These Strawberry Shortcake Baked Donuts are the best healthy donuts to bake the next time you are craving homemade donuts. Because they are baked cake donuts, they are much easier to make at home, do not require any yeast & are made with simple ingredients. They are gluten free, grain free, refined sugar free and dairy free so they're the perfect sweet treat to make for anyone on a with food allergies, on special diet or someone who has a sweet tooth but also likes to enjoy healthier treats!
When the craving for a soft donut hits, if you're following a dairy free gluten-free diet, you often don't have the opportunity to hit the local donut shops for something that will satisfy your craving. Not to worry though, because these gluten-free donuts are better than the real thing & pack a nostalgic flavor punch, inspired by the strawberry shortcake ice cream bars you'd get from the ice cream man as a kid. Plus, the recipe is small batch, oven baked cake donuts, so there is no waiting for yeast doughnuts to rise, no frying involved and the easiest way to enjoy a donut at home.
If you're looking for more of the best gluten free donut recipes, you might like to try theseChocolate Chip Donuts made with extra protein thanks to the addition of protein powder, or these baked Apple Cider Donuts. Matcha lovers might enjoy these gluten free Chocolate Donuts with a matcha glaze.
Why You'll Love This Recipe
- It is fast. This easy recipe comes together in around 20 minutes of prep and 20 minutes of baking time so you can enjoy homemade donuts any time the craving strikes.
- It is gluten free & dairy free. The perfect sweet treat for anyone who is following a gluten free, dairy free diet. They are also grain free and refined sugar free, too.
- It is delicious! Bursting with flavor from the fresh strawberries, sweetness from the monk fruit and a soft, cakey texture, these are the absolute best healthy donuts you'll ever try!
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Strawberry Shortcake Donuts Ingredients & Tested Substitutions
For the Gluten-Free Vanilla Donuts
Almond Flour. To keep this recipe both gluten free and grain free, almond flour is the best gluten free flour option. Alternatively you can use Bob's Red Mill Paleo Flour Blend as a substitution. I do not recommend using any other type of flour in this recipe.
Monk Fruit Sweetener. I use granulated monk fruit in the majority of my baking as a refined sugar free alternative to granulated sugar, however if you prefer you may use white cane sugar instead if you do not care to make a refined sugar free donut.
Eggs. Be sure to use 2 large room temperature eggs for best results. If you forgot to take your eggs out of the fridge ahead of time, I have a pro tip for you! Place the eggs in a bowl of warm water for 3-5 minutes before using.
Almond Milk. My go to dairy-free milk of choice is always almond milk, but you may use oat milk, soy milk or your favorite non-dairy milk of choice. I would not recommend using canned coconut milk. If you are not dairy free, regular milk will work, too.
Avocado Oil. My oil of choice when baking is generally avocado oil, however you may substitute this for almond oil (make sure it is the kind for baking not for your skin!), walnut oil or melted coconut oil if you prefer.
Vanilla Extract. This is one of those ingredients where you can measure with your heart. Feel free to add more or less vanilla extract depending on your personal tastes.
Baking Powder & Salt.
For the Strawberry Donut Frosting
Powdered Monk Fruit Sweetener. This is another wonderful refined sugar free alternative to powdered sugar. If you don't have access to powdered monk fruit sweetener, you can easily make your own at home! Simply add the monk fruit sweetener to a blender or food processor & pulse until fluffy, resembling powdered sugar.
Fresh Strawberries. I recommend using fresh strawberries rather than frozen, however if frozen is all you have access to be sure to thaw them completely & strain any extra water out.
Almond Milk & Vanilla Extract.
For the Strawberry Crunch Topping
Gluten Free Vanilla Cookies. In efforts to keep this recipe refined sugar free, I used these gluten free vanilla wafers, however they do contain butter and ingredients like guar gum & xanthan gum which aren't always the easiest to digest ingredients for those with sensitive digestion. If you're in need of a dairy free cookie option that has better ingredients, I love these Simple Mills lemon cookies that would perfectly compliment the strawberry flavor!
Freeze Dried Strawberries. Opt for organic freeze dried strawberries if possible.
Equipment Needed
Silicone Donut Pan. This recipe is a small batch recipe so you can use a 4 donut pan or 6 donut pan. You'll yield thicker, cakey soft donuts using the 4 donut pan which is what I used.
Baking Sheet. Placing the silicone donut pans onto a baking sheet helps make putting them into the oven/taking them out of the oven so much easier & protects the donut batter from spilling into the hot oven.
Piping Bag. This is optional, but I like to pipe the donut batter into the pan to maintain a smoother shape.
