Easy Baked Raspberry Donuts Recipe (Gluten Free)

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Can a donut be both irresistibly delicious and gluten-free? The answer is a resounding “yes.” These raspberry donuts are made with a simple gluten-free flour blend, ensuring they are light and airy. They are then coated in the perfect combination of a sweet and tart raspberry glaze, making them the perfect treat for any occasion.

Related: raspberry chocolate bars, everything gluten free donuts recipe, vegan gluten free waffles

Raspberry donuts against a white background.

This doughnut recipe would be a great idea to surprise your loved ones with on Valentine’s Day or adding to your repertoire of breakfast recipes. 

Why You’ll Love this Recipe

These delicious lemon and raspberry donuts will have you reaching for another before you even finish the first one! They’re simple to make and yeast free so there’s no need for a dough hook attachment, hot oil or deep fryer. They also have the irresistible texture of cake doughnuts!

Ingredients You’ll Need

  • Gluten free flour
  • Baking powder
  • Baking soda
  • Salt
  • Vanilla extract
  • Vegetable oil
  • Eggs
  • Milk
  • Granulated sugar
  • Lemon zest
  • Lemon juice
  • Fresh raspberries
  • Confectioners’ sugar (powdered sugar)
Closeup image of fresh raspberries.

Ingredient quantities are listed down in the recipe card.

Step-By-Step Instructions

  1. Fill a medium mixing bowl with your raspberries, lemon juice (start with half a lemon if it’s a big one) and the icing sugar. Combine and smash together with a spatula and add in a bit more juice or sugar until you get a consistency for your glaze that you’re happy with. Set aside.
  2. Spray donut baking tray with non-stick cooking spray. Set aside.
  3. In another medium bowl, whisk together gluten free flour, baking powder, baking soda, and salt. If possible, sift all ingredients first. Set aside.
  4. In a large bowl, whisk eggs with the vanilla extract, vegetable oil, milk, granulated sugar, and zest from 1 lemon until well combined. Add your bowl of dry ingredients to your bowl of wet ingredients. Combine well with a spatula or wooden spoon. It’s optional to use a hand mixer for this step if preferred. 
  5. Add donut batter to a piping bag. Pour batter into the molds of your donut pan. Fill each donut mold about midway so that it doesn’t overflow when it bakes. You should have enough batter left over to make 2 more donuts.
  6. Add a couple of small dollops of the raspberry glaze to the tops of the donuts. Swirl each one with a toothpick to get a nice, swirl design.
  7. Bake at 350°F for 15 minutes. Toothpick inserted should come out clean. Bake one donut pan at a time. The second one with 2 donuts will only need about 10-12 minutes in the oven. Let the donuts rest in the pan for about 5 minutes before removing. After removing from the pan, transfer them to a wire rack and let them cool to room temperature before dipping into your raspberry puree glaze.
Piping bag set with metal tips.

Recipe Tips and Tricks

  • For this recipe, you’ll want to be sure to get your hands on a bag of gluten free flour. I like to use one that’s a 1:1 ratio or cup for cup measure.
  • If you don’t have a piping bag, you can use a resealable plastic bag. Place a gallon size resealable bag in a tall glass and pour in your batter. Zip the top and cut one of the corners with scissors. Pour batter into your donut pan. Fill each donut mold about midway so that it doesn’t overflow too much when it bakes. You should have enough batter to make a total of 8 donuts.
  • Be sure you have at least 2 donut pans since this recipe yields 8. 
  • For the glaze, you can use fresh or frozen raspberries.
  • Notice in the recipe card, I mentioned making the glaze first. This is because the amount of glaze yields enough to add in some fun raspberry swirls to your donut batter before baking. You’ll do this after filling the donut pans with batter.
  • Top tip: Be sure to not overfill pans. Fill each donut cavity with batter til you reach the middle of it. They will fluff up nicely. I promise!
  • Wait until the raspberry cake donuts are completely cooled to room temperature before dipping into your glaze.

