Gluten-free Maple Donuts {dairy-free}

If you’ve been looking for a really good gluten-free maple donut like the ones you used to enjoy, I’ve got the recipe you need! Soft, not cakey, with a delicious maple icing!

One thing I dearly miss since being gluten-free is a really good maple doughnut! I rarely stopped in at a donut shop, but when I did, I always grabbed a maple frosted doughnut. I’ve been missing those for 6 years now so it was time to work on a recipe for one. I wasn’t ready to go all in on making yeast doughnuts that are fried – just too time consuming for me right now.

I searched around and found a recipe for a regular doughnut that was described as being so similar to a fried doughnut, that people couldn’t tell the difference. I figured that recipe was a good place to start, then I worked at adapting that recipe to be gluten-free and dairy-free as well as finding the perfect maple frosting for topping it.

While these could easily be made with dairy, I wanted to make them dairy-free for my readers that are dairy-free. To make them nice and moist but without adding any dairy, I partnered with Silk to use the Silk non-dairy yogurt alternative in this sponsored recipe. I used the vanilla flavor to add extra flavor to the doughnuts. I knew this non-dairy yogurt was really good, as last fall I used it to make these gluten-free pumpkin spice granola parfaits. I picked up the new large size containers of Silk at my local grocery store – I’m so glad they are carrying it now alongside all the dairy yogurt tubs! The container is 24 ounces, and only 5 ounces are needed for this recipe, so my hubby and I enjoyed using the rest in some smoothies and just eating straight out of the container since it’s so good! My hubby remarked that he couldn’t believe this wasn’t regular, dairy yogurt!

Now I like a good gluten-free baked doughnut – like my gluten-free baked cinnamon sugar doughnuts – but I really didn’t want a cakey doughnut for these maple doughnuts. I was so impressed with the soft – yeast like texture these had! On the texture spectrum from baked to fried doughy doughnuts, these were definitely closer in texture to a doughy fried doughnut but without the grease! Yay! Total win! You will need a normal sized doughnut pan to make these, so get one if you haven’t yet! Here’s a link to the one I have: doughnut pan

I’ll have you know that I kept testing doughnut after doughnut just to be sure these were truly great. After tweaking two different batches and testing different icing variations too, I can say I was definitely feeling the sugar buzz and my maple doughnut craving was well satisfied. But that was several weeks ago, and now that I’m putting together this post and seeing these drool-worthy photos again, I’m totally craving these again! Must make again soon!!

Maple Doughnuts {Gluten-free, dairy-free}

 

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Soft like a doughy fried doughnut, but without the grease!

Recipe from: Michelle @ MyGluten-freeKitchen.com

Recipe type: Doughnuts

Serves: 6 doughnuts

Ingredients

Doughnuts:

• 1 cup good quality all-purpose gluten-free flour blend*
• 1/2 tsp.xantham gum**
• 3/4 tsp. baking powder
• 3/4 tsp. baking soda
• pinch of salt
• 1 large egg
• 5 ounces Vanilla Silk Non-Dairy Yogurt Alternative
• 1 Tbsp. mild flavored oil like corn, canola, or vegetable
• 2 tsp. lemon juice
• 2 1/2 Tbsp. pure maple syrup

Icing:

• 1 1/2 cups organic powdered sugar, sifted
• 2 Tbsp. pure maple syrup
• 1 1/2 Tbsp. Unsweetened Original Silk Cashewmilk or other non-dairy milk
• 1/2 tsp. maple extract (optional)
• 1/4 tsp. pure vanilla extract

Instructions

Doughnuts:

1. Preheat oven to 400°. Lightly spray six doughnut cavities of your doughnut pan with nonstick cooking spray and set aside.
2. In a large bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum**, baking powder, baking soda, and salt.
3. In a medium sized bowl, whisk together the egg, yogurt, oil, lemon juice, and maple syrup.
4. Pour the wet ingredients onto the dry ingredients and gently stir with a spatula or wooden spoon until just combined.
5. For ease, scoop the batter into a disposable decorating bag or a gallon Ziploc bag. Just snip off the corner of the bag and squeeze the batter out into the 6 cavities of your doughnut pan. They will be very full.
6. Bake for 11-12 minutes or until bottoms are golden brown and tops are a bit browned.
7. Let cool in the pan for 1-2 minutes, then flip over onto a cooling rack to cool completely before icing them.

Icing:

1. Place the sifted powdered sugar in a microwave-safe medium bowl. Slowly whisk in the maple syrup and non-dairy milk until smooth. Place in microwave for 15 seconds. Whisk again. Place in microwave again for 15 seconds. Whisk in the maple and vanilla extracts.
2. Let cool slightly, then dip one side of each doughnut in the icing. Place doughnut on wire rack over wax or parchment paper to catch the drips.
3. Enjoy! These are definitely best eaten the same day they are baked!

Notes

*A good quality all-purpose gluten-free flour blend does not have bean flours and is made of more than just rice flour! For this recipe, and most of my recipes, I tested with gfJules flour with excellent results.
**If your flour blend contains xanthan or guar gum, do not add this additional gum. I'm just including it here for those blends that do not include a gum.

The maple extract is optional and just adds a little extra bit of maple flavor that reminds me of the maple icing from the donut shops.

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Love doughnuts? I have a Pinterest board FULL of delicious gluten-free doughnut recipes.

Let me know when you make these doughnuts! I hope you love them as much as I did!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.