Welcome to our week-long Dairy-Free Recipe Potluck! Each day, two fantastic recipe creators will share a fun and scrumptious dairy-free recipe, one here on Go Dairy Free and one on their own blog. The final potluck will come together to kick off the 21-Day Dairy-Free Challenge.
Today, I invited Sarah of Sarah Bakes Gluten Free Treats to share one of her baked goods specialties. She opted to whip up some fluffy vanilla baked donuts with a brilliant fresh raspberry glaze. This marvelous recipe is not only dairy-free, it’s also gluten-free and vegan!
Sarah Hornacek came onto my radar last year, when she entered a So Delicious Dairy Free recipe contest that we were hosting. We tested and tasted her Cinnamon Roll Sugar Cookies recipe, and unanimously voted it a Grand prize winner. Our judges weren’t gluten-free, yet those tender swirled goodies beat the pants off the wheat-based recipes we trialed. I knew at that moment that I would be seeing more of Sarah, and have since even had the pleasure of meeting her in person. She’s just as sweet as the recipes she creates!
When asked why she is dairy-free, Sarah shared a glimpse of her story:
“For as long as I can remember, my body has not been too fond of dairy. Cheese, ice cream, yogurt, milk. I would always get horrible stomach aches and never really knew why. I would cut out dairy, but I wasn’t very strict. I finally had a food allergy test done about 4 years ago. Gluten, dairy and eggs were at the top. Not bread and eggs too! After a bit of denial, I realized it was much better to cut out these foods than to be miserable.
The first few months of cutting out my top allergens was brutal. I had to learn to bake all over again. With my husband having celiac disease, it was actually quite nice to be able to bake things that my whole family could enjoy. It was a journey that I’m still on, testing recipes without using wheat flour, dairy or eggs. Not an easy challenge, but I’ve come a long way! Now I don’t really miss eating the foods I once ate every single day. I’ve learned to bake amazing treats that you would never believe are allergen-free.”
And seriously, Sarah doesn’t just talk the talk – everyone LOVES her recipes! And we simply can’t wait to try these vanilla baked donuts – I mean look at that naturally bright pink glaze …
You can enjoy more of Sarah’s dairy-free, gluten-free, egg-free recipes at Sarah Bakes Gluten Free Treats (she even throws in some smoothies and no bake delights from time to time). You can also find Sarah on Facebook, Pinterest, and Etsy (we’re all hoping she starts selling her baked goodies there, too!).
Special Diet Notes & Options: Almond-Vanilla Baked Donuts
By ingredients, this recipe is dairy-free, egg-free, gluten-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and you may be surprised to learn that it’s easily nut-free, too! Several brands of almond extract or flavor are actually completely nut-free. But if you can’t locate any, simply make these just vanilla baked donuts (using more vanilla in place of the almond, if desired), and use the coconut milk beverage option.
- 1½ cups Sarah's gluten free flour blend
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup, plus 2 tablespoons So Delicious Almond Milk or Coconut Milk Beverage
- 1 teaspoon apple cider vinegar
- ½ cup cane sugar
- 3 tablespoons sunflower seed or canola oil
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- ½ cup fresh or frozen (thawed) raspberries
- 1½ cups powdered sugar
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- To make the baked vanilla donuts, preheat oven to 375ºF and spray two 6-well donut pans with nonstick cooking spray.
- In a medium bowl, sift together flour, baking powder, baking soda and salt.
- In a mixing bowl, mix together coconut milk beverage or almond milk and vinegar, stirring until curdled. Add sugar, oil, vanilla and almond extract. Stir in flour mixture until just combined.
- Spoon batter into a plastic zippered bag (or piping bag) and cut tip. Pipe the batter into prepared donut pans.
- Bake donuts for 16-18 minutes, until golden brown and baked through. Turn out onto cooling rack.
- To make the raspberry glaze, place raspberries in fine mesh sieve. Press raspberries through sieve, catching all of the juices. Discard the seeds.
- Add powdered sugar to pressed raspberry puree. Whisk until smooth. Add vanilla and almond extract, stirring until combined.
- When donuts are mostly cool, dip tops into glaze to coat and let set for 10-15 minutes. Donuts are best served right away or same day. If not serving donuts right away, wait to glaze until ready to enjoy.