Baked Gluten Free Vanilla Donuts 
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12
Calories: 232kcal
Ingredients:
1 ½ cups Gluten-Free All-Purpose Flour (I use Bob’s Red Mill)
¼ teaspoon baking soda
¼ tsp cream of tartar
1 ½ teaspoon baking powder
¼ teaspoon salt
⅔ cup sugar
8 tablespoon (1 stick) unsalted butter, melted and cooled
1 teaspoon vanilla
2 eggs
1 cup of milk (I used coconut)
Raspberry Glaze:
1 ¼ cups powdered sugar
3 tablespoon raspberry juice (see recipe notes)
1 tablespoon milk
½ teaspoon almond flavor (or vanilla)
Directions:
Preheat the oven to 350 degrees and spray your donut pans with non-stick spray.
In a large bowl, whisk together the first six dry ingredients, flour through sugar
In another small bowl whisk together the melted and cooled butter, vanilla, eggs, and milk. Make a well in the center of dry ingredients and pour in. Mix gently.
Transfer the mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
Fill each well ¾ full without covering the middle section. If you do, your doughnuts won’t have a hole.
Cook for about 10-12 minutes.
Allow to cool completely before glazing.
Raspberry Glaze:
Add sugar, almond flavoring and raspberry juice to a stand mixer and blitz. I like to add a little more milk at a time until I get the consistency I desire.
Pour the glaze over the cooled donuts with a spoon. Don’t dip them because they become oversaturated.
Notes:
For the raspberry juice, I put 1 cup of frozen raspberries in the fridge to thaw for a few hours. I used the liquid from this as my raspberry juice. It has a beautiful red color and lots of flavor.
These donuts are best eaten the day of or the next day.
Nutritional Facts:
Calories: 232kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 96mg | Potassium: 111mg | Fiber: 1g | Sugar: 24g | Vitamin A: 295IU | Calcium: 68mg | Iron: 0.7mg
Recipe courtesy of Seasonal Cravings.com