Gluten-Free Chai Spiced Doughnuts
Free from egg, dairy, and gluten, as well as lower in sugar, these doughnuts are baked (not fried) for a guilt-free warm and cozy treat!
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Equipment
- 2 Doughnut pans (each making 6 doughnuts)
Ingredients
For the Chai Spiced Doughnuts:
- 1 cup 1:1 Gluten-Free Flour
- ½ cup Buckwheat Flour
- ½ cup Millet Flour
- 2 tbsp Brown Sugar
- 1½ tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Ginger
- ⅛ tsp Cardamom
- 2 tbsp Egg Replacer (Mixed with ¼ cup warm water)
- ½ cup Plant-Based Milk
- 4 tbsp Vegan Buttery Sticks (Melted)
- 1 tsp Butter Vanilla Flavor Oil (Or, sub 1 tbsp vanilla extract)
- ⅓ cup Pure Maple Syrup (Not pancake syrup)
For the Maple Glaze:
- 4 tbsp Vegan Buttery Sticks
- ⅓ cup Pure Maple Syrup (Not pancake syrup)
- 1 cup Powdered Sugar
- 1 tsp Maple Extract (Or, sub vanilla extract)
Instructions
Make the Doughnuts:
- Preheat oven to 350°F, and grease the doughnut pans.
- Prepare the vegan egg replacer by whisking the powder with ¼ warm (not hot) water until dissolved. Set aside to rest and thicken while you continue.
- Add the flours, baking powder, baking soda, sugar, spices, and salt to a mix bowl, and combine.
- Once your dry mix is well combined, add in the wet ingredients: melted butter, vanilla extract, vegan egg replacer, maple syrup, and milk. Stir to combine.
- Pipe batter into baking pans. The batter will be quite thick. The consistency is almost more like banana bread or muffins. That's why I find it easiest to scoop it into a pastry bag, then pipe it into your greased doughnut pan. However, you can also carefully spoon it in, then smooth it out with a wet finger.
- Bake doughnuts for approximately 12 minutes, or until toothpick test reveals doneness. Then, remove from oven to cool on a wire rack. Review the notes included in the above blog post about how to accomplish this without breaking the doughnuts.
Make the Maple Glaze:
- While the doughnuts are baking, make the maple glaze by combining all ingredients into a saucepan over medium heat. Stir constantly.
- Once the ingredients come together, remove from heat and set aside to cool to room temperature.
- Once the doughnuts have completely cooled, your glaze should also be cool. The glaze will have firmed up on the surface, like a crust. If the glaze is not thick enough, you can add more powdered sugar one tablespoon at a time until it’s how you like it. Using a whisk, stir it vigorously to recombine everything into a smooth product. Then, carefully dunk and swirl each doughnut to coat the tops, and return to the cooling rack.
- Once glaze is set, enjoy!
Notes
These doughnuts are, of course, best when consumed the same day. However, whenever I test recipes that I’ve created, I always taste test them for several days to see how long they’ll last when stored. I stored them in a sealed container in the fridge, and they were still quite good on the second day after reaching room temperature on a plate. By the third day, they were noticeably more firm, but not crumbly at all and still very tasty. By the fourth day, they were even more firm. Certainly edible, but not the same quality. Perfect for dunking in coffee, though!
For FAQs, please review the blog post above for more details about substitutions and other helpful tips.
Servings: 10 doughnuts