Vanilla Sprinkle Funfetti Donuts (Gluten Free, Grain Free, Dairy Free)
I’ve always loved sprinkles. Sprinkles in my baked goods, sprinkles on my ice cream (ROLLED in sprinkles). But I really haven’t made anything funfetti yet for my blog as much as I love it. I cut out refined sugar completely 5 years ago when I was diagnosed with my gut imbalances and any type of sugar contributes and made me feel worse. It still does! But I just had to make some funfetti donuts because they’re too fun. And too cute.
I made these donuts on a whim. I was feeling frustrated with the recipes I’ve been testing that kept failing. I told myself I’d take the week off from the kitchen to take a rest and reset. Then a blizzard hit, and I found myself back in the kitchen. When I’m forced inside I just can’t stay away! I put away my ‘to make’ recipe list and whipped out the donuts pans and some sprinkles. Because what doesn’t lift a mood like fun sprinkles? Altered my favorite vanilla cupcake recipe to be more dense and baked donut texture. And these came out FIRST try.
But I wasn’t convinced. So I made them again and again and again. With different flours and different moisture levels. And the first batch STILL came out the best! So I guess luck was on my side that day. I wanted to make sure it was the best version before I shared because, well I’m a perfectionist, but also because I know gluten free and paleo ingredients are expensive (I go through them like water when I recipe test), and I would hate anyone to make a recipe and have it not turn out and waste ingredients! So with that being said, I have two versions of the donuts here, a paleo version made with almond flour and a gluten free version made with 1:1 all purpose flour.
What is the difference between the paleo and the gluten free versions of these vanilla funfetti donuts?
The grain free version is a bit softer in texture and has more of a sponge-texture. The flavors are a little more rich because the almond flour is such a neutral baking flour and does not absorb the vanilla extract the way the gluten free flour does. The gluten free donuts are a bit more dense and have that drier, iconic baked donut texture. They’re both full of vanilla flavor and delicious! It’s your preference and based on your dietary needs. The grain free version is of course lower in carbs. The gluten free version is nut free. They’re the best grain free or gluten free dessert! Also low fodmap diet friendly. They’d be paleo if you omitted the sprinkles.
You have two options for the vanilla glaze:
Obviously a traditional donut has a nice glaze that is translucent and hardens when dried. It is typically made with powdered sugar, milk and vanilla. I have that option listed, which can also be made with powdered monkfruit for a keto option. I have another glaze that I love to use made with coconut butter, a little non dairy milk and vanilla extract. It depends on what ingredients you have on hand and what you prefer — for a less sweet option, I’d go with the coconut butter glaze!
Are these gluten free vanilla funfetti donuts easy to make?
Really easy, similar to baking muffins. Just a few ingredients. Only special kitchen tool needed is a donut pan. I suggest a metal one but the silicone work well, too. They may just need another few minutes in the oven. This is the pan I use.
These vanilla funfetti donuts are gluten free, dairy free and refined sugar free with a grain free option. They are also FODMAP friendly.
I eat low FODMAP 90% of the time and I only bake with ingredients that are FODMAP friendly. These donuts have no refined sugar, no gluten or dairy but still FULL of flavor and the icing and sprinkles add more sweetness, so don’t skip out! The grain free version is lower in carbs. I use naturally colored sprinkles here to keep them as clean as possible!
How to store the gluten free or grain free vanilla donuts?
Store on the counter for up to 2 days vented with tinfoil on a dish — if covered tightly the icing may make them wet with moisture. Then transfer to the fridge in an airtight container for up to 7. You can also freeze for up to 3 months.
What is in these gluten free vanilla funfetti donuts?
All Purpose Gluten Free Flour: For the gluten free option, I use Bob’s Red Mill 1:1 Gluten Free All Purpose. It’s tried and true, but others should work as well. OR, Almond Flour + Tapioca starch for the grain free option!
Baking powder: This gives your donuts a good rise
Sea Salt: Salt is always used in baking to balance out sweetness
Coconut Oil: I use refined coconut oil in my baking, it does not have a coconut flavor. This could also be subbed for a non-dairy butter
Coconut Sugar: My go to for all my baking. It’s low glycemic, safe on most diets and does not taste like coconut
Non Dairy Milk: Any unsweetened non-dairy milk. I always bake with Oatly. I have a love affair with Oatly. A heavier milk will work the best here.
