Gluten-Free, Dairy-Free Spiced Powdered Doughnuts

My close friend Brittany Angell—aka Real Sustenance—and I had the pleasure of teaching gluten-free cooking classes at a family farm outside of Pittsburgh called Soergel Orchards last weekend. What a fun, food-filled weekend it was! If you’re ever in the neighborhood, please check it out. Amy, who grew up on her family’s farm, has curated one of the best gluten-free food shops in America!

If you’ve been to any of my cooking classes, you know that I like to feed people plenty of personal stories and experiences—and doughnuts. This time I made classic powdered doughnuts and just spiced things up a bit with a mix of warm spices like cinnamon, nutmeg and clove. You could always add your favorite spices or just go ahead and leave them out completely!

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,


Gluten-Free, Dairy-Free Spiced Powdered Doughnuts

Yield: 10


For the doughnuts:

1½ cups Silvana's Kitchen Gluten-Free All-Purpose Flour

1 cup sugar

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

2 large eggs, at room temperature

¼ cup canola oil

½ cup milk or dairy-free milk (I use rice milk)

For the spiced sugar:

2 cups confectioners’ sugar, sifted, for coating

2 tablespoons ground cinnamon

2 teaspoons ground nutmeg

1 teaspoon salt

¼ teaspoon ground cloves


  1. Make the doughnuts: Preheat the oven to 350º; grease two nonstick 6-doughnut pans with cooking spray. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg.
  2. In a medium bowl, whisk together the eggs, oil and milk until smooth; add to the flour and whisk until combined. Spoon into the prepared doughnut pans until ¾ full; bake until springy and a toothpick inserted comes out clean, about 15 minutes.
  3. Make the spiced sugar: In a small bowl, stir together the remaining sugar, cinnamon, nutmeg, salt and cloves. Let cool slightly; dredge in the warm doughnuts with the spiced sugar.


  1. These look so good! Can’t wait to try the. Thanks Silvana! Laurie

  2. Any suggestions to replace the rice flour with a preferable grain free option?

  3. Holy smokes. My girls and I just made these. How I’ve missed donuts! These are so tasty and they actually have a good texture. Only difference was they were done at 12 minutes rather than 15, but that could be my donut pan or my oven.


  4. Just made these in honor of National Donut Day and even my non-GF husband loved them!
    I love that I can have donuts that don’t have a zillion fat grams, but do have a wonderful texture! Thank you!

  5. Hello! Ok, we’re SERIOUS baked GF donut addicts in this house, we try a new recipe EVERY week and two of your recipes are on our true favorite list! This will be the first i try without frosting but with a powdered sugar topping…i’m wondering how they would do made ahead and from the freezer? Thanks!

    • Hi Sabrina and thanks for stopping by! So happy my doughnut recipes made your family’s favorites list! I’ve honestly never frozen these since they don’t last long enough in my house, but please let me know how that works out. I would think it would be just fine! Talk soon, Silvana

  6. Hi Silvana! Would any of your doughnut recipes be compatible with frying? I do loved a baked doughnut, but sometimes you just really want a fried one, know what I mean?

  7. Can I make these egg free? Using flax meal maybe. We are gluten, egg and dairy free.

  8. I made two batches of these using rice milk and general vegetable oil. The first batch I accidentally overfilled still did really well! The second time around I barely filled the tins half full and they still almost overflowed. So these donuts have some great rise to them. I found these dead simple to make and very delicious! They’re great with a hot drink like coffee or tea. Something to cut the sweetness. Thanks for the recipe!