maple sea salt doughnuts

I made a huge mistake.

While I don't really follow or keep up with the "it's xyz national food day," I feel like National Doughnut Day should have been on my calender.

It came + went this past Friday and I completely missed it.  

How could this possibly have happened??  And it was the husband who let me know!  

I'm blaming it on my breakfast Friday excitement.  Doughnuts were not even on my radar!

I'm hoping that this recipe makes up for it.

And I'm hoping you are as in love with the maple + sea salt combination as I am. 

The doughnuts are infused with pure maple syrup and a hint of cinnamon.  They're coated with a maple glaze + a pinch of sea salt on top.  If you're worried about the texture being too muffin-like or cake-like you can set your worries aside.  These have a very unique cake-doughnut like texture that you will surely love.  

Don't have a doughnut pan?  Feel free to bake these in a muffin pan with liners.  The texture won't change a bit!

Simple + so very satisfying.

This is by far one of the most popular doughnuts in the book!  This is coming straight from the mouths of my lovely taste-testing crowd.  I actually made a private doughnut group on facebook for friends + family in the area.  I used it to update everyone what doughnuts would be available for pickup that day and at what time.  Everyone showed up around 5pm with empty tupperware containers ready to fill up.  It worked out quite perfectly.  

I like the looks of the thick glaze but prefer to eat the thinly glazed version.  Either way they're quite delicious and you always have the option of making some of each!

Print this!

Maple Sea Salt Doughnuts gluten-free, dairy free, vegan option // yields 8-10 doughnuts using a Wilton pan 
from: Baked Doughnuts For Everyone [Oct. 1st, 2013 publication date]

For the doughnuts:
  • 1/2 cup gluten-free oat flour
  • 1/2 cup sweet rice flour
  • 3 tablespoons almond meal
  • 2 tablespoons pure cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 large eggs
  • 1/3 cup unsweetened almond milk
  • 1/4 cup unsweetened applesauce
  • 3 1/2 tablespoons pure maple syrup
  • 2 tablespoons coconut oil, melted + slightly cooled
  • 2 teaspoons vanilla extract
  • large flaked sea salt, topping

For the glaze:

  • 1 cup powdered sugar
  • 1/4 cup maple syrup
  • 1 to 3 teaspoons unsweetened almond milk
  1. Preheat your oven to 350°F and grease your doughnut pan.
  2. Combine the oat flour, sweet rice flour, almond meal, cane sugar, baking powder, salt, and cinnamon in a large bowl, mixing until well combined.
  3. In another bowl, whisk the eggs together, then add the milk, applesauce, maple syrup, oil, and vanilla extract. Whisk until well combined.
  4. Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour).
  5. Spoon the batter into the doughnut molds filling to just below the top of each mold, 1/8” to 1/4” from the top.
  6. Bake for 18 to 22 minutes, until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. 
  7. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out, then place on a cooling rack and allow to cool fully before topping.
  8. Stir the glaze ingredients together with a fork until fully combined. Add more milk if a thinner consistency is desired.
  9. Invert the doughnut into the glaze letting the excess drip off, or drizzle the glaze over the doughnut. 
  10. Top with a sprinkle of sea salt and let set until hardened.

notes/subs:  Sub [non-gmo] sunflower, safflower, or canola oil instead of the coconut oil if desired.  Sub 2% milk or unsweetened soy milk for the almond milk if desired.  I do not recommend subbing the almond meal or sweet rice flour for any other flours.  If you are unable to tolerate oat flour sub in a high-quality gluten-free all purpose blend for the oat flour only.

For a vegan version: [tested + included in the book]

  • 1/2 cup gluten-free oat flour
  • 1/2 cup sweet rice flour
  • 3 tablespoons vegan cane sugar
  • 2 tablespoons almond meal
  • 2 tablespoons coconut flour
  • 2 tablespoons ground flax meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup unsweetened almond milk
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons oil
  • 2 1/2 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  1. Follow instruction 1 - 4 above mixing dry ingredients together from the oat flour to the cinnamon and whisking wet ingredients in a seperate bowl from the milk to the vanilla.  
  2. Let the batter sit undisturbed for 5 minutes.  The mixture will be very thick + not pourable.
  3. Spoon into the doughnut molds and lightly even out the tops, or spoon into a gallon sized sealable bag, squeeze the air out + seal, cut a 1/4-inch piece from one bottom corner, and gently pipe the batter into the molds.
  4. Follow instructions 6-10 to finish the doughnuts.

My sincerest apologies for missing National Doughnut Day.  I hope you can find it in your hearts to forgive me!