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These oven baked Raspberry Glazed Ring Doughnuts are gluten-free and dairy-free. Very easy to make, utterly moreish and tender of crumb with a bright fruity flavour.
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These Gluten-Free Raspberry Glazed Doughnuts are dangerously good. Back in my wheat-eatin’ days I had always been a fried yeasted jam doughnut gal but I can’t deny it, I have slowly been converted to baked doughnuts.
Baked doughnuts are lighter to eat and quicker and easier to make.
Although unfortunately they are just as moreish – if not more so. It takes about four bites to eat one of these doughnuts so it seems churlish to have less that two at a time. And no one will blame you either if you don’t make it to the icing stage, but start nibbling them as they are cooling on the rack. They are far too easy to eat and heavenly straight out of the oven. Dangerous I tell you.
Why you'll love this recipe
- Bright zealous raspberry flavour using raspberry powder in the doughnut batter and fresh raspberries strained into the icing.
- Gluten-free baked doughnuts are so easy to make with a blend of 3 gluten-free flours.
- No xanthan gum. The recipe doesn't need it as it has a perfectly tender crumb and a great structure using our chosen blend of gluten-free flours. READ MORE >>> Why I don't bake with xanthan gum
How to flavour raspberry doughnuts
- Freeze-Dried Raspberry Powder is baked into the doughnut batter. These freeze-dried powders used to be my secret baking weapons but now happily they are stocked in a lot of supermarkets so we don’t have to order them online. You need to add a lot of powder, 15g. Do measure using scales if you can. I believe it’s about 3-4 tablespoons though.
- Fresh Raspberry Icing amplifies the raspberry flavour. You can use frozen or fresh raspberries depending on the season. Puree the raspberries then sieve to remove the seeds. Whisk the smooth raspberry puree with icing sugar for the most vibrant and flavourful icing.
How to make dairy-free doughnuts
Vegan buttermilk
I didn’t intend to make these Raspberry Doughnuts dairy-free at all, it’s just that I ran out of buttermilk when I was testing the second batch and had plenty of almond milk hanging around the fridge that I could easily substitute. To replicate the buttermilk effect, which gives a delightfully tender crumb to the doughnuts, I just added some fresh lemon juice to the almond milk to sour. The results were pretty great and I didn’t notice any discernible difference in the two batches. You don’t have to use almond milk, any non-dairy milk will do the job. Or dairy if you’re happy with that.
Coconut oil
For the third batch I thought ‘in for a penny in for a pound’ and switched out the melted butter that I had been using for melted coconut oil. Actually I really really liked this swap. It helped that by this batch I had also nailed down the right flour mix so the doughnuts were beautifully light and fluffy. So I stuck with the dairy-free version and think the clean and light taste of the non-dairy ingredients mean the raspberry flavour really gets to shine.
Pro Tip - I usually use refined coconut oil for my bakes as that means we avoid the taste of coconut. It’s a much cheaper product than unrefined organic coconut oil so there’s also that benefit.
Gluten-free flours
We want a flour blend with a more neutral taste so that the raspberry flavour comes through so we use the following flours.
- Oat flour is a lovely light and fluffy flour with a slight butterscotch flavour that works well but isn’t so overpowering that it blows out the raspberry flavour. Also it isn’t prone to the same grittiness that a lot of alternative flours have, like white rice flour and sorghum flour, so we keep a nice tender texture. READ MORE >>> The Ultimate Guide to Oat Flour
- Tapioca Flour (aka Tapioca starch) is used for the bind. It worked better than the sweet rice flour which just imparted too much flavour. However, you can switch for sweet rice flour if needed.
- READ MORE >>> Ultimate Guide to Tapioca Flour
- Potato Starch (not to be confused with potato flour which is very different) is used to round out the mix, for neutrality and help with the potential of a ‘gummy’ texture from using too much oat flour.
Full list of ingredients
- Plant based milk. This recipe was tested using almond milk but oat milk works well too.
- Lemon juice. This adds the acidity when stirred into the milk which gives a lovely tender crumb to the doughnut and a gentle tang.
- Caster sugar. A fine white baking sugar.
- Coconut oil. Unrefined coconut oil is best for a more neutral flavour. Melt and cool the coconut oil before using.
- Eggs. This recipe uses medium eggs, about 60g each. If you can’t get hold of medium eggs then measure by weight.
- Vanilla extract. It gives a lovely background depth of flavour.
- Oat flour. You can grind your own or use shop bought.
- Tapioca starch (flour). As above
- Potato starch (not flour). As above
- Freeze-dried raspberry powder. This is added to the doughnut batter which gives a real intense raspberry flavour to the doughnuts.
- Raising agents. This recipe requires baking powder and bicarbonate of soda for rise and a tender crumb.
- Salt. To enhance all the other flavours.
Raspberry icing
- Fresh raspberries. Or you can use frozen.
- Icing sugar (powdered sugar).
Step-by-step instructions
For full recipe instructions go to the recipe card at the end of this post.
Doughnut batter
- Stir lemon juice into milk and leave for 5 minutes.
- Whisk the caster sugar, coconut oil, eggs and vanilla extract into the milk.
- Whisk the oat flour, tapioca flour, potato starch, raspberry powder, baking powder, bicarbonate of soda and salt together in a large mixing bowl.
