These Gluten Free Cake Donuts are slightly crunchy on the outside with a soft cake-like interior just like those sold in diners and bakeries for years.
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Gluten Free Cake Donuts were originally posted on March 19, 2019 and have been updated with a slightly altered recipe, new copy, new pictures, and a detailed video.
I used to be a yeast-only donut lover, but as I matured my taste buds changed. I'm finding some of those old-fashioned things I used to not think much of really coming back into my food radar. Enter cake donuts. They have a slightly crunchy, crispy "shell" and a soft and tender cake-y interior with just a hint of nutmeg. The nutmeg gives the donuts that old-fashioned donut taste without being overwhelming.
Aside from the flavor and texture, the best part of this recipe is the simplicity. There's no yeast in cake donuts so no need to wait for proofing. I see a lot of recipes for gluten free "donuts" that are baked. But here's the deal: if it's not fried, it's not truly a donut! Sorry to break that news to you, but it's really just a cake baked in a donut shape.
Equipment needed for making donuts
Making donuts might seem daunting, but they're actually very easy to make once you have the right setup. I always take a few minutes and gather everything needed beforehand so it goes smoothly.
- Mixer. I couldn't live without my Kitchen Aid mixer, but of course if you don't have a stand mixer, a handheld will work just fine.
- A sheet tray and cooling rack. The sheet tray will be used for the raw donuts and the cooling rack for the fried donuts.
- A donut cutter. If you don't have one, use a larger (3 inches) and smaller (1 ½ inches) round cookie cutter, will work just as well.
- A vessel for frying. I used to own deep fryers, but they took up too much space for a one job wonder. I either use a Dutch oven or a more shallow option, like my cast iron skillet.
- Chopsticks or a spider frying strainer. Chopsticks work great to flip over donuts in the oil and take them out. If you don't have them, a spider or even a slotted metal spoon will work just fine.
- Bowls for glazes and sugars.
Ingredients
- Kim's gluten free all purpose flour blend - as I always say, a store bought blend may be substituted, but the recipe has not been tested with one.
- Egg yolks - provides richness to the dough
- Sour cream - makes the donuts soft and tender
- Nutmeg - just a pinch of nutmeg in the dough creates that classic old-fashioned donut flavor.
How to make cake donuts
- Step 1: Beat together sugar, butter, and egg yolks for 2-3 minutes until lightened in color and smooth.
- Step 2: Add vanilla and sour cream and beat well.
- Step 3: Whisk together all dry ingredients.
- Step 4: Add dry ingredients into wet ingredients and mix thoroughly.
Shaping donuts
- Step 1: Scoop dough into a piping bag (or ziptop bag) and cut off tip to ½ inch.
- Step 2: Pipe donuts onto squares of parchment paper.
- Step 3: Dip finger in water and gently smooth the dough where the two ends meet.
Frying donuts
- Step 1: Carefully place donuts (still on parchment squares) into hot oil. Remove the parchment with tongs and fry donuts for 3-4 minutes, flipping halfway through.
- Step 2: Remove from oil and drain on a wire rack before dipping in glaze, if desired.
Making the glaze
I won't judge if you decide to go naked with your donuts. They're so good, they really don't need any glaze. BUT, this glaze is so good that I recommend at least trying it. It does two things: it's flavorful (vanilla bean seeds for the win!) and it seals in the freshness and creates a "shell" around the donuts. Unglazed donuts tend to dry out faster. That's why I dip mine completely in vanilla glaze. But I've also added a chocolate glaze in the recipe card below for the chocolate lover!
- Step 1: Pour milk into powdered sugar.
- Step 2: Add vanilla bean seeds (or vanilla extract) and whisk until smooth.
- Step 3: Dip donuts into glaze and place back on wire rack to catch any drips.
Prefer to watch in video form?
Cake donuts FAQs
Cake donuts are donuts made with a batter that's similar to that of a cake batter. They're leavened with baking powder and/or baking soda instead of yeast, making them a much quicker version of donuts than yeast donuts. Cake donuts can still be light and fluffy.
The very definition of a donut is dough that's deep fried, so to bake a donut is really just to bake a cake in a donut shape. I would not recommend baking cake donuts as you will not get the same results.
Vegetable or canola oil are both good options for frying cake donuts, or any other neutral tasting oil.
We CAN have those nostalgic cake donuts of our yesterdays. We just have to fry them ourselves. Don't worry. I'll walk you through it and it'll be a breeze!
