Gluten -Free Glazed Sweet Potato Pie Donut Twists

a basket of GF sweet potato pie mix donuts

Gluten -Free Glazed Sweet Potato Pie Donut Twists

  • French Twist Donut Pan 

For the Batter

  • 2 1/2 cups all-purpose gluten-free flour (310g)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon (Vietnamese cinnamon is great)
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp ground mace
  • 1/2 cup Farmer's Market Organic Sweet Potato Pie Mix (120g)
  • 1/4 cup maple sugar (60g)
  • 1/4 cup unsalted butter, melted (6mL)
  • 2 Tbsp neutral oil such as avocado oil
  • 2 ea large eggs
  • 3/4 cup unsweetened cashew milk (180mL)
  • 1/4 cup vanilla cultured coconut yogurt (60g)
  • 1 tsp pure vanilla extract
  • 1 tsp apple cider vinegar

For the Glaze

  • 1 1/2 cups powdered sugar (180g)
  • 3 Tbsp pure Maple Syrup
  • 2-3 Tbsp unsweetened cashew milk
  • 1/2 tsp instant espresso powder
  • 1/4 tsp Vietnamese ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground mace
  • 1/8 tsp sea salt
  • 1/2 tsp pure vanilla extract

  1. Preheat the oven to 350°F (175°C). 

  2. Lightly grease the French Twist Donut Pan with oil or baking spray. For a clean definition, brush a thin layer of melted butter into each groove. 

  3. Whisk the dry ingredients in a large bowl: GF flour, baking powder, baking soda, salt, and spices. 

  4. Mix the wet ingredients in a medium bowl: Sweet potato pie mix, sugar, melted butter, oil, eggs, cashew milk, coconut yogurt, vanilla, and ACV. Whisk until smooth. 

  5. Combine: Add the wet mixture to the dry ingredients. Fold gently with a silicone spatula just until combined—the batter should be smooth, glossy, and the consistency of thick muffin batter. If stiff, add up to 2 tsp milk. 

  6. Fill the pan: Spoon about ¼ cup (60 g) batter into each cavity (about halfway full). Tap the pan gently on the counter to help the batter settle into the braid grooves. 

  7. Bake: Bake for 18–20 minutes, until lightly golden and the tops spring back when touched. A toothpick should come out with just a few moist crumbs. 

  8. Cool: Let donuts rest in the pan for 5 minutes, then transfer to a wire rack. Cool completely before glazing. 

  9. Mix the glaze: In a small bowl, whisk together maple syrup, espresso powder, spices, and 2 tbsp milk until espresso dissolves. Add powdered sugar and whisk until smooth. Adjust thickness with more milk if needed — glaze should drip slowly from a spoon. 

  10. Dip donut tops into glaze, let excess drip off, and place on a wire rack. Allow 10–15 minutes for the glaze to set glossy and firm. 

Breakfast, Dessert
donuts