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    Salted Plains » Recipes » Breakfast & Brunch

    Blueberry Cinnamon Cake Donuts (Gluten-Free)

    Published: Jun 5, 2015 · Modified: Mar 15, 2022 by Tessa · This post may contain affiliate links · 25 Comments

    Jump to Recipe Print Recipe

    Blueberry Cinnamon Cake Donuts made with sorghum and almond flours and unrefined sucanat for a wonderfully delicious breakfast treat! Gluten-free, refined sugar-free. 

    Blueberry Cinnamon Cake Donuts #glutenfree | saltedplains.comI bought my first donut pan about a month ago, and I can tell you there is no going back. I knew I would like making my own donuts, but I wasn't quite prepared for how much I would love it. Like it's Christmas-morning-and-I'm-five-again kind of love and excitement. And since today is National Donut Day, I wanted to share the donut love.

    Blueberry Cinnamon Cake Donuts #glutenfree | saltedplains.comFor these donuts, I used a combination of sorghum, almond, and tapioca flours. Sorghum has become one of my favorite whole grain, gluten-free flours to use because it is so versatile, and it's health benefits aren't bad either. The almond flour gives a punch of protein and lends to a great crumb, and the tapioca flour adds the sweetness and lightness necessary for a good cake donut.

    Blueberry Cinnamon Cake Donuts #glutenfree | saltedplains.comFrozen blueberries work best in this recipe, and I especially like the frozen wild blueberries I found at our local Trader Joe's. While I have been ecstatically making donuts in my kitchen for a month now, that may only be overshadowed by the blueberry "sprinkles" that adorn the tops of these blueberry cinnamon cake donuts. Who knew crushing dried blueberries could have such a pretty outcome? (Also a good stress reliever).

    Blueberry Cinnamon Cake Donuts #glutenfree | saltedplains.com

    Blueberry Cinnamon Cake Donuts #glutenfree | saltedplains.comSo happy National Donut Day! Enjoy the weekend, all! xo.

    Blueberry Cinnamon Cake Donuts #glutenfree | saltedplains.com

    Blueberry Cinnamon Cake Donuts #glutenfree | saltedplains.com

    Blueberry Cinnamon Cake Donuts (Gluten-Free)

    These blueberry cinnamon cake donuts are great on their own or can be dressed up with some glaze and blueberry "sprinkles".
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 12 servings
    Calories: 292kcal
    Author: Tessa

    Ingredients

    Blueberry Cinnamon Cake Donuts

    • ½ cup sorghum flour
    • 1 cup almond flour/meal
    • ½ cup tapioca flour
    • 1 cup sucanat*
    • ½ teaspoon ground cinnamon
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 2 large eggs room temperature
    • ½ cup unsweetened almond milk + 1 tablespoon lemon juice
    • ¼ cup melted coconut oil cooled
    • 1 cup frozen wild blueberries

    Glaze and Blueberry "Sprinkles"

    • ½ cup freeze dried blueberries
    • 1 cup powdered sugar*
    • 2-3 tablespoons unsweetened almond milk

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Spray a 6-cavity nonstick donut pan with cooking spray (if you have two pans, even better!).
    • In a small bowl, whisk almond milk and lemon juice together. Set aside for 10 minutes.
    • In a large bowl, whisk together flours, sucanat, cinnamon, baking powder, and salt. When almond milk mixture is ready, in a medium bowl, whisk eggs, coconut oil, and almond milk mixture. Add the liquid mixture to the flour mixture and whisk until combined. Fold in frozen blueberries.
    • Spoon batter into donut cavities, filling ¾ of the way full. Bake for 18 to 20 minutes, or until donuts start to turn golden brown and a toothpick comes out clean. Allow donuts to cool in pan for 2 to 3 minutes, then turn them out and let them cool the rest of the way on a cooling rack.
    • When the donuts are cool, mix together powdered sugar and almond milk (1 tablespoon at a time until desired consistency is reached), and drizzle glaze over donuts. For blueberry sprinkles, place dried blueberries in a plastic baggy and crush with a rolling pin or your fingers. Sprinkle atop donuts desired amount.

    Notes

    Adapted from Silvana Nardone.
    *Sucanat can be found at health food stores or online at Amazon.com. Coconut sugar would work well as a substitute.
    *You can make your own unrefined powdered sugar by blitzing your unrefined sugar of choice in a blender or food processor until powdery.

    Nutrition

    Calories: 292kcal | Carbohydrates: 48g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 197mg | Potassium: 174mg | Fiber: 3g | Sugar: 35g | Vitamin A: 52IU | Vitamin C: 122mg | Calcium: 85mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

    Blueberry Cinnamon Cake Donuts #glutenfree | saltedplains.com

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    « Protein Bites With Maple-Sweetened Dark Chocolate
    Coconut Cake with Berries (Gluten-Free) »

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    Comments

    1. Janay

      December 19, 2021 at 8:32 pm

      Hi! Planning to make these tomorrow - but I (accidentally) just got a mini donut pan. Even if you haven’t tried it, with your expertise would you say I can use this recipe and expect the same beautiful results in mini form?

      Thank you!!

      Reply
    2. Emily

      March 20, 2016 at 4:52 pm

      These are gorgeous too! Love those dried blueberries on top. So fun!

