Gluten-Free Confetti Doughnuts
Doughnut
- 3 large eggs
- 1/3 cup unflavored coconut oil
- 1/4 cup unsweetened vanilla almond milk
- 1 Tbsp. vanilla extract
- 1 box Simple Mills Almond Flour Vanilla Cake Mix
- 1/3 cup rainbow nonpareils sprinkles
Glaze
- 1-1/2 cups powdered sugar
- 2 Tbsp. almond milk
- Preheat oven to 350 degrees F and grease two standard doughnut pans.
- In large mixing bowl, whisk together eggs, oil, milk and vanilla extract.
- Add cake mix and whisk until smooth with no lumps remaining.
- Bake 10 to 12 minutes or until doughnuts are risen, golden brown and firm.
- Transfer doughnuts to wire rack and cool completely.
- After doughnuts are completely cool, make glaze.
- To make glaze, whisk together powdered sugar and milk until smooth.
- Dip tops of doughnuts firmly into glaze, shake off excess and return to the rack for glaze to harden.
- Garnish with sprinkles while glaze is still wet.
Grab these ingredients and more for gluten-free baking at Vitacost.
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