Gluten Free and Dairy Free Yellow Cake Donuts are an allergy-friendly take on a classic coffee shop favorite. They’re festive, simple to make, and perfect alongside a cup of coffee. This recipe produces tender, baked yellow cake donuts that are both dairy-free (with a suitable substitution) and gluten-free without sacrificing flavor.
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 first job was at a local coffee shop when I was 16. I worked there through high school and during college breaks, serving cups of coffee to the same regulars for years. The shop used New England Coffee, and brewing that coffee shaped many early mornings and late nights for me.
New England Coffee is celebrating its centennial this year — serving great coffee since 1916 — and to mark the occasion I paired their Centennial Reserve blend with a batch of classic donuts, reimagined to be gluten free and dairy free.
Working in a coffee shop was a lot of fun. I quickly developed a taste for coffee and learned the rhythm of early mornings and friendly chatter. Many of the people I served became regulars, and more than a decade later I still remember their orders.
Pairing coffee with a donut is timeless — they belong together. These baked yellow cake donuts are light, tender, and ideal dunked in a hot cup of coffee. They’re coated in a sweet glaze that you can tint any color, and you can add as many sprinkles as you like for a festive touch.
These donuts are baked, not fried, which keeps them lighter and easier to prepare at home. The recipe calls for a gluten free all-purpose flour blend and xanthan gum to give structure, while eggs, avocado oil, and coconut milk keep the texture moist. Adding a touch of vinegar helps mimic the tang found in classic cake donuts.
The glaze is simple: powdered sugar, a little melted ghee or vegan butter, coconut milk, vanilla, and a pinch of salt. If you need the glaze to be dairy-free, substitute vegan butter for ghee; the flavor will be slightly nuttier but still delicious. Dip each cooled donut in the glaze and add sprinkles immediately so they stick while the icing sets.
These donuts make a fun weekend treat, a bright addition to brunch, or a friendly offering to share with neighbors and coworkers. They pair especially well with a bold cup of coffee like New England Coffee’s Centennial Reserve, which features 100% Arabica beans and a rich, smooth flavor.
Below you’ll find the full recipe details, ingredient list, and instructions for making these gluten free yellow cake donuts at home. They bake quickly, finish with a glossy glaze, and store well for a day or two in an airtight container. You can also freeze frosted donuts: freeze on a sheet pan until solid, then layer with plastic wrap between layers in a freezer-safe container. Thaw at room temperature for 30–60 minutes before serving.
Gluten Free Yellow Cake Donuts
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Ingredients
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 (sub vegan butter for dairy-free)
- 2 C powdered sugar
- 2 tsp vanilla extract
- 3 Tbsp unsweetened coconut milk
- pinch fine sea salt
- 2 drops red food coloring optional
- sprinkles
Instructions
To make the donuts:
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Preheat oven to 350°F (175°C). Spray two donut pans with non-stick spray. Using two pans speeds baking, but you can bake in batches if you have one pan.
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In a large bowl whisk together the gluten free flour, xanthan gum, sugar, baking powder, and salt.
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In a separate bowl beat the eggs, then whisk in avocado oil, vanilla, coconut milk, and white vinegar. Pour the wet ingredients into the dry and mix until combined. Let the batter rest 5 minutes.
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Fill each donut cavity halfway using a piping bag or spoon. Bake 8–10 minutes, or until a toothpick comes out clean. Invert donuts onto a wire rack and cool completely before glazing. Repeat with remaining batter.
To make the icing:
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Melt ghee or vegan butter in a microwave-safe bowl. Stir in powdered sugar, vanilla, coconut milk, a pinch of salt, and food coloring if using. Mix until smooth, heating briefly (about 15 seconds) if needed. Adjust coconut milk to reach a glaze that’s thick enough to set but still coats the donuts.
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Dip each cooled donut into the glaze, place back on the wire rack, and add sprinkles immediately. Let glaze set 5–10 minutes. Store leftover donuts in an airtight container up to 2 days, or freeze following the instructions above.
Notes
If you only have one donut pan, wash, dry, and re-spray it between batches for best results.
To freeze glazed donuts: freeze on a sheet pan until firm, then transfer to a freezer-safe container with layers separated by plastic wrap. Thaw at room temperature for 30–60 minutes before serving.
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Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, the author may earn from qualifying purchases. Nutrition facts are estimates; consult a professional for specific dietary needs.
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