Oven baked gluten-free and dairy-free nutmeg & cinnamon cake donuts

Gluten-free and dairy-free cake donuts

2 weeks ago I suddenly had a massive craving for some donuts, but I didn’t feel like going out to the shop and get something that would be riddled with dairy and wheat and would make me feel really bad (as I’m intolerant to them). So I said to myself: how hard can it be to make them yourself? I then looked up some recipes for oven donuts as I had just bought some donut tins in the weeks before, and adapted it to a gluten-free and dairy-free version after doing some research into how to convert cakes into gluten and dairy-free alternatives.

I must say I was absolutely floored by the result! I was really not expecting much but my god were they tasty! I tried them again later in a gluten & dairy version but didn’t like them as much, they were less soft and fluffy and too dry so I would not recommend just converting it back to standard ingredients and only make this recipe as a gluten-free and dairy-free treat.

The only thing I had to work on after that was a perfect dairy-free chocolate glaze, which I made with only 3 ingredients in the end. I ended up dipping half in chocolate, and the other half got sprinkled with powdered sugar but you can of course be as creative as you’d like in your toppings.

Gluten-free and dairy-free cake donuts

Makes: +-15 little donuts

  • 150g dairy-free milk (I used oat milk)
  • 25g vegetable oil (I used rapeseed oil)
  • 160g gluten-free flour
  • 100g dairy-free butter (I used soy butter)
  • 50g granulated sugar
  • 35g brown sugar
  • 1 large egg
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon gluten-free baking soda
  • 1/2 to 1 teaspoon ground nutmeg
  • 1/2 to 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • half a teaspoon xanthan gum
  • 125g dark chocolate (make sure it’s at least 70% so there is no milk in it)
  • 1 tablespoon honey

Needed: donut tin


Mix 50g butter, oil and both sugars until well incorporated. Then add the egg and keep mixing.

Next up we’re going to add baking powder, soda and our lovely flavours: vanilla, nutmeg and cinnamon!

Mix flour and xanthan gum in a separate bowl and add little by little into our mixture, switching between milk and flour until both are mixed in. Now butter up your donut tin(s) and don’t forget to butter around the middle piece too, it’ll prevent them from sticking to it too much. Add batter (keep in mind they will rise so don’t go all the way to the top, see photo above to give you an idea).

Pop in the oven at 220°C for 10 minutes. When they are ready, take them out and let them cool down so they will shrink again slightly and will be easier to take out of the tin (just flip it over and out they will come), it’ll also make them easier to handle for the next part.

While the donuts are baking we can get started on our glaze! Melt chocolate along with 50g butter and the honey at a low temperature and set aside. When it starts to cool down it’ll also start to firm up so keep warm if your donuts are a long way from being ready.

Dip your donuts in the chocolate glaze and place on a wire rack to cool down. Sprinkle powdered sugar on top of the rest of them and enjoy these yummy treats!

Gluten-free and dairy-free cake donuts

Gluten-free and dairy-free cake donuts

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