Egg: This recipe calls for only one egg. I haven’t substituted it, but 1 aquafaba egg (3 tbsp of chickpea brine) may work in replacement, I just haven’t tried it yet so you’d be experimenting!
Vanilla Extract: What makes your vanilla donuts and glaze vanilla flavored!
Powdered Sugar: You can use powdered sugar or powdered monkfruit here, for the glaze. I don't recommend using powdered coconut sugar, it doesn't pair well with the donut texture. If you're looking for a paleo option, I have a glaze using coconut butter below!
Colored Sprinkles: The best part of these fun donuts! I used naturally colored sprinkles here to keep the recipe as clean as possible.
1 cup gluten free all purpose flour I use Bob’s 1:1
1 1/2 tsp baking powder
1/4 tsp salt
1 egg room temp
1/4 cup coconut sugar or maple syrup
1 tsp vanilla
6 tbsp milk room temp
2 tbsp coconut oil melted and cooled
2+ tbsp of naturally colored rainbow sprinkles divided
For the grain free version, substitute the 1 cup of gluten free flour for:
1 1/2 cups almond flour
1/2 cup tapioca starch
1 cup of powdered sugar, or powdered monk fruit
2 tbsp of non dairy milk
1/2 tsp of vanilla extract
1/2 cup of coconut butter (not oil!)
1 tbsp maple syrup, honey or agave
1/2 tsp vanilla extract
3 tbsp non dairy milk
Make the vanilla funfetti donuts
1. Preheat the oven to 350F (or 325F baking on convection setting). Spray a 6 cavity donut pan with cooking spray well and set aside. This is the one I use.
2. Your wet ingredients work best when all at room temp, or the coconut oil will get clumpy and you will get an uneven bake. Make sure the egg is at room temp by placing it in warm water for a few minutes. You can lightly warm up the milk in the microwave or stovetop or leave out on the counter prior to making the recipe. As long as it’s not super cold.
3. In a medium bowl, whisk together the egg, coconut sugar, vanilla until frothy. Add in the milk and melted and cooled coconut oil and whisk again until all combined.
4. In another bowl, mix together the flour, baking soda and salt until well combined. Now add this into your wet ingredients and mix until a smooth batter forms and no clumps remain. Add in 1 tbsp of the colored sprinkles and mix until just combined through.
5. Carefully spoon the mixture into the donut pan so they are 3/4 full. Overfilling may cause them to rise too much and you’ll lose the middle hole. You can also do this by transferring the batter into a ziploc bag with the corner cut off and piping the batter in so it’s even and clean.
6. Bake for 12-14 minutes until tops rise and edges get just browned. Place on a cooling rack for 5 minutes. Run a knife around the edges of the donuts to loosen them up and carefully pop them out. Let cool completely before icing.
7. Make the glaze. To make the traditional glaze mix together traditional glaze ingredients in a bowl until icing forms. You may add more milk for a runnier icing, or more powdered sugar for a thicker icing. You can use monkfruit here as well, it’ll just be sweeter.
For the paleo-friendly glaze, heat coconut butter just melts in a small saucepan over low heat. It can burn fast so keep an eye on it. Stir in other ingredients until combined and smooth. If it’s too thick, add 1 tbsp more non dairy milk until it reaches a thinner consistency. Remove from heat.
8. Transfer icing to a small bowl and dip the tops of the donuts into icing and place back on cooling rack to harden. You can speed this up by placing in fridge or freezer to set. Repeat until all donuts have been dipped. Sprinkle the tops with the remaining 1 tbsp of sprinkles (or more!) while icing is still wet.
9. Once hardened, store on the counter for up to 2 days vented with tinfoil on a dish — if covered tightly the icing may make them wet with moisture. Then transfer to the fridge in an airtight container for up to 7 days. Placing parchment or wax paper in between each donut if stacked so they do not stick together. You can also freeze for up to 3 months.
Makes 6 donuts, sometimes 7 depending how large you make them!
The gluten free flour version of these donuts come out denser like a traditional cake donut. If you are looking for a more soft spongey donut, add 1 more tbsp of coconut oil plus 1 more tbsp of milk to the mix. They’ll be softer and lighter!
This recipe calls for only one egg. I haven’t substituted it, but 1 aquafaba egg (3 tbsp of chickpea brine) may work in replacement, I just haven’t tried it yet so you’d be experimenting!
If you make these fun vanilla sprinkle donuts, leave me comments or ratings below! I love to hear from you all. And as always, tag me on Instagram of your beautiful remakes! @gutsy_baker