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Gluten-Free Raspberry Glazed Ring Doughnuts

These Gluten-Free Raspberry Glazed Ring Doughnuts are dairy-free. Utterly moreish and tender of crumb with a bright fruity flavour.
Prep Time20 mins
Cook Time24 mins
Total Time44 mins
Course: Cake
Cuisine: American
Servings: 15 doughnuts
Calories: 209kcal


  • 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


  • 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.


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

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 doughnut. 


Calories: 209kcal | Carbohydrates: 37g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 170mg | Potassium: 150mg | Fiber: 1g | Sugar: 23g | Vitamin A: 95IU | Vitamin C: 4.6mg | Calcium: 57mg | Iron: 0.8mg