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Cinnamon Coffee Cake Donuts (Gluten-Free & Dairy-Free)

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A delicious gluten-free & non-dairy spin on your classic cinnamon coffee cake morphed into a donut. Typical.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword cinnamon coffee cake, coffee cake donuts, dairy-free eggnog latte, donut recipe, gluten-free baking, non-dairy Christmas recipes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 donuts
Author Erin Notz

Equipment

  • donut pan

Ingredients

Donut Ingredients

  • 1 cup gluten-free flour
  • 1 tsp baking powder
  • ¼ cup brown sugar
  • ½ tsp salt
  • 1-2 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 cup French vanilla oat milk Nutpods use code "vitalityvixens" for 15% off their site!
  • 1/4 cup vegetable oil

Glaze Ingredients

  • ½ cup powdered sugar
  • 1 tbsp French vanilla oat milk Nutpods use code "vitalityvixens" for 15% off their site!
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon + a little extra to sprinkle on top
  • sprinkles (optional)

Instructions

  • Preheat to 400 F.
  • Grease donut pan (I used this coconut oil spray). Add dry ingredients (flour, baking powder, salt, cinnamon) to a plate (or small bowl). In a large bowl, whisk together the wet ingredients (brown sugar, egg, vanilla extract, vegetable oil, and Nutpods). Slowly combine the dry ingredients & wet ingredients, mixing as you pour.
  • Pour the mixture evenly into each section of your donut pan, patting down lightly with a spoon to remove lumps.
  • Bake for 9-12 minutes, or until a toothpick/ reusable baking tester comes out clean.
  • Allow the donuts to cool for 5 minutes in the pan, then pop them out onto a cooling rack to cool completely.
  • Stir the icing ingredients (powdered sugar, Nutpods, vanilla, and cinnamon) together until smooth in a small bowl. Pour glaze evenly onto cooled donuts. Top with extra cinnamon & sprinkles if desired!