Gluten Free Funfetti Donuts (Dairy Free)
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Gluten Free Funfetti Donuts
Gluten Free Funfetti Donuts
Since going gluten free I have been on a quest for real yeast risen fried donuts. I have found some, but only a few have hit the spot. They are very difficult to come by, so having some awesome cake donut recipes are a must to feed my donut cravings! Along with this awesome Gluten Free Funfetti Donuts recipe I have Chocolate Cake Donuts, Pumpkin Donuts with Maple Glaze and Yeast Risen Maple Donuts.
The best part about this Gluten Free Funfetti Donuts recipe is that it is perfect for adults and kids. No one can resist a beautiful sprinkled donut that has been drizzled in strawberry glaze. They are festive for Valentines Day and Easter, but perfect for birthday parties and baby showers. I love the idea of serving these at a spring brunch!
Gluten Free Funfetti Donuts
These easy to make Gluten Free Funfetti Donuts are a healthier spin on the Funfetti you might remember as a child. I wanted to create something fun for the kids that we could all enjoy. The kids loved this recipe for several reasons, but lets prioritize here- SPRINKLES!! Anything with is sprinkles is always exciting. You can use dye free sprinkles too and keep this recipe extra clean!
Gluten Free Funfetti Donuts
letting the kids get involved in the kitchen is always a priority to me. That is a special time we have together and I am showing them how to create food. It’s amazing! My kiddos loved pouring in the sprinkles and of course decorating their donuts when it was time.
Gluten Free Funfetti Donuts
How do I make these Gluten Free Funfetti Donuts ?
They are soo easy! You will start by making the batter. This is a cake batter, so simply follow the outlined directions in the recipe card. Don’t skip any- they are all essential!
You will need a Donut Baking Pan
for these. There is no way around it. This is the pan I use-
Donut Baking Pan. I have also used Silicone Donut Baking Pan/Non-Stick Donut Mold with great success.
You will pour the batter into the donut pan and bake for 12-14 minutes. Use a toothpick to test if it is done.
Allow the donuts to cool for at least 20 minutes on a cooling wrack. Make the glaze by adding all of the ingredients together and stirring until it is smooth. Drop the donuts face down into the glaze and place gently on the cooling wrack. Line it with parchment paper for easy clean up. Add sprinkles to your liking and then allow them to set for about 20 minutes.
Do not frost them until you are ready to serve. You can store these in the fridge (unfrosted) for up to 3 days. You can also freeze them unfrosted for about 2 months. Once frosted they only taste their best the same day. I highly recommend only frosting right before serving. Enjoy!
Gluten Free Funfetti Donuts
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Ingredients
Cake Donuts
- 2 ½ Cup My Personal Gluten Free All Purpose Flour Blend
- 1 tsp. Xanthan Gum
- 2 tsp. Baking Powder
- 2 tsp. Baking Soda
- ¼ tsp. Salt dash
- 1 Cup Water boiled
- 1 Cup Dairy Free Milk
- 1 Cup Sugar
- 1/3 Cup Dairy Free Butter
- 2 TBSP. Coconut Oil
- 1 TBSP. Vanilla
- 2 Eggs
- ¼ Cup Sprinkles
Strawberry Glaze
- 4 Strawberries tops cut off
- 1 ½ Cup Powdered Sugar Sifted
- 1 tsp. Light Corn Syrup or Honey
Instructions
- Preheat oven to 350 degrees.
- Boil the water in sauce pan with ½ cup of sugar for about 3 minutes. Allow to cool.
- In your stand mixer blend the other ½ cup of sugar with the butter and melted coconut oil.
- Add the milk, and add the cooled water sugar mixture (the mixer should be going the entire time)
- Add the eggs, vanilla, salt, baking soda, baking powder, xanthan gum, and GF all-purpose flour.
- Beat on medium for about 5 minutes, scraping the sides halfway though, until your batter has almost a pudding like consistency.
- Fold in your sprinkles last.
- Pour into your greased donut pan (coconut oil is the best to grease with). Bake 12-14 minutes or until a toothpick comes out clean.
- Allow donuts to cool for 10 minutes, and then gently remove them from the donut mold by taking a butter knife and lifting the edges of the donut until it pops out effortlessly.
- Transfer donut to a cooling rack for at least 20 minutes before frosting. DO NOT FROST THE DONUTS UNTIL YOU ARE READY TO EAT THEM. If you are baking these the night before, frost them right before serving. Enjoy!
Strawberry Glaze
- Puree the strawberries in a blender.
- Add to the puree the powdered sugar, corn syrup, and salt. Mix well.
- Drop the donut into the bowl and take out with your finger being careful not to rub off the frosting.
- Lay donut frosting side up on a piece of parchment paper one-by-one.
Notes
Nutrition
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These look delicious. I substituted with almond flour and truvia cane sugar blend. They came out very soft and flimsy. The donut hole closed even though I used a donut pan. They taste great but the consistency was off. Do you have suggestions in using a sugar substitute? I’ll try again. Thank you for this recipe.
It was definitely the almond flour that changed the consistency. You can just switch gluten free all purpose flour for almond flour, it will be a way different texture. If you don’t want to use grains I would recommend my grain free all purpose flour blend.