These gluten-free lemon donuts are bursting with citrusy flavor and a soft, fluffy texture! Whether you make them in a donut maker or bake them in the oven, they are quick, easy, and perfect for breakfast, brunch, or a sweet treat any time of day. Even better? The gluten-free, dairy-free, and ready in under 25 minutes.
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I first started making these lemon donuts when my kids were little and wanted something fun for breakfast, but I didn’t want to deal with frying in oil or a sticky mess. These gluten-free baked lemon donuts were the perfect solution: soft, zesty, and just sweet enough. They still ask for them whenever we have extra lemons on the counter!
I have tested my recipe with both donut pans and a donut maker, and my kids always go for the lemon drizzle first! They taste so good, made either way!
Are you a donut fanatic? Check out my BEST gluten free donut recipes! I love to make these donuts for the kids. Gluten Free Lemon Desserts
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend and King Arthur’s Measure for Measure. Other blends also work, but you may need to adjust the liquid or dry ratios. If your blend doesn’t contain a binder, add 3/4 tsp of xanthan gum.
- Almond Flour – Helps add protein and keep the crumb tender. Substitute additional GF flour if nut-free, as listed in the Allergen Information section above.
- Cane Sugar – Helps make the outsides a little golden with crispy edges.
- Baking Powder and Soda – Use aluminum-free baking powder. The baking soda helps give more rise in acidic donut batters.
- Cooking Oil – I like using coconut oil for the slight sweetness, but any light oil will work in this recipe.
- Non-Dairy Milk – I used almond milk, but other dairy-free types of milk will work. Regular milk is also fine to use. If using coconut milk or oat milk, keep an eye on the batter’s thickness because some milks may require an additional tablespoon of flour to balance the moisture.
Flavor Variations:
The beauty of this gluten-free donut recipe with lemon is that you can easily customize the flavor in so many delicious ways.
- Omit the lemon, and you have a delicious vanilla donut.
- Add white chocolate chips.
- Add blueberries or raspberries, which would taste delicious with this lemon donut.
- Dust them in powdered sugar.
- Make a glaze by mixing powdered sugar and fresh lemon juice. Adjust to be thick or thin by the amount of lemon juice you use.
A Note From My Kitchen
If you’re new to gluten-free baking, here’s a key tip for success with donut batter: avoid overmixing the batter. Stir the wet and dry ingredients together just until combined to help keep your donuts light and fluffy. The batter should be thick but spoonable. If it feels too thin (especially with a different flour blend), add a tablespoon of flour.
If you’re using a donut maker, fill each mold about ¾ full so the donuts have room to rise without spilling over. You’ve got this, friend!
My Gluten-Free Lemon Tart recipe and my Gluten-Free Lemon Bundt Cake recipes are other great ways to use up those lemons. A delicious breakfast addition would be these Gluten-Free Lemon Poppy Seed Muffins.
How to Make Gluten-Free Lemon Donuts (Step-By-Step)
Step 1: Add the dry ingredients to a bowl and whisk to blend.
Step 2: In a smaller bowl, add the wet ingredients and whisk to blend.
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Step 3: Pour the wet ingredients into the dry and stir gently, just until no dry flour streaks remain. The batter should be thick but spoonable.
Step 4: Preheat your donut maker. Each machine has different directions, so cook them according to the manufacturer’s directions. If you haven’t tried the BabyCakes Donut Maker, I absolutely love mine. (The newer version of this donut maker is square-shaped.)
Step 5: Let the donuts cool fully before icing. If using a lemon glaze or melted white chocolate, dip the tops or drizzle it over for a bakery-style finish.
How to bake gluten-free donuts in the oven:
I frequently receive this question from my readers. I tend to use this little donut maker in most of my donut recipes. It is easy to use, making my donuts taste like they were fried…but they aren’t!
It takes about 5 minutes to bake donuts in a donut maker. If you prefer to use a donut pan, bake these gluten-free lemon donuts at 350°F for 20 minutes. Remove the donuts from the pan and place them on a cooling rack.
Storage and Freezing Tips:
- Store the donuts in an airtight container. I recommend freezing the donuts if you don’t eat them within two days.
- Freezing: For longer storage, freeze them in a freezer-safe container or zipper bag without icing for up to 2 months. Thaw at room temperature and add the glaze just before serving.
Frequently Asked Questions:
You can definitely use coconut sugar in this gluten free lemon donut recipe. Note that your donuts will have a more brownish color, as coconut sugar is darker in color, similar to brown sugar. To make a sugar-free lemonade drizzle, use honey with a small amount of lemon juice.
The batter for these lemon donuts is too wet to be fried.
Spray your donut pan or donut maker lightly with gluten-free baking spray to help crisp the edges and prevent sticking.
Yes! These gluten-free donuts freeze beautifully.
To make these nut-free, add 1/4 cup extra gluten-free flour blend instead of the almond flour.
More Gluten-Free Donut Recipes:
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The Best Gluten-Free Lemon Donuts (No Frying Needed!)
Equipment
Ingredients
- 1 ¼ cup gluten free flour blend * see note
- ¾ cup almond flour * see note
- ¾ cup cane sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder aluminum-free
- 2 large eggs
- ½ cup unflavored applesauce
- ⅔ cup light oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons lemon juice
- ½ cup non-dairy milk * see note
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Instructions
- In a large mixing bowl, combine 1 1/4 cup gluten free flour blend, 3/4 cup almond flour, 3/4 cup cane sugar, 1/2 teaspoon baking soda, and 1 teaspoon baking powder. Whisk to blend.
- In a medium bowl, add 2 large eggs,1/2 cup unflavored applesauce, 2/3 cup light oil, 1 teaspoon pure vanilla extract, 2 tablespoons lemon juice, and 1/2 cup non-dairy milk. Whisk to blend.
- Pour wet ingredients into the dry ingredients and mix well.
Donut Maker:
- Preheat the Babycakes Mini Donut Maker.
- Put a little lemon donut batter into each section of the donut maker.
- Cook in the donut maker for 5 minutes until done.
- Remove the donuts and put them onto a cooling rack.
Oven Baking:
- Preheat the oven to 350º F. Spray the donut pan with gluten-free baking spray if you are baking in a donut pan.
- Pipe or spoon the lemon donut batter into each section of the donut pan. Bake for 20-22 minutes (depending on the size of the donut pan). Remove the donuts from the oven and place them on a cooling rack
- Ice, frost, or eat the donuts plain.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. Other blends should work.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- I highly recommend using almond flour instead of almond meal. Almond meal is coarser and will make your donuts grainy.
- I like using melted coconut oil, but any light oil works well in this recipe.
- I used almond milk, but other dairy-free kinds of milk will work, but I do not recommend canned coconut milk. I used 1/2 cup, but starchier gluten-free flour blends may need more milk.
- These donuts will keep fresh for up to 4 days in an airtight container, or for up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Had everything for these and hadn’t used the donut maker I inherited from my grandma yet. Yum! I did have some blueberries I need to finish up, so lemon blueberry donuts for a morning snack. I offered to glaze them, but Hubs preferred them plain.
I love you added blueberries. I saw you post the photo of the donuts you made with this recipe, they looked so good!
When making nut free, you say (in two places) to substitute “1/4 extra” of the gluten free flour in place of the almond flour. Does that mean “1/4 CUP extra”?
Hi Toni, you add 1/4 additional flour blend and omit the almond flour.
Where is the milk in this recipe? I don’t see it in the ingredients, but you mention it in the notes and also in some of the comments.
Hi Laura, You will need 1/2 cup of milk or non-dairy milk. Thank you!