Healthy Doughnuts With Caramel Glaze (gluten-free & vegan)

Do you remember those mini, powdered doughnuts that you could get from the bakery of the grocery store? Maybe they still carry these - I don't know, honestly. I haven't had them since I was a kid. They really aren't the healthiest - loaded with gluten, refined sugars, processed oils and other preservatives to keep them shelf-stable. But, I remember them being super cake-like, moist and they had a really nice spice to them.

Do you know which ones I'm taking about? As a kid I loved them! Luckily (for me and my cravings), my culinary skills and nutrition background helped me to recreate  a healthy version of them. Doughnuts that you can indulge in without the guilt - yup! It's possible. 

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Disclaimer: This post was created for GoGo Quinoa, a brand that I believe in, use for myself and encourage my clients, readers of the blog and anyone else to enjoy as well!

Over this past year, I've made a really big effort to go gluten-free. I've always been very aware of the amount of gluten in my diet, understanding that it's something I should restrict. But recently, I wanted to experiment with going gluten-free to see what changes I would notice. And honestly, it's been an eye opener! Turns out, I'm much more sensitive to gluten than I originally thought. Although, I'm not celiac, I definitely show signs and symptoms for non-celiac gluten sensitivity (yes, that's a thing!). 

The more I learn in this field and the more I work closely with my clients, the more I realize how absolutely essential it is to eliminate gluten for optimal gut health but also for hormonal balance. If you suffer from any sort of digestive issues (big or small) and haven't experimented with going gluten-free, I highly suggest you give it a go! Not sure where to start? I can help! Let's work together

The key to success with eating gluten-free is finding trusted brands that offer high quality/nutritious/tasty products. One of those brands for me is GoGo Quinoa.  

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To be completely transparent with you, I'm very selective about the brands that I choose to work with. I'll only ever partner up with brands that I feel good about, brands that I would use and brands that I would recommend to you. Needless to say GoGo Quinoa is an amazing brand that I've been buying and supporting for years.  

I used their gluten-free all purpose flour as the base in this recipe. In fact, I use their products ALL the time. My favourites include their tri-colour quinoa, quinoa based pastas (the spaghettini is sooo good) and their quinoa crunchies when I'm craving something sweet. 

What I really like about this brand is that they are a fair trade, Canadian company who offer nutritious, gluten-free and vegan products that are ethically and responsibly sourced. INTEGRITY. It matters to me and I'm sure it matters to you too. 

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These doughnuts are super cake-like and very moist - not dry or crumbly at all (like you'd expect from a gluten-free treat). They have warming spices like cinnamon and nutmeg and the caramel glaze just adds that level of sweetness that you'd want from a doughnut. I personally love sprinkling a little turbinado sugar on top of the doughnuts for a little crunch and that wow-factor but it's completely optional. 


Healthy Doughnuts With Caramel Glaze

Yields about 10 doughnuts (depending on the size of your pan)


1 cup gluten-free all purpose flour
1/3 cup coconut sugar
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
pinch of nutmeg
1/4 tsp sea salt
1 egg or flax egg (combine 1 Tbsp ground flax with 3 Tbsp hot water. Stir & let stand 5 min.)
1/4 cup + 2 Tbsp non-dairy milk
1/4 cup coconut yogurt
3 Tbsp coconut oil
1 1/2 tsp vanilla extract
Caramel Sauce (for glazing)
1-2 Tbsp turbinado sugar (optional to garnish doughnuts)


  1. Preheat oven to 350F. Grease a doughnut pan with coconut oil and set aside.

  2. In a large bowl, combine dry ingredients: gluten-free all purpose flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg and sea salt.

  3. If using flax egg, prepare it now so it has time to gel up.

  4. In a smaller bowl, combine wet ingredients: egg, milk, yogurt, coconut oil and vanilla extract. Add wet ingredients to dry and stir until fully combined.

  5. Using a spoon, carefully portion batter out into doughnut pan. {Don't fill them too high or they'll rise over the doughnut hole and look more like little cakes}.

  6. Bake in the oven for 9-10 minutes or until a toothpick inserted into them comes out clean.

  7. In the meantime, prepare the caramel sauce.

  8. Once the doughnuts are cooked, use a cooling rack to cool them down a little before glazing.

  9. Once the sauce is done, dip doughnuts into it and place them back on the cooling rack to allow the glaze to harden. {PRO TIP: place parchment paper underneath the cooling rack, it will catch any of the drips and eliminate mess}.

  10. Optional: sprinkle doughnuts with a little turbinado sugar to finish them off. These will keep refrigerated for 3-4 days.

I wanna know, Have you gone gluten-free?
What struggles have you faced?

Share your recreations with me over on Instagram @valeriepiccitto

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