Sink your teeth into these soft, gluten-free vanilla donuts. They are light, fluffy, and just a little crisp around the edges. The rich vanilla scent fills your kitchen as they bake, and the texture is so perfect, nobody will believe they’re gluten-free. Whether you use a donut maker or bake them in the oven, this easy recipe comes together in under 30 minutes and is a huge hit with kids and adults alike.
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These gluten-free vanilla donuts are soft, fluffy, and full of rich vanilla flavor. Ready in under 30 minutes using a donut maker or donut pan, they’re perfect for snacks, bake sales, or weekend brunch. No one will guess they’re gluten-free!
❤️ Why these gluten-free vanilla donuts are the best:
These gluten free vanilla pudding donuts are a fan favorite. They are soft but crispy around the edges and full of yummy vanilla flavors. Make them with a donut maker or bake them in a donut pan. I have tested this recipe multiple times, so you can make it with confidence that it works!
If you are a donut fan like me, check out all of my yummy gluten-free donut recipes and discover some new favorites.
Allergen Information and Substitutes:
- gluten-free
- soy-free
- oat-free
- Make this recipe dairy-free using plant-based butter. Read Is Pudding Gluten-Free for a list of safe brands. Jello Vanilla Pudding Mix is dairy-free.
- Make this recipe nut-free by omitting the almond flour and adding 1/4 cup of additional gluten-free flour blend.
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 with King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blend. Both worked well. If your blend doesn’t have a binder, add 3/4 tsp of xanthan gum.
- Almond Flour – Use almond flour to avoid any grittiness. Omit this to make it nut-free and add 1/4 gluten-free flour.
- Pudding Mix – I used Jello brand vanilla pudding cook mix. Several readers wrote to say instant pudding also works.
- Cane Sugar – Adds sweetness and a nice golden color.
- Butter – Use unsalted butter.
- Baking Powder – Use aluminum-free in this recipe. This helps the donuts rise and fluff up.
- Salt – I used sea salt, but you can use kosher or another type of salt.
The secret to this moist, delicious gluten-free vanilla donut recipe is the pudding mix. I also used pudding mix in this Gluten-Free Vanilla Raspberry Bundt Cake recipe.
Note From The Kitchen: If you’re still getting the hang of gluten-free baking, this donut recipe is a great place to build confidence. The pudding mix adds structure and moisture, which helps prevent dry or crumbly gluten-free donuts.. Be careful not to overmix the batter; stir just until combined for the best soft and fluffy texture. If your batter feels too thick or thin, don’t panic! Every gluten-free flour blend absorbs liquid differently. Add a spoonful of milk if it’s too thick, or a little more flour if it’s runny. You’ve got this, and once you try your first batch, you’ll be surprised at how easy these are to make!
How to Make Gluten-Free Vanilla Donuts (Step-By-Step)
Step 1: Combine the gluten-free flour blend, almond flour, baking powder, vanilla pudding mix, and salt in a large bowl until the mixture is uniform.
Step 2: In a separate bowl, whisk together melted butter, cane sugar, egg, vanilla extract, and your choice of milk.
Step 3: Add wet to dry ingredients, stirring until just combined; the batter should be soft but thick.
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Step 4: Donut maker: Preheat the donut maker and spray lightly with coconut oil for a crisp edge. Drop batter into molds using a small scoop; cook 4–5 minutes until golden and springs bounce back.
I know I talk about my donut maker a lot. (I see that Babycakes redesigned their donut maker, so it looks a little different than this.) Both donut maker versions work the same. This is what I use to make donuts. Luckily, these are not fried, so they are much healthier.
TIP: Spray a little coconut oil on the donut maker to make the outside of the donuts a little crispy, just like they were fried.
Cook the donuts according to the manufacturer’s directions. Each brand varies a little.
Oven Baking Directions:
Preheat to 350°F. Grease or spray a donut pan, fill cavities about ¾ full. Bake 18–22 minutes, or until tops spring back.
