Gluten Free Red Velvet Donuts (Paleo)

These gluten free red velvet donuts are made with almond flour, baked in the oven and naturally colored with beets - dye free! This easy red velvet donut recipe is not only gluten free, but also dairy free, paleo and refined sugar free.

I'm always trying to find ways to sneak veggies and colorful foods into my kids' diet and there's no easier way to do it than with wholesome treats like these gluten free red velvet donuts!

This healthy donut recipe is made with cooked beets and almond flour, baked in the oven and topped with a simple chocolate glaze. I used a chocolate glaze simply because my family LOVES chocolate, but feel free to leave the glaze out or swap it with another favorite.

To make the donuts pink, I steamed beets and blended them into the batter. The beets are barely detectable, especially with the chocolate glaze. And yes, they are kid approved - all of my children loved this recipe.

Ingredients

Here's a list of what you need to make these baked red velvet donuts:

Red Velvet Donuts

• cooked beets - you can use pre-cooked beets, or cook your own. I cooked my beets by cutting them into cubes and steaming them in a steamer pot until tender.
• egg - to bind the ingredients
• maple syrup - to sweeten the batter
• avocado oil - added for texture. You can swap avocado oil for any other neutral flavored liquid oil (like light olive oil).
• vanilla extract - for flavor
• almond flour - to keep these donuts gluten free and paleo friendly. You can probably swap the almond flour with tigernut flour for a nut free version.
• tapioca starch - added for texture purposes
• cacao powder - since they're red velvet donuts. You can swap the cacao powder for cocoa powder, but I've found that cacao helps the donuts keep their red/pink hue better than cocoa powder.
• baking powder - for the rise
• salt - to enhance the flavors

Chocolate Glaze

• dark chocolate - I recommend 65-75% for this recipe
• coconut oil - thins the glaze
• almond butter - creates a fudgy texture

How to Make Gluten Free Red Velvet Donuts

The batter for these red velvet donuts is made in a food processor or high powered blender, poured into a silicone donut pan and then baked in the oven. Here's the step by step process:

1. First, preheat your oven to 350 degrees F.

Make the Batter

2. Next, make the batter by combining the cooked beets, egg, maple syrup, avocado oil and vanilla in a food processor. Blend until the beets are pureed, stopping here and there to scrape the sides if necessary.
3. Add in the almond flour, tapioca starch, cacao powder, baking powder and salt. Blend again until the batter reaches a smooth consistency.
4. Pour the red velvet donut batter into a silicone donut pan. I didn't need to grease the pan, but if you aren't using a silicone pan then you may want to grease the pan just in case. Fill each slot nearly to the top, making six donuts.

Bake the Donuts

5. Next, bake the donuts. Place the donuts in your preheated oven and bake at 350 degrees for 20 minutes.
6. After baking, remove the donuts from the oven and cool for 10 minutes in the baking pan, before transferring them to a wire cooling rack.

Glaze the Donuts

7. For the glaze, melt the chocolate and coconut oil. (I melted them on the stovetop, over low heat.) Once melted, mix in the almond butter. The almond butter gives the glaze a more fudge-like texture, which I like for frosting donuts but isn't required.
8. Dip each donut into the glaze, then place on a wire cooling rack or parchment-lined baking sheet.
9. Place the donuts in the fridge or freezer to set the glaze and then enjoy!

Storage

Store these paleo red velvet donuts in an airtight container in the fridge. They are best eaten within one week.

FAQ

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