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Top down view of various decorated ring doughnuts, one with a bite out of it
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5 from 6 votes

The Fluffiest No Fry Doughnuts (3 Easy Glaze Options!)

Best ever gluten free ring doughnuts, baked in the oven and super easy to make. Choose from 3 flavours - chocolate fudge, white chocolate and raspberry or vanilla with sprinkles.
Course Dessert
Cuisine American, British
Keyword baked doughnuts, gluten free doughnuts, no fry doughnuts, vanilla doughnuts
Prep Time 15 minutes
Cook Time 20 minutes
Decorating Time 10 minutes
Total Time 45 minutes
Servings 12 doughnuts
Calories 381kcal

Ingredients

For the Doughnuts

  • 140 ml almond milk (or other milk of your choice)
  • 1 3/4 tsp lemon juice
  • 180 g gluten free self raising flour
  • 3/4 tsp baking powder
  • 110 g caster sugar
  • 90 ml vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

Glaze Option 1 - Chocolate Fudge

  • 75 g unsalted butter
  • 150 g light brown sugar
  • 60 g double cream
  • 1/2 tsp vanilla extract
  • 60 g icing sugar
  • 50 g dark chocolate

Glaze Option 2 - Vanilla Sprinkle

  • 350 g icing sugar
  • 2-3 tbsp almond milk (or other milk of your choice)
  • 1/2 tsp vanilla extract
  • ~1 tsp rainbow sprinkles

Glaze Option 3 - White Chocolate and Raspberry

  • 100 g white chocolate (melted)
  • 20 ml vegetable oil
  • A few drops pink food colouring (optional)
  • ~1 tbsp freeze dried raspberries

Instructions

For the Doughnuts:

  • Mix the lemon juice with the almond milk in a small bowl and set this aside for 10 minutes. This will form your homemade buttermilk.
  • Grease 2 doughnut pans with oil or butter/spread and preheat the oven to 180°C/160°C fan.
  • Add the flour and baking powder to a large mixing bowl. Whisk well to combine.
  • Add the eggs, sugar, vegetable oil, vanilla extract and almond milk/lemon juice mixture to a separate large bowl. Again, whisk to combine.
  • Pour the dry ingredients into the wet ingredients and whisk everything together gently until smooth. Try not to overmix.
  • Spoon the mixture into the prepared pans, filling each hole about 3/4 of the way.
  • Bake for 18-20 minutes, until risen and slightly golden around the edges.
  • Leave the doughnuts to cool in the pan for 5-10 minutes before transferring them to a cooling rack. They should come out of the pan easily if you flip it upside down and give it a tap.
  • Let the doughnuts cool for at least 20 minutes before adding the glaze.

For the Chocolate Fudge Glaze:

  • Add the butter and brown sugar to saucepan and melt slowly over a low heat, stirring frequently until smooth.
  • Add the double cream and stir through. Let the mixture simmer for another 2 minutes or so as you continue to stir.
  • Remove from the heat and add the vanilla extract and icing sugar. Stir until smooth.
  • Break the chocolate into squares/chunks and heat in the microwave in 30 second bursts until melted.
  • Dip each doughnut in the fudge glaze mixture to completely coat the top, before drizzling over some of the melted dark chocolate with a small spoon.

For the Vanilla Glaze:

  • Sieve the icing sugar into a mixing bowl.
  • Add the vanilla extract and 2 tbsp of almond milk and stir through. Check the consistency - if it's too thick continue to add more milk 1/2 tsp at a time. You want it to be smooth enough that it will spread easily over the top of the doughnuts but thick enough that it won't run straight down the sides.
  • Dip each doughnut in the vanilla glaze to completely coat the top. Scatter a few rainbow sprinkles over each doughnut immediately after dipping them in the glaze (before it has set so the sprinkles will stick down easily).

For the White Chocolate and Raspberry Glaze:

  • Break the white chocolate into squares/chunks and heat in the microwave in 30 second bursts until melted.
  • Stir through the vegetable oil and pink food colouring (if adding).
  • Dip each doughnut in the white chocolate glaze to completely coat the top. Scatter a few freeze dried raspberry pieces over each doughnut immediately after dipping them in the glaze (before it has set so the raspberries will stick down easily).