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

two gluten-free coffee cake doughnuts stacked

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!

Ingredients

Scale

For the Doughnut Batter:

For the Crumb Topping:

For the Glaze:

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 1/4 cup of unsweetened plain non-dairy yogurt with 1/2 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

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