These paleo frosted vanilla donuts are a huge treat and easy to make, too! Healthy gluten free and dairy free baked donuts are dipped in a creamy vanilla frosting for a fun treat everyone will love. If you don’t have a donut pan, make them into cupcakes!
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I polled Instagram to see which donut flavor I should make and no surprise – frosted vanilla came up first!
If you’re a chocolate lover, I also have this frosted chocolate donut recipe that happens to be paleo + nut free as well. Totally worth trying!
The runner up after vanilla was crumb cake donuts, which I plan to make soon!
These donuts were a huge hit with my kids – who usually love my paleo treats but also indulge in the traditional stuff – so they have high standards!
On another note – I bought new donut pans for this recipe and was very pleasantly surprised by just how nonstick they were!
Literally zero issue getting these donuts out of the pan, which you might know is pretty awesome for grain free and paleo baked goods.
If you’re in the market for new donut pans I highly recommend them!
What You Need to Make Frosted Paleo Vanilla Donuts
Donut Batter:
- blanched almond flour
- tapioca flour, or arrowroot
- baking soda
- fine sea salt
- eggs
- dairy free milk (like almond)
- pure maple syrup
- maple sugar, or coconut sugar
- coconut oil, refined
- pure vanilla extract
Vanilla Frosting:
- refined coconut oil
- powdered monk fruit sweetener, or organic powdered sugar
- pure vanilla extract
- dairy free milk
- sea salt
- sprinkles, optional
How to Make the Donuts
Preheat your oven to 350°F and lightly spray a 12-well donut pan with cooking spray. You can also use a muffin pan if you don’t have a donut pan.
In a mixing bowl, combine the almond and tapioca flours, baking soda and salt.
In a separate mixing bowl, whisk together the eggs, dairy free milk, maple syrup and sugar, coconut oil and vanilla, then stir the dry ingredients into the wet until a thick batter forms.
You can either use a plastic bag to pipe the batter into the prepared donut pan, or use a spoon. I prefer piping as it’s easier to avoid a mess. Once the batter is used up, bake for 15 minutes or until a toothpick inserted near the center of a donut comes out clean.
Remove from the oven and allow the donuts to cool for at least 5 minutes in the pan, then release each donuts carefully and continue to cool on a wire rack.
How to Make the Vanilla Frosting
While the donuts cool, make the frosting/icing.
Once the donuts are nearly cooled, whisk together the melted coconut oil with the powdered sweetener or sugar, vanilla extract, dairy free milk and a pinch of salt. Whisk until smooth.
How to Frost the Donuts
Dip one side of a fully cooled donut in the icing and set on parchment paper to allow the icing to harden.
If using sprinkles, sprinkle them on while the icing is still wet. Repeat with the remaining donuts.
Allow about 10-20 minutes for the icing to harden, then serve.
How to store these paleo donuts
Store the leftover donuts covered at room temperature for up to a day or two at the most.
After that, store them in a container in the refrigerator to keep longer, for up to one week.
I hope you’re ready for a seriously fun, tasty and healthy treat! Grab your ingredients and preheat your oven because it’s time for donuts – let’s go!
Vanilla Frosted Donuts {Grain Free, Dairy Free}
Vanilla Frosted Donuts {Gluten Free, Dairy Free}
Ingredients
Vanilla Donut Batter:
- 2 1/4 cups blanched almond flour
- 1/4 cup tapioca flour
- 3/4 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 3 large eggs at room temperature
- 1/3 cup dairy free milk
- 1/3 cup pure maple syrup
- 1/2 cup maple sugar or coconut sugar
- 1/4 cup coconut oil melted refined
- 1 teaspoon pure vanilla extract
Vanilla Icing:
- 3 tablespoons refined coconut oil
- 1 1/2 cups powdered monk fruit sweetener or organic powdered sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons dairy free milk
- Pinch sea salt
- sprinkles optional
Instructions
-
Preheat your oven to 350°F and lightly spray a 12-well donut pan with cooking spray. You can also use a muffin pan if you don’t have a donut pan.
-
In a mixing bowl, combine the almond and tapioca flours, baking soda and salt.
-
In a separate mixing bowl, whisk together the eggs, dairy free milk, maple syrup and sugar, coconut oil and vanilla, then stir the dry ingredients into the wet until a thick batter forms.
-
You can either use a plastic bag to pipe the batter into the prepared donut pan, or use a spoon. I prefer piping as it’s easier to avoid a mess. Once the batter is used up, bake for 15 minutes or until a toothpick inserted near the center of a donut comes out clean.
-
Remove from the oven and allow the donuts to cool for at least 5 minutes in the pan, then release each donuts carefully and continue to cool on a wire rack.
-
While the donuts cool, make the icing. Once the donuts are cooled and ready to be frosted, whisk together the melted coconut oil, with the powdered sweetener or sugar, vanilla extract, dairy free milk and a pinch of salt. Whisk until smooth.
-
Dip one side of a fully cooled donut in the icing and set on parchment paper to allow the icing to harden. If using sprinkles, sprinkle them on while the icing is still wet. Repeat with the remaining donuts.
-
Allow about 10-20 minutes for the icing to harden, then serve. Store leftover donuts covered at room temperature for up to a day, then store in a container in the refrigerator to keep longer. Enjoy!
These were a big hit with my 20 year old son and his friends!
Measured out just like recipe but did not form a thick batter. Could easily pour it into donut pan. Not sure why it didn’t thicken up.
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Made these yesterday. They are very good! Will make them again!