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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!
Want more paleo baking recipes that taste just like the real deal? Purchase my book, Paleo Baking at Home here!
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 flourtapioca flour, or arrowrootbaking sodafine sea salteggsdairy free milk (like almond)pure maple syrupmaple sugar, or coconut sugar coconut oil, refinedpure vanilla extract
Vanilla Frosting:
refined coconut oilpowdered monk fruit sweetener, or organic powdered sugarpure vanilla extractdairy free milksea 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}
These paleo vanilla frosted 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! Prep Time: 20 minutesCook Time: 15 minutesCooling Time: 20 minsCourse:DessertCuisine:dairy-free, Gluten-free, PaleoKeyword:dairy free, donuts, gluten free, grain free, paleoServings: 12 donuts
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Ingredients
Vanilla Donut Batter:
2 1/4cupsblanched almond flour1/4cuptapioca flour3/4teaspoonsbaking soda1/4teaspoonfine sea salt3large eggsat room temperature1/3cupdairy free milk1/3cuppure maple syrup1/2cupmaple sugaror coconut sugar1/4cupcoconut oilmelted refined1teaspoonpure vanilla extract
Vanilla Icing:
3tablespoonsrefined coconut oil1 1/2 cups powdered monk fruit sweeteneror organic powdered sugar1teaspoonpure vanilla extract3tablespoonsdairy free milkPinchsea saltsprinkles 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!
Nutrition
Calories: 275kcalCarbohydrates: 22gProtein: 6gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 140mgPotassium: 78mgFiber: 2gSugar: 15gVitamin A: 100IUVitamin C: 1mgCalcium: 83mgIron: 1mg
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