Gluten-Free Vegan Coconut Donuts with Vanilla Option

It’s hard to believe that baked gluten-free donuts without any eggs, dairy, soy, or other top allergens could look this amazing. But they do. In fact, this lovely recipe graced the cover of a book at one time. Now, we have the original recipe here for these delicious gluten-free vegan coconut donuts.

Gluten-Free Vegan Coconut Donuts Baked to Perfection

This recipe with photos was originally shared with us by So Delicious Dairy Free, and created by Ella Leché. Ella later went low sugar, and changed her recipe, but we saved and have updated her classic version. We also have some additional notes and options to share.

Why You’ll Love these Donuts!

• Delightfully Indulgent: The tender donuts are tender and pack the perfect amount of sweetness into the batter and glaze.
• Coconut Lover’s Dream: Each donut has a quadruple dose of coconut, including coconut milk beverage, coconut oil, coconut in the batter, and the coconut coating.
• From Scratch: Rather than a mix, this gluten-free vegan coconut donuts recipe uses basic ingredients.

Coconut & Vanilla Mixed Donut Box Option

You can turn this recipe into gluten-fee vegan vanilla donuts if you omit the coconut in the batter and the coating. Just use vanilla coconut milk beverage or another milk alternative – the flavor influence isn’t huge. I would still use coconut oil (it adds richness), but you can use a refined coconut oil to remove all hints in the flavor. If dealing with a coconut allergy, I’d substitute palm shortening. Add 1/2 teaspoon vanilla extract to the glaze to finish things off. This is a great option for making a mixed donut box (half coconut, half vanilla) with just one base recipe! You can even split the batter, and add coconut to just half of it, if you wish.

Ingredient FAQs

• Flour / Starch: Can I substitute a gluten-free flour blend? A gluten-free flour blend should work fine, but the results can vary. You would need 1 1/2 cups of the flour blend. If your flour blend contains gums, omit the xanthan gum.
• Starch: Do I have to use two different starches? Potato starch is denser, while the other starches are lighter, creating a balance in the texture. In a pinch, I find that cornstarch can work in place of both. But for optimal results, I would follow the recipe.
• Coconut: Should I toast the coconut? That’s up to you! It is untoasted in this recipe, but you can gently toast it to add another layer of depth to the flavor. I prefer to use regular coconut in the batter, but lightly toast the coconut for the coating.
• Sugar: Can I use a different sweetener? Stick with a granulated sweetener in this recipe. You can use organic sugar, sucanat, or coconut sugar. I wouldn’t personally use a sugar-free sweetener in the batter. It does change the texture. But Ella does use half sugar-free sweetener blend for baking and 1/2 sugar in her low sugar version. 

Special Diet Notes: Coconut Donuts

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and generally top food allergy-friendly.

Not Gluten-Free? For those of you who do not have gluten-free needs, you can omit the xanthan gum and use 1-1/2 cups all-purpose flour in place of the flours and starches. But keep in mind, results may vary!

Ella Leché (slightly adapted)

Gluten-Free Vegan Coconut Donuts

5 from 1 vote

These flavorful donuts are infused with coconut and complemented with a hint of vanilla. They're naturally gluten-free, dairy-free, and egg-free, but still tender and delicious.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 donuts

Course: Dessert

Cuisine: American

Calories: 265

Ingredients Method Nutrition

Ingredients

  

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Coconut Donuts

• ¾ cup white rice flour or brown rice flour
• ¼ cup garbanzo bean / chickpea flour
• ¼ cup potato starch
• ¼ cup arrowroot starch or tapioca starch
• 1 ½ teaspoons baking powder
• ½ teaspoon xanthan gum
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup plain or vanilla coconut milk beverage
• ⅓ cup coconut oil + extra for pan
• 1 cup sugar
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• ½ cup unsweetened coconut flakes

Coconut Flake Coating

• ½ to 1 cup unsweetened coconut flakes
• ½ cup powdered sugar
• 1 to 2 tablespoons hot water

Method

 

Coconut Donuts

1. Preheat your oven to 350°F and grease a 6-well donut pan with coconut oil.
2. In a large bowl, sift together the flours, starches, baking powder, xanthan gum, baking soda, and salt.
3. Place the milk alternative and oil in a medium-sized pot over low heat. Warm while gently mixing until the coconut oil melts (do not allow to boil). Remove from the heat and whisk in the sugar until it dissolves completely. Stir in the applesauce and vanilla extract.
4. Pour the liquid mixture into the dry ingredients and mix gently to combine together well. (If clumps still develop, you can use an immersion blender and mix the batter for a few minutes until you see a very smooth consistency in the batter.)
5. Stir in the coconut flakes and with a wooden spoon.
6. Pour the batter into your prepared donut pan and fill each well about halfway to allow for rising.
7. Bake the donuts for 15 minutes.
8. Allow the donuts to cool for 15 to 30 minutes in the pan.
9. Gently scrape the sides of each well and flip the pan over to remove the donuts. You can use a toothpick to help the donuts lift out of the pan.

Coconut Flake Coating

1. Spread 1/2 cup coconut flakes on a plate.
2. Put the powdered sugar in a small bowl and whisk in 1 tablespoon water until smooth. Add up to 1 tablespoon more, as needed, to get a thin, but not watery, glaze.
3. Coat the donuts thinly with the glaze and drop onto the coconut flakes. Turn to fully coat the donuts. Add more coconut to the plate, as needed.

Nutrition

Serving: 1donutCalories: 265kcalCarbohydrates: 40gProtein: 2gFat: 12gSaturated Fat: 9gSodium: 200mgFiber: 2gSugar: 23g

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Storage Tips

These gluten-free vegan coconut donuts are best when eaten on the same day, but they will keep for up to 2 days in an airtight container at room temperature.

For longer storage, you can keep the donuts in the refrigerator for up to 5 days, or the freezer for up to 3 months. If possible, it’s best to store them un-coated, and then glaze and coat them just before serving. The coconut oil in them will cause them to set up very dense, even in the refrigerator. So it’s best to let them warm at room temperature for 20 minutes, or thaw for 2 hours.

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