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Gluten Free Cake Donuts

Gluten Free | Dairy Free | Refined Sugar Free | Low-Glycemic

Gluten Free Donuts

So, I've come to the realization that donuts are just cake in a circular form with a hole in the middle. I guess the shape makes the cake acceptable as a breakfast food. And I'm totally OK with that!

Read my recent blog post about sugar here.

What I'm not okay with is spiking my blood sugar super high first thing in the morning... so I needed a better option to get my donut fix. 

Fast forward to these gluten free donuts. Made with oat flour and sweetened with fruits (banana, apples and dates), they are EVERYTHING. I dipped mine in dark chocolate but depending on your dietary restrictions you could dip them in coconut butter, or even make a frosting using ghee! I mixed up the toppings (as pictured)- some are plain, some have a sprinkle of cacao powder, some have roasted cacao nibs, and my personal favorite- a drizzle of peanut butter. 


  • 2 cups oat flour (see notes on how to make your own)

  • 1 tsp aluminum-free baking powder

  • 1/2 cup non-dairy milk (cashew, almond and coconut work great)

  • 1/4 tsp salt

  • 2 very ripe bananas

  • 2/3 cup unsweetened applesauce

  • 2 eggs

  • 3 dates, pitted

  • 2 tsp pure vanilla extract

Optional toppings:

Dark chocolate chips, unsweetened chocolate, or stevia-sweetened chocolate chips. Coconut butter also tastes great. 


Preheat oven to 350 degrees. Spray donut pan with a non-stick cooking spray like coconut oil or grapeseed oil (you can also use your hand to coat the pan with the oil). Whisk together all the dry ingredients (oat flour, baking powder, salt) in a large bowl and set aside. In a food processor or high-powered blender, add the bananas, applesauce, milk, eggs, dates and vanilla and blend on high for 30 seconds. Pour the wet mixture into the dry mixture, stirring until well-blended. Pour the batter into the donut pan filling them up completely (depending on what type of pan you use, you may have some batter left over). Bake for 15 minutes or until toothpick inserted into donut comes out clean. See notes for cooking times for mini donuts. 

For topping: I simply melted down 1 cup dark chocolate chips and dip half the donut it, then lay them all on a plate, adding any additional toppings and put them in the fridge to cool quickly. 


Oat flour- you can purchase it already grinded up or make your own. I prefer to make my own. Simply place oats in a blender or food processor and blend on high for 20-30 seconds to create a flour. You can make a big batch in advance and store it in a bag, tupperware or jar. 

Donut Pan- I used 2 6-cavity donut pans and made 12 donuts in total. The number of donuts and cooking times will vary depending on what size donut pan you use. For mini donuts, cut the cooking time to 8-10 minutes. For larger donuts, increase to 18 minutes. Always test the donuts by inserting a toothpick and making sure it comes out clean.


Recipe adapted from The Food Babe. 

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