Gluten-Free Donuts with Pastel Candies
These gluten-free donuts with pastel candies are a fun, bite-sized treat for Easter or any occasion.
Servings: 18 people
Calories: 169kcal
Equipment
- Mini donut pan
Ingredients
For the Donuts
- 1 ½ cups Bob's Red Mill 1:1 gluten-free flour
- 2 ¼ teaspoon baking powder
- ½ tablespoon Singing Dog vanilla bean paste
- ⅔ cup sugar
- ½ tsp salt
- ⅛ teaspoon OliveNation cinnamon
- 2 eggs
- 1 tsp apple cider vinegar
- ¾ cup almond milk
- ½ cup vegetable oil
For the Glaze and Decoration
- 3 cups powdered sugar
- 5-7 tablespoon plant cream
- Pastel candies
Instructions
For the Donuts
- Preheat the oven to 420 degrees. Using a pastry brush, lightly grease a mini donut pan with coconut oil. Combine the apple cider vinegar and almond milk in a measuring cup and set aside.
- Mix the eggs, vanilla bean paste, and vinegar mixture in a large bowl. Then, add the oil and whisk again. Finally, add the sugar and mix.
- Whisk the flour, baking powder, salt, and cinnamon in another bowl and whisk well.
- Pour the dry ingredients into the wet ingredients and mix until there are no clumps.
- Using a piping bag or a resealable bag with a corner clipped off, fill the donut pan, making sure not to cover the center completely.
- Bake the donuts for 7 to 8 minutes.
- Cool the donuts in the pan for 10 minutes, then transfer them to a wire rack to cool for another 15 minutes before glazing.
For the Glaze and Decoration
- Sift the powdered sugar to remove any clumps and mix it with the heavy cream until smooth.
- Dip the donuts in the glaze, then top them with crushed pastel candies before the glaze sets.
Video
Notes
Storage
- Store at room temperature in an airtight container for up to 4 days.
- Wrap the donuts in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Be sure your batter doesn't cover the center post in your donut pan.
- Bring your cold ingredients to room temperature for easy mixing and the best texture.
- Mix your donut batter until just combined. Overmixing can cause tough donuts.
Nutrition
Calories: 169kcal | Carbohydrates: 28g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 139mg | Potassium: 8mg | Fiber: 0.03g | Sugar: 27g | Vitamin A: 26IU | Calcium: 45mg | Iron: 0.2mg
