These Gluten Free Baked Doughnuts are a simple dessert with only a few ingredients. They are completely gluten free, dairy free, soy free, egg free, and nut free, with an option to be refined sugar-free. They are also suitable for vegans and vegetarians.
I love making gluten free baked doughnuts. They are so much easier than regular doughnuts and they’re a little bit healthier too. The Gluten Free Vegan Baked Pineapple Doughnuts have a sweet pineapple taste and the perfect soft texture. Top them with a powdered sugar glaze or leave them as-is for less sugar. Either way, they are so delicious!
I make these gluten free vegan baked doughnuts even easier by using my gluten free self-rising flour blend. I always suggest making my gluten free self-rising flour as soon as you run out and keeping a big batch on hand in a container. That way when it’s time to make a tasty recipe, like Gluten Free Vegan Baked Pineapple doughnuts, you can whip them together in no time.
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Key Ingredients for Gluten Free Vegan Pineapple Baked Doughnuts + Alternatives
All ingredients are listed in the recipe card below. In this section, I’m only going to discuss some of the key ingredients and give ideas of replacements just in case you need them.
Eat or Drink’s Gluten Free Self-Rising Flour Blend – This is one of my favorite flour blends because it’s so easy to use. It already contains the baking powder, baking soda, and xanthan gum. So when it’s time to bake you can just scoop and go. I always make a big batch ahead of time and store it in airtight containers.
If you don’t have the ingredients to make this blend on hand you can use any store-bought gluten free 1-to-1 replacement blend with similar results (although texture might be a bit off). Just be sure to add baking powder.
Oil – You can use any oil you have on hand. I suggest using a light oil with a mild flavor. You can even use melted coconut oil or dairy free butter.
Coconut Sugar and Cane Sugar – I choose to use both because cane sugar actually helps the doughnuts get a nice golden outer edge to your gluten free vegan baked doughnuts. If you want to avoid refined sugar you can just use coconut sugar.
Dairy Free Milk – As always use whatever dairy free milk you prefer. I only suggest avoiding canned coconut milk as it’s a lot more oily than a carton of dairy free milk.
Canned Crushed Pineapple – There’s really no replacing this ingredient if you want pineapple baked doughnuts. But if you care less about the pineapple flavor and just want a delicious gluten free vegan baked doughnut, you can use apple sauce here.
Powdered Sugar Glaze – Adding a powdered sugar glaze really takes these gluten free baked doughnuts up a notch. If you want to cut back on the amount of sugar though, they do taste just as good without the glaze.
Gluten Free Vegan Pineapple Baked Doughnuts
- 1 1/2 cup Eat or Drink's gluten free self-rising flour blend <- Click for recipe
- 1/8 teaspoon salt
- 1/4 cup oil
- 2/3 cup coconut sugar
- 1/3 cup dairy free milk almond milk, rice milk, cashew milk, oat milk, etc.
- 1 tablespoon ground flax seeds
- 1/2 cup canned crushed pineapple
- 1 teaspoon pure vanilla extract
Powdered Sugar Glaze
- 1 1/2 cup powdered sugar
- 2-4 tablespoons dairy free milk
- Preheat oven to 350°F and grease your doughnut pan if it's not non-stick.
- Whisk your self-rising gluten free flour with your salt and set aside. In a separate bowl mix your remaining doughnut ingredients well.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Spoon the batter into your doughnut pan, making sure to leave the center hole exposed.
- Bake for 15 minutes or until golden. Let cool 5 minutes in the pan then transfer to a cooling rack and cool the remaining amount of time. They must be cooled completely before topping with glaze.
Powdered Sugar Glaze
- Whisk your powdered sugar and dairy free milk very well until a glaze forms. Add more dairy free milk as needed.