- Pour the wet ingredients into the dry ingredients. Beat until the batter is smooth and thickened.
- Pour the batter carefully into each doughnut ring in the tin, filling to about three-quarters full.
- Bake the doughnuts in 3 batches for 8 minutes per batch.
Raspberry icing
- Place the raspberries in a medium sized saucepan and heat gently until the raspberries have broken down into pulp.
- Heat the raspberries then sieve the pulp, discarding the seeds.
- Mix the raspberry puree with the icing sugar until a thick icing has formed and spoon over the cooled doughnuts. Leave to set before serving.
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How to store
These Gluten-Free Raspberry Glazed Doughnuts are best eaten within two days. Store in an airtight container in a cool dark place (not the fridge though otherwise they will dry out).
How to freeze
Once the icing has set then place the doughnuts spaced apart on a lined baking tray. Fit the baking tray into the freezer and freeze the gluten-free Doughnuts for about 8 hours. Then transfer the frozen doughnuts into a large ziplock bag and store in the freezer for up to 2 months.
To defrost, you can remove one doughnut at a time and allow to thaw at room temperature before serving.
More gluten-free recipes you'll love
- Gluten-Free Red Velvet Cake
- Chocolate Raspberry Cake
- Gluten-Free Raspberry Pudding
- Chocolate Brownie Espresso Trifles
If you make these Gluten-Free Raspberry Glazed Ring Doughnuts then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Gluten-Free Raspberry Glazed Ring Doughnuts
Ingredients
- 240 g non-dairy milk - I used almond milk
- 2 tablespoons lemon juice
- 150 g caster sugar
- 60 g coconut oil - melted and cooled
- 2 eggs - medium sized, room temperature
- 2 teaspoons vanilla extract
- 150 g gluten-free oat flour
- 80 g tapioca flour
- 25 g potato starch - (not potato flour)
- 15 g raspberry powder
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
Raspberry Icing:
- 125 g raspberries - fresh or frozen
- 190 g icing sugar - (powdered sugar)
- 1 tablespoon rose petals - optional
Instructions
- Pre-heat oven to 170°C /160°C fan/gas mark 4.
- Lightly grease the doughnut tin with non-stick cooking spray.
- Pour the non-dairy milk and the lemon juice into a large jug and whisk together. Leave for five minutes for the milk to sour.
- Whisk the caster sugar, coconut oil, eggs and vanilla extract into the jug and set aside for a moment.
- Sift the oat flour, tapioca flour, potato starch, raspberry powder, baking powder, bicarbonate of soda and salt into a large mixing bowl, whisking to combine.
- Make a well in the centre of the dry ingredients then pour the wet ingredients into it, using a wooden spoon to bring the batter together. Beat by hand until the batter is smooth and thickened.
- Pour the batter carefully into each doughnut ring in the tin, filling to about three-quarters full.
- Bake for 8 minutes.
- Remove from the oven, leave for a couple of minutes for the doughnuts to settle then gently insert them out of the tin to cool on a cooling rack.
- Wash the tin, re-grease and make the second batch, then the same again for the final 3 doughnuts.
Raspberry Icing
- Place the raspberries in a medium sized saucepan and heat gently until the raspberries have broken down into pulp.
- Sieve the raspberry pulp, discarding the seeds.
- Mix the raspberry puree with the icing sugar until a thick icing has formed and spoon over the cooled doughnuts. Leave the icing to set for at least an hour and decorate with rose petals if you like.
Notes
How to store
These Gluten-Free Raspberry Glazed Doughnuts are best eaten within two days. Store in an airtight container in a cool dark place (not the fridge though otherwise they will dry out).How to freeze
Once the icing has set then place the doughnuts spaced apart on a lined baking tray. Fit the baking tray into the freezer and freeze the gluten-free Doughnuts for about 8 hours. Then transfer the frozen doughnuts into a large ziplock bag and store in the freezer for up to 2 months. To defrost, you can remove one doughnut at a time and allow to thaw at room temperature before serving.Ingredient measurements
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Hello!
Thanks for sharing this. I tried this recipe and the flavor was great! The batter however was very thin and runny. Is that expected? It took me 25 min to bake them instead of 8 min. The ratio to dry and wet ingredients seems to be the issue. The 240 g almond milk, 2 eggs, oil and sugar together was a lot of liquid. I used the measurements exactly as stated in the recipe. so not sure what could be the problem. Any ideas?
Hi Jen, could I ask what doughnut tin you used as that might be the issue? This is the one recommended for the recipe - Doughnut Baking Tin.
Thanks for your reply. I think the batter itself was too runny when I made it and hence it took longer to bake. I did double check on the measurements and everything was as per the recipe. A video of you making it would help to see the batter consistency.
I must reiterate how tasty these donuts are. My daughter called it the best GF doughnut she has eaten so far.
Yes, I'm going through all my recipes to add videos to those that are missing. This one is definitely on the list!!
These look so lovely. I even went out and bought the suggested doughnut tin after seeing this recipe. I don’t have raspberry powder but I was wondering how matcha powder would go instead. What do you think?
Hi Romy. Thank you! I think it does depend a little bit on your brand of matcha. However, for the brand I use then 1 tablespoon would be the right amount for the doughnuts.