My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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vegan buttermilk glazed doughnuts

This was the first weekend in months that we weren’t packing, unpacking, cleaning, organizing, house projecting, running errands, or the like.  While there is still quite a bit of unpacking + organizing to do, we’re waiting until the renovations are over to fully settle in.

With my cousin AJ coming to town this weekend it was the perfect time to take a break from it all.

vegan buttermilk glazed doughnuts || edible perspective

AJ has such a great energy about him.  He’s always laughing, inquisitive about all things Colorado, and just plain excited to be on vacation.  He’s one of the most easy going teens I’ve ever hung out with and as he said the first day he arrived, “I just let my vacation take me.”  I need to take a lesson from this kid. 

vegan buttermilk glazed doughnuts || edible perspective

He doesn’t need a million things to do but at the same time is up for doing a million things.  He’s taking it all in, trying new things [bean burgers!], and constantly making us laugh.

vegan buttermilk glazed doughnuts || edible perspective

He’s got a good vibe about him.  One you want to be around all the time.

vegan buttermilk glazed doughnuts || edible perspective

Kind of like doughnuts.  Good anytime of the day.  An instant pick me up.  Always comforting.

vegan buttermilk glazed doughnuts || edible perspective

And now they’re not only gluten-free but vegan as well!

vegan buttermilk glazed doughnuts || edible perspective

While I was writing, recipe creating, and photographing for the book I experimented non-stop for days trying to come up with the best gluten-free, vegan doughnut.  The answer was not as simple as replacing an egg with a flax-egg.  Actually, I’m not a big fan of flax-eggs in general when it comes to gluten-free baking.  They always leave things overly gummy.

vegan buttermilk glazed doughnuts || edible perspective

While this recipe includes a few extra flours than my original buttermilk recipe [in the book!] I tried to keep things as simple as possible.  These doughnuts are a bit heavier + doughier than my traditional doughnuts.  They’re different in a good way.  In an addicting—I want to eat them all—kind of way.

And the sprinkles?  Necessity.

vegan buttermilk glazed doughnuts || edible perspective

Print this!

Vegan Buttermilk Glazed Doughnuts gluten-free, vegan // yields 6-8 standard doughnuts *using a Wilton doughnut pan

For the vegan buttermilk:

  • 1/2 cup + 2 tablespoons unsweetened almond milk
  • 2 teaspoons apple cider vinegar, or white vinegar

For the doughnuts:

  • 1/2 cup gluten-free oat flour
  • 1/2 cup sweet rice flour
  • 1/3 cup pure cane sugar, or sucanat/coconut 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 cup unsweetened applesauce
  • 3 tablespoons sunflower/safflower oil
  • 1 teaspoon vanilla extract
  1. Whisk the buttermilk ingredients together and let sit for 5-10 minutes.  It should look curdled.
  2. Preheat your oven to 350* F and grease your doughnut pan[s].
  3. In a large bowl mix together the oat flour, sweet rice flour, cane sugar, almond meal, coconut flour, flax, baking powder, baking soda, and salt.
  4. In another bowl whisk together the applesauce, oil, and vanilla, then whisk in the buttermilk mixture.
  5. Pour the wet into the dry and whisk/stir until just combined [no longer see dry flour] and let sit undisturbed for 5-10 minutes.  The mixture will be very thick.
  6. Scoop into a large plastic bag, cut about 1/2-inch tip off one corner, and and squeeze the batter into the molds leaving about 1/8-inch from the top.  Try to squeeze enough out that you only have to go around once. Refer to photo 2.  You can also scoop the batter into the molds and gently smooth with a spoon.
  7. Gently smooth out the top if needed [not firmly] and place in the oven for 18-22 minutes or until golden brown and a toothpick comes out clean.
  8. Let cool in the pan for 5-10 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.  Doughnuts will firm up as they sit but have a slightly doughy texture.

For the glaze:

  1. Stir glaze ingredients together in a bowl and add more milk for a thinner consistency.  If you like a thick glaze use less milk. 
  2. Invert the doughnut into the glaze, let the excess drip off, then place on a wire rack, top with sprinkles, and let sit until the glaze has set.

vegan buttermilk glazed doughnuts || edible perspective

The book includes a few vegan recipes [sweet + savory] in the main chapters and at the end you’ll find a vegan chapter featuring 8 of the more popular flavors that I veganzied.  From there you should be able to adapt most of the other recipes once you learn the basic vegan substitutions.

And, slightly excited that the book release date is finally approaching!  October 1st can’t come soon enough!

Happy baking.


psst! Check out my recent interviews over at Quarry Spoon [my publisher’s blog] and the Door to Door Organics blog.

Reader Comments (20)

These look awesome! You got the gluten free/vegan skillz. And I love the sound of your cousin! That's exactly how I strive to be (not always succeeding, but trying!).
August 18, 2013 | Unregistered Commentersarah
Nice work, lady! Donut pan is SO on my list of things to get, just so I can make this recipe. Nomage!
BTW, have you heard of It's geared toward bloggers. Basically, it challenges participants to only post vegan recipes for an entire month. I thought of you when I saw it, both because you're already very vegan-friendly *and* because you seem to love a good challenge...
Happy baking/moving/renovating!
August 18, 2013 | Unregistered CommenterPriscilla
Such a great outlook on vacation. I am always trying to cram as much as I possibly can into my vacation, so I can definitely learn something from him as well. One thing is for sure, that these doughnuts look heavenly and I can not wait to test them out. I agree about the flax eggs in making baked goods too gummy.
These donuts are fabulous! LOVE this idea!
I feel like i'm the only one without a donut pan... I will go out and get one right away and make these!
These would be perfect to make for my GF and dairy free friends for a breakfast treat!
Amazing!! Only problem is now all I can think about is how much I want these for breakfast!
August 19, 2013 | Unregistered CommenterMarie @ Little Kitchie
pretty much in love with these doughnuts.
August 19, 2013 | Unregistered CommenterKathryn
AJ sound pretty awesome! Hope you guys had a great weekend!!

These doughnuts look and sound awesome! Classic are always so good! I cannot wait for October 1st, you know I already pre-ordered it on amazon!
August 19, 2013 | Unregistered CommenterTieghan
I can't wait to make these! I just got a donut pan & this recipes looks amazing. I will be trying these soon!
August 19, 2013 | Unregistered CommenterJeni
Oooh these donuts are gorgeous, and I love that they're vegan!
whoopppeee! Yes please. Donut pan already warming up.
August 19, 2013 | Unregistered Commenterdervla
I like the new light! Brighter :)
August 19, 2013 | Unregistered CommenterSasha
I love the glaze on those doughnuts. They make the doughnuts look rich. I'm definitely making a batch of these.
Goodness these do look mighty fine! So glad I made an investment in a couple doughnut pans! :d
August 19, 2013 | Unregistered CommenterCourtney Nielsen
Sprinkles are always necessary, especially when you've just moved. Or anytime.
August 20, 2013 | Unregistered CommenterKatie
Very good idea of recipe
August 21, 2013 | Unregistered Commenterpeluche
Sounds delicious! I think your cousin could teach quite a few people some lessons!
Do you have any subs for the coconut flour in this donut recipe and a few of the others?
January 19, 2014 | Unregistered CommenterAbby
@Abby - Sorry, I do not have subs for the flours. They are pretty specific to this recipe. Thanks, Abby!
January 20, 2014 | Registered CommenterAshley

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