I am so proud of these little Iced Doughnuts, and believe me, they taste as good as they look. The recipe I adapted was for originally for glutenous cake pops but I’d been shopping that day and a silicone ring doughnut baking tray beckoned to me from across the shop and of course it would have been rude not to give it a test run as soon as I got home!
If I’m honest, these Doughnuts taste uncannily like the Iced Lebkuchen you see in shops at Christmas but I reckon if you omit the nutmeg and stick with just the teaspoon of vanilla extract you’ll get a more authentic dough nutty flavour. This recipe makes 18 doughnuts using a medium silicone ring doughnut mould.
Can I make these Iced Doughnuts dairy free?
To make these dairy free is quite simple, just swap the milk for your usual dairy free alternative. No need to swap the butter as this recipe doesn’t use butter but instead use oil. I’ve not attempted to make these egg free yet but if you wish for me to try then comment below and I’ll set to work on a vegan option too.
Other gluten free cakes and bakes you might like
I’ve a huge catalogue of baked goodies on my website waiting for you to explore, who not try these other gluten free bakes, many are also dairy free and egg free too making them vegan. Baked Doughnuts two ways: dairy and gluten free, Rice Crispy Treats | delicious chocolate coated doughnuts, Gluten Free Cinnamon Buns – just like you remember
Gluten Free Baked Iced Doughnuts Recipe
Simple to make, these baked doughnuts have a slight spice to them which makes them all the more delicious.
- 50 g butter
- 50 ml vegetable oil
- 100 g granulated sugar
- 70 g brown sugar
- 2 eggs
- 300 g gluten free flour
- 250 ml milk
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- pinch of salt
- 1 tsp ground nutmeg
- 1 tsp vanilla extract
- 100 g icing sugar
- 3 tsp water
- 1 tsp vanilla extract
- food colour paste & sprinkles optional
Preheat the oven to 170°C/150°C fan/325°F/Gas 3 and grease the doughnut mould with butter or oil spray.
- Beat together the butter, oil and sugars until they turn lighter in colour and smooth.
- Add the eggs and stir in the baking powder, soda salt, nutmeg and vanilla.
- Stir in half the flour then half the milk until combined – repeat with remaining half.
- Spoon into the doughnut moulds just below the middle bump level.
- Bake for 15-18mins in the middle of the oven
- Repeat two more times to use up the mixture (unless the kids and their wooden spoons have got to it first!)
Simply mix the icing sugar, water and vanilla and add colour as required.
Add sprinkles and decoration as you see fit.
TOP TIP: in some cases the mixture rose so much that the hole in the middle disappeared on the topside, to cheat and recreate the hole I used an apple corer which was the perfect size to make the hole and I got to nibble the off cuts – double winner!
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A post packed with 20 delicious Autumn/Winter inspired comfort foods made gluten free, dairy free and in most cases egg free too