Introduction

These baked gluten free sweet potato donuts offer a deliciously moist and tender treat perfect for breakfast or an afternoon snack. Naturally sweetened with maple syrup and topped with a smooth maple glaze, they bring comfort and flavor without the gluten.

A group of seven donuts stacked on a white marbled surface, with five donuts covered in a shiny light brown glaze and topped with chopped pecans, showing a smooth and glossy texture; two plain donuts with a golden-brown color are beneath them, forming the base layer. Scattered whole pecans and cinnamon sticks surround the donuts, adding warm brown tones and a cozy feel to the scene. The overall look is warm and inviting, highlighting the contrast between the glazed donuts and the plain ones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup 1:1 gluten free flour
1/2 cup tigernut flour (or almond flour)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
160 grams mashed orange sweet potato (about 2/3 cup)
1 egg
3 Tbsp olive oil
2 Tbsp maple syrup
1 tsp vanilla extract
1/2 cup powdered sugar*
2 Tbsp melted dairy free butter or coconut oil**
2-4 tsp maple syrup

Instructions

Step 1: Preheat your oven to 350°F and lightly oil a donut pan to prevent sticking.
Step 2: In a medium bowl, whisk together the gluten free flour, tigernut or almond flour, baking powder, baking soda, cinnamon, and salt.
Step 3: In a large bowl, mash the sweet potato well, then beat it with the egg, olive oil, maple syrup, and vanilla extract using a hand mixer or stand mixer. Continue beating for a couple of minutes to fully incorporate the sweet potato.
Step 4: Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined.
Step 5: Pipe the batter evenly into the donut pan cavities. Bake for 12-14 minutes, or until a toothpick inserted comes out with a few moist crumbs. You may need to bake in batches, as this recipe yields about 8 donuts.
Step 6: Allow the donuts to cool in the pan for 5-10 minutes, then carefully flip them onto a wire rack to cool completely.
Step 7: For the maple glaze, mix the powdered sugar, melted dairy free butter or coconut oil, and 2-4 teaspoons of maple syrup in a small bowl. Adjust the consistency by adding more butter or syrup until it holds shape but is still dippable.
Step 8: Dip each cooled donut into the glaze, then place on parchment paper to set. Add any desired toppings immediately while the glaze is still wet.

Tips & Variations

Use tigernut flour for a nut-free option, or almond flour for a richer flavor.
If you don’t have a piping bag, you can spoon the batter gently into the donut pan using two spoons.
Add a pinch of nutmeg or ginger to the dry ingredients for extra warmth and spice.
Top glazed donuts with chopped nuts, shredded coconut, or a sprinkle of cinnamon for added texture.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm gently in a toaster oven or microwave for 10-15 seconds. Glaze is best applied fresh after reheating.

How to Serve

The image shows a single donut with a bite taken out of it, placed on a white marbled surface. The donut has one main layer of light brown dough with a soft, moist texture visible in the bitten area. The donut is fully covered in a shiny caramel-colored glaze that adds a smooth surface on top. Scattered pieces of chopped pecans are sprinkled unevenly over the glaze, adding a crunchy texture and darker brown color contrast. Around the donut on the white marbled surface, there are a few loose pecan halves. In the background, another white plate is slightly visible, holding more donuts of the same kind. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts vegan?

You can substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and set for 5 minutes) and ensure the maple syrup and other ingredients are vegan-friendly.

Can I use regular wheat flour instead of gluten free flour?

Yes, you can replace the gluten free flour with an equal amount of all-purpose flour if gluten is not a concern, but you may need to adjust liquids slightly as the texture can differ.

Baked Gluten Free Sweet Potato Donuts with Maple Glaze Recipe

Print Recipe

★★★★★

4.9 from 93 reviews

Delicious and moist baked gluten-free sweet potato donuts with a smooth maple glaze. These donuts combine the natural sweetness of orange sweet potatoes with warm cinnamon and a hint of vanilla, creating a healthier treat free of gluten and dairy. Perfect for breakfast or a snack, they bake quickly to a soft, tender texture and are topped with a lightly sweetened maple glaze that complements the flavors perfectly.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Yield: 8 donuts 1x
Category: Baked Goods
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

3/4 cup 1:1 gluten free flour
1/2 cup tigernut flour (or almond flour)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt

Wet Ingredients

160 grams mashed orange sweet potato (about 2/3 cup)
1 egg
3 Tbsp olive oil
2 Tbsp maple syrup
1 tsp vanilla extract

Maple Glaze

1/2 cup powdered sugar*
2 Tbsp melted (dairy free) butter or coconut oil**
2–4 tsp maple syrup

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and lightly oil your donut pan to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together gluten free flour, tigernut or almond flour, baking powder, baking soda, cinnamon, and salt until well combined.
Prepare wet ingredients: Mash the orange sweet potato thoroughly. In a large bowl, use a hand or stand mixer to beat the mashed sweet potato with egg, olive oil, maple syrup, and vanilla extract for a couple of minutes until fully incorporated and smooth.
Combine wet and dry: Add the dry ingredients to the wet mixture and mix on low speed just until combined. Avoid overmixing to keep the donuts tender.
Fill the donut pan: Transfer the batter to a piping bag or use a spoon to pipe the batter evenly into the prepared donut pan molds.
Bake: Bake the donuts for 12-14 minutes, or until a toothpick inserted comes out with a few moist crumbs. Depending on your pan size, you may need to bake in batches (the recipe makes about 8 donuts).
Cool donuts: Allow the donuts to cool for 5-10 minutes in the pan before gently flipping them onto a wire rack to cool completely.
Prepare maple glaze: In a small bowl, combine powdered sugar, melted dairy-free butter or coconut oil, and 2-4 teaspoons of maple syrup. Stir until the glaze has a consistency that holds its shape but is still dippable. Adjust by adding a little more butter or maple syrup if needed.
Glaze donuts: Dip the cooled donuts into the maple glaze, then place them on parchment paper to allow the glaze to set. Add any preferred toppings immediately while the glaze is still wet.

Notes

You can substitute tigernut flour with almond flour or another nut flour based on preference or availability.
Ensure sweet potato is well mashed to avoid lumps in the batter.
The glaze thickness can be adjusted to your liking by varying the amount of maple syrup or melted butter/coconut oil.
These donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for 1-2 days or refrigerated for up to 3 days.
For a dairy-free option, use coconut oil or any other melted plant-based butter instead of dairy butter in the glaze.
If you prefer a vegan donut, substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, chilled).

Keywords: gluten free donuts, sweet potato donuts, baked donuts, maple glaze, healthy donuts, dairy free, gluten free baking, vegan donuts, breakfast treats