gluten free vegan baked strawberry donuts
RECIPE TYPE: breakfast
vanilla donuts
  • 1 1/4 cups Sarah’s gluten free flour blend
  • 1/2 cup cane sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup, plus 2 tablespoons unsweetened almond milk or coconut milk beverage
  • 2 teaspoons white vinegar
  • 3 tablespoons sunflower seed or grape seed oil
  • 1/2 teaspoon pure vanilla extract
strawberry glaze
  • 1 1/2 cups powdered sugar
  • 1/2 cup fresh strawberries, smashed with fork
  1. Preheat oven to 400 degrees. Spray standard-size donut pan with nonstick cooking spray.
  2. Whisk together flour, sugar, baking powder and salt in mixing bowl.
  3. In separate bowl, mix together dairy free milk, vinegar, oil and vanilla. Add to flour mixture and stir until just combined.
  4. Spoon batter into piping bag with large round tip or large ziplock bag, cutting 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 strawberry glaze, whisk together powdered sugar and 2-3 tablespoons of the smashed strawberries. Stir until smooth {if gets too thin, add more powdered sugar}.
  7. When donuts are mostly cool, dip tops into glaze to coat. Dip twice for thicker coating.
  8. Let donuts set for 10-15 minutes. Best served right away or same day. If not eating right away, wait to glaze.
Recipe by Sarah Bakes Gluten Free at