      Reply
      • Tessa

        March 23, 2016 at 5:41 pm

        Aw, thank you! I just love making "sprinkles" out of dried fruit. You and I need one big coffee/breakfast date with your turkish eggs and some donuts! :)

        Reply
    3. Stephanie

      October 12, 2015 at 1:07 am

      These are SO beautiful!! I would love to make these for my boyfriend and his family, but they're so disinterested in gluten free baked goods (sigh). I'm wondering if you have any way to make these not gluten free? Maybe using all purpose flour instead of all the ones you have listed? Thank you so much for the recipe in general though, so beautiful :)

      Reply
      • Tessa

        October 14, 2015 at 12:07 am

        Hi Stephanie! Thank you for your sweet words! Unfortunately, these won't translate very well to just subbing in all-purpose flour. I'll have to play around at some point and see if I can make that an option. In the meantime, if you find a regular plain baked donut recipe that utilizes all-purpose flour, you could still add the cinnamon, use sucanat if desired, and decorate with the "sprinkles". If you try it out, I'd love to know!

        Reply
    4. Christine // my natural kitchen

      June 16, 2015 at 4:53 pm

      These are the prettiest donuts I've ever seen! I think there are some frozen wild blueberries tucked way in the back of my freezer so these are definitely happening. Donuts have been sadly missing from my life for quite some time! Gorgeous, Tessa! xo

      Reply
      • Tessa

        June 17, 2015 at 5:02 pm

        Thanks so much, Christine!! I think they were sadly missing in mine as well until recently. :) xo.

        Reply
    5. Pang @circahappy

      June 11, 2015 at 8:07 pm

      I have been thinking about the donut pan for awhile now, but I didn't know whether I should, you know, invest. Seeing this post makes me want to make your gorgeous donuts so bad, and I also get to buy that donut pan!!! Yay!!!!
      Love it.

      Reply
      • Tessa

        June 13, 2015 at 3:15 pm

        Haha, I felt the same exact way for so long and finally went and bought one. Totally worth it. :) Thanks so much, Pang!!!

        Reply
    6. Amanda Paa

      June 10, 2015 at 6:43 pm

      okay, i have trader joe's wild blueberries in my freezer as i type - and this recipe is just calling my name once i reintroduce sorghum. i have been successful with oats so i might try substituting in equal weights. and the pictures are so so pretty! xo

      Reply
      • Tessa

        June 11, 2015 at 2:13 pm

        Sounds like a must-make then! ;) That's so great that you've reintroduced oats successfully. A step in the right direction! xo!

        Reply
    7. Kathryne

      June 08, 2015 at 8:27 pm

      Ok, your endorsement has sold me on donut pans. These look stellar, Tessa!

      Reply
      • Tessa

        June 10, 2015 at 1:40 pm

        Haha, good! It's so fun. :) Thanks, Kathryne!

        Reply
    8. Alanna

      June 07, 2015 at 8:50 pm

      Yowza, these look amazing!! I'm completely in love with your photography, lady, and your whole site too. <3

      Reply
      • Tessa

        June 08, 2015 at 8:06 pm

        Oh my goodness, thank you, Alanna!! I'm in love with your photography and blog. That means a ton. Thank you. :)

        Reply
    9. Angie@Angie's Recipes

      June 07, 2015 at 3:06 am

      These donuts could have been the prettiest thing I have seen in a long time! Love that glorious topping.

      Reply
      • Tessa

        June 07, 2015 at 1:00 pm

        Aw, thanks Angie! Such an easy topping too!

        Reply
    10. jaime : the briny

      June 06, 2015 at 4:32 pm

      I know what you mean about the excitement of the doughnut pan! They're just so damn jolly, doughnuts.

      These are so beautiful, and I have been craving a good blueberry cake doughtnut. Can't wait to try these.

      I'm a huge fan of sorghum too, and actually have had really good luck using sorghum, almond, and millet flour for a nice, grainy, dry-cakey texture, with flax/chia/psyllium mix as a binder. Happy belated doughnut day. ;)

      Reply
      • Tessa

        June 07, 2015 at 12:59 pm

        So jolly! Ohh, I bet millet with sorghum and almond flour does make for a great texture! I will have to try that out.
        Thank so much, Jaime. Hope you're having a great weekend! :)

        Reply
    11. Christina @ Bake with Christina

      June 05, 2015 at 6:39 pm

      What a beautiful doughnut! They look super delicious!! :)

      Reply
      • Tessa

        June 06, 2015 at 1:45 pm

        I found it hard to only eat one. ;) Thanks, Christina!!

        Reply
    12. Sarah @ SnixyKitchen

      June 05, 2015 at 7:38 pm

      These are the prettiest little donuts I ever saw! I'm not super versed on the uses of sorghum flour yet - I need to pick some up and start experimenting asap!

      Reply
      • Tessa

        June 06, 2015 at 1:46 pm

        Yes, I think you would love it! It blends so well with other flours. Thanks, Sarah!!

        Reply
    13. Matt Robinson

      June 05, 2015 at 3:37 pm

      Absolutely beautiful, these look so incredibly good!

      Reply
      • Tessa

        June 05, 2015 at 4:06 pm

        Thanks so much, Matt!! Hope you have a great weekend!

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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