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Gluten free strawberry glazed vanilla doughnuts

Yesterday I showed you my inspiration for mini doughnuts. I just had to have a go myself and love how they turned out. I will definitely be making some more batches for my Winter Woodland dessert table and to give as gifts.

These cute, moist sweet vanilla doughnuts with a fluffy cake like texture are iced with a fresh strawberry glaze and sprinkled with glitter...

Gluten Free

24 Servings


Vanilla doughnuts

  1. Preheat oven to 160 deg C, fan assisted (370 deg F)

  2. Lightly spray doughnut pan with non-stick cooking spray

  3. In a bowl, beat the eggs, buttermilk, vanilla essence, and oil together until you get a foamy mixture

  4. Gradually pour foamy mixture into dry ingredients and stir until mixture is combined

  5. Pour mixture into greased doughnut pan until each cavity is 3/4 full

  6. Bake in preheated oven for 10-15 minutes or until doughnut springs back when lightly pressed

  7. Turn out onto baking rack and leave to cool

Strawberry glaze

  1. In a bowl add the sieved icing sugar to the blended strawberries

  2. Whisk all of the ingredients together until you have a smooth paste

  3. Pour into a small, shallow bowl

  4. Dip the top of each doughnut into strawberry glaze, shake off any excess

  5. Sprinkle with white sprinkles

  6. Sprinkle with edible glitter

  7. Transfer to a wire rack and let set for 5 minutes.

  8. Serve immediately, or donuts can be stored in an airtight container for up to 2 days, but are best served fresh.


Vanilla doughnuts

  • 110g gluten free plain flour

  • 1 tsp xantham gum

  • 115g caster sugar

  • 0.25 tsp salt

  • 1 tsp vanilla (extract)

  • 2 large eggs

  • 3 tbsp vegetable oil

  • 2 tbsp buttermilk

  • Non-stick cooking spray

  • 1 tsp gluten free baking powder

Strawberry glaze

To Decorate

To decorate...



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