Vegan & GF Maple Doughnuts with Salted Almond Butter Glaze

Created by Laura Wright
No ratings yet
Simple baked maple doughnuts that are naturally vegan and gluten-free! We finish them with a salted almond butter glaze.
an overhead shot of a plate of small glazed donuts with a cup of tea nearby.
2 images show small glazed donuts with chopped pecans and pumpkin seeds on top.
An overhead shot shows 3 small glazed donuts in a tray next to a cup of tea.

Rather than bore you with details of the constant wallpaper scraping and other real-life, highly repetitive, and very zen activities of new home ownership (maybe I should blog about it?!), I’m going to talk about doughnuts instead. AW YEAH. Glazes and sprinkles and yums and AALLLLLL that. Let’s do it.

My bud Ashley from The Edible Perspective is an expert on the subject of doughnut making and even better, she knows her way around some higher vibe doughnut making as well. So she developed, tested and photographed a book‘s worth of content about it and the results are so, so great. I had a doughnut pan kind of languishing in the back of a cupboard for a long time. I had bought the cookbook from a very high profile bakery with the hopes of executing their doughnuts at home. So I bought the pan and tried the recipes out. Multiple attempts and totally disappointing results each time. Always such a bummer!

Then Ash sent me a copy of her book. Let’s talk about changing the game entirely. Her combination of flours makes for a pretty wonderful texture, without all the expensive gums that can be ubiquitous in gluten free baking. Her advice and approach comes from a place of experience, warmth and accessibility. I always appreciate her encouraging and authentic voice. The potential for innovative flavour combinations is showcased to the utmost through the pages. There’s doughnut cakes, savoury treats, ice cream, and! She even thought of my sweet pup with a recipe for peanut butter and pumpkin doggie doughnuts. Cute right?

I went with her vegan maple doughnuts and a version of her tahini maple glaze for topping. We were out of tahini so I went for almond butter and a complimentary fat pinch of sea salt to work its magic with the maple. So, so yummy.

Anyway, I’d like one of you to have some doughnut fun at home, so Ash is letting me give away a copy of her book, Baked Doughnuts For Everyone (plus a dope set of measuring spoons)! All ya gotta do is tell me what your favourite doughnut is in the comments. Mine? The grapefruit and candied ginger one from Pies ‘n’ Thighs in Brooklyn ranks pretty high. Prior to that, I was more of a classic raspberry jelly-filled kinda gal. But I promise if you bake me any of the goodies from Ash’s book, I’ll pretty much be your bestie for life. Yep, they’re that good. I’ll close the giveaway next Monday (the 28th), so tell me about your faves, people! (Note: giveaway is open to US, Canada + UK residents only) THE GIVEAWAY IS NOW CLOSED, PEEPS :)

An overhead shot shows an open cookbook and baking ingredients on a kitchen counter
An overhead shot shows baked donuts and a small bowl of glaze nearby.
4 photos show: autumn leaves on the ground, dry ingredients for a donut batter in a bowl, glazed donuts on a rack, and plated glazed donuts with a cup of tea.
An overhead shot shows a cup of tea with 3 glazed donuts beside.

Vegan & GF Maple Doughnuts with Salted Almond Butter Glaze

Simple baked maple doughnuts that are naturally vegan and gluten-free! We finish them with a salted almond butter glaze.
No ratings yet
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings 10


Maple Doughnuts

  • ½ cup oat flour
  • ½ cup sweet rice flour
  • 2 tablespoons natural cane sugar
  • 2 tablespoons almond meal
  • 2 tablespoons coconut flour
  • 2 tablespoons ground flax seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ cup unsweetened almond milk
  • ¼ cup unsweetened applesauce
  • 3 tablespoons neutral oil (like sunflower or grapeseed)
  • 2 ½ tablespoons maple syrup
  • 2 teaspoons vanilla extract

Salted Almond Butter Glaze

  • 1 cup powdered sugar
  • 2 tablespoons almond butter
  • 2-3 tablespoons unsweetened almond milk
  • 2 tablespoons maple syrup
  • pinch of cinnamon
  • good pinch fine sea salt
  • chopped nuts and seeds to garnish, optional


  • Doughnut Pan


  • From Baked Doughnuts for Everyone by Ashley McLaughlin
  • I went in with chopped pecans and pumpkin seeds to top mine (nature’s sprinkles!), but cacao nibs, chopped dried cherries or any other nut/seed would be lovely. Also, you need a donut pan for this recipe!


