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’re quick, easy, and perfect for breakfast, brunch, or a sweet treat any time of day. Even better? They’re gluten-free, dairy-free, and ready in under 25 minutes.
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❤️ Why readers love my gluten-free lemon donut recipe:
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’ve 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
Allergen Information and Swaps:
This easy lemon donut recipe is:
- gluten-free
- dairy-free
- soy-free
- oat-free
- Make this recipe nut-free! To make these nut-free, add 1/4 cup extra gluten-free flour blend instead of the almond flour.
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.
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—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.
How to Make Gluten-Free Lemon Donuts (Step-By-Step)
Note From The Kitchen: If you’re new to gluten-free baking, here’s a tip for success with donut batter: don’t overmix 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!
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.
Reader Raves:
More Gluten Free Donut Recipes:
- Gluten Free Pumpkin Donuts
- Easy Gluten Free Vanilla Pudding Donuts
- Gluten Free Apple Fritters
- Fried Gluten Free Jelly Donuts
Love This Recipe?
💬 Did you make this gluten-free lemon donut recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
The Best Gluten-Free Lemon Donuts (No Frying Needed!)
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
Nutrition
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.
Nutritional 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.
Tried this recipe?
Let us know how it was!
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!
If we wanted to try these as a vegan Donut, do you have any suggestions on replacing the eggs?
I would recommend Bob’s Egg Replacer powder…I used it in this vegan donut recipe: https://www.fearlessdining.com/amazing-gluten-free-egg-free-vanilla-donuts/ I would mirror it and add the lemon juice/zest.
Great, thank you for the feedback. We will let you know how they turn out. 🙂
Do you have to use the almond flour, or can you use all Bob’s Red Mill?
Hi Liza, you can make them nut-free, but you need to use less flour than the almond flour quantity. Almond flour absorbs a lot less moisture. To make these NUT FREE, instead of the almond flour, add ¼ extra gluten free flour blend.
First off, just a quick “housekeeping note”, your actual recipe lists almond MEAL for the ingredient, but the Amazon link, and the footnote, both refer to/strongly suggest using almond FLOUR, NOT almond meal. So that might be worth fixing on the recipe, so as not to confuse readers/cause any problems for those who might skip the footnotes. 🥰
Secondly, We loved these donuts! We did replace the coconut oil with avocado, (with three littles and no microwave, taking the time to melt the coconut oil on stove/oven, and then wait for it to cool a bit so as not to fry the eggs in the batter, is just not going to happen. 🤦🏻♀️) so the batter was on the runnier side. Because of this, we had to fiddle around with the time/temp a bit to find out what worked best, and the *ahem* 2nd, 3rd, or 4th batch we made, we did skimp a bit on the liquid ingredients/added a smidge more flour to help with the batter consistency… so we’re still tweaking to find the best way to use the recipe with avocado oil, but overall, they were super yummy! 😋 TIP: If you LOVE lemon like we do, adding several drops of lemon essential oil really helps punch up the lemon flavor.
Hi Ariel, thanks for the housekeeping note. I will check that. As for the avocado oil, it shouldn’t be any different than the coconut oil. What gluten free flour blend are you using? The starchier mixes tend to turn out more liquidy than others. My guess is that is your problem, not the fact that you are using avocado oil.
Wow! So easy! So good! Thank you for this amazing recipe!
I am so glad you enjoyed them Kiki 🙂
Would flax eggs work with this recipe?
Hi Nancy, I haven’t tested this recipe with flax eggs. If you try it, please let me know how it turns out.
Can I bake them in the oven? At what temperature and for how long?
Hi Nav, you can definitely bake them in the oven. You can use a donut pan, or in a muffin tin if you are in a pinch.
What temperature would you bake these at…350? 375? In the oven.
Thanks
Hi Brenda, Bake at 350º degrees for about 15-20 minutes. The time will really depend on the size and depth of the donut pan you are using.
Can I still deep fry these? We are having a family donut day and I wanted something for my son in law. I don’t have a donut maker or pan.
Hi Becky, I am not sure if the donuts will keep their shape as the dough is a bit wetter than regular fried donut dough. Try my fried gluten free fried jelly donuts recipe. That dough is better for frying.
To make it nut free, you said to add 1/4 extra gf flour. Do you mean to omit almond flour and add 1/4 cup extra of gf flour or to add 5/8 cup extra? That would be 1/4 of 1 1/4 cup. Thanks!
