Gluten Free and Dairy Free Yellow Cake Donuts are an allergy-friendly re-make of the classic coffee shop staple. They’re a fun and festive way to make any day special. This recipe for gluten free yellow cake donuts will be sure to be a hit in your household!
This is a sponsored post written by me on behalf of New England Coffee for IZEA. All opinions are 100% mine.
Gluten Free Yellow Cake Donuts
My very first job was in a coffee shop. Surprise, surprise right? I started working at the small, local chain of coffee shops when I was 16 years old. Although I was not a coffee drinker when I started, I quickly became one!
The coffee we served was known as the best in the area. The coffee that I brewed thousands of pots of over the years? New England Coffee.
This year marks New England Coffee’s Centennial year – they’ve been “Serving great coffee to extraordinary people since 1916”. I’m proud to be one of them!
Seriously, working in a coffee shop was so much fun. I actually worked there for two years while I was in high-school and I continued to work there during breaks for all four years I was in college.
I served countless cups of coffee to friends, families, and hard-working people at the crack of dawn up until the late evening hours. I often still see “regulars” when running errands around town. And 12 years later, I still remember their orders.
One of the best parts of the job though? Drinking all the coffee ☕️
New England Coffee has a lot of different flavored coffees. We used to feature a different one every month as the special. My all-time favorite that they used to have was Pistachio – it was SO good!
In honor of New England Coffee’s Centennial celebration, I thought it would be fitting to serve my special blend, New England Coffee Centennial Reserve, with some classic donuts.
The Centennial Reserve blend is a blend of 100% Arabica coffee beans from Ethiopia and Kenya. It’s rich, bold, and smooth.
What could be more classic than a coffee and gluten free donut pairing? They’re like peanut butter and jelly. They just go together.
When I think of coffee and donuts, I always think about coffee breaks and imagine people gathering in a small, dimly lit break room at precisely 9:15 for their coffee break. People quickly pouring a steaming hot cup of coffee, grabbing a colorful donut, and gathering around small round tables with mix-matched chairs. People are joking, laughing, or grumbling about The Man.
I’ve never actually worked in a work place with that kind of environment. But that’s just my romanticized vision of what a blue-collar coffee break looks like. Because where I come from, there are still a lot of small-town, blue-collar jobs.
Now, this gluten free donut recipe isn’t just any donut recipe. They’re dairy free and gluten free yellow cake donuts that are baked, not fried. They’re coated in bright pink icing and topped with sprinkles. You can tint your icing any color you’d like, or even leave it white. You can also be much more liberal with your sprinkles than I was. It is a celebration after all!
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For the Donuts:
- 1 1/2 C gluten free all-purpose flour
- 3/4 tsp xanthan gum
- 1 C granulated sugar
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 2 large eggs, room temperature
- 1/3 C avocado oil
- 2 tsp vanilla extract
- 1/2 C unsweetened coconut milk
- 1 tsp white vinegar
For the Glaze:
- 2 Tbsp ghee, melted (can sub vegan butter, see notes)
- 2 C powdered sugar
- 2 tsp vanilla extract
- 3 Tbsp unsweetened coconut milk
- pinch of fine sea salt
- 2 drops red food coloring, optional
To make the donuts:
- Preheat oven to 350 degrees and spray 2 donut pans with non-stick spray. (I use thisWilton Donut Pan. I highly recommend using two.)
- In a large bowl, whisk together the flour, xanthan gum, sugar, baking powder, and salt.
- In a separate small bowl, whisk together the eggs, avocado oil, vanilla extract, coconut milk, and vinegar. Pour the wet ingredients into the dry ingredients and mix until all of the dry ingredients are incorporated. Let the batter sit for 5 minutes.
- After the batter rests, use a piping bag or spoon to transfer the batter into the prepared donut pans, filling only halfway. Bake for 8-10 minutes, or until a tester comes out clean. Invert the donuts onto a wire rack and cool completely before adding the icing.
- Repeat steps for baking in batches as necessary.
To make the icing:
- In a microwave safe bowl, add the ghee and heat in the microwave until melted. Stir in the powdered sugar, vanilla, coconut milk, salt, and food coloring. Mix until all of the powdered sugar is mixed in and is no longer lumpy. Heat in the microwave for 15 seconds and mix again. If the glaze is too thick, add a bit more milk. The glaze shouldn't bee too thin so it sets up nicely.
- Dip the donuts in the glaze and then set them on a wire rack to add sprinkles. (Add the sprinkles immediately after dipping each donut, not after all the donuts have been dipped.) Let the glaze set for 5-10 minutes to harden. Store leftovers in an air-tight container up to 2 days.
If you use ghee in the icing, the recipe will be lactose free but not dairy free. If you need dairy free, use vegan butter. Using vegan butter will alter the flavor and give it a "nuttier" taste.
If you have only one donut pan, make sure you wash, dry, and re-spray it with non-stick spray between baking each batch.
Frosted donuts can be frozen. Just place them on a sheet pan and freeze until completely hardened. Transfer the frozen donuts to a freezer bag or container, place a piece of plastic wrap between layers. Thaw on a plate (uncovered) at room temperature for 30 minutes to an hour.
The link for the donut pan I use is an affiliate link. Thank you for helping to support What The Fork Food Blog
Amount Per Serving: Calories: 549Total Fat: 10gCarbohydrates: 112gProtein: 5g