Gluten-Free Cinnamon Sugar Cake Doughnuts

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  • cup melted refined coconut oil or unsalted butter, plus more for greasing the pans

  • 215

    grams granulated sugar (about 1 cup)

  • 92

    grams brown rice flour (about 3/4 cup)

  • 47

    grams garbanzo-and-fava bean flour (about 1/3 cup)

  • 91

    grams potato starch (about 1/2 cup)

  • 29

    grams arrowroot (about 1/4 cup)

  • 7

    grams baking powder (about 1 1/2teaspoons)

  • ½

    teaspoon xanthan gum

  • ½

    teaspoon salt

  • teaspoon baking soda

  • 6

    tablespoons unsweetened applesauce

  • ¼

    cup vanilla extract

  • Cinnamon sugar, for sprinkling, optional

  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      210 calories; 6 grams fat; 5 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 0 grams dietary fiber; 19 grams sugars; 1 gram protein; 161 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. Heat the oven to 325 degrees, with a rack in the middle. Brush two six-mold doughnut trays with coconut oil or butter.
  2. Whisk together the sugar, rice flour, bean flour, potato starch, arrowroot, baking powder, xanthan gum, salt and baking soda. Add 1/3 cup of oil or butter, applesauce, vanilla and 1/2 cup hot water and mix with a rubber spatula until the ingredients are just combined. Be careful not to overmix. Drop about 2 1/2 tablespoons of batter into each doughnut mold and spread evenly around with a toothpick.
  3. Bake for 8 minutes, turn the pans around and bake until the doughnuts are golden brown — about 7 more minutes. Cool in the molds for 5 minutes. Run a knife around the doughnuts to lift them out of the molds, and place on a baking sheet. Sprinkle with cinnamon sugar and eat warm or at room temperature.
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