Hi Linda, You need less almond flour because it absorbs less liquid. You would omit the almond flour and add 1/4 additional gluten free flour blend. I hope this helps.
Hi, what could I use as a sub for the coconut oil? Olive oil, butter?
Thanks, Richard
Hi Richard, I would recommend butter or light oil like canola or avocado. Olive oil would impart too much of an off-flavor. Thank you, Sandi
What can I use to replace applesauce?
Hi Caroline, I haven’t made this without the applesauce. Perhaps a different fruit like pear sauce?
Can canola oil be substituted for coconut oil. My son is allergic to coconut.
Thanks
Hi Betty, I haven’t tried canola oil in this recipe, but I don’t see it would cause a problem…please come back and let us know how it turns out.
I am celiac so i eat truly gluten free which means no grains what-so-ever thus no Gluten free flours. Ay idea on other flours like Cassava to replace the first ingredient in your list… your ” gluten free flour blend”?I have been checking out all of your baking and they look yummy but include this so I would end up in the ER if i used it.man other than that this recipe looks spot on great.
Hi Sandi, that is a tough question. I use Casava flour, but haven’t tried it in this recipe. Cassava is very light and airy compared to the regular gluten free flour blend I used for this recipe (Bob’s Red Mill 1 to 1 GF Blend.) I will add trying it out with Cassava flour instead of my blend, but it may be a bit before I have time to make it. If you try first, do let me know how it turns out.
I see alot of your recipes are also dairy free. if I substituted milk and butter for your non dairy items in the same amounts would they still work?
Hi Makayla, it should be fine to substitute butter and milk, but please know I haven’t tested it. I would love it if you would come back and let us know how it works for you. Thank you!
When the recipe says it makes 18, that’s 18 mini donuts, correct? We are needing to be gluten free and I never thought I’d get to eat donuts again – yours look so close to the real thing you’ve given me hope!
Hi Diana, you are correct, 18 mini donuts, or 6 donuts if you make these in a donut pan.
I use mini donut pans in the oven (18 mini donuts each) and get at least 80 to 90 donuts from this recipe as written!
Hi Sandi, your recipe looks very interesting. I don’t want to buy a donut maker or a donut pan. Don’t have room for môre gadgets or baking pans. Can I try this with a mini muffin pan. Thanks.
Hi Nikki, I haven’t tried it in a muffin tin, but I don’t see why not. Please come back and let me know how they turned out 🙂
Lovely recipe. I used coconut flour instead of almond flour and they came out great.
I am so glad you liked these Jo. Thank you so much for your kind note. Great that the coconut flour worked well :-).
Is it 1/4 of a tablespoon plus 1 tablespoon of the lemon juice? I just wanted to clarify it wasn’t 1/4 or something else plus 1 tablespoon before I made them. Thanks!
Hi Bonnie, it is 1 tablespoon plus 1/4. I wanted a little more lemon flavor in these donuts. Thank you so much for stopping by. I hope you enjoy these donuts!!
Any suggestions how to cook them without a donut maker please? Thanks
Hi Rosemary,
You could use a donut pan and bake them in the oven. Just spray coconut oil on the pan so the edges get a little crisp. Thank you so much for stopping by 🙂
What temperature and for how long please?
Hi Suhail. I don’t bake the donuts so I can only suggest you bake at 350 degrees and watch to see when they are done. The donut maker cooks them in 4 minutes, but that is very different from the baking you want to try.
I bake these in silicon mini donut pans at 350. 15 minutes is just about perfect. Yum!
Hi Angi, thank you so much for letting us know this recipe works in a donut pan too! I am so glad you liked them 🙂
Hi. Thank you so much for the post. my daugther has egg white allergy. Can I omit the egg igredient completely?
I would think an egg replacer would work fine in this recipe.
These look so good Sandi! We can’t use almond flour either but will sub as you suggested. Will let you know how they turn out.
I hope the boys enjoy it Cindy 🙂 I should just start mailing you care packages!
I’ve always wanted a donut maker. My kids would be in complete donut heaven. I’ve been GF for awhile so these are a great recipe to start with.
If you give it a light spray of coconut oil before putting in the dough, it gives the outsides a crispiness like real donuts.
Any suggested replacement s for almond meal as my LO has but allergy as well.
Hi Megan, to maintain the moistness of these…I suggest substituting the 3/4 c almond flour with 2/3 cup additional gluten free flour blend and then increase the applesauce by another 1/4 cup. Please let me know how they turn out 🙂