Let’s put one thing out there, donuts are delicious. I have a friend who can’t have gluten and if you put her in any hypothetical or imaginary situation, her first response is “I would eat a donut”. I was already working on a healthy baked donut recipe, so I decided to make it gluten free as well. You’ll need a donut pan for this recipe; you can find them at most department stores for less than $10 or on Amazon (affiliate link)
I modeled this donut after these very unhealthy donuts I used to get from a local restaurant/bakery. They had a hint of nutmeg and were covered in nuts, with a little bit of maple. To make these donuts a little healthier, I took a traditional cake donut recipe and made it vegan by swapping out the milk and leaving out the eggs, plus added some extra nutrition with bananas. I recommend cooling the donuts, dipping in glaze, and adding nuts, but they are pretty amazing while still warm from the oven.
Optional: chopped nuts (I recommend a mix of pecans and dry roasted peanuts), glaze
Preheat oven to 325°
Mash bananas by hand or mix with a paddle in a stand mixer. Once thoroughly mashed, add almond milk, vanilla, and sugar. Mix until smooth.
Combine dry ingredients (flour through salt).
Add dry to wet and mix until just combined.
Spray a donut pan with nonstick spray and fill ⅔ full with batter. Keep the tops smooth for prettier donuts. If you have only one donut pan, the batter can rest at room temperature until you can bake another batch.
Bake 10-14 minutes.
Turn out onto a cooling rack and cool completely.
Dip in glaze and cover with chopped nuts, or any other toppings you desire. If using nuts or dry sprinkle-y ingredients, I recommend drizzling more glaze on top to secure the toppings.
I like to peel and freeze the bananas and microwave briefly before use– this will help get an entirely smooth banana mixture. If you don’t have oat flour/ don’t want a Gluten Free donut, it can be swapped out for white whole wheat or whole wheat pastry flour, but then leave out the cornstarch.
Heat the milk and extracts in a small saucepan over medium heat.
Slowly sift in powdered sugar and whisk.
Stir occasionally and heat for a few minutes until very sticky.
You can make a powdered sugar substitute by taking any dry sugar substitute and running through a food processor until powdery. I had about half of the glaze left, so the calories below are assuming the glaze makes 24 servings.