Gluten-Free & Dairy-Free Maple Glazed Donuts

These gluten-free and dairy-free maple glazed donuts are tender, sweet, and easy to make. The spiced cake pairs perfectly with the sweet, maple glaze. Baked donuts are not only healthier than fried donuts; they are also lighter, fluffier, and guilt-free. These donuts are perfect for any occasion; whether is be a brunch or party.

Donuts used to be my favorite food. Ever since I started the gluten and dairy free diet, I have been on a search for a good donut recipe. A key part of a good donut is the shape; my first few tries, I used a silicone pan. I soon found out that the thin donut shape resulted in thin donuts that were very dry. I then tried a traditional metal donut pan from Wilton, which was much more successful. The perfect glaze is also key to a good donut; it must be tasteful, but not overpowering.

Recently, when I took a trip to Los Angeles, I went on a tour of all the gluten-free donut places the city had to offer. Some were better than others, but they inspired me to find my own good donut recipe. I found some great new flavors that you might see in future recipes.

Travel is a significant source of my inspiration for baking. Whenever I visit a new city, I love exploring the tastes the city has to offer. I love the diverse environments the different places provide, especially in a big city like Los Angeles. A big city like that provides many more options for a strict diet; some places I have visited have never even heard of gluten!

Gluten-Free & Dairy-Free Maple Glazed Donuts

  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes

Ingredients 

For the glaze:

  • 1/4 cup dairy free butter
  • 1/2 cup pure maple syrup
  • 1 cup sifted powdered sugar
  • 1/4 teaspoon maple extract (optional for a stronger flavor)

For the donut:

  • 3/4 cup gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup packed light brown sugar
  • 1/4 cup dairy-free soy/almond yogurt
  • 1/4 cup soy/almond milk
  • 2 tablespoons melted dairy-free butter
  • 2 teaspoons pure vanilla extract

Procedure 

Make the glaze:

  1. Place the butter and maple syrup in a small saucepan over low heat. Whisk occasionally until melted.
  2. Remove from heat. Whisk in sifted powdered sugar. Add maple extract (if wanted) and continue mixing.
  3. Set aside in order to let thicken.

Make the donuts:

  1. Preheat oven to 350°F and grease the donut pan.
  2. In a large bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt and set aside.
  3. In a separate bowl, whisk egg, brown sugar, milk, and yogurt until combined. Then, add melted butter and vanilla and continue whisking.
  4. Next, pour the wet ingredients into the dry and stir until just combined, do not overmix (batter will be thick).
  5. Spoon the batter into a pastry bag or ziplock bag in order to maintain more control. Fill the donut pan 2/3 of the way full.
  6. Bake for 9-10 minutes until lightly browned. Let cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
  7. Repeat steps 5-6 until all the batter is gone.
  8. To glaze, hold the donut upside down and dip halfway into the glaze. Hold over the bowl and let the excess drip back into the bowl. Dip all the donuts, then dip each one a second time and place on the wire rack to set.
  9. Enjoy! They are best served immediately 🙂

Tip: Use pure maple syrup instead of breakfast syrup; it will result in a more natural, sweet flavor.