I’m officially on the gluten-free donut wagon!! It took me a really long time – but even I couldn’t resist a healthier version of this awesome sweet treat! I have been baking donuts nonstop for the last weeks and experimenting with new recipes. I have found many happy testers and takers who are willing to try out all my  new recipe creations – so far, all with no complaints!

My kids especially have been begging me to make donuts every day now – I’m in serious trouble here. At some point I had  so many left over I started  bringing  donuts with me to play-dates, Summer Camp and even handing them out to the neighbors….

You have no idea how popular you’ll be with a batch of delicious glazed gluten-free donuts…

These vegan pastel glazed donuts sure are a huge hit every.single.time, so needless to say, I had to share them with you on the blog.

One thing nobody really expects from these donuts is, the light pink glaze is colored with fruit juice instead of artificial food coloring.

These donuts are made with a simple vanilla gluten-free batter, no yeast and no frying -oil, which is a good thing.

When you make the glaze make sure you do not add too much water or raspberry juice to the sugar mixture. The glaze has a great consistency when it’s slightly thick and spreadable.

Also, when it comes to creating a beautiful pastel pink shade for the glaze, one or two drops of juice is sufficient! You really only need a drop or two per 1/2 cup of powdered sugar. If you add more juice, your shade will be a deeper, more intense pink, which is on the other hand, also very pretty.





1 1/4 cup gluten-free Flour Blend

1 tsp Baking Powder, aluminum-free

3/4 cup Coconut Sugar or Maple Syrup

pinch of Sea Salt

1/2 cup Coconut Oil**

1 Flax Egg (1 tbsp flax meal and 3 tbsp of water – whisked together) or 1/2 cup of applesauce***

1 tbsp Vanilla

1/cup Coconut Milk


1 cup organic Powdered Sugar

2 tsp Warm Water

2 drops of Raspberry Juice*


* I usually defrost 1/2 cup of frozen raspberries and use the juice that’s left after I defrosted them
** or grass-fed butter, unsalted if you’re not vegan
*** or 1 egg, for non-vegans


Preheat oven to 350 degrees.

Grease donut pan with coconut oil.

Blend softened coconut oil, along with the flax-egg and vanilla in a bowl.

Add all dry ingredients, gf flour, baking powder, coconut sugar and sea salt.

Slowly blend in milk.

Add a 2 tbsp of batter into each donut compartment.

Bake at 350 degrees for about 15-18 minutes.

Cool donuts on cooling rack.

For the glaze blend together powdered sugar, water and raspberry juice drops. Keep blending until icing has no more bubbles and has a beautiful pastel shade.

When donuts are cooled down glaze each donut with 1 tsp of icing.