GF Bob's all purpose baking flour

Organic pure cane sugar

Apple cider vinegar

Non dairy milk

Baking powder 

Flax seed

Vanilla extract

Extra virgin olive oil

Ceylon cinnamon




High-speed blender, 1 large mixing bowls for the dry, 1 small mixing bowl for 

the wet, donut mold tray, measuring cups/spoons.


Grind 4 tbsp. of flaxseed to turn into flax meal. Measure 2 tbsp. or flax meal 

and add 3 tbsp. of water to create an egg replacer. 

Preheat oven to 355° F.


Start by measuring 2 cups of gf all purpose flour, 1 tbsp. baking powder (try 

to find the reduced sodium + aluminum free version), ¼ tsp. nutmeg, ¼ tsp. 

Ceylon cinnamon, and ¼ + a pinch more of cinnamon. This adds a very warm 

flavor and aroma to the donuts. Whisk all dry ingredients. 


Measure 1-¼ cups of non-dairy milk, ¾ cups pure cane sugar (coconut sugar 

works too), 1 tbsp. apple cider vinegar, 1 tbsp. olive oil, ¼ tsp. vanilla extract, 1 tbsp. 

nut butter of choice, and add the flax egg. Whisk all wet ingredients together, 

dissolving the nut butter and flax egg completely. 

Next, pour wet ingredients into dry ingredients and mix all the ingredients 

well together. Leaving no lumps or chunks


After, get a piping bag or zip log bag and fill with the mix to fill up the donut molds!


Finally, place tray in the oven for 13-15 minutes rotating the tray half way 

through for best baking results. To check if they’re ready poke a hole with a 

knife and if that comes out clean/dry without mix you’re good to go! Leaving 

them the full 15 minutes result in a golden brown curst at the bottom of the 

donuts and a perfectly baked center.


Chocolate - Add 3 tbsp. of melted coconut oil, 9 tbsp. of maple syrup, and 2 

tbsp. cacao powder to a blender and blend until you get thick chocolate 

fudge. Scoop out and place in freezer for 30 minutes so the frosting can 

harden up a bit.

Sweet Cashew - Scoop out 4 tbsp. cashew nut butter, 1 tbsp. honey or agave, a 

splash of non dairy milk or water, and add 6 tbsp. of grinded up cane sugar 

made into powder sugar for a finer frosting texture into a high-speed blender 

and blend for 3 intervals of 10 seconds each. Scoop out and chill in the fridge 

for 30 minutes before frosting. 

Toppings - I used coconut shreds, chopped pistachios, and sweet cacao nibs, 


This recipe makes 10-12 gluten free, soy free, animal cruelty free, and refined 

sugar free donuts!  13Love


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