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Laissez les bon temps rouler! Let the good times roll with these delightfully sweet king cake donuts. A gluten free alternative to your normal king cake dessert. Purple green and gold just makes me smile. Those Mardi Gras colors reminds me of so many fun memories hanging out in New Orleans on the parade route. There are many days that we are out there the WHOLE day and night catching parade after parade. Waiting for the floats to pass by so we could scream our little heads off for some beads and trinkets. Then, in between parades, we would eat Popeye’s chicken, king cake, cookies, and other yummy treats we would bring to hold us over on another day enjoy Mardi Gras. (because Mardi Gras calories don’t count, right?!) These baked donuts are perfect for those early mornings staking your spot out on the parade route or just for breakfast around the house. I love that these were simple to make! My silcone donut pan has been a lifesaver! I love using silcone baking supplies now and I don’t think I’ll ever go back! They are flexible and so easy to clean! I never have to worry about scrubbing a mess out of them or them rusting! It’s been wonderful! These king cake donuts are like your own personal king cake. One that is totally ok to share with friends and family. (Also, no judgments if you keep them all for yourself!) I love that these are baked and not fried, so you can add extra goodness in other things like the icing 🙂 In a medium bowl, mix most of your dry ingredients together, (gluten free flour, salt, cinnamon, nutmeg, baking powder, and baking soda). I use a hand whisk mix it. This is to ensure there is no clumping and each bite gets the same amount of flavor and texture. Set this bowl aside. In a large bowl, cream the butter, oil, and sugar together till combined. I soften my butter to make sure it incorporates well with the sugar. Add in eggs one at a time and then add vanilla. Add in dry mixture slowly until combined. Add a little milk in between adding the dry mixture. You can use the milk of your choice. I used unsweetened almond milk. You dough should be fairly thick but not one you can mold with your hands. You can pipe dough into the doughnut pans or spoon it into the pan. Some king cakes have just colored sugar on top, others have icing and sugar crystals. Here in New Orleans, we never do anything halfway, we go all out! So, icing and sprinkles it is! I made this icing the other day and fell in LOVE! It’s the perfect king cake icing and works just as well on these tasty donuts. In a medium bowl, pour condensed milk into the bowl. Add powdered sugar a cup at a time, mixing thoroughly in between. When you get to the last cup, add a half cup at a time to get the correct consistency. You may not need all of the last cup of powdered sugar. If it becomes too thick, add milk or a little more condensed milk. If it is too thin, add more powdered sugar. Add lemon juice, vanilla and pinch of salt. Mix thoroughly. I made my icing more on the thick side so it didn’t run too much down the sides. But if you don’t mind the mess, let that icing drip all over the donuts for added deliciousness! You can always buy colored sugar, but what fun is that? Of course, you will get a more vibrant colored sugar that way, but it’s not hard to make these colored sugar crystals and they look just as pretty. Liquid colors are easier to use than the gel colors. I have gel colors that work better for icings, cakes, frostings, but for the sugar, the liquid works best. It’s easy to incorporate. For the yellow, I used 5 drops For the green, I used 5 drops For purple, I used 3 blue to 2 red drop. Pick one color sugar and sprinkle on 1/3 of the donut, add the next color in another 1/3, and then the last color on the last 1/3. Now, devour the goodness! 🙂 A taste of Mardi Gras for breakfast or dessert! This gluten free king cake donuts has swirls of cinnamon sugar topped with icing and sprinkles. A fantastic treat that taste just like a king cake. Heat oven to 425F. Grease donut pan and set aside. In a large bowl, combine butter, oil, and sugars. Add in eggs one at a time, and vanilla. Set aside. In a separate bowl, combine dry ingredients (flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg). Mix together. Slowlly add dry ingredients to wet ingredients, alternate adding milk in between until everything is fully incorporated. To make cinnamon filling, combine melted butter with cinnamon and sugar. In donut pan, pipe or spoon in dough until halfway full. Add in sprinkles of cinnamon sugar filling. Using a butter knife, swirl cinnamon filling in the dough. Add remaining dough on top until 3/4 full. Smooth dough on top. Bake for 8-12 minutes untill toothpick comes out clean. Allow them to cool before adding icing. To make icing: combine condensed milk, powdered sugar, milk and lemon juice. and stir. It should be on the thicker side. You can make it thinner to cover the whole donut, but I prefer a little thicker as it drips down the sides anyway. To color the sugar: divide sugar in 3 different bowls. I add 5-7 drops of color to the different sugars. 5-7 yellow in one bowl, 5-7 green in another bowl, and the red and blue in another bowl to make purple. To make them darker add more color. Spoon sugars on top of doughnut in 3 different sections. Enjoy! Want more delicious recipes? Go here Looking to spice up date night? Go here Got the travel bug? Go here Visiting New Orleans? Go here Starting a bucket list? Go here Feeling crafty? Go here Share with friends! Gluten-Free King Cake Donuts
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Gluten Free King Cake Donuts
Ingredients
King Cake Donut
Cinnamon Swirl
Icing
Colored Sugars
Instructions
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This post may contain affiliate links, please read my full[...]
This post may contain affiliate links, please read my full[...]
This post may contain affiliate links, please read my full[...]
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This is great. I make doughnuts all the time but NEVER thought to make King Cake versions. Thank you!
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Sounds great from someone who has a gluten sensitivity!!! Thank you. I will add these to gluten free food file!!!
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Thanks for sharing!
These look so good and I just love the colors.
I’ll have to make a batch of these and bring them into work for fat Tuesday. -
Question: *Sweetened* condensed milk??? I’ve never seen it unsweetened. Or…evaporated milk??
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About Me
Hey There! I’m Becky, and I’m so glad you stopped by! I’m here to help you find adventure in the everyday life whether its spicing up date nights, cooking a new recipe, exploring our city, or traveling the world. I’m here to show you how to make that happen. So, won’t you journey along with me?
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