Gluten Free Baked Vanilla Donuts recipe with a bright pink frosting on top! The icing glaze is completely all natural and made with beet powder – which has no beet taste to it! These cute donuts are great for birthday party, bridal party and wedding desserts!
These donuts are stunning. They are beauty pageant material. With a golden brown baking finish, and the prettiest natural pink color frosting on top you might as well call them Miss Donut World 2017. And the taste? Oh my! Give the donuts their sash and crown already because they’re delicious!
FAQ for this recipe:
Where can I buy a donut pan?
You can buy one at kitchen supply stores, most large department stores and of course – Amazon! I recommend getting 2 pans as most recipes make 12 donuts.
Is your recipe right, do I really need to use 6 eggs?
Yes, you really do. Coconut flour is super absorbent and needs extra liquid in it. When substituting coconut flour for all purpose flour, you should add 1 extra egg for every 1/4 cup of coconut flour being added. For example, this recipe when using all purpose flour calls for 2 eggs, but since we’re using 1 cup coconut flour we need to add a extra 4 eggs equaling 6 eggs. I know this sounds crazy if you’ve never used coconut flour but you’ll be amazed by how much the flour absorbs the liquid.
Can I use all purpose flour instead of coconut flour?
Yes, use 1 cup all purpose flour and 2 eggs (instead of 6).
My donuts always fall apart when they come out, what did I do wrong?
Most likely you didn’t cook them long enough so please (especially with this recipe) make sure to use a toothpick to insert into a donut to make sure they are fully cooked. When you are absolutely sure they are fully done, remove from the oven and let cool for 15 minutes. After that I use a butter knife and gently scrape around the edges to remove each donut.
Do I have to use beet powder?
Of course not – that just gives them a pretty natural color. If you want to add no color to the frosting, don’t add add beet powder (it will just be a plain white frosting). If you don’t have beet powder you can use blueberries (great for a natural dye) or food coloring (not so natural).
How many donuts does this recipe make?
It makes 12 dozens.
I teamed up with Nuts.com to bring you this recipe. First of all, I have to tell you that I have been a big Nuts.com fan for years and regularly purchase dried pineapple, mango, figs, corn nuts, chocolate and baking ingredients from them. In any given week for the past few years you could open up my cabinets and would see colorful Nuts.com packaging filled with our favorite snacks. Because of my natural love for the brand I was so excited when they contacted me about partnering for their “Pantry In a Box” project. Nuts.com sent me a box of pantry items to use, and my mission after receiving the ingredients was to create a recipe with them. As I anxiously opened the box pulling out bags of pumpkin seeds, rolled oats, dry beans, basil crushed olive oil, and much more I started to get a little nervous and excited. I was nervous because I was definitely not experienced with some of the ingredients. I was excited because of the same reason! This was a fun recipe project because it pushed me out of my comfort zone and made me create something that I wouldn’t have regularly done. In the end, I created a donut recipe that is now one of my favorites and exposed to me my new favorite baking flour – coconut flour! Not only does coconut flour smell amazing, but it tastes so good too!
Yes….Beet powder! As soon as I saw the packaging of this bright pink/purple powder I knew I had to do something with it. With it’s beautiful hue it was meant to be on a cake or donuts. Red beet powder can be used in gravies, sauces, soups, or to provide natural food color in any recipe. The beets are dehydrated and then ground into a powder. I wanted to give these donuts a bright pink frosting and I found that 1 teaspoon of beet powder did that easily – if you wanted to go more pastel you could use 1/2 teaspoon instead. Regarding the taste, beet powder has a slightly sweet, earthy taste but because we use so little of it in this recipe there is literally no taste difference. So what you’re getting is a bright pink natural coloring using beet powder (which is filled with vitamins and minerals) without the beet taste – and that’s coming from a girl who does not like beets!
Now let’s all admire how beautiful beet powder is. Swoon.
Now to the donuts! Yes, this recipe seriously calls for 6 eggs. Coconut flour is super absorbent and needs extra liquid in it. When substituting coconut flour for all purpose flour, you should add 1 extra egg for every 1/4 cup of coconut flour being added. For example, this recipe when using all purpose flour calls for 2 eggs, but since we’re using 1 cup coconut flour we need to add a extra 4 eggs equaling 6 eggs. I know this sounds crazy if you’ve never used coconut flour but you’ll be amazed by how much the flour absorbs the liquid.
Fill up each donut pan with the batter. To get those pretty little holes in the donuts make sure you clear the dough away from the donut pan “hole” spot. This will make sure each donut bakes with a hole in it. Also if you don’t have a donut pan, just buy one (or two) already – make your dreams come true!
While the donuts are baking, start making your pretty pink frosting. 1 teaspoon of beet powder will turn your white vanilla frosting into a gorgeous hot pink. If you want a more subtle shade of pink, use 1/2 teaspoon. Also just to clarify again – don’t be scared of beet powder – I don’t like beets (at all) and I love this frosting.
After the donuts come out of the oven and you give them plenty of time to cool then dip each one into the frosting! Top it off by sprinkling some coarse sea salt on top of each one. YUM YUM YUM!
You guys, I’m in love with these donuts! The taste! The look! They’re 100% everything a donut should be!
I hope you love these Gluten Free Baked Vanilla Donuts so much you come back and make a second batch! Enjoy!
- 1/4 cup vegetable oil
- 1/2 cup milk
- 6 eggs
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1 cup coconut flour
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon beet powder
- Coarse Sea Salt
- Preheat oven to 350 degrees.
- Spray donut pan with nonstick spray.
- Mix together oil, milk, eggs, sugar, salt, baking powder and vanilla until combined.
- Stir in coconut flour and continue to mix until smooth. Dough will be thick - that's ok!
- Fill the donut pans up about 3/4 of the way.
- Bake donuts for 20 minutes. Please check with toothpick to make sure donuts are completely baked.
- Remove from oven, let cool for 15 minutes, then remove donuts from pan.
- For the frosting, mix powdered sugar, milk and beet powder together in bowl with a spoon.
- Once donuts are cooled down, dip each one into the frosting.
- Sprinkle with coarse sea salt on top (optional).
- Makes 1 dozen donuts.
This recipe post has been sponsored by Nuts.com. All opinions expressed are 100% my own.