This easy gluten-free baked donuts recipe is made with oat flour and a healthy cinnamon-coconut sugar mix and is ready in 35 minutes.
Each bite is deliciously soft, baked just right to dunk into your favorite hot beverage.
Enjoy them on a lazy weekend morning or make them for special celebrations—it's always a huge hit amongst kids and adults alike.
Like my mini Italian donuts (zeppole), these gluten-free baked donuts are a real treat, but they are even easier to make and perfect when on a gluten-free diet.
You only need a non-stick donut pan and a large mixing bowl for equipment. That's it!
I love them with a healthy cinnamon and coconut sugar topping instead of a donut glaze.
For special celebrations or birthdays, make a "donut bar" and let everyone choose their toppings, like healthy marshmallows, gummy bears, or chocolate chips on a drizzle of maple syrup or salted caramel sauce.
Why You'll Love These Gluten-Free Baked Donuts
- They have a very soft sort of melt-in-your-mouth consistency.
- The donut batter comes together quickly, and everything pops into the oven—no frying or oil spatting.
- The warm cinnamon-sugar flavor is a winner.
- These gluten-free cinnamon sugar donuts are buttery, with the right amount of sweetness.
- You'll love the tidbits of coconut shreds.
- 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 these oat donuts, shall we?
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
All you need are a few simple ingredients to make these homemade donuts.
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.
Use the leftovers to make my Almond Flour Yogurt Cake!
Note: Want to make these gluten-free baked donuts also dairy-free? Make them 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.
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.
Coconut sugar: Brown sugar is a great alternative.
See the full recipe with measurements in the recipe card.
These gluten-free baked donuts are ready by the time you head out of the driveway to buy yourself some—all the more reason to make them at home.
Step One (Picture 1 above) - Add all dry ingredients to a bowl.
Step Two (Picture 2 above) - Stir until well combined.
Step Three (Picture 3 above) - Add the wet ingredients to the dry.
Step Four (Picture 4 above) - Stir until all lumps have disappeared. The batter will be fairly wet.
Step Five (Picture 5 above) - Pour batter equally into the donut pan.
Step Six (Picture 6 above) - Bake until a toothpick comes out clean.
Step Seven (Picture 7 above) - Coat the top of the donuts lightly with melted butter or coconut oil and dip into the sugary cinnamon powder.
Step Eight (Picture 8 above) - Dip them a few times until the top is nicely coated.
Note: Allow the gluten-free donuts to cool for 5 minutes before gently removing them from the pan.
- If you want to make it super easy and more precise, use a 16-in. decorating bag or piping bag, cut about one inch off the tip of the bag, and then pipe the dough into each of the pan's cavities. You can also use a Ziploc bag.
- But, if you are in a hurry, you can pour the wet mixture into the donut pan straight from a mixing bowl with a spout or spoon it in.
- If you love those fuller mega cinnamon baked breakfast donuts, use a 6-cavity pan and go over the top with filling them.
- For smaller donuts, use a 9-cavity pan and only fill about ⅔ to ¾ full, and then bake for only 15 minutes.
- You might have a slightly different baking time when using a 6 versus a 9-cavity pan. It may be off with 5 to 10 more or so minutes (see recipe notes).
Customize For Birthday Parties or Special Occasions
Add Marshmallows: Nothing is more fun for kids than a dessert with marshmallow toppings.
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.
Chocolate Chips or Sprinkles: Another party favorite is to coat them with melted butter (or coconut butter) and add chocolate sprinkles on top!
- It is 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 Baked Goods
Here you have it, a super easy gluten-free baked donut recipe perfect for any occasion. Enjoy!
Don't forget to subscribe to my Monthly Newsletter!
Have questions? Simply comment below or message me. If you make this recipe, please leave a comment and a starred review below. Thank you!
Gluten-free Baked Cinnamon Donuts (Fun & Easy)Mariska Ramondino
Make the doughnuts
- 1 cup gluten-free oat flour 130 grams
- ½ cup fine-shredded coconut 30 grams
- ½ cup coconut sugar (or less as preferred) 70 grams
- 1 tablespoon ground cinnamon 6 grams
- 1 teaspoon gluten-free baking powder 2 grams
- 1 large egg beaten
- ¼ cup pure butter or solid coconut oil melted (plus more to prepare the donut pan and coat donuts) 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
- Preheat the oven to 350 ℉/ 180 ℃.
- Place all dry ingredients in a large bowl and stir to combine. Best to use a whisk to loosen any sugar lumps.1 cup gluten-free oat flour, ½ cup fine-shredded coconut, ½ cup coconut sugar (or less as preferred), 1 tablespoon ground cinnamon, 1 teaspoon gluten-free baking powder
- Add the egg, butter or coconut oil, and yogurt.1 large egg, ¼ cup pure butter or solid coconut oil melted (plus more to prepare the donut pan and coat donuts), 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.
- Stir until well combined. The dough will be fairly wet.
- Coat a 6 cavity doughnut pan lightly with butter or coconut butter.
- 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.
- Place the cinnamon and sugar in a (small) upright blender or coffee grinder.1 tablespoon ground cinnamon, 2 tablespoons coconut sugar
- Pulse or blend until it has the texture of a fine powder.
- Transfer to a medium bowl.
- Coat the top of the cooled doughnuts lightly with some melted coconut butter or oil 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.
Add your own private notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.