TL;DR: Vegan gluten free donuts are easiest to make from a mix that is already plant based and certified gluten free. You swap the eggs for flax eggs, use plant milk and coconut oil, then bake at 350°F for 12 to 15 minutes. One pouch of West Food Brands Sweet Potato Donut Mix makes 12 soft, cakey vegan donuts in about 20 minutes, with no dairy, no eggs, and no wheat.
Most vegan gluten free donut recipes are long, because they juggle an egg replacer and a blend of three or four flours that also has to hold together without gluten. A mix handles both of those at once. Here is the fast method, the egg swaps that actually work, dairy free options, and how to fix dense or crumbly results.
How do you make vegan gluten free donuts from a mix?
You whisk the wet ingredients into the dry mix, fill a donut pan, and bake for 12 to 15 minutes. The mix is already plant based and contains the gluten free flour blend, so you only replace the eggs and keep the dairy out.
Here is what you add to one pouch of West Food Brands Sweet Potato Donut Mix:
· 2 flax eggs (2 tablespoons ground flaxseed plus 5 tablespoons water)
· 1/4 cup melted coconut oil
· 1/2 cup plant milk such as almond, oat, or coconut
1. Make the flax eggs first. Stir the ground flaxseed into the water and let it sit for 5 minutes until it thickens to a gel.
2. Preheat the oven to 350°F and lightly grease a standard donut pan.
3. Whisk the flax eggs, melted coconut oil, and plant milk until smooth.
4. Add the donut mix and stir until it just comes together. Stop as soon as the dry powder disappears, since overmixing makes vegan gluten free donuts gummy.
5. Spoon or pipe the batter into the wells, filling each about two thirds full.
6. Bake for 12 to 15 minutes, until the tops spring back. Cool in the pan for 10 minutes before turning the donuts out, since vegan batter sets up softer.
One pouch makes 12 standard donuts or 24 mini donuts. Check the back of your pouch, since amounts can vary by batch.
What is the best egg replacer for vegan gluten free donuts?
Flax eggs are the most reliable for this style, because the gel binds the crumb and adds a little structure that gluten free batter needs. A few replacers work, and each behaves a bit differently:
|
Egg replacer |
Amount per egg |
Result in donuts |
|
Flax egg |
1 tbsp ground flax + 2.5 tbsp water |
Best bind, slightly tender crumb |
|
Chia egg |
1 tbsp chia + 2.5 tbsp water |
Similar to flax, tiny visible seeds |
|
Unsweetened applesauce |
1/4 cup |
Moist and soft, less rise |
|
Commercial egg replacer |
Per package directions |
Neutral flavor, reliable rise |
Avoid aquafaba here, since it is better for meringues and airy bakes than for a cakey donut. If you want the firmest donut, stick with flax.
Are vegan gluten free donuts dairy free?
Yes. A vegan donut is dairy free by definition, because it contains no animal products at all, including milk and butter. This recipe uses coconut oil for the fat and plant milk for the liquid, so there is no dairy anywhere in it. If you only need dairy free and still eat eggs, you can use 2 regular eggs and keep the coconut oil and plant milk.
Can you make vegan gluten free donuts without a donut pan?
Yes. The same batter works three other ways if you do not have a ring pan.
· Use a standard muffin tin for vegan donut muffins. Fill each cup halfway and bake for 16 to 19 minutes.
· Use a mini muffin tin for donut holes. Fill each cup two thirds full and bake for 10 to 12 minutes.
· Air fry the batter in silicone donut molds at 350°F for 6 to 8 minutes.
Vegan donuts hold together a little less firmly when warm, so let any of these cool fully before you handle them.
Are vegan gluten free donuts healthy?
They are a lighter treat than a fried donut, since baking uses a few spoons of oil instead of a deep fryer. The flax eggs add a small bonus too. Flaxseed is a source of fiber and omega-3 ALA, and replacing eggs with plant foods removes dietary cholesterol, which the American Heart Association notes is one benefit of plant-forward eating.
The donuts are also certified gluten free, non GMO, and made with no preservatives or artificial sweeteners, so they suit people with celiac disease or a gluten sensitivity as well as those eating plant based. They are still a treat, so portion them like any baked good. For the full ingredient list, see what is in our mixes.
How do you store vegan gluten free donuts?
Store them in an airtight container at room temperature for up to 3 days. To keep them longer, let them cool completely, lay them flat in a freezer bag, and freeze for up to 3 months. Reheat a frozen donut for about 15 seconds in the microwave, or 5 minutes in a 300°F oven, to bring back the soft crumb. Add any vegan glaze only after the donuts cool, and only on the day you serve them.
Why are my vegan gluten free donuts dense, gummy, or falling apart?
Three small mistakes cause almost every problem with vegan gluten free donuts, and each has a fix.
· Dense or gummy donuts usually mean overmixing or underbaking. Stir only until the powder disappears, and bake until the tops spring back.
· Donuts that fall apart usually mean you turned them out too soon. Let them cool in the pan for at least 10 minutes, since the flax egg bind sets as they cool.
· Dry or crumbly donuts usually mean too much flour or too little liquid. Measure the plant milk and oil with a liquid cup, and do not pack the mix.
Frequently asked questions about vegan gluten free donuts
Are vegan donuts gluten free?
Not always. Vegan only means no animal products, so a vegan donut can still be made with wheat flour. It is gluten free only when every ingredient is, which a certified gluten free mix guarantees by testing to less than 20 parts per million of gluten, the threshold the U.S. Food and Drug Administration sets for that label.
Can I use regular milk if I only need gluten free?
Yes. If you do not need the donuts to be vegan, you can use dairy milk and butter and 2 regular eggs. They will still be gluten free as long as the mix is.
Do vegan donuts taste different?
The flavor is nearly the same. The texture is a touch more tender because flax eggs are softer binders than chicken eggs, but most people cannot tell the difference once the donuts are glazed.
Can I make a vegan glaze?
Yes. Whisk 1 cup powdered sugar with 2 to 3 teaspoons of plant milk and a pinch of cinnamon. Dip the cooled donuts and let the glaze set for 10 minutes.
How many donuts does one mix make?
One pouch makes 12 standard donuts or 24 mini donuts.
Can I make vegan gluten free cookies the same way?
Yes. The same flax egg and plant milk swaps work in our gluten free cookie mixes, so you can use one approach across donuts and cookies.
Key takeaways
· Vegan gluten free donuts are easiest from a mix that is already plant based, so you only swap the eggs.
· Use 2 flax eggs, coconut oil, and plant milk, then bake at 350°F for 12 to 15 minutes.
· Flax eggs give the best bind, with chia, applesauce, or a commercial replacer as backups.
· Let the donuts cool in the pan for 10 minutes so the flax bind sets before you turn them out.
· One pouch makes 12 standard or 24 mini vegan donuts.
Ready to bake a vegan batch? Grab the Sweet Potato Donut Mix, or try the quick air fryer gluten free donuts method next.
Trusted sources
· American Heart Association: Meatless Meals and Plant-Based Eating
· U.S. Food and Drug Administration: Gluten-Free Labeling of Foods
