Baked Gluten-Free Coffee Cake Doughnuts (Vegan, Allergy-Free)

Baked, not fried, these moist and delicious Gluten-Free Coffee Cake Doughnuts are just what you need with your morning cup o' joe! Vegan and allergy-free, these donuts bake up in just 10 minutes! With a buttery crumb topping of sweet cinnamon streusel and simple vanilla glaze, they're a perfect breakfast treat or delectable dessert!

There's no better way to start your day than with a fresh warm doughnut and piping hot coffee! Imagine your favorite breakfast cake, coffee cake, and bake it donut-style, wouldn't that be the ideal doughnut flavor to pair with your cup o' joe? Well, you're in for a treat because these gluten-free coffee cake doughnuts are exactly that! Even with that classic cinnamon streusel crumb topping, you're going to be in breakfast heaven! Plus, they're vegan, allergy-free, and only take 10 minutes to bake!

Entenmann's Crumb Donuts

These vegan doughnuts are basically the healthier, allergen-free version of Entenmann's FAMOUS signature crumb topped donuts! I remembered, growing up when my mom would buy a box of those cake donuts when no one was looking, I would sneak into the kitchen and eat the fallen off crumbs in the box...straight up! Those crumbs were so good, haha! Like little pellets of buttery, sweet cinnamon goodness!

But, these vegan coffee cake doughnuts are:

• Gluten-Free
• Vegan
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
• Sugar-Free or Low in Sugar
• Oil-Free
• Quick and Easy

Your 3 Doughnut Components

For the cake donut:

• Gluten-Free All-Purpose Flour + Baking Powder: You can use your favorite all-purpose gluten-free flour for these doughnuts. Add a little extra baking powder to keep your doughnuts fluffy and light!
• Vegan Egg + Non-Dairy Milk: To bind the doughnuts, you'll need one commercial vegan egg replacement. When baking something cakey, I like to use a powdered egg replacer over a flax egg, however, 1 flax eggs should work as well. Add your go-to non-dairy milk to help the batter stay moist.
• Dairy-Free Sour Cream: You can't have a proper coffee cake without sour cream! To make a simple vegan sour cream, simply use a plain non-dairy yogurt mixed with a splash of white vinegar or lemon juice! This will make your doughnuts super moist and delicious!
• Sweetener + Cinnamon + Vanilla: To flavor your coffee cake doughnuts, sweeten them with your go-to granulated sugar, a hefty dose of cinnamon, and a splash of vanilla extract!

For the crumb topping:

• Brown Sugar Sweetener + Cinnamon: Use a dark brown sugar/sweetener for the crumb topping. You can use light as well, but I like the deeper molasses flavor of using dark brown sugar! Of course, you need to add some more cinnamon to that delectable topping!
• Gluten-Free All-Purpose Flour: You can use any flavor here, but it's easiest to use some more of the flour you used for the doughnut batter!
• Vegan Butter: To make a buttery streusel crumb, you're going to need some actual butter! Use your favorite non-dairy butter. Cube it up and keep it cold when combining the topping.

For the simple glaze:

• Powdered Sugar: Use any powdered sugar or sweetener you'd like here. You only need a little since this glaze is just a quick drizzle over the tops of the baked doughnuts.
• Vanilla Extract: If you don't want to make this simple glaze taste like vanilla, you can simply leave it out. Just mix your powdered sugar with the correct amount of water to get your glaze drippy!

How To Make These Baked Donuts

1. First, you'll want to make your crumb topping! In a small bowl, start by whisking the sugar, flour, and cinnamon together. Then add the cold butter. Use your fingers to crumble the ingredients together. When things start to clump up, your crumb is set and you can place it in the fridge to chill while you mix up your actual doughnut batter.
2. Second, you'll need to mix up your doughnut batter. Whisk together the dry ingredients and then add the wet. You'll want to prep your vegan egg and sour cream ahead of time so you can have them ready to add in! Mix the batter until everything is nice and smooth. You can tweak the amounts of cinnamon and vanilla you use to get your ideal coffee cake taste!
3. Now, prep your donut pan! If you don't have one, this is the ONLY one you should buy. There are 6 cavities in this pan so you only have to do one batch of baking for this 6-donut recipe! While the pan is non-stick, it's still best to grease it up with some oil! To fill the pan, you can use a spoon to drop in your doughnut batter or you can add the batter to a piping bag and squeeze it in. I typically got the messy route and use a spoon or fork, along with my hands!
4. The final step before baking the doughnuts in the oven is to add the crumb topping! You can use as much or as little of the cinnamon streusel as you want. Make sure to lightly press the crumbs into the wet better to help them stick. Some of the topping will inevitably melt right into the batter while baking, but that's totally expected!
5. Then bake them! While they're baking, you can mix together the simple vanilla glaze by slowly adding a teaspoon of water at a time to the powdered sugar, along with the vanilla. Mix until you're able to drizzle it with a knife or spoon.
6. Finally, take the coffee cake doughnuts out of the oven, let them cool slightly in the pan, just enough so you can gently lift them out and let them cool further on a wire rack. Now you can drizzle on as much or as little of the simple glaze as you'd like and take that first, anticipated, buttery sweet bite!

Additional Homemade Donut Tips

• To store the baked doughnuts if you're not eating them right away, let them cool completely on a wire rack so they don't get soggy and hold off on the drizzle. Store them in an airtight container in the fridge for up to 3 days. When you're ready to serve them, warm them in a microwave on top of a dry paper towel or warm them in the oven at 300°F, just to get the chill out. Then you can add the drizzled glaze.
• You can freeze the baked and cooled doughnuts in a freezer-safe bag for 4-5 months. Allow them to thaw in the fridge before reheating them, as stated above.
• I don't recommend storing them at room temperature. The crumb topping is very oily and will make leftover doughnuts soggy if they aren't kept chilled.
• No donut pan? You can use the same batter and crumb topping for muffins. Bake at 375° for 18-20 minutes. However...buy this donut pan STAT!

Check out more Gluten-Free Doughnut Recipes:

• Lemon Poppy Seed Doughnuts
• Apple Cider Doughnuts
• Dark Chocolate Walnut Doughnuts
• Carrot Cake Doughnuts
• Apple Cinnamon Crumble Doughnuts

Print

The only thing left to do after you bake up these perfect gluten-free coffee cake doughnuts is to brew up a pot of fresh hot coffee, grab your mug, and take a bite of that warm cinnamon, sweet, crumb topped doughnut!

So tell me:

+ Coffee cake...is it breakfast, dessert, or brunch? One thing's certain...these doughnuts are breakfast-approved!

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