Recipe may contain gluten, peanuts, tree nuts, milk and soy.
No-one should miss out on warm, fluffy cinnamon doughnuts – and now they don’t have to with this easy baked version.
130g (1 cup) gluten-free plain flour
1/2 tsp xanthan gum
1 tsp baking powder
1/2 tsp salt
100g (1/2 cup) caster sugar
2 tsp ground cinnamon
1 egg, lightly whisked
1 tsp gluten-free vanilla extract
125ml (1/2 cup) vegetable oil
80ml (1/3 cup) almond milk
1 tsp white vinegar
4 Method Steps
Step 1Preheat oven to 220C/200C fan-forced. Grease a six-hole doughnut pan.
Step 2Combine flour(130g (1 cup) gluten-free plain flour), xanthan gum (1/2 tsp xanthan gum), baking powder (1 tsp baking powder), salt (1/2 tsp salt), half the sugar (100g (1/2 cup) caster sugar) and half the cinnamon (2 tsp ground cinnamon) in a large bowl. Add the egg (1 egg, lightly whisked), vanilla (1 tsp gluten-free vanilla extract), oil (125ml (1/2 cup) vegetable oil), almond milk (80ml (1/3 cup) almond milk) and vinegar (1 tsp white vinegar). Stir to combine. Spoon or pipe batter into prepared pan holes, keeping batter clear from donut hole and filling about two-thirds full.
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 3Bake for 10-12 minutes or until a skewer inserted into one doughnut comes out clean. Set aside for 5 minutes to cool slightly before transferring to a wire rack.
Step 4Combine remaining sugar and cinnamon in a bowl. Dip doughnuts, one at a time, in cinnamon sugar to coat. Serve.
These doughnuts are best eaten warm or on the day of making.