Gluten Free Baked Cake Mix Donuts

Ingredients

• 80 mlmelted refined coconut oil
• 1 largeegg
• 240 mlunsweetened almond milk
• 450 g (15.87 oz)gluten-free vanilla confetti cake mix
• 15 mlmelted refined coconut oil
• 180 gicing sugar
• 30 mlunsweetened almond milk
• 2.5 mlpure vanilla extract
• 1/2 packetColorKitchen natural food dye
• to tasteColorKitchen rainbow sprinkles

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C (350°F). Lightly coat a doughnut tin with non-stick cooking spray and set it aside.

2. 2

   Mix the batter

   In a medium bowl, whisk the 80 ml coconut oil with the egg and 240 ml almond milk until combined. Add the cake mix and stir just until the batter comes together.

3. 3

   Pipe and bake

   Transfer the batter to a piping bag or a large sealable bag. Pipe it into the doughnut tin, filling each cavity about three-quarters full. Bake for 13–15 minutes, until the doughnuts spring back when touched. Leave them in the tin for 5 minutes, then move them to a cooling rack.

4. 4

   Make the glaze

   When the doughnuts are cool, whisk the remaining coconut oil with the icing sugar, 30 ml almond milk and vanilla in a small bowl. If the glaze is too thick, add more almond milk a little at a time until it is pourable but not runny. Stir in the food dye until evenly blended.

5. 5

   Glaze and decorate

   Dip the top of each doughnut into the glaze, then return it to the cooling rack. Add the sprinkles while the glaze is still wet.

What are cake mix doughnuts?

Doughnuts are commonly made from yeasted or cake-style batter and may be fried or baked. This version takes the shortcut of a prepared gluten-free vanilla confetti cake mix and bakes the batter in a doughnut tin.

The cake mix brings vanilla flavour and colourful confetti pieces, while the egg and liquids help turn it into a pipeable batter. A tinted glaze and sprinkles give the finished batch a playful look.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 3g protein, 45g carbs, 10g fat.

Most of the carbohydrates come from the cake mix and icing sugar, while coconut oil supplies most of the fat. The egg contributes some protein, but these are mainly a sweet treat; balance one with fruit and a protein-rich snack such as yoghurt if you want a more filling plate.

The cake mix shortcut

Cake mix: use the specified 450 g box of gluten-free vanilla confetti mix. Since prepared mixes can vary, stir only until the dry mix is incorporated rather than beating the batter for a long time.

Coconut oil: refined oil has a milder flavour than unrefined coconut oil. Melt it before measuring and mixing so it combines more evenly with the egg and almond milk.

Filling the doughnut tin

Piping: a piping bag gives you control as you fill each cavity. If using a sealable bag, snip a small corner and pipe in a steady ring.

Level: fill the cavities about three-quarters full, as directed, to leave room for the batter to rise. Try to keep the amount similar in each one so they bake at a similar rate.

How to tell they are baked

Spring-back: check the doughnuts at 13 minutes by lightly touching one. They are ready when the surface springs back; bake for up to 15 minutes if needed.

Cooling: give them 5 minutes in the tin before moving them to a rack. Let them cool fully before glazing, or the icing may soften and slide off.

Getting the glaze right

Consistency: whisk the glaze until smooth, then add extra almond milk gradually if it is too thick. It should coat the doughnut without running off too quickly.

Sprinkles: decorate immediately after dipping, while the glaze is still wet. Set the doughnuts on a rack so excess glaze can drip away.

When to serve them

These are best served once the glaze has set, as a sweet snack or dessert. For a more substantial treat, pair one with fresh fruit and an unsweetened drink.

The recipe makes 12 doughnuts, which is handy for sharing. If serving them for a gathering, glaze and sprinkle them shortly before serving for the neatest finish.

Recipe notes & tips

• Measure the melted coconut oil after melting it.
• Mix the batter only until the cake mix is incorporated.
• Pipe the batter evenly so the doughnuts bake at a similar rate.
• Check for spring-back at 13 minutes before extending the bake.
• Wait until the doughnuts are completely cool before glazing.
• Add the sprinkles straight after dipping each doughnut.

Variations

• Different colours: use another food-dye shade to suit the occasion.
• Vanilla glaze: leave out the food dye for a plain white finish.
• Citrus note: add a little finely grated lemon zest to the glaze.
• Sprinkle swap: use another gluten-free decorating sprinkle in place of rainbow sprinkles.
• Mini doughnuts: use a mini doughnut tin and check them early, as smaller portions may bake faster.

Common mistakes to avoid

• Overmixing the batter: stir only until the cake mix is combined to avoid working it more than necessary.
• Overfilling the cavities: stop at about three-quarters full to leave room for the batter to rise.
• Moving them too soon: leave the doughnuts in the tin for 5 minutes before transferring them to a rack.
• Glazing while warm: cool them fully first so the glaze is less likely to slide off.
• Adding too much milk at once: thin the glaze gradually so it stays pourable rather than runny.

How to store

Keep the cooled, glazed doughnuts in an airtight container at room temperature for up to 2 days. The glaze may soften in storage; serve at room temperature and avoid reheating if you want to preserve its finish.

Frequently asked questions