Perfectly fluffy gluten free cake donuts with a vibrant pink raspberry glaze. The donuts themselves are buttery and soft, and the glaze on top adds the perfect amount of sweetness, along with that wonderful raspberry flavour in every single bite.
Okay, this has to be the pinkest and most adorable thing this blog has ever seen. And I’m usually not one for overly cutesy stuff with sprinkles and gold stars and allthepink. But these raspberry glazed cake donuts with their pretty pretty pink glaze… yeah, these are kinda squee-worthy.
Honestly, I’m just a little bit in love with this raspberry glaze – and that’s because it’s 100% naturally dyed and flavoured. That’s right: no artificial dyes and flavourings in this beauty!
HOW TO MAKE THE RASPBERRY GLAZE
If you’ve been around these parts before, you’ve surely come across this thing called “raspberry reduction”. I use it constantly to flavour and colour my desserts – for instance in the chocolate covered raspberry hi-hat cupcakes, in the raspberry mousse heart chocolates, and as the filling in the super fudgy raspberry-stuffed brownie cookies.
The idea is simple: you cook either fresh or frozen raspberries until they’ve released their juices, pass them through a sieve to get rid of the seeds and skins, and finally reduce the juice even further to get a raspberry juice concentrate.
And that’s it – because the raspberry reduction super concentrated, it doesn’t contain huge amounts of water, so you can add it to everything from frostings to cakes (or a glaze in this case) without it changing the consistency of the frosting/cake/glaze.
For these gluten free cake donuts, the raspberry reduction adds not only the most amazing colour to the glaze, it also gives it an amazingly intense raspberry flavour. With every bite you take of this delicious sweet treat, it feels like you’re getting a mouthful of sweet raspberries!
And just because it’s fun, I made different shades of the pink glaze by adding different amounts of the raspberry reduction to the powdered sugar. Simple, yet effective.
Before we get to the bits and bobs of making these wonderful cake donuts – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
MAKING THE CAKE DONUTS
These raspberry glazed cake donuts couldn’t be easier to make!
The ingredients are simple:
- melted butter
- vegetable oil
- an egg
- gluten free flour
- xanthan gum
- baking powder
- pinch of nutmeg
The inclusion of yogurt makes the donuts extra moist, while the combination of butter + oil ensures they pack the maximum flavour punch without being too heavy.
All you have to do is:
- mix the wet ingredients + sugar together,
- then add in the rest of the dry ingredients,
- mix well until no flour lumps remain
- and you get a smooth batter that can be piped but isn’t too runny.
Once you have the perfect batter, it’s time for piping! Use a piping bag with an appropriately sized nozzle for the donut pan you’re using – you don’t want to overflow your pan, but having a too small a nozzle can be tedious.
There’s no real art or mastery involved in piping the donuts… go in a circle until each donut pan hole is 1/2 to 2/3 full. Repeat until you either run out of the batter or the holes. And if your batter is going everywhere… don’t panic! Just scoop it back into the holes and smooth out the top.
HOW TO STOP THE DONUT HOLES FROM CLOSING
You know what I mean, right? You have this perfect batter, and you’ve prepared the most beautiful glaze – just for the baked cake donuts to come out of the oven looking like… muffins. I know. Been there, done that.
However, I have the solution. It takes the form of rolled up aluminium foil.
Let me explain. You take a strip of aluminium foil and roll it up in a cylinder, where the cylinder diameter matches the donut hole diameter. Then, after you’ve piped your batter, place the aluminium foil cylinders in the middle, so that they essentially form an extension of the donut pan in the middle of each donut. Like this:
There you go, problem solved! This will 100% ensure that all your donuts have their holes, and look like proper… donuts. It’s a simple solution, but using these aluminium foil cylinders will prevent the donut holes from closing every single time.
GLAZING + DECORATING THE CAKE DONUTS
The donuts are baked (and have their holes), the raspberry glaze is luscious and pink… time to get glazing and decorating!
For the glaze, you have two options: dunk or drizzle. I prefer dunking the donuts into the raspberry glaze – there’s something terribly charming about getting your fingers all sticky, and watching the shiny pink glaze gently dripping away into bright pink puddles.
For the decoration: go wild! Chocolate sprinkles, rainbow sprinkles, gold stars… the sky’s the limit here. In fact, the crazier and almost-too-cute you make these cake donuts, the better.
I used ALL the sprinkles I had on hand. And it shows. Aren’t they fun?
And it’s not just the appearance that makes these cake donuts the perfect treat – be it for a party or just-because. They’re SO DELICIOUS!
The donuts themselves are buttery and soft and fluffy, and the glaze on top adds the perfect amount of sweetness, along with that wonderful raspberry flavour.
There you have it – the perfect (gluten free!) raspberry glazed cake donuts. So when the next party or birthday celebration comes along… you know what you’ll make, right?
If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Raspberry Glazed Cake Donuts (Gluten Free)
For cake donuts:
- 1/4 stick (28 g) unsalted butter, melted and cooled
- 1/8 cup (30 mL) vegetable oil
- 1/4 cup (80 g) unsweetened natural yogurt
- 1/4 cup (50 g) white sugar
- 1 egg
- 3/4 cup (90 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
- 1/4 tsp xanthan gum
- 3/4 tsp baking powder
- 1/4 tsp nutmeg
- pinch of salt
For raspberry glaze:
- 1 cup (120 g) fresh or frozen raspberries
- 1 cup (125 g) powdered/icing sugar
- 1 tbsp lemon juice
- 3 - 4 tbsp water
- sprinkles for decorating
For cake donuts:
- Using small strips of aluminium foil, make aluminium foil cylinders that will prevent the donut holes from closing (see text for further explanation and pictures). The main thing is to make sure that the cylinder diameter matches the donut hole diameter.
- In a bowl, mix together the melted butter, vegetable oil, yogurt, sugar and egg until smooth.
- Add the gluten free flour, xanthan gum, baking powder, nutmeg and salt, and mix well until no flour clumps remain. The final batter should be such that is can be piped, but not too runny.
- Using a piping bag (and round nozzle, although the latter isn't 100% necessary), pipe the donut batter into the donut pan, until each donut pan hole is 1/2 - 2/3 full.
- Place the aluminium foil cylinders in the middle of each donut pan hole, so that they essentially form an extension of the donut pan in the middle of each donut.
- Bake in the preheated oven at 355 ºF (180 ºC) for 12 - 14 minutes until golden brown and an inserted toothpick comes out clean.
- Allow to cool before glazing.
For raspberry glaze:
- First, make the raspberry reduction:In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.Pass the raspberry mixture through a sieve to remove the seeds and skin.Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 1/8 - 1/4 cup.Allow to cool.
- Mix together the powdered/icing sugar, raspberry reduction and lemon juice. Slowly add the water, one tbsp at a time, mixing well after each addition, until you get the right glaze consistency. It should be runny, but still form a layer of glaze. (I like to try it by dipping in the back of a spoon and seeing how it glazes it.)
- You can make multiple shades of pink glaze by adding the raspberry glaze gradually – this way, you can go from the lightest of pinks, to a vibrant bright pink!
Glazing and decorating:
- Dip one side of the cooled donuts into the glaze, and set them onto a cooling rack to allow the excess glaze to drip away.
- Before the glaze sets, decorate with sprinkles of choice.
- The gluten free cake donuts are best eaten within a day, as they tend to dry out slightly with time.If you have some leftover donuts (although it's highly unlikely), store them in a cool dry place in an air-tight container.