Baked Champagne Donuts
These boozy baked champagne donuts are the perfect dessert for any celebration! They’re made in one bowl, gluten free with a simple champagne vanilla glaze. Light, fluffy and so easy to make!
I wanted to do something fun and festive for New Years, and immediately thought of champagne donuts. I kind of feel like we all deserve an extra celebration for getting through this year, and these baked gluten free donuts are the perfect way to do it!
They’re made with simple ingredients and are so light and fluffy and fun to make1
They have champagne baked right into them AND in the glaze. With hints of vanilla and apple, these gluten free donuts are the perfect dessert for any celebration. Try my gluten free donut holes next!
How to make champagne donuts
Preheat the oven to 350 degrees Fahrenheit. Spray two 6 cavity donut pans with oil (we’ll be making 8-9 total, depending on your pan). Set aside. If you only have one pan, don’t worry, just do two batches!
Whisk together all wet ingredients. When measuring the champagne, be sure to let the bubbles dissipate before adding to the bowl to ensure you have a full 1/4 cup + 2 tbsp of champagne and not that amount of just bubbles.
Whisk in the dry ingredients until smooth, making sure to spoon and level the flour. Fill each donut cavity with about 1/4 cup of batter.
Bake for 10-14 minutes or until a toothpick comes out clean. Let cool for 10 minutes, then flip the pan over onto a cooling rack to finish cooling. They should slide right out, but if they don’t just gently tap the bottom of the pan.
To make the glaze, whisk together the sugar, vanilla, champagne and milk as needed to thin. I like it on the thicker side, if it’s too thin it kind of just absorbs right into the donuts. If you want a nice white glaze like the photos, keep it on the thicker side.
Dunk the top of each donut into the glaze once cool (after about 30 minutes they’re fine), then immediately top with sprinkles. Enjoy and try my vegan chocolate donuts next!
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Storage Tips
These champagne donuts will keep at room temperature for about 3 days in a lightly sealed container. Because of the apple sauce, they don’t do well in a completely air tight container, so keep the lid slightly ajar for best results.
Do I need a donut pan?
Yes. Because these donuts are baked and we aren’t making dough to fry, you need a donut pan to actually create a donut shape. You are welcome to try these in a muffin pan, but I haven’t tested them that way myself, so I can’t guarantee the result. If you try it, let use know how it turns out!
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Baked Champagne Donuts
by: claire cary
Ingredients
Wet:
- ¼ cup + 2 tablespoons champagne
- 2 tablespoons apple sauce
- 1 egg
- 2 teaspoon vanilla extract
- ⅓ cup + 1 tablespoon white sugar
- ¼ cup neutral oil
Dry:
- 1 ¼ cup (gluten free) all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons champagne
- 1-2 tablespoons non-dairy milk as needed to thin, can also just use all champagne
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray two 6 cavity donut pans with oil (we’ll be making 8-9 total, depending on your pan). Set aside. If you only have one pan, don’t worry, just do two batches!
- Whisk together all wet ingredients. When measuring the champagne, be sure to let the bubbles dissipate before adding to the bowl to ensure you have a full 1/4 cup + 2 tbsp of champagne and not that amount of just bubbles.
- Whisk in the dry ingredients, making sure to spoon and level the flour.
- Fill each donut cavity with about 1/4 cup of batter. You want a little bit of space between the top of the batter and the top of the pan.
- Bake for 10-14 minutes or until a toothpick comes out clean. Let cool for 10 minutes, then flip the pan over onto a cooling rack to finish cooling. They should slide right out, but if they don’t just gently tap the bottom of the pan until the come out.
- To make the glaze, whisk together the sugar, vanilla, champagne and milk as needed to thin. I like it on the thicker side, if it’s too thin it kind of just absorbs right into the donuts and looks translucent. If you want a nice white glaze like the photos, keep it on the thicker side.
- Dunk the top of each donut into the glaze once cool (after about 30 minutes they’re good to go), then immediately top with sprinkles. Enjoy!
Notes
Comments
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Claire Thank you for mentioning me! You are the best! And the best chef I know!
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