Gluten Free Donuts
Cook time
Total time
Serves: 3
  • ¼ cup coconut flour (I did three tbs coconut + 1 tbs sorghum flour, or you could do all coconut flour, ½ coconut ½ sorphum...)
  • ¼ cup arrowroot flour
  • pinch baking soda
  • ½ tsp baking powder
  • 2 tbs xylitol
  • 2 tbs coconut sugar
  • 1 tsp vanilla extract
  • 113g unsweetened apple sauce (I used a full "snack cup" size of apple sauce... probably amounts to around 5-6 tbs)
  • 1 tbs unsweetened almond milk
  1. Preheat oven to 325F.
  2. In a medium-sized bowl, add in all of the dry ingredients and quickly mix. Next, add in the wet ingredients and mix everything together well.
  3. Get out your donut pan (mine has a non-stick coating so I didn't have to coat it with anything) and pour the batter into three of the moulds (or however your pan will make - I think mine is a medium-sized pan. If you have a mini-donut pan it might make around 6-8 donuts.)
  4. Bake for 15-17 minutes. Once they've finished baking, allow them to cool for a few minutes before transferring them to a cooling rack.
  5. The chocolate glaze on top is simply made from adding coconut oil with cacao powder, xylitol and a tad of vanilla creme stevia and pinch of sea salt into a pot and slightly heating it until the coconut oil melts. Adjust sweetener to your tastes. Dip each donut front-size into the chocolate mixture and sprinkle on shredded coconut, sprinkles, cacao nibs or whatever else you'd like! :) If you let them sit in the fridge for a few minutes, the chocolate glaze will set and harden slightly. For a quicker chocolate glaze, you can melt some vegan chocolate chips and add on top of the donut... or eat it plain! With coffee...mmm.
Recipe by Calm Mind Busy Body at