Gluten-free Baked Cinnamon Donuts
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!
Servings: 6 doughnuts
Calories: 328kcal
Equipment
Ingredients
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
Instructions
Doughnuts
- 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.
Cinnamon Sugar
- 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.
Notes
Equipment: Use a 9-cavity doughnut pan for standard-sized donuts! 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 donut, and 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: 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.
Nutrition
Serving: 1donut | Calories: 328kcal | Carbohydrates: 39g | Protein: 8g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 101mg | Potassium: 191mg | Fiber: 4g | Sugar: 22g | Vitamin A: 49IU | Vitamin C: 0.2mg | Calcium: 123mg | Iron: 2mg