I bought my first donut pan about a month ago, and I can tell you there is no going back. I knew I would like making my own donuts, but I wasn’t quite prepared for how much I would love it.
For these donuts, I used a combination of sorghum, almond, and tapioca flours. Sorghum has become one of my favorite whole grain, gluten-free flours to use because it is so versatile, and it’s health benefits aren’t bad either. The almond flour gives a punch of protein and lends to a great crumb, and the tapioca flour adds the sweetness and lightness necessary for a good cake donut.
Frozen blueberries work best in this recipe. Who knew crushing dried blueberries could have such a pretty outcome? (Also a good stress reliever).
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Gluten-Free Baked Blueberry Donuts
- Total Time: 40 minutes
- Yield: 12 servings 1x
Description
Made with a blend of gluten-free flours, baked blueberry donuts with cinnamon are beautifully dressed up with glaze and blueberry “sprinkles”. Adapted from Silvana Nardone.
Ingredients
Blueberry Cinnamon Cake Donuts:
- 1/2 cup (120 ml) sorghum flour
- 1 cup (240 ml) almond flour/meal
- 1/2 cup (120 ml) tapioca flour
- 1 cup (240 ml) sucanat*
- 1/2 tsp ground cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 2 eggs, room temperature
- 1/2 cup (120 ml) unsweetened almond milk + 1 tbsp lemon juice
- 1/4 cup (60 ml) melted coconut oil, cooled
- 1 cup (240 ml) frozen wild blueberries
Glaze and Blueberry "Sprinkles", optional:
- 1/2 cup (120 ml) freeze dried blueberries
- 1 cup (240 ml) powdered sugar*
- 2-3 tbsp (30-45 ml) unsweetened almond milk
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 6-cavity nonstick donut pan with cooking spray (if you have two pans, even better!).
- In a small bowl, whisk almond milk and lemon juice together. Set aside for 10 minutes.
- In a large bowl, whisk together flours, sucanat, cinnamon, baking soda, and salt. When almond milk mixture is ready, in a medium bowl, whisk eggs, coconut oil, and almond milk mixture. Add the liquid mixture to the flour mixture and whisk until combined. Fold in frozen blueberries.
- Spoon batter into donut cavities, filling 3/4 of the way full. Bake for 18 to 20 minutes, or until donuts start to turn golden brown and a toothpick comes out clean. Allow donuts to cool in pan for 2 to 3 minutes, then turn them out and let them cool the rest of the way on a cooling rack.
- When the donuts are cool, mix together powdered sugar and almond milk (1 tbsp at a time until desired consistency is reached), and drizzle glaze over donuts. For blueberry sprinkles, place dried blueberries in a plastic baggy and crush with a rolling pin or your fingers. Sprinkle atop donuts desired amount.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 200
Frequently Asked Questions
Can I substitute the sorghum flour with another gluten-free flour?
While you can experiment with other gluten-free flours, sorghum flour is recommended for its versatility and health benefits, which may not be matched by other options.
Why should I use frozen blueberries instead of fresh ones?
Frozen blueberries work best in this recipe because they release moisture during baking, contributing to the texture and flavor of the donuts.
What is the purpose of using tapioca flour in the donut batter?
Tapioca flour adds sweetness and lightness to the donuts, which is essential for achieving a good cake donut texture.
Oops, sorry for the typos. It is difficult to edit on my phone.
I tried this recipe last night & something went wrong. :( the taste was wonderful, but it seems like they blew up. I couldn’t get them out if the pan & they completely crumbled. The only deviations were not sucanat but a different unrefined sugar cane sugar & instead of spraying the pans I wiped them w/ olive oil. Should their be a bunder like xanthum gum? I’m trying to find a recipe for my son’s first birthday. Any information would be great! Thanks!