Introducing easy Gluten Free Cinnamon Baked Doughnuts made with just 4 ingredients. These baked doughnuts are dairy-free, egg-free, oil-free, refined sugar–free and vegan. Best of all, you can make them in under 20 minutes.
Recipe Difficulty – Easy
Table of Contents
- 📋 About The Recipe
- 👨🏻🍳 Why Make This Recipe
- 🍩 Ingredients to make Cinnamon Baked Doughnuts
- Substitutions
- 🍩 How to make Cinnamon Baked Doughnuts
- 👪 Recipe FAQ’S
- 💭 Top Tips
- 🥡 Storage
- Gluten-Free Cinnamon Baked Doughnuts Recipe
📋 About The Recipe
These Cinnamon Baked Doughnuts are simple, quick and reliably tasty. They use only four everyday ingredients and come together in about 20 minutes. The texture is light and fluffy with a warm cinnamon flavour that makes them especially comforting.
This recipe is allergy-friendly and suitable for most diets: no gluten (when using gluten-free self-raising flour), no dairy, no eggs, no oil and no refined sugar required.
👨🏻🍳 Why Make This Recipe
- Incredibly easy – minimal prep and simple method.
- Ready in about 20 minutes – quick bake time and fast assembly.
- Only 4 ingredients – pantry-friendly and low-fuss.
- Delicious – light, fluffy and warmly spiced with cinnamon.
- Allergy friendly – suitable for gluten-free and vegan diets, and free from added oils and refined sugar.
🍩 Ingredients to make Cinnamon Baked Doughnuts
- Gluten-free self-raising flour – this contains raising agents and salt, making it a convenient choice for quick bakes. If you only have plain gluten-free flour, you can turn it into self-raising (see FAQ).
- Plant milk – I use almond milk, but any plant-based milk will work.
- Coconut sugar – a refined-sugar-free option that gives a gentle caramel note. Brown sugar can be used instead if preferred.
- Cinnamon – provides the warm, aromatic spice that defines these doughnuts.
Substitutions
Simple swaps if you don’t have an item on hand:
- Flour: Use regular self-raising wheat flour if you aren’t gluten-free. To convert plain gluten-free flour to self-raising, add 2 tsp baking powder per 200g plain flour (see FAQ).
- Milk: Any plant-based milk can be substituted.
- Sugar: Brown sugar can replace coconut sugar if needed.
🍩 How to make Cinnamon Baked Doughnuts
Step 1: Add the flour, milk, coconut sugar and cinnamon to a bowl and mix until you have a smooth batter.
Step 2: Spoon the batter into a doughnut mould, leaving about 3–5 mm from the top so they can rise. Bake at 180°C (fan) for 12–13 minutes.
Step 3: While the doughnuts bake, make the cinnamon sugar by combining coconut sugar and cinnamon in a small bowl.
Step 4: Remove the doughnuts from the oven and cool for 5–10 minutes. Lightly brush or glaze the smooth side with a little milk so the cinnamon sugar will stick.
Step 5: Press each doughnut gently into the cinnamon sugar to coat.
👪 Recipe FAQ’S
Answers to common questions about these Cinnamon Baked Doughnuts:
Add 2 teaspoons of baking powder per 200 g of plain gluten-free flour to approximate self-raising flour. For this recipe, add 2 tsp baking powder to 200 g plain flour.
They’re best eaten the same day for maximum lightness. Stored in a sealed container at room temperature they will keep for a couple of days but may become denser over time.
Yes — brown sugar is a good substitute, though coconut sugar keeps the recipe refined sugar–free and adds a subtle caramel note.
Silicone doughnut moulds work well because the doughnuts release easily once baked.
💭 Top Tips
- Use a plant milk that’s not too thick—thicker milks may require a little extra to reach the right batter consistency.
- Don’t overfill the moulds—leave a small gap at the top to allow for rising.
- Silicone doughnut moulds make removal easy and reduce the risk of breaking the doughnuts.
- If you want a different finish, try drizzling chocolate sauce or using other toppings once cooled.
🥡 Storage
These doughnuts are most enjoyable on the day they’re made. Kept in a sealed container at room temperature they will remain safe to eat for a couple of days, though they will firm up slightly as they sit. Freezing is not recommended for this particular recipe.
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Gluten-Free Cinnamon Baked Doughnuts
Equipment
- 1 doughnut mould
Ingredients
- 200 g gluten-free self raising flour
- 250 ml milk (plant-based)
- 6 tbsp coconut sugar
- 4 tsp cinnamon
Instructions
- Preheat the oven to 180°C (fan).
- In a bowl combine 200 g gluten-free self-raising flour, 250 ml milk, 4 tbsp coconut sugar and 2 tsp cinnamon. Mix until smooth.
- Spoon the batter into doughnut moulds without overfilling and bake for 12–13 minutes.
- While baking, mix 2 tbsp coconut sugar with 2 tsp cinnamon to make cinnamon sugar.
- Cool the doughnuts for 5–10 minutes, lightly glaze the smooth side with milk, then press into the cinnamon sugar to coat.
Notes
To Store: Best eaten on the day. They will keep a couple of days in a sealed container at room temperature but will firm up over time.
To Freeze: Not recommended for this recipe.
Tip: Avoid overfilling moulds and choose a plant milk that gives a pourable batter consistency.
Nutrition
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