Baked Gluten Free Sweet Potato Donuts with Maple Glaze Recipe
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.
- 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
