Gluten Free “Cake” Doughnuts

Gluten Free “Cake” Doughnuts

Ingredients for Doughnuts:

1 Box of Your Favorite Gluten Free Doughnut Mix OR Favorite Cake Mix

(Dena likes: Stonewall Kitchen Cinnamon Sugar Doughnut Mix

we have also used Pillsbury Gluten Free Classic Yellow Premium Cake Mix)

1-16 oz. Box of Powered Sugar to make Vanilla and/or Chocolate Glaze below


All the ingredients listed on your doughnut/cake mix PLUS 1 ex tra egg

Ingredients for Vanilla Glaze:

1 1/2 Cups of Powdered Sugar 

3 Tablespoons Milk

1/2 Teaspoons Pure Vanilla Extract

Ingredients for Cinnamon Sugar:

1/2 Cup Sugar

1 Tablespoons cinnamon

Ingredients for Chocolate Glaze:

1½ Cups Powdered Sugar

4 Tablespoons Unsweetened Cocoa powder

3 Tablespoons Milk

1/2 Teaspoons Pure Vanilla Extract

OPTIONS TO COAT DOUGHNUTS: Cinnamon Sugar to coat doughnuts.OR one or more of the glaze recipes above AND your favorite toppings to sprinkle on the glaze – like: sprinkles/jimmies, nuts, coconut etc.

1 DONUT PAN:  We use Norpro 6-Count Nonstick Donut Pan*

(We have two pans to make the process a little faster)


In a large bowl mix ingredients listed on your mix AND add in the 1 additional egg!!!! 

(I always add an additional egg to any gluten free baked goods I make as seems to make them more moist.)

Spoon batter into a large zip lock bag and cut off one corner.

Use this as a “pastry bag” to fill the doughnuts about half full in the pan. Bake at 375 for about 10/15 minutes or until golden brown. I like them cooked well to get them a little “crispy” on the outside like a traditional fried doughnut.

1.)  If coating with cinnamon sugar put the doughnuts in the mix while still hot to help the coating stick…then place on cooling rack to cool completely. OR you can brush them with a little melted butter before putting into the cinnamon sugar mix.

2.)  If using glaze, dip the doughnuts while still warm as it helps to soak into the doughnut then place on cooling rack that has wax paper underneath, to catch the dripping glaze, which makes cleaning up easy. You can leave the glaze plain or put on your favorite toppings!

*You can also use Wilton’s doughnut pan but the doughnuts are a little smaller. Two pans make the process faster as you can get another pan ready as the first one is baking.

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