Finishing Touches:
- Drizzle icing over the donuts and decorate with sprinkles. Always check the gluten-free sprinkles list for gluten-free sprinkles brands.
- Dip the mini donuts in melted chocolate.
- Coat the donuts in powdered sugar, which will give them a taste similar to Hostess Donettes.
- Frost the donuts with this delicious Gluten-Free Frosting recipe.
Storage Tips:
- These gluten-free vanilla donuts will keep fresh for up to 3 days in an airtight container, but they will soften and lose their slightly crisp outsides.
- To freeze, place cooled donuts in a freezer-safe zipper bag and store them in the freezer. Note that they will lose their crispy outsides when frozen.
- To thaw the donuts, simply remove them from the freezer and let them warm to room temperature. However, my kids say they taste great frozen, too!
Frequently Asked Questions:
Yes! You can easily bake these gluten-free vanilla donuts with pudding mix in a donut pan in the oven.
This recipe is designed for baking. For fried donuts, I recommend my Gluten-Free Fried Donuts or my Gluten-Free Jelly Donuts, which have a yeast-based dough for a better texture when fried.
If you are vegan or egg-free, try this Gluten-Free Egg-Free Vanilla Donuts recipe.
While you are here, check out the BEST Gluten-Free Donuts Recipes on my blog!
More Gluten-Free Donuts To Make:
- Gluten-Free Breakfast Donuts – Healthier baked donuts with oats and fruit.
- Gluten-Free Peanut Butter Donuts – Soft and protein-rich with a sweet PB glaze.
- Gluten-Free Pumpkin Donuts – Cozy fall flavor you’ll want all year round.
- Gluten-Free Banana (also known as Chunky Monkey) Donuts – Made with ripe banana, chocolate chips, and nuts!
Love This Recipe?
💬 Did you make this gluten-free 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). ⭐⭐⭐⭐⭐
Easy Gluten-Free Vanilla Donuts in 30 Minutes
Ingredients
Equipment
Method
- Preheat the Babycakes donut maker or preheat the oven to 350º F.
- Combine 1/2 cup unsalted partially melted butter and 2 large eggs. Whisk to blend them thoroughly.
- In a large mixing bowl, add 1/2 cup gluten free flour blend, 3 ounces box vanilla instant or cook pudding, 1/2 cup almond flour, 1/4 cup cane sugar, 1 teaspoon baking powder, and dash salt. Whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix until they are just barely combined. You don't want to overmix the batter.
- Spoon the batter into each donut section of the donut maker. If you use a donut pan, spray gluten-free baking spray on the donut pan and fill the six sections with batter.
- Cook in the donut maker for 3-4 minutes until done. Bake in the oven for 18-20 minutes. The actual baking time can vary depending on the material your pan is made from.
- Remove the donuts from the donut maker or pan and place them onto a cooling rack.
- You can bake these gluten-free vanilla donuts in a donut pan at 350ºF for 18–22 minutes. Just fill the cavities about ¾ full.
- When cool, drizzle with icing.
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn’t mean others will not work; I just have not tested other flours.
- If your gluten free flour blend doesn’t contain a binder such as Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- Use almond flour and not almond meal. Almond meal is coarser and will make your donuts grainy.
- These donuts will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
- You can easily freeze these donuts. I toss the cooled donuts into a freezer ziplock bag and freeze them. Note that they will lose their crispy outsides when freezing. To thaw the donuts, take them out of the freezer and let them warm to room temperature…though my kids will eat them frozen, too!
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!
(* This post was updated from an older May 2018 post with more details on making this recipe.)
These are fantastic! I love the texture and rich vanilla flavour plus they are so easy to make. My husband is not gluten free and he prefers these to the regular donuts I made him. Thank you for sharing!
You are very welcome, Judy. I am thrilled even your non-gf hubby loved these donuts.