Recipe Variations

Feel free to experiment and mix these ideas to create your own signature raspberry donut recipe:

  • Berrylicious: mix things up by adding a variety of berries to your glaze mixture. Consider a blueberry, strawberry and raspberry combination.
  • Chocolate Delight: sprinkle with crushed with mini chocolate chips for added flavor and texture.
  • White Stripes: melt together white chocolate with a bit of coconut oil to add white chocolate stripes to your donuts after baking them. 
  • Flaky Coconut: sprinkle donuts with shredded coconut for a tropical vibe.
Berry medley.

Recipe Substitutions

Below are a few substitution ideas to keep in mind when making this recipe: 

  • Whole Milk: instead of whole milk, you can use a plant-based one if preferred.
  • Gluten-Free Flour: you can use all-purpose flour instead of GF flour. Replace with the equal amount. 

Indulging in a fun breakfast has never been easier with these delicious donuts. With straightforward steps and vibrant flavors, this raspberry and combination of lemon is a testament to the joy of simple homemade creations.

Elevate your mornings with the satisfaction of crafting delightful treats, proving that the path to a delightful breakfast is paved with easy recipes and the irresistible charm of homemade goodness.

Storage Tips

We recommend storing these the same way you would store regular donuts. Store them in an airtight container at room temperature. If stacking your homemade donuts on top of each other, place a sheet of wax or parchment paper between them. Store for up to 4 days.

Stack of airtight containers.

Common Questions About Making Raspberry Donuts

Do I Need a Donut Cutter to Make these Donuts?

No. Because of the fact that these are baked donuts, you will be using a doughnut pan to make them. 

Can I Use Frozen Raspberries?

Yes, frozen raspberries can be used, but make sure to thaw and drain them before adding to the batter.

Can I Omit the Glaze for a Less Sweet Option?

Absolutely, the glaze is optional. If you prefer a less sweet option, you can enjoy the natural sweetness of the raspberries without the added glaze by simply folding them into the batter instead.

Raspberry Donuts (Gluten Free)

Indulge in these irresistible baked raspberry donuts – a fun breakfast treat that combines easy recipes with a bright lemon raspberry glaze!
Print Recipe PIN RECIPE
Prep Time:12 minutes
Cook Time:15 minutes
Total Time:27 minutes
Servings: 8

Equipment

  • 2 6-donut pans

Ingredients

  • 1 cup gluten-free flour cup for cup measure
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil
  • 2 eggs, room temperature
  • 1/2 cup dairy free milk
  • 1/2 cup granulated sugar
  • zest of 1 lemon

Raspberry & Lemon Glaze

  • 6 oz container of raspberries
  • 1 1/2 cups confectioner's sugar
  • juice of 1 lemon

Instructions

  • Fill a medium mixing bowl with your raspberries, lemon juice (start with half a lemon if it's a big one) and the icing sugar. Combine and smash together with a spatula and add in a bit more juice or sugar until you get a consistency for your glaze that you're happy with. Set aside.
  • Spray donut baking tray with non-stick cooking spray. Set aside.
  • In another medium bowl, whisk together gluten free flour, baking powder, baking soda, and salt. If possible, sift all ingredients first. Set aside.
  • In a large bowl, whisk eggs with the vanilla extract, vegetable oil, milk, granulated sugar, and zest from 1 lemon until well combined. Add your bowl of dry ingredients to your bowl of wet ingredients. Combine well with a spatula or wooden spoon. It's optional to use a hand mixer for this step if preferred. 
  • Add donut batter to a piping bag. Pour batter into the molds of your donut pan. Fill each donut mold about midway so that it doesn't overflow when it bakes. You should have enough batter left over to make 2 more donuts.
  • Add a couple of small dollops of the raspberry glaze to the tops of the donuts. Swirl each one with a toothpick to get a nice, swirl design.
  • Bake at 350°F for 15 minutes. Toothpick inserted should come out clean. Bake one donut pan at a time. The second one with 2 donuts will only need about 10-12 minutes in the oven. Let the donuts rest in the pan for about 5 minutes before removing. After removing from the pan, transfer them to a wire rack and let them cool to room temperature before dipping into your raspberry puree glaze.

Notes

We recommend storing these the same way you would store regular donuts. Store them in an airtight container at room temperature. If stacking your homemade donuts on top of each other, place a sheet of wax or parchment paper between them. Store for up to 4 days.
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