Cooling Rack. This is also optional, but helpful to have to place the donuts on when cooling after baking.
Strawberry Shortcake Donuts Step by Step Instructions
- Pre-heat oven to 350F and grease a donut pan.
- Mix the dry ingredients. In a large mixing bowl, add the almond flour, baking powder & salt, whisking to fully combine.
3. Mix the wet ingredients. Make a well in the center of the mixture and add eggs, monk fruit, vanilla, milk & avocado oil, whisking again to combine the wet ingredients.
4. Mix the Batter. Using a silicone spatula, fold the dry ingredients into the went until fully incorporated. The dough will seem a little thick, almost like cookie dough; don’t worry this is what you want!
5. Add the batter to the pan. When the donut base ingredients are fully mixed, add the batter to a piping bag and pipe into donut pans. You may need to help the batter along by pressing it gently into shape as it is very thick.
6. Bake. Bake the donuts for 18-20 minutes until golden brown or a toothpick comes out clean.
7. Make the Strawberry Frosting. While donuts bake, puree fresh strawberries in a food processor. Add to a small bowl with powdered monk fruit, milk & vanilla, whisking until a frosting forms & set aside. You can chill this in the fridge while the donuts bake & cool for a thicker texture.
8. Make the Crunch Topping. To make the crunch topping, add freeze dried strawberries & vanilla cookies to a food processor & pulse. You don’t want to grind them too fine, just pulse enough to break them up until they create your desired texture
9. Add the Topping. Once donuts are baked & cooled, dunk the tops into the frosting one by one, then into the cookie mixture.
Strawberry Shortcake Donuts FAQs
Does the donut batter need to be piped into the silicone donut pans?
In short, no. I prefer to pipe the batter into the pans because it creates a more uniformly shaped donut that is so similar to traditional baked donuts, but you may skip this step if it's not something you want to do. Note that your donut will not look as uniform as mine in the end if you skip piping the batter, but it will still bake perfectly fine. I recommend using your fingers to shape the dough into a donut shape for best results when baking.
How to store gluten free dairy free donuts
Store the donuts in an airtight container in the fridge for up to 4 days or at room temperature for up to 2 days.
If you liked this recipe then you might also enjoy:
Chocolate Chip Cookie Dough Donuts
Super Fudgy Dairy Free Brownies
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Strawberry Shortcake Donuts (Gluten Free Dairy Free)
Equipment
- Silicone donut pan
- Piping Bag
- Cooling Rack (optional)
Ingredients
For the Vanilla Donuts
Dry Ingredients
- 3 cups almond flour
- 2 teaspoon baking powder
- ⅛ teaspoon salt
Wet Ingredients
- ⅓ cup granulated monk fruit sweetener
- 2 large eggs room temperature
- ¼ cup almond milk or non-dairy milk of choice
- 2 tablespoon avocado oil can sub almond, walnut or melted coconut oil
- 1 teaspoon vanilla extract
For the Strawberry Frosting
- 6 fresh strawberries washed, tops cut off
- 1 cup powdered monk fruit sweetener
- 2 tbsp almond milk or milk of choice
- 1 tsp vanilla extract
For the Crunch Topping
- 1 oz freeze dried strawberries
- 1 oz gluten free vanilla or lemon cookies like Simple Mills Lemon Sweet Thins
Instructions
- Pre-heat oven to 350F and grease a donut pan.
- In a large mixing bowl, add the almond flour, baking powder & salt, whisking to fully combine.
- Make a well in the center of the mixture and add eggs, monk fruit, vanilla, milk & avocado oil, whisking again to combine the wet ingredients.
- Using a silicone spatula, fold the dry ingredients into the went until fully incorporated. The dough will seem a little thick, almost like cookie dough; don’t worry this is what you want!
- When the donut base ingredients are fully mixed, add the batter to a piping bag and pipe into donut pans. You may need to help the batter along by pressing it gently into shape as it is very thick.
- Bake donuts for 18-20 minutes until golden brown or a toothpick comes out clean. Place donut pan on a cooling rack to cool after baking but do not remove from the pan until cool.
- While donuts bake, puree fresh strawberries in a food processor.
- Add to a small bowl with powdered monk fruit, milk & vanilla, whisking until a frosting forms & set aside. You can chill this in the fridge while the donuts bake & cool for a thicker texture.
- To make the crunch topping, add freeze dried strawberries & vanilla cookies to a food processor & pulse. You don’t want to grind them too fine, just pulse enough to break them up until they create your desired texture.
- Once donuts are baked & cooled, dunk the tops into the frosting one by one, then into the cookie mixture.
- Serve and enjoy!
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