Hi – I’m so glad I found your site. I would like to try the donuts but confused about the pudding mix. In the Ingredient notes you say you use Jello brand pudding cook mix and the photo is of a 3 0z box of Jello cook & serve pudding. In the comments on Dec 6, 2019, you said you use the no cook pudding Large box. Can you clarify this for me before I start. Thanks
Hi Laurie, Thanks you for your note. Please use the large box. The photo was more to show the pudding mix than specific size box.
Hi! I’m allergic to almonds, is there a reason to use 1/2 almond flour or can I only use the GF flour? And just add both amounts to make correct amount? Thanks
Hi Courtney, I included a nut-free version. If you go to Ingredient Notes, you will see the measurements to make these donuts nut-free.
Made these with a silicone pan and white chocolate pudding. They were really tasty! Only reason I gave 4 stars is b/c the baking powder is not listed in the recipe, although you mention it throughout. I went with 1/2 t, but they were a bit dense. I’ll probably try more next time.
Oh my goodness, thank you so much. That is odd it isn’t there, but I added it back in. I would recommend using a full teaspoon. Thank you!
Hi there!
Super excited to try this recipe! We have a donut fryer and are looking for a gluten free donut recipe that will work with it. Do you think this recipe would be ok for a fryer?
Thank you so much!
When you say fryer, do you mean hot oil and not a donut maker? This batter isn’t thick enough to hold a donut shape for frying. I haven’t tried this but you could experiment and add extra flour. You could also use my fried gf jelly donut recipe but cut the donuts as circle donut shapes instead of round filled.
Hi, I live in a country where the pudding mix isn’t available, any substitutes you can advice on.
Thankyou!
I did a quick search and found this recipe so you can make your own. I can’t put links in comments so I will add it to the pudding section of the post for you.
i realized i just found this and this may sound like a silly question but stick of butter would be how much?
thank you and LOVE your blog was recently told i wasn’t able to eat gluten so this made my day thank you!!!
Hi Meg, one stick of butter equals 1/2 cup. Enjoy 🙂
Hi, Sandi:
These look amazing. Do you use the small box of vanilla pudding or the large box?
Hi Susie, I used the big box. I don’t think the small box is the no-cook one and no-cook is the one I used.
I am so glad you love this recipe Suzie, thank you for coming back to let me know 🙂
I added half a mashed banana to my mixture. The donuts were amazing. Tasted like banana bread donuts.
What a delicious idea Cynthia!! Thank you for sharing your idea with everyone.
Simple and yummy! I made a few mods… FWIW, instant pudding seemed to work fine!
-Wasn’t sure if butter should be softened or melted, so I softened.
-Used lemon instant pudding.
-I don’t have xanthan gum, so used a shy 2 tsp. of psyllium powder.
-Added @ 1 tbsp of milk since batter was still pretty thick; next time I’ll melt the butter and see if that makes a difference.
-Baked in regular size Wilton donut pans at 350 for 11 mins (I don’t have a babycakes) and got 10 donuts, but I was conservative on the batter, so probably less next time ;-).
I have some other puddings in the pantry that should be used, so guess what I’ll be making for work snacks!? Bonus: this is the first GF recipe (admittedly, I haven’t done a ton) that the end product hasn’t seemed a little dry.
Thank you so much for letting me know Jenn. I am so glad the substitutes worked well.
If you don’t have a donut maker can you bake them in a donut pan in the oven??
Hi Sherry, you can easily make them in a donut pan in your oven…Enjoy 🙂
This may be a dippy question, but do you make the pudding and add it or do you just use the mix?
Thanks! So glad I found your blog. My son and I were recently diagnosed with celiac and I’m trying to find creative ways to get through. 🙂
Hi Sara, Your question isn’t dippy at all. I use the pudding mix. I don’t make pudding. I am so glad my blog is helpful. Thank you so much, you made my day 🙂
I am allergic to all nuts. So what could I use instead of almond flour
Hi Jackie, you can totally make this without nut flour. Just use 3/4 cup gluten free flour for the recipe.