  • Grease your doughnut pan and heat your oven to 350 F.
  • In a large bowl, combine the oat flour, sweet rice flour, cane sugar, almond meal, coconut flour, ground flax, baking powder, baking soda, salt and cinnamon. Whisk to fully combine.
  • In a small bowl, combine the almond milk, applesauce, oil, maple syrup and vanilla. Whisk to fully combine.
  • Pour the liquid components into the large bowl with the dry ingredients. Fold it all together with a spatula until just combined (or until you don't see dry flour bits anymore). Spoon the batter into your doughnut pan (or fill a zipper seal bag with the batter, cut off a corner and pipe it into the pan). Bake for 18-22 minutes, or until a toothpick inserted into one of the doughnuts comes out clean. Gently remove the doughnuts from the pan and allow them to cool thoroughly.
  • While doughnuts are cooling, mix up the glaze. In a small bowl, whisk together all of the glaze ingredients until you have a smooth mixture.
  • Once cool, dip doughnuts into the glaze and return them to your cooling rack so the glaze can harden a bit. Press any chopped nuts/seeds etc into the glaze at this point.

23/10/2013 (Last Updated 03/08/2023)
Posted in: autumn, breakfast, dessert, gluten free, salty, spring, summer, sweet, vegan, winter


Recipe Rating

  • Cassandra

    In the ingredients, the recipe calls for evaporate cane juice. However, in the instructions, it says to add “cane sugar” when mixing dry ingredients. Could you provide some clarification on this?

    • Laura

      They are the same thing! I’ve edited for clarity. Thanks!

  • Katie

    Can you substitute rice flour for the sweet rice flour??
    And what can be substituted for the cane juice? Possibly maple syrup?

    • Laura

      Hi Katie,
      I have not made these doughnuts any way other than what the recipe states, unfortunately, so can’t speak with authority on how these substitutions would shake out. I would do some googling to see how regular rice flour behaves when used in place of sweet rice flour. Same goes for the maple syrup swap. If you were to do this, you would have to adjust the dry ingredients to accommodate the added moisture. Google is your best friend in situations like this!

  • This Vegan Girl

    Omg I need these in my life now. I might make these today.

  • Nicole

    I just made these and they are unbelievable!!!! Thank you! :)

  • Richa

    These doughnuts look absolutely fabulous! i think i can eat all the glaze just by itself!

  • Hefeden

    The triple chocolate vegan doughnuts from this blog are amazing! Would love to try more of Ashley’s recipes.

  • kenny

    i would have to go with a good old chocolate sprinkled donut!

  • ashley

    I LOVE a good buttermilk glaze, fresh from the oven!

  • Alex

    I love maple donuts!!!!

  • Robyn Nelmes

    Powdered strawberry or chocolate rolled in coconut ! Yummm

  • Simona

    Rich chocolate donuts!

  • Emma

    Favorite doughnut– pumpkin spice!

  • Becca F

    I love apple donuts rolled in cinnamon sugar

  • Carolsue

    I know I would love the Vegan Pumpkin Spice Donuts the most!
    Digicats {at} Sbcglobal {dot} Net

  • lymieeatingcoconut

    I love cinnamon donuts.

  • Michelle

    Beautiful photos Laura! My favourite doughnuts are probably apple fritter :)

  • Jordyn

    Really I love any cider doughnuts from any farm stand — the perfect accompaniment to autumn! I recently was forced to give up gluten, so it looks like this recipe may become my new fav!

  • hilary

    YUM! Oh doughnuts…my fav growing up was always the boston cream – I’m a sucker for gooey-ness, obviously jelly-filled was my next choice. I haven’t had a doughnut in years since finding out I’m allergic to gluten, so this book is so rad!

  • Samantha

    I’m planning to attempt a vegan version of my my favorite jelly doughnut (sufganiyot in Hebrew) for Thanksgiving/Hanukkah this year. It’s a green chile & apple filled doughnut, and I used to love the ones from Duke City Donuts in Albuquerque back when I still ate eggs. They’re a delicious blend of sweet and savory!

  • Heather

    I’m partial to anything with cinnamon and glazing. Mmm…

  • Jane

    I like lemon donuts best.

  • Simona

    I always stick to classics, love to try unusual ones!

  • Christy Collins

    Thanks for the recipe! I love the salted caramel doughnut at Revolution Doughnuts in Atlanta.

  • Stacy

    I have a languishing donut pan as well! Glad to know I’m not the only one. But Ashley’s recipes look excellent, so perhaps it’s time to dig that pan out! It’s autumn, after all, which is the one time I really crave a donut – the cake variety, with cinnamon or a thick glaze, and apple cider alongside.