Home » Baked Doughnuts – Vegan-Gluten free + Browned Butter Baked

Baked Doughnuts – Vegan-Gluten free + Browned Butter Baked

photo 2   A couple of things have happened recently: I bought a new doughnut pan, it's snowing, I love doughnuts. OK, that last thing isn't recent but still true. So....being snowed in and all it only made sense to bake. And bake I did!! Doughnuts!! I decided to start with Joy the Bakers basic baked doughnut recipe because I love almost everything she bakes:-) And then I decided to try making a Gluten Free - Vegan version. And you know what? I ended up like the Vegan GF version better. I know, shocking. Especially coming from someone who believes butter is a dip. At any rate, from a technical point of view both crumbs were surprisingly similar, the vegan version a tad more moist. I love them both and both are incredibly easy. It's all in the pan, just kidding - but it helps! If you don't have a doughnut pan you can bake in small muffin pans. I had a little batter left over and also very mini-muffin pans so I used it and as you can see from the pictures they ended up looking like doughnut holes....At any rate, it doesn't really have to be snowing to make doughnuts so have a look at these recipes and then go for it!!! You will not be sorry.....   photo 1-4

Brown Butter Baked Donuts

(adapted from Joy the Baker)


  • 1 cup cake flour
  • 3/4 teaspoons baking powder
  • 1/4 teaspoons baking soda
  • 1/2 teaspoons salt
  • sprinkle of cinnamon
  • 1/3 cup granulated sugar
  • 3 tablespoons unsalted butter (but you will only use a total of 2 tablespoons)
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoons pure vanilla extract


  • 3/4 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • pinch of salt
  • 1 1/2  to 2 tablespoons milk (to start with)
  • 1 teaspoon pure vanilla extract


Heat oven to 350 degrees F. Lightly grease a doughnut pan and set aside. In a medium bowl bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar. Set aside. In a small saucepan over a medium heat, melt butter. Butter will begin to crackle and pop as it melts. That's just the water melting out of the butter. Once the water has evaporated the butter will quiet down and begin to brown. This is where you have to pay close attention, the browning happens fast. Remove from heat and pour the butter (including the browned bits) to a small bowl. This stops the browning, which will continue if left in the saucepan. In another small bowl whisk together the egg, buttermilk, and vanilla extract. Measure our 2 tablespoons of the browned butter and whisk into the wet ingredients. Remember there is an egg in there so incorporate slowly and whisk briskly. You really don't want that egg to cook. True story. Add the wet ingredients all at once to the dry ingredients. Stir together until no flour bits remain and all of the ingredients are well combined. Try not to over mix the batter at this point, it could create rubber doughnuts. And no one wants that.... Use a small spoon to drop batter into your doughnut pan. Smooth out and fill each doughnut in the pan about three-quarters full with batter. Place in the oven and bake for 8 to 10 minutes. Try not to over bake them. They don't get all that brown so using a cake tester comes in handy. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely. It might also be helpful to run a sharp knife around edges before inverting. I know it was for me.

So now the glaze!!

In a medium bowl whisk together powder sugar, cocoa powder, and salt. Sifting your powdered sugar is optional, I didn't need to however, if yours is being stubborn by all means sift away!! Add 1/2 tablespoons of milk and vanilla extract and whisk to combine. Add more milk to create a thick but still pourable glaze. Once the doughnuts are completely cool, dip top-side-down in the chocolate glaze and sprinkle away with desired sprinkle of choice!!   photo 1-2

Baked Vanilla Vegan-Gluten Free Doughnuts


  • 1 cup all-purpose Gluten Free All Purpose flour (I used Bobs Red Mill Gluten Free All Purpose Flour)
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • dash of cinnamon
  • 1/2 cup almond milk (or soy)
  • 1/2 teaspoon apple cider vinegar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tablespoons cinnamon apple sauce (or egg replacer for 1 egg)
  • 1/4 cup vegan margarine (of course I used Earth Balance! - I mean seriously, why wouldn't I? It's the best)


Preheat oven to 350 degrees F. Lightly grease your doughnut pan. Set aside. In a medium bowl whisk flour, sugar, baking powder, salt, and cinnamon In a small saucepan combine milk, vinegar, vanilla extract, applesauce, and margarine. Heat over medium heat until margarine has melted. Remove from heat and let cool until just slightly warm. Add the wet ingredients to the dry all at once and combine just until mixed. Again, do not over mix - you do not want that rubbery doughnut that comes from over mixing. Using a spoon drop your batter into your doughnut pan to again, three-quarters full. Bake for about 12 minutes checking after 10. They stay light in color so don't judge doneness by appearance. This is where your cake tester or toothpick comes in handy.


  • 1/2 cup powdered sugar
  • 1 tablespoon almond milk


Whisk until smooth, add more milk if needed to get desired consistency.   photo photo 1-3 It all starts here! The best non-essential pan you will ever have and ultimately love the most!   photo 2-1 Vegan/G F doughnut on left. As you can see, the crumbs are very similar.

One Response to “Baked Doughnuts – Vegan-Gluten free + Browned Butter Baked”

  1. Jen ashton says:

    I was the lucky recipient of some of these vegan babies, and damn they are good and satisfying!

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