gluten free vegan baked eggnog donuts
RECIPE TYPE: breakfast
eggnog donuts
  • 1 cup Sarah's gluten free flour blend
  • 3 tablespoons cane sugar or coconut sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup So Delicious Dairy Free holiday nog*
  • 3 tablespoons grape seed or sunflower seed oil
  • 1 teaspoon white vinegar
  • 1/2 teaspoon pure vanilla extract
eggnog glaze
  1. Preheat oven to 400 degrees. Spray standard-size donut pan with nonstick cooking spray.
  2. Sift together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in mixing bowl.
  3. In separate bowl, mix together holiday nog, oil, vinegar and vanilla. Add to flour mixture and stir until just combined.
  4. Spoon batter into ziploc bag {or piping bag} and cut tip. Pipe batter into prepared donut pan.
  5. Bake donuts for 16-18 minutes, until golden brown and baked through. Turn out onto cooling rack.
  6. To make egg nog frosting, whisk together powdered sugar and holiday nog. Stir until smooth.
  7. When donuts are mostly cool, dip tops into glaze to coat. Dip twice for thicker coating. Sprinkle on nutmeg.
  8. Let donuts set for 10-15 minutes. Best served right away or same day. If not eating right away, wait to glaze.
*You can use any brand of dairy free eggnog.
Recipe by Sarah Bakes Gluten Free at