Raspberry Doughnuts {gluten-free, dairy-free}

These Raspberry Doughnuts are gluten-free and dairy-free. Utterly moreish and tender of crumb with a bright fruity flavour.

overview of Raspberry Doughnuts

These doughnuts are dangerous. Doughnuts have been my most requested gluten-free recipe (along with pastry and bread – guys I’m working on them) and believe me, these doughnuts have been worth the wait. Back in my wheat-eatin’ days I had always been a fried yeasted jam doughnut gal but on a whim last year I bought a doughnut tin and started experimenting with it. I can’t deny it, I have slowly been converted to baked doughnuts. They 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.

overview of Raspberry Doughnuts with one plated up

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.

overview of Raspberry Doughnuts

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. 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.

Close up of Raspberry Doughnut

The flour blend that worked the best in these doughnuts is a mix of oat flour, tapioca flour and potato flour. I wanted a flour blend with a more neutral taste so that the raspberry flavour came through. The 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. To support the oat flour I used tapioca flour for the bind. It worked better than the sweet rice flour which just imparted too much flavour. I then used potato flour to round out the mix, for neutrality and help with the potential of a ‘gummy’ texture from using too much oat flour.

These Raspberry Doughnuts seek their flavour from freeze-dried raspberry powder which is now stocked in a lot of supermarkets. These freeze-dried powders used to be my secret baking weapons but now happily they are everywhere so we don’t have to order them online. I use a lot of powder, 15g. Do measure using scales if you can. I believe it’s about 3-4 tablespoons though. The raspberry flavour is amplified by the fresh raspberry icing. I actually used frozen raspberries for it and it worked out as beautifully as when I’ve used fresh, so don’t worry since we’re out of raspberry season.

Close up of Raspberry Doughnut, broken in half

If you make these Raspberry 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.

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Raspberry Doughnuts

Print Recipe
Raspberry Doughnuts {gluten-free, dairy-free}
These Raspberry Doughnuts are gluten-free and dairy-free. Utterly moreish and tender of crumb with a bright fruity flavour.
overview of Raspberry Doughnuts
Prep Time 20 minutes
Cook Time 8 minutes
Servings
15 doughnuts
Ingredients
  • 240 ml non-dairy milk I used almond milk
  • 2 tablespoons lemon juice
  • 150 g caster sugar
  • 60 g coconut oil melted and cooled
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 150 g gluten-free oat flour
  • 80 g tapioca flour
  • 25 g 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
  • 1 tablespoon rose petals optional
Prep Time 20 minutes
Cook Time 8 minutes
Servings
15 doughnuts
Ingredients
  • 240 ml non-dairy milk I used almond milk
  • 2 tablespoons lemon juice
  • 150 g caster sugar
  • 60 g coconut oil melted and cooled
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 150 g gluten-free oat flour
  • 80 g tapioca flour
  • 25 g 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
  • 1 tablespoon rose petals optional
overview of Raspberry Doughnuts
Instructions
  1. Pre-heat oven to 170°C /160°C fan/gas mark 4.
  2. Lightly grease the doughnut tin with non-stick cooking spray.
  3. 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.
  4. Whisk the caster sugar, coconut oil, eggs and vanilla extract into the jug and set aside for a moment.
  5. Sift the oat flour, tapioca flour, potato flour, raspberry powder, baking powder, bicarbonate of soda and salt into a large mixing bowl, whisking to combine.
  6. 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.
  7. Pour the batter carefully into each doughnut ring in the tin, filling to about three-quarters full.
  8. Bake for 8 minutes.
  9. 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.
  10. Wash the tin, re-grease and make the second batch, then the same again for the final 3 doughnuts.
Raspberry Icing
  1. Place the raspberries in a medium sized saucepan and heat gently until the raspberries have broken down into pulp.
  2. Sieve the raspberry pulp, discarding the seeds.
  3. 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.

SHOP THE RECIPE

There’s no way around it. You do need a doughnut tin to make these doughnuts and the one I used is Wilton 6 Cavities Doughnut Pan, 6 x 1.5 cm, Steel Silver. There are only 6 holes so you will have to make your doughnuts in batches but since they only take 8 minutes to bake it’s really no bother. My doughnuts always turn out beautifully from the tin and I used it brilliantly from the get go.

For more information about oat flour and tapioca flour where to buy them and what brands I recommend please visit my posts dedicated to these lovely flours.

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