Baked Gluten-Free Donuts with Beet Frosting

Baked Gluten-Free Donuts with Beet Frosting

gluten free baked donuts with beet frosting gluten free baked donuts with beet frosting

gluten free baked donuts with beet frosting

These gluten-free donuts have been baked instead of fried, are packed with the nutrients found in quinoa with Ancient Harvest™ Quinoa Flour, and topped with a frosting that gets its coloring from beets. The taste is incredible, and the entire recipe is made with deliciously wholesome ingredients.

Baked Gluten-Free Donuts with Beet Pink Frosting

  • 1 ½ cups Ancient Harvest™ Gluten-Free Quinoa Flour
  • ½ cup coconut sugar
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 2 1/2 tablespoons butter, melted
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract

Beet Pink Frosting

  • 2 fresh beets
  • 1 cup milk
  • 1 cup butter, at room temperature
  • 3 cups powdered sugar
  • 2 teaspoons vanilla
  • ¼ teaspoon salt


  1. Preheat oven to 350°.
  2. In a large bowl, whisk together the dry ingredients.
  3. In a separate bowl, combine the milk, butter, egg and vanilla.
  4. Gently fold the wet mixture into the dry mixture until just combined.
  5. Spoon the mixture into donut pan and bake for 10 minutes, or until they spring back when pressed.
  6. Allow donuts to cool before frosting.

Beet Pink Frosting:

  1. Rinse, trim and chop beets. Place in a food processor and grind to a pulp.
  2. In a saucepan over medium heat, combine milk and beet pulp. Bring to a simmer and cook for 45 minutes, stirring occasionally.
  3. Set a strainer over a bowl and pour mixture through, pressing the beets to squeeze out all the liquid.
  4. Add butter, powdered sugar, vanilla, salt and 5 tablespoons of the beet milk to the bowl of a stand mixer and beat until fluffy.
  5. To thicken the frosting, add more powdered sugar; add more beet milk to thin.

Other topping options: peanut butter, cinnamon sugar, or traditional powdered sugar.