Sugar and Spice (and gluten-free!) Baked Donuts

Crazy things happen when I bake/cook in a real person kitchen. This meaning the kitchen of my parents or anyone who owns a full set of knives and a set of glasses that don’t disperse glitter and small plastic dreidels when shaken (I love those cups, BTW). Making these donuts was wonderful because 1) I just got my pan in the mail!!, 2) I could actually follow the directions and brush butter on them with my parents’ sweet rubber brush contraption  instead of clumsily smearing it on with my fingers, and 3) I was making said donuts while my brother and dad watched a Neil Young concert on Netflix, so Neil was playing in the background, I was feeling the feelings he makes you feel (just hand me a Pulitzer and get it over with), and the smell of donut-y goodness was in the air!


On top of all of that, they tasted wonderful AND are gluten and dairy-free!

They are based off of Shutterbean’s recipe here. I used a lot more cinnamon in the dipping action, so mine are a lot darker. I also dropped a couple of them in my bowl of butter, so…


Makes 6 donuts

  • 1 1/4 cups brown rice flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 extra-large egg, lightly beaten
  • 1/2 cup soy/almond/coconut/hemp milk
  • 2 tablespoons Earth Balance, melted
  • 1 teaspoons vanilla extract

For the topping

  • 4 tablespoons Earth Balance, melted
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

Coat your pan with a non-stick agent of some sort.

Sift together the flour, sugar, baking powder, cinnamon, and nutmeg  in a mixing bowl.

Whisk together the egg, milk, melted butter and vanilla in another bowl. Pour into the dry ingredients and stir until just combined.

Fill the molds of the doughnut pans about 3/4 full. Bake for 15-17 minutes or until a toothpick inserted into the wall of a doughnut comes out clean and the doughnuts are puffed and lightly browned. Let them cool for about 5 minutes and then pop em out onto a cooling rack.

While the doughnuts are cooling, make the topping.

Whisk together the sugar and cinnamon in a medium bowl.

Brush the warm doughnuts with the melted butter, then dip them into the cinnamon-sugar mixture and serve with coffee or hot chocolate!



3 thoughts on “Sugar and Spice (and gluten-free!) Baked Donuts

  1. We are always up for donuts! 1) where does one get donut pans? 2) what the heck is Earth Balance? 3) Your Pulitzer is in the mail.

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