Last Updated on February 23, 2025
Plant based, vegan, and Gluten Free Doughnuts made from oat flour, egg free, and dairy free.
These doughnuts are so simple to make and are a much healthier version of the traditional fried doughnut!
When I was a kid, doughnuts were always a treat when we went to visit my great grandma.
My great grandmother would serve me diluted coffee in a special fancy little teacup.
I would sit with my great grandmother, grandmother, and mother and talk over coffee and homemade doughnut.
I have such fond memories of those days, as well as the homemade baked goods we always enjoyed when we visited.
But today I would no longer be able to enjoy those fabulous baked goods.
So I though I would try to create a gluten free, vegan, and healthier version of a doughnut!
Although these will not replace or come close to the homemade doughnuts or baked goods that I enjoyed back then, at least the memories will live on.
Doughnuts sometimes need a little extra something, try topping them with sugar and cinnamon.
Or dip or drizzle chocolate over the doughnuts.
You could also drizzle a glaze of your choice, such as my Maple Cinnamon Glaze.
Ingredients for the doughnut
- Flour – I used an oat flour for these doughnuts. There are oat flours available on the market today, but I prefer to grind my own oat flour. Any oat will work such as, quick oats, old fashioned oats, or rolled oats.
- Sugar – My sweetener of choice is pure cane sugar. Although a brown sugar would work as well.
- Eggs – I used a powdered egg substitute in this recipe.
- Oil – I have used avocado or olive oil in this recipe. Use your favorite oil.
- Plant Based Milk – I like to use an unsweetened vanilla almond milk in my doughnuts. Use your favorite plant based milk.
- Lemon Juice – The lemon juice is added to the plant based milk to make a vegan buttermilk.
- Salt – Salt enhances the other ingredients in the recipe.
- Ground Cinnamon – Adding just a hint of a warming spice to the doughnuts.
How to make a Gluten Free Doughnuts
Preheat the oven to 350° F.
Grease the doughnut pans and set aside.
To make the vegan buttermilk, stir together the plant based milk and lemon juice in a 2 cup measuring cup, set aside.
In a small bowl, mix together the powdered egg substitute to the package direction, and set aside.
Next, mix together the oat flour, cinnamon, salt, sugar, and oil in a small mixing bowl.
Continue by mixing in the egg substitute and vegan buttermilk into the small mixing bowl.
Stir until well combined.
Scoop the batter evenly into the prepared doughnut pans.
NOTE : If using silicone doughnut pans, place them onto cooling racks on top of a baking sheet before placing into the oven. (This is how I baked my doughnuts.)
Bake for about 20 minutes, rotate the pans in the oven and continue to bake for about another 10 minutes (Baking times can vary).
Check the doughnut by inserting a toothpick in a doughnut (if it comes out clean, they are done), but also test if the doughnuts are firm to touch.
I also checked by lifting a doughnut to see if it has slightly browned.
Once the doughnuts are done, remove from the oven and let them cool for about 15 minutes.
After they are cool, slide a knife around each doughnut, flip the pan to remove the doughnuts, and place them on a cooling rack.
Once the doughnuts are cool, add the topping of your choice.
I drizzled melted chocolate chips and peanut butter on my doughnuts.
Enjoy!
Gluten Free Doughnuts
Equipment
- Doughnut Pan I used 2 silicone doughnut pan, (Each hold 6 doughnuts).
Ingredients
- 3 Cups Oat Flour I ground my own oat flour.
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Salt
- 4 Powdered Egg Substitute Equal to 4 eggs.
- 1/2 Cup Pure Cane Sugar
- 3 Tbsp Oil I have used avocado or olive oil.
- 1 Cup Plant Based Milk I used unsweetened vanilla almond milk.
- 1 Tbsp Lemon Juice The lemon juice is added to the plant based milk to make a vegan buttermilk.
Instructions
- Preheat the oven to 350° F.
- Grease the doughnut pans and set aside.
- To make the vegan buttermilk, stir together the plant based milk and lemon juice in a 2 cup measuring cup, set aside.
- In a small bowl, mix together the powdered egg substitute to the package direction, and set aside.
- Next, mix together the oat flour, cinnamon, salt, sugar, and oil in a small mixing bowl.
- Continue by mixing in the egg substitute and vegan buttermilk into the small mixing bowl.
- Stir until well combined.
- Scoop the batter evenly into the prepared doughnut pans.
- NOTE : If using silicone doughnut pans, place them onto cooling racks on top of a baking sheet before placing into the oven. (This is how I baked my doughnuts.)
- Bake for about 20 minutes, rotate the pans in the oven and continue to bake for about another 10 minutes (Baking times can vary).
- Check the doughnut by inserting a toothpick in a doughnut (if it comes out clean, they are done), but also test if the doughnuts are firm to touch.
- I also checked by lifting a doughnut to see if it has slightly browned.
- Once the doughnuts are done, remove from the oven and let them cool for about 15 minutes.
- After they are cool, slide a knife around each doughnut, flip the pan to remove the doughnuts, and place them on a cooling rack.
- Once the doughnuts are cool, add the topping of your choice.
- I drizzled melted chocolate chips and peanut butter on my doughnuts.
- Enjoy!
