Baked Gluten-Free Vanilla Bean Cake Donuts Recipe

Introduction

These baked gluten-free vanilla bean cake donuts offer a delightful balance of soft texture and rich vanilla flavor. Perfect for breakfast or an afternoon treat, they’re easy to make and come with a luscious vanilla glaze. Enjoy a proper cuppa companion that everyone can savor.

Ingredients

• 1 ¾ cups GF All-Purpose Flour Blend (with xanthan gum)
• ½ cup Granulated Sugar
• 2 teaspoons Baking Powder
• ½ teaspoon Fine Sea Salt (for batter)
• 6 tablespoons Unsalted Butter, melted and cooled
• 1 Large Egg, room temperature
• ½ cup Whole Milk or Buttermilk, room temperature
• 1 teaspoon Pure Vanilla Extract (for batter)
• ½ teaspoon Vanilla Bean Paste (or seeds from 1/2 bean)
• 1 ½ cups Powdered (Icing) Sugar, sifted (for glaze)
• 3 tablespoons Whole Milk or Heavy Cream (for glaze)
• 1 teaspoon Pure Vanilla Extract (for glaze)
• Pinch of Fine Sea Salt (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Generously grease the donut pans with butter or non-stick spray to prevent sticking.
2. Step 2: In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, and salt until well combined.
3. Step 3: In a separate medium bowl, whisk the melted butter, egg, milk, vanilla extract, and vanilla bean paste together until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture just until no dry streaks remain. Avoid overmixing.
5. Step 5: Let the batter rest for 5–10 minutes. This allows the gluten-free flour to hydrate, resulting in a better texture.
6. Step 6: Transfer the batter to a piping bag or a zip-top bag with the corner snipped. Pipe it evenly into donut cavities, filling each about two-thirds full.
7. Step 7: Bake for 10–12 minutes, until the donuts spring back lightly when touched and the edges turn faintly golden.
8. Step 8: Remove the pans from the oven. Let the donuts cool in the pans for 5 minutes, then carefully invert them onto a wire rack. Cool completely, at least 10 minutes, before glazing.
9. Step 9: Prepare the glaze by whisking together sifted powdered sugar, milk or cream, vanilla extract, and a pinch of salt until smooth. Adjust consistency with small amounts of milk or sugar as needed.
10. Step 10: Dip the tops of the cooled donuts into the glaze, lifting to let excess drip off.
11. Step 11: Place glazed donuts back on the wire rack to set for about 5 minutes before serving.

Tips & Variations

• For a dairy-free version, substitute the butter with coconut oil and use plant-based milk.
• Ensure your gluten-free flour blend contains xanthan gum for the best texture, or add 1 teaspoon if it doesn’t.
• Add a pinch of cinnamon or nutmeg to the batter for a warm spice variation.
• If you don’t have a piping bag, use a spoon to carefully fill the donut cavities, but be gentle to maintain shape.

Storage

Store cooled and glazed donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, but allow to come to room temperature before serving. Reheat gently in a microwave for 10–15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these donuts without a donut pan?

Yes, you can use a muffin tin as an alternative, but the shape will be more like a cake muffin rather than a donut.

How do I make sure my gluten-free donuts aren’t too dry?

Resting the batter before baking helps hydrate the flour, improving moisture and texture. Also, avoid overbaking by checking doneness early.

Baked Gluten-Free Vanilla Bean Cake Donuts Recipe

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★★★★★

4.9 from 63 reviews

• Author: anna
• Total Time: 45 minutes
• Yield: 12 donuts 1x
• Diet: Gluten Free

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Description

This Gluten-Free Vanilla Bean Cake Donuts recipe offers a delightful, tender, and lightly sweet treat that’s perfect for pairing with your favorite cup of tea or coffee. Made with a gluten-free flour blend and infused with real vanilla bean, these baked donuts are beautifully topped with a classic vanilla glaze, creating the perfect balance of sweetness with a moist crumb. Ideal for those seeking a wholesome, gluten-free indulgence, these donuts are simple to prepare and baked to perfection in just 45 minutes.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¾ cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
• ½ cup Granulated Sugar
• 2 teaspoons Baking Powder
• ½ teaspoon Fine Sea Salt (for batter)

Wet Ingredients

• 6 tablespoons Unsalted Butter, melted and cooled
• 1 Large Egg, room temperature
• ½ cup Whole Milk or Buttermilk, room temperature
• 1 teaspoon Pure Vanilla Extract (for batter)
• ½ teaspoon Vanilla Bean Paste or seeds from ½ vanilla bean

Glaze Ingredients

• 1 ½ cups Powdered (Icing) Sugar, sifted
• 3 tablespoons Whole Milk or Heavy Cream
• 1 teaspoon Pure Vanilla Extract (for glaze)
• Pinch of Fine Sea Salt (for glaze)

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Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Generously grease your donut pans with butter or non-stick spray to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, and salt until thoroughly combined.
3. Mix Wet Ingredients: In a separate medium bowl, whisk melted butter, room temperature egg, milk or buttermilk, vanilla extract, and vanilla bean paste until smooth.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture. Using a rubber spatula, gently fold until just combined. Avoid overmixing; stop when no dry streaks remain.
5. Rest the Batter: Allow the batter to rest for 5–10 minutes to hydrate the gluten-free flour, which helps improve the texture of the donuts.
6. Fill Donut Pans: Transfer batter into a piping bag or a sturdy zip-top bag with a corner snipped. Pipe the batter evenly into the donut cavities, filling each about two-thirds full.
7. Bake: Bake in the preheated oven for 10–12 minutes, or until donuts spring back lightly when touched and edges appear faintly golden.
8. Cool Donuts in Pan: Remove pans from the oven and let the donuts cool in the pans for 5 minutes before carefully inverting them onto a wire rack.
9. Cool Completely: Allow donuts to cool completely on the wire rack for at least 10 minutes before glazing.
10. Prepare the Glaze: In a shallow dish, whisk together sifted powdered sugar, milk or cream, vanilla extract, and a pinch of salt until smooth. Adjust consistency by adding small amounts of milk or sugar as needed.
11. Glaze Donuts: Dip the top surface of each cooled donut into the glaze, lift, and allow excess glaze to drip off.
12. Set the Glaze: Place the glazed donuts back on the wire rack and let the glaze set for about 5 minutes before serving.

Notes

• Resting the batter is essential for hydration of gluten-free flour, leading to a better texture.
• Use a piping bag or zip-top bag for easy and even filling of donut pans.
• Ensure donuts are completely cooled before glazing to prevent the glaze from melting off.
• Adjust glaze thickness by varying powdered sugar and milk amounts to your preference.
• Store leftovers in an airtight container at room temperature for up to 2 days; glazing might soften over time.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: gluten free donuts, baked donuts, vanilla bean donuts, gluten free baking, vanilla glaze donuts, dessert donuts, easy donut recipe