Course Breakfast Cuisine American Keyword baked vegan cinnamon donuts, baked vegan donuts, cinnamon sugar donuts, oil free vegan donuts, vegan cinnamon sugar donuts, vegan donuts Prep Time 20 minutes Cook Time 14 minutes Total Time 34 minutes Servings 7 donuts Author Brandi Doming


  • 3/4 cup (84g) superfine blanched almond flour (I love the brand Nature’s Eats)
  • 3/4 cup (120g) white rice flour
  • 6 tablespoons (60g) potato starch
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup + 2 tablespoons (200g) pure maple syrup
  • 1/2 cup + 2 tablespoons (150g) canned “lite” coconut milk, shaken first (I use and highly recommend Thai Kitchen brand, very creamy)


  • 6 tablespoons (60g) white granulated sugar
  • 1 teaspoon cinnamon


  • 2 tablespoons (30g) canned “lite” coconut milk, you can sub other milks, but the glaze will be thinner
  • 1 cup + 2 tablespoons (140g) powdered sugar, sifted if it is lumpy


  • Regarding SUBS, refer to the notes listed above in the post. Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.


  1. Preheat the oven to 350°F (177°C) and spray a 6 regular size donut pan well with nonstick spray. If you don’t spray them, they WILL STICK. This recipe makes 7 donuts, which I know is a little annoying since the pan is only 6 but hey, you get an extra donut and the batter is totally fine sitting out as the first batch bakes. Also, this may VARY depending on your pan having different donut size holes or depth of each one.
  2. To a large bowl, add the almond flour, rice flour, potato starch, baking powder, cinnamon and salt and whisk very well to ensure there are no lumps. Pour the syrup and milk over the dry ingredients and whisk until completely smooth. It should be similar to a cake batter, pour-able. Do not worry about over mixing, this is a gluten-free batter and the smoother, the better.
  3. Divide the batter evenly into the 6 donut pan, reserving enough for the 7th donut. Basically the batter should be filled up to about 1/8- 1/4 inch gap remaining at the top of each cavity.
  4. Bake 12-15 minutes. Each batch mine were perfect at 14 minutes. They are done when a toothpick basically comes out clean. A few dry crumbs are ok, as they will still finish cooking as they cool. Do not overbake.
  5. Leave the donuts to cool in the pan JUST 5 minutes. This will allow them to set a bit, but then you will want to gently remove them to coat the bottoms of the donuts while still warm. This will help the sugar to stick better.
  6. You can choose to either add the cinnamon sugar coating or the glaze. I did both and loved both equally! For the cinnamon sugar, combine them in a bowl and whisk until well combined. After the donuts have cooled in the pan for just 5 minutes, gently remove the donuts. Slide a toothpick around the edges of the donuts if needed to loosen and they should pop right out. Place the bottom side of the donut (that had the spray on it) and coat with cinnamon sugar. The sugar sticks well since there is a bit of nonstick spray on it, the dry side did not stick well. I also found this half amount was perfectly sweet enough! If you used a pan and no nonstick spray, the cinnamon sugar will not stick, so the glaze will be a better option.
  7. Place all the coated donuts onto a cooling rack to cool completely. They will still finish “cooking” as they cool and get even more fluffy. So, it’s best to let them cool before eating.
  8. For the glaze, combine the sugar and milk and whisk until completely smooth. Place the donut flat into the glaze and rotate it to coat it. Place on a wire rack to let the glaze set. You can also speed up the drying by placing it in the fridge for 15 minutes.
  9. Store the cooled donuts in a covered container so they don’t dry out. They will stay moist and fresh this way.

Recipe Notes

If you are allergic to coconut, you can try subbing with another creamy milk like cashew milk. They will be slightly less moist and fluffy likely, but should still be tasty. 

Nutrition based on 7 donuts (per donut), which will obviously vary depending on your donut pan: 289 calories, 7.5g fat, 1.8g protein, 53.4g carbs, 2.3g fiber, 26g sugar, 177mg sodium

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