Sugar ‘n’ Spice Donuts

sugar n spice donuts
I love experimenting and coming up with new recipes. This recipe is a JOYFull Inspirations original. These gluten-free donuts are deliciously moist and full of spices with a hint of vanilla. These are cake donuts so they don’t require yeast, rising, or frying. These are also GUM FREE! I like to use my protein flour blend for an extra punch of protein to balance out the coconut sugar. They bake up in about 8 minutes. From start to finish you can have these for breakfast in about 30 minutes.  I have a reduced sugar option too. enJOY!

Sugar 'n' Spice Donuts

  • Servings: 1 dozen
  • Difficulty: Easy
  • Print

2 cups Tisha’s GF Protein Flour Blend (see below) or a GF flour blend of choice
1/2 cup coconut sugar
15 drops liquid stevia (or another 1/4 cup coconut sugar)
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 1/2 tsp cinnamon
3/4 cup buttermilk (or 2 tsp vinegar and fill the rest with milk and let sit for 5 minutes)
2 tsp pure vanilla extract
1 Tbsp non-hydrogenated shortening (I use Spectrum)
2 large eggs, 1 egg white

1/2 cup coconut sugar
1 Tbsp cinnamon
1/2 cup organic confectioners sugar


  1. Preheat oven to 325 degrees F.
  2. Lightly grease donut pan with cooking spray (I like to use Trader Joe coconut spray).
  3. Sift dry ingredients into the bowl of an electric mixer or a large bowl.
  4. Attach the flat beater (or use a hand mixer) and mix dry ingredients.
  5. Add the buttermilk, eggs, shortening, vanilla, and liquid stevia.
  6. Mix on medium speed for about 1 minute, scraping the sides and bottom of the bowl to incorporate all the ingredients.
  7. Using an ice cream scooper, scoop batter into the donut pan molds. Gently shake the donut pan to even out the batter.
  8. Bake on center rack in preheated oven for 7-9 minutes or until just firm to the touch.
  9. Remove from oven and let the donuts cool in the pan for 10 minutes before transferring on to wire racks.
  10. For cinnamon sugar topping, combine sugar and cinnamon in a bowl. Dip both sides of the donuts into mixture.
  11. For powdered sugar donuts, pour sugar into a bowl. Dip both sides of the donuts into mixture.
  12. Store in airtight container for up to 24 hours.

Tisha’s Gluten-Free Protein Flour Blend
1/3 cup Tisha’s GF All purpose flour blend
1/3 cup oat flour
1/3 cup almond flour (meal or blanched)

T-Tip: Gluten-free baked goods dry out quickly. If you don’t plan to use them within 24 hours, store them in a ziplock bag and freeze them. 

T-Time Saver: I love to bake 2 dozen of these donuts. It is the same effort and I have a batch for another morning. They freeze well.