Gluten Free Cake Donuts
Ingredients
- 2 cups (280g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but has not been tested)
- 1 tbsp (12g) baking powder
- 1 tsp (6g) salt
- ½ teaspoon nutmeg
- 3 large egg yolks
- ½ cup plus 2 tablespoon (125g) granulated sugar
- 1 tbsp (14g) butter
- 1 teaspoon vanilla extract
- 1 cup (240g) sour cream
- canola or vegetable oil for deep frying
- vanilla and chocolate glaze, if desired (recipes below)
Vanilla Glaze
- 2 cups (250g) powdered sugar
- ¼ cup (60g) whole milk
- 1 teaspoon vanilla extract or vanilla bean seeds
- sprinkles, if desired
Chocolate Glaze
- 1 cup (125g) powdered sugar
- 4 tbsp (56g) butter
- 2 tbsp (30g) whole milk
- 1 tablespoon corn syrup
- 2 oz (56g) semi-sweet chocolate, chopped (chocolate chips may be substituted)
- 1 teaspoon vanilla extract
Instructions
Make and fry donuts
- Heat oil in a large Dutch oven or deep cast iron skillet to 360°F.
- In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg; set aside.
- In the bowl of an electric mixer (stand or handheld) beat egg yolks, granulated sugar, butter, and vanilla until creamy and pale in color, 2-3 minutes. Add the sour cream and beat well. Slowly add the flour mixture and beat just until the mixture comes together into a very loose dough.
- Scoop the dough into a large piping bag and cut the tip off to where it's about ½-inch wide (it doesn't have to be perfect).
- Pipe donut shapes onto small squares of parchment paper (roughly 4 by 4 inches, but they don't need to be perfect). It's easiest if you hold the piping bag steady while you slowly turn the parchment around in a circle.
- Using a finger dipped in a tiny bit of water, gently smooth the surface of where the two ends of the donut meet together.
- When oil is ready, carefully lower the donuts (still on the parchment) into the hot oil (only fry about 4 at a time). The temperature should lower down to around 350°F, which is where you want to keep it (so adjust the heat up or down as necessary to hold it there). After about 30 seconds, you should be able to gently slip the parchment out from underneath the donuts with a pair of tongs and discard. Fry for about 2-3 minutes per side.
- Remove using a frying spider or a chopstick (I like the chopstick because it fits perfectly into the donut hole). Drain on a wire rack set over a baking sheet. Dip in glaze and adorn with sprinkles, if desired.
Make vanilla glaze
- Whisk together all glaze ingredients in a medium bowl and set aside.
Make chocolate glaze
- In a small saucepan, melt together butter, corn syrup, and whole milk to near boiling. Take off the heat and add chocolate and vanilla and stir until smooth. Place in a medium bowl and set aside.
Arly says
Another brilliant recipe, these were so simply and delicious, thank you * tears of joy*
what is the best way to store there please?
Kim says
Thank you so much, Arly!!
As with any deep fried goodie, they're best fresh. They should keep for a day or two at room temperature and can be reheated briefly in the microwave (at 15-second intervals). You could try to freeze them, but they will lose that freshly fried texture.
Megan says
Hi Kim,
I have not tried these yet but they look delicious. Any thoughts on how to turn these into apple cider donuts? Now that fall is approaching I’m in the mood for some but I’d prefer this type of donut vs a baked lighter donut.
Kim says
You're in luck, Megan! I have a recipe right on the blog for apple cider donuts! Here's the link: https://www.letthemeatgfcake.com/gluten-free-apple-cider-donuts/
I also have one for pumpkin cake-style donuts if that's an option for you, too: https://www.letthemeatgfcake.com/gluten-free-pumpkin-donuts/
Tammi Perong says
Hi! We love this recipe so much. My girls have been begging for it for weeks but it’s been too hot to fry anything lately! We are finally making them today...I had a question though. I have a big batch of your bread flour mixed up. Would that work in this recipe do you think? I’ve made it with your regular flour blend and they came out great, I was just trying to avoid mixing up another batch of flour for one batch of donuts 😊. Thanks!!
Kim says
Hi, Tammi! I think it might work, but they may not be quite as tender. I'd give it a shot, though. If the dough seems a little thicker or drier, add a little more liquid (start with 1/4 cup).
I hope it works 🙂
Addy says
Could you use this recipe to pipe into doughnut pan and bake them rather than fry? If so, would you need to adjust any of the ingredients? Thank you!
Kim says
You might be able to if you don't refrigerate the dough right after mixing it. Otherwise, it will most likely be too stiff to pipe. You could probably still cut them out, though, into donut shapes and place on a baking sheet and bake them that way!
DebS says
These look amazing! Could you use with an Air Fryer?
Kim says
I think you could! I haven't tried it yet, but all the things I've fried I want to go back and try to airfry. If you get to it before me, please let me know how they turn out!
April Schutt says
Can anything be used in place of the buttermilk in your recipes? We are dairy free as well...
Kim says
I haven't tried it but I'm sure almond milk would work well.
Sarah says
Can I make the dough the day before and store it in the fridge? You mention it has to be refrigerated for 30 minutes anyway. But I wasn't sure if it somewhat deactivates the baking powder & soda from sitting too long.
Kim says
Yes, you can!