Cinnamon Powder Doughnuts 

Even though these doughnuts are small, because they are quite tasty, you'll end up eating two or more for every regular-size doughnut, so don't let their size fool you. These gluten- and dairy-free doughnuts leave nothing to be desired. They have a delectable vanilla-iced exterior and a moist and tender crumb interior. They're easy to make and take only 15 minutes total, plus cooling time. You'll want to wait at least 5 minutes for them to cool so you don't burn your mouth. Some gluten-free baked goods can also be a bit gummy right out of the oven, so your patience will be rewarded in just 10 minutes. 

The earliest doughnut found dates back to 1485 in Nuremberg, Germany, where "Gefüllte Krapfen were made. These were stuffed, fried dough cakes without added sugar. These were similar to the Paczki, which are jam- or cream-filled doughnuts. Historically, the doughnuts that most closely resemble doughnuts as we know them are called oily cakes, or olykoek, brought over by Dutch settlers in the 17th and 18th centuries. These doughnuts for my recipe are baked, so they're healthier than their fried counterparts. The basic batter is customizable, so you can make any flavor of doughnut you like. Turn this yellow cake doughnut batter into chocolate doughnuts, powdered sugar doughnuts, doughnuts with homemade sprinkles (the kind in the store are toxic), you name it, you can make it. Let's start with our mise en place. You'll need some flour, eggs, oil, sugar, or sugar-free replacement, salt, baking powder, and milk to make the cake doughnut batter.

In a bowl, you'll add all the dry ingredients and mix them together. Add in the wet ingredients: your eggs, oil, and milk. Stir until fully combined and smooth. You will need a doughnut pan for this recipe, which if you don't have one, you can find here. You can find both a 6 doughnut pan and a 12 mini doughnut pan. Pour batter into each doughnut pan round and bake at 350 for 10 minutes or until the tops spring back. Let cool for 5–10 minutes.

I have come a long way since I first started going gluten-free. I remember some time before going gluten-free, I went into a doughnut shop and bought a doughnut, but when I walked out, I had two doughnuts in my bag. It was certaintly a gift from God allowing me to enjoy my last moments of being able to enjoy eating the sugary goodness of a glazed yeast doughnut that, at the time, I didn't know I wouldn't be able to have again, at least not for quite a while and not without risk. I thanked God for the gift of that extra doughnut.

While the doughnuts are in the oven, you'll make the cinnamon powder, which is made of flour, oil, sugar, baking powder, salt, water, and most importantly, cinnamon. Combine all the ingredients together and mix until you have a crumbly texture. Place on a baking sheet and bake for 5–10 minutes until crisp. Cool for 5 minutes, and then put it in a food processor and pulse until it's a crumbly powder.

Next, combine all the ingredients for the icing, which are just powdered sugar, water or milk, and vanilla. Mix until it's a thick, pourable consistency. Dip each doughnut in the icing and then sprinkle on the cinnamon powder.


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Yield 6 doughnuts12 mini doughnuts

Prep Time 5 Min 

Author Danielle 

Cook Time  10 Min 


1 cup gluten free flour

1/4 cup sugar

1 tsp baking powder

1/4 tsp salt

1 egg

1/4 cup oil

1/2 cup coconut milk


Preheat 350*

Mix dry ingredients together in a bowl. Add in wet ingredients Mix together until combined. Pour batter into doughnut pan

Bake 10 minutes or until the tops spring back.

Cinnamon Powder 

1/4 c Gluten Free Flour

1 tbsp Olive oil ( Coconut Oil Works too)

1/2 tsp Baking Powder

1 tbsp water

2 tsp sugar

1/2 tsp cinnamon

Preheat Oven 350*

Combine Dry Ingredients in a bowl or in a food processor. Add oil and if using a bowl you’ll need a fork and just mix until it looks begins to look like coarse crumbs then mix in the water.

In a Food Processor add in the oil and water and pulse a few times until it resembles coarse crumbs.

Place on a baking sheet ( Line with foil or parchment for easy clean up) and bake for 5 to 10 minutes.

Cool 5 minutes and then place in the food processor and pulse until it becomes a crumbly powder. 

Vanilla Icing

2 cups powdered sugar

3 -4 tbsp non dairy milk

1 tsp vanilla

Combine all ingredients for icing in a bowl. Stir until smooth, add more or less liquid to get a thick but pourable consistency. 

Dip Doughnuts in Icing. Sprinkle on the Cinnamon Powder 



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