These Gluten-Free Donuts Get Their Pretty Pink Color From Veggies

We've never met a donut we didn't like. But these delicious babies are baked , gluten-free and get their pink color from beets. That makes them basically health food, right?!

Gluten-Free Baked Donuts

Level: Easy
Makes: 10 donuts

What You Need

For the Beet Puree:

  • 1 can beets, drained
  • 1 tablespoon lemon juice
  • 1-2 tablespoons milk, if needed

For the Donuts:

  • ½ cup pure cane sugar
  • ½ cup gluten-free oat flour
  • 6 tablespoons blanched almond flour
  • 6 tablespoons sweet rice flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup beet puree, divided
  • 2 tablespoons whole milk
  • 2 teaspoon vanilla extract
  • ¼ teaspoon vanilla beans (scraped from 1-2 pods)
  • 2 tablespoons melted coconut oil (or other baking oil)
  • White sprinkles, if desired

For the Frosting:

  • 8 ounces cream cheese, room temperature
  • 3 tablespoons butter, room temperature
  • 1 cup powdered sugar
  • 1½ teaspoons vanilla extract
  • 1-2 tablespoons beet puree


1. Whip Up the Beet Puree

Place beets and lemon juice in a blender or food processor and turn on until fully pureed. You want it to be about the texture of applesauce. If needed, add a small amount of milk to help the mixture move in the blender. Set aside.

2. Get Prepped

Preheat your oven to 350 F. Grease two donut pans heavily with softened butter or coconut oil.

3. Combine the Dry Ingredients

In a large bowl, stir together the oat flour, almond flour, sweet rice flour, sugar, baking powder, and salt.

4. Mix the Batter

In another bowl, whisk the eggs. Then whisk in 3 tablespoons of beet puree, the milk, vanilla extract and vanilla beans. Whisk in the oil, then pour the mixture into the dry ingredients and whisk until combined.

5. Bake 'Em Up

Pour the batter evenly into the donut pan molds, filling each one to about ¼” from the top. Drizzle about 1½ teaspoons of beet puree over each donut. Drag a knife lightly through the batter to swirl it.

Bake for 18 to 22 minutes, until a toothpick inserted in the donut comes out clean. Let cool for 10 to 15 minutes, then slide a knife or thin flexible spatula around each donut and remove from the pan. Place on a cooling rack and allow to fully cool.

6. Make the Frosting

While the donuts cool, beat the cream cheese and butter together in a mixing bowl until creamy. Add the sugar and beat until fluffy and smooth. Beat in the vanilla and beet puree, starting with 1 tablespoon of puree. Add more if you prefer a darker pink color. Refrigerate the frosting until ready to use.

Once donuts are fully cooled spread a thick layer of frosting on each. Finish with white sprinkles if you like and enjoy!

All photos via Edible Perspective

Start a free trial for unlimited access to every project, pattern, recipe and tutorial on Bluprint.
Next for You
Indulge in decadent doughnuts! Learn how to make quick and easy fruit fritters, artisan doughnuts and even your favorite luscious glazes.
Jenny McCoy
Jenny McCoy
We're calling it: Every day is National Donut Day. Because donuts have literally taken over the world — or at least weddings, red carpets and everybody's Instagram feed.
Lyndsay Sung
Meet your instructor, professional baker and pastry chef Jenny McCoy, then dive right into making a deep-fried favorite, apple fritters. Jenny shows how to mix the fritter batter and discusses options for a variety of fruit fillings, then cooks the fritters in a tabletop fryer. Don't have a fryer? Jenny will explain in the next lesson how to make fritters or doughnuts on the stovetop. You'll also learn how to tell when the fritters are cooked through and ready to enjoy!