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

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

Published: Feb 22, 2021 by Rebecca Pytell · This post may contain affiliate links.

Jump to Recipe·Print Recipe
collage image of gluten-free coffee cake doughnuts
gluten-free coffee cake doughnuts with image text

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!

two gluten-free coffee cake doughnuts stacked

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!

four gluten-free coffee cake doughnuts on white table

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

overhead look at crumb topped gluten-free coffee cake doughnut

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!

gluten-free coffee cake doughnuts cooling on a wire rack

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!

hand grabbing a gluten-free coffee cake doughnut

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

three gluten-free coffee cake doughnuts lined up

Print

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

two gluten-free coffee cake doughnuts stacked
Print Recipe

★★★★★

5 from 2 reviews

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!

  • Author: Rebecca Pytell
  • Prep Time: 10 minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 6 Doughnuts 1x
  • Category: Breakfast, Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

Scale

For the Doughnut Batter:

  • 1 ½ Cups Gluten-Free All-Purpose Flour
  • 1 Tsp Baking Powder
  • ½ Cup Granulated Sweetener (or preferred granulated sugar)
  • 1 Tsp Cinnamon
  • 1 Prepared Bob's Red Mill Egg Replacement
  • ¼ Cup Vegan Sour Cream* (see notes)
  • 5 TB Unsweetened Non-Dairy Milk
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract

For the Crumb Topping:

  • ⅓ Cup Gluten-Free All-Purpose Flour
  • ¼ Cup Brown Sugar Sweetener (or preferred dark or light brown sugar)
  • 2 TB Vegan Butter (cold, cubed)
  • ½ Tsp Cinnamon

For the Glaze:

  • ¼ Cup Powdered Sweetener (or preferred powdered sugar)
  • 1 ½ Tsp Water or Unsweetened Non-Dairy Milk
  • ¼ Tsp Pure Madagascar Bourbon Vanilla Extract (optional)

Instructions

  1. Preheat the oven to 375°F.
  2. In a small bowl make the crumb topping by whisking the sugar, flour, and cinnamon together. Then add the cold butter. Use your fingers to crumble the ingredients together until it starts to clump up. Then place the bowl in the fridge to chill.
  3. Make the doughnut batter by whisking together the flour, baking powder, granulated sweetener, and cinnamon together in a large bowl.
  4. Add the prepared egg replacement, vegan sour cream, non-dairy milk, and vanilla. Mix the batter together until it's smooth and thick.
  5. Evenly distribute the doughnut batter into a greased, non-stick 6-cavity donut pan. Use a spoon to drop in the batter or you can add the batter to a piping bag and squeeze it into the molds.
  6. Add the chilled crumb topping to the doughnuts and lightly press the crumb into the top of the batter. Use as much or as little as you'd like.
  7. Bake the doughnuts in the preheated oven for 10-12 minutes.
  8. While the doughnuts are baking, 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.
  9. When the doughnuts are done, remove the pan from the oven and let them cool slightly while in the pan before transferring them to a wire rack.
  10. Drizzle the glaze over the tops of the baked doughnuts before serving warm.

Notes

  • For vegan sour cream: mix ¼ cup of unsweetened plain non-dairy yogurt with ½ tsp of lemon juice or white vinegar. You can also use a store-bought brand.
  • To store: cool the baked doughnuts completely on a wire rack, but 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. Add the drizzled glaze before serving.
  • To freeze: stack the cooled doughnuts in a freezer-safe bag or container. Best if used within 4-5 months. Allow them to thaw in the fridge before reheating and serving.
  • No donut pan? You can use the same batter and crumb topping for muffins. Bake at 375° for 18-20 minutes.

Nutrition

  • Serving Size: 1 Doughnut

Keywords: coffee cake donuts, crumb donuts, vegan donuts, gluten-free donuts, coffee cake doughnuts, crumb doughnuts

Did you make this recipe?

Tag @rebeccagf666 on Instagram and hashtag it #strengthandsunshine

gluten-free coffee cake doughnuts with a bite taken out

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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Reader Interactions

Comments

  1. Jennifer Knight

    February 28, 2021 at 3:09 pm

    Thank you for this recipe. I am going to make these for my son. He cannot have gluten and mentioned the other day that he has never had coffee cake. So these will be perfect for him to try.

    Reply
    • Rebecca Pytell

      February 28, 2021 at 5:33 pm

      A perfect weekend treat to make for him!

      Reply
  2. Layne fable

    February 26, 2021 at 10:07 am

    These are DELICIOUS looking. Can’t wait to try and bake em!

    Reply
    • Rebecca Pytell

      February 26, 2021 at 11:03 am

      A perfect weekend treat!

      Reply
  3. Shelby

    February 25, 2021 at 5:32 pm

    These look so yummy and easy! I cannot wait to give them a try!

    Reply
    • Rebecca Pytell

      February 25, 2021 at 5:46 pm

      Super quick to whip up!

      Reply
  4. Julianne Hodges

    February 25, 2021 at 6:27 am

    These look so YUMMY!! I pinned for later!

    Reply
    • Rebecca Pytell

      February 25, 2021 at 7:16 am

      Great, enjoy.

      Reply
  5. Donna B Reidland

    February 24, 2021 at 12:05 pm

    If these taste half as good as they look, I can't wait to try them!

    Reply
    • Rebecca Pytell

      February 24, 2021 at 4:35 pm

      Haha, glad you like the way they look!

      Reply
    • Cindy

      February 25, 2021 at 10:19 am

      Oh wow these donuts looks so amazing. I am so addicted to the ease of making baked donuts. These are a total must try!

      ★★★★★

      Reply
      • Rebecca Pytell

        February 25, 2021 at 12:06 pm

        The best way to make doughnuts right at home!

        Reply
  6. Patricia

    February 22, 2021 at 9:11 am

    Love the recipe and the fact that it’s healthy. It looks amazing I look forward to trying out the recipe. Thank you for sharing.

    ★★★★★

    Reply
    • Rebecca Pytell

      February 22, 2021 at 11:43 am

      I know you'll enjoy, Patricia!

      Reply

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Hey there, welcome to Strength and Sunshine! I’m Rebecca and I'm so glad you're here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services! More about me



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