
    • Bake for 15 to 20 minutes or until a toothpick comes out clean.
    • Allow the doughnuts to cool for 5 minutes before taking them gently out of the pan.

    Cinnamon Sugar

    • Place the cinnamon and sugar in a small upright blender.
    • Pulse or blend until it has the texture of a fine powder.
    • Transfer to a small bowl.
    • Coat the top of the cooled doughnuts lightly with some melted coconut butter or butter using your fingers or a basting brush.
    • Then dip into the cinnamon-sugar powder (two to three times for an extra coating).
    • Serve the extra cinnamon-sugar powder on the side.

    Notes

    Equipment: Use a 9-cavity doughnut pan for standard-sized donuts! If you want to make it super easy and more precise, then use a 16-in. decorating bag, cut about one inch off the tip of the bag, and then pipe the dough into each of the 9 cavities of the pan. Ideally, you want the cavities to be about ⅔ to ¾ full for a standard-size donut, and then baking will only take 15 minutes.
    For thicker donuts than your standard size, use a 6-cavity donut pan and fill it until all batter is used up and equally divided (fill the 6 cavities to the top with dough almost bulging). Baking will take 20 to 25 minutes with a 6-cavity donut pan.
    To make these gluten-free doughnuts dairy-free: use coconut butter or coconut oil instead of butter and a coconut or almond milk yogurt alternative
    Storage: Best to enjoy these fresh from the oven or store them in an airtight container for a few days at room temperature. You can quickly warm them up for a few seconds in the microwave before eating.

    Add your own private notes

    Click here to add your own private notes.

    Whenever you come back to this recipe, you’ll be able to see your notes.

    Nutrition (% Daily value)

    Serving: 1donutCalories: 213kcal (11%)Carbohydrates: 26g (9%)Protein: 5g (10%)Fat: 10g (15%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 33mg (11%)Sodium: 108mg (5%)Potassium: 129mg (4%)Fiber: 3g (13%)Sugar: 15g (17%)Vitamin A: 190IU (4%)Vitamin C: 0.1mgCalcium: 83mg (8%)Iron: 1mg (6%)

    Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

    Keywords : baked gluten free donut recipe, breakfast doughnut, healthy donut recipe, oat flour donuts
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