• 3 ½ cups of all-purpose gluten-free flour with xanthan gum included
  • 1 tsp salt
  • 2 tbsp baking powder
  • ½ cup packed brown sugar
  • 1 tsp ground nutmeg
  • 2 ½ cups of non-dairy milk
  • 1 tbsp vanilla extract
  • 2/3 cup canola oil
  • 4 eggs


Oil a donut pan generously so that the donuts do not stick. Set aside.

Mix all dry ingredients together and whick inside a mixing bowl

Mix wet ingredients together

Using paddle attachment, add wet ingredient to the dry and mix until no lumps.

Be sure to scrape bottom of bowl.

Place batter into a piping bag, cut bottom for opening and pipe into donut pan.

Bake at 350 degrees for 17 minute or until browned edges.

Chocolate glaze: 

  • 2 cups of icing sugar
  • 1 tbsp cocoa powder
  • ½ stick of margarine
  • 1/3 cup hot/warm water


Measure icing sugar and cocoa powder and whisk together

Melt margarine and add warm or hot water together and add to icing sugar mixture

Whisk all together.

Maple glaze:

  • 2 ½ cups of icing sugar
  • ¼ cup of water
  • 3 tsp of maple extract
  • 1 tbsp of melted margarine 


Measure ingredients, place in bowl, and whisk all together.