Gluten Free Red Velvet Donuts

When I think of Valentine’s Day, I immediately think of all things red velvet.  Last year for Valentine’s Day I made my girls these Healthy Red Velvet Donuts.  Since I didn’t use food coloring, my donuts didn’t have that deep red color you associate with all things red velvet.  Well this year I have made a gluten free red velvet donut recipe that contains a secret ingredient to make them deep red.

Red Velevet Donuts - My Whole Food Life P

Not only are these deep red in color, but this recipe is also a clever way to get more veggies into your kids without them knowing it.  My kids will eat almost anything in donut form and they gobbled up these red velvet donuts.  They had no idea that beets were on the ingredient list!  This recipe makes a smaller batch so you are not stuck with a lot of donuts in the house.

Gluten Free Red Velvet Donuts

Prep Time 10 min Cook Time 10 min Serves 7 donuts     adjust servings

The perfect Valentine's Day breakfast!



  1. Preheat oven to 350.
  2. Mix all the dry ingredients in one bowl .
  3. Mix wet in another.
  4. Add wet to dry and mix until combined.
  5. Spoon batter into greased donut pans .
  6. Bake for 10 minutes.
  7. Let donuts cool completely before removing from the pans.


Recipe Notes

If you don't have a donut pan, you can also make these into muffins. They will need to cook an extra couple minutes though. I juiced a beet to make beet juice. If you don't have a juicer, you can blend up a beet and then strain it to make the juice.

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52 thoughts to “Gluten Free Red Velvet Donuts”

  1. These look great! I have beet powder but no beet juice. Do you think I could do a substitution and just add some water to make up for the liquid loss?
  2. Is there a specific type of vinegar that works best? Also, were do you find beet juice? I have never used it before. Thanks!
    1. I used white vinegar. I juiced a beet in my juicer. If you don't have a juicer, you can blend up the beet and then strain the juice out.
  3. When I cook raw beets for salads and snacks, there's always a thick and gorgeous-colored 'beet juice' left at the bottom of the saucepan. The key is to not drown beets in water, but use enough water that doesn't completely dry out during the cooking process either. I have some with my beets in the fridge right now... Can't wait to try this recipe!!
  4. What a great idea! I just found some organic COOKED beets at Costco this weekend so I'm hoping to try them in smoothies soon. I think this would be a great use for some of the beet juice that's leftover! And one of these days I'm finally going to buy myself a juicer--I'm sure I would love it. Not sure what I'm waiting for, exactly... :)
  5. So I just ran out of maple syrup, can I mix it with honey? Anything else I could add to sweeten it. I am doubling the recipe and only have 1/2 cup of syrup
  6. I have just about every other GF flour except for GF oat flour. Would anything else work? I have rice, brown rice, coconut, millet, tapioca, a little bit of potato starch and a GF all purpose blend. What kind would you suggest out of the ones I have on hand? Thank you!
  7. I think I'm going to be brave and try to make these into pancakes for tomorrow. I will be able to tell if the consistency is right before I cook them and will be able to alter it accordingly. I'll let you know how they turn out. I even have little heart shaped molds for Valentine's Day :)
  8. I made this the other day and they were delicious! I used spelt flour and did not use beet juice because I didn't have any. Thanks for the recipe!
  9. I tried making these yesterday with gluten free all purpose flour, the batter was really runny than typical cakes. Trying the batter it tasted strongly of beets and vinegar. I don't know if this is usual and the bitter will bake out. I didn't think to try baking it, I just tossed it. I was going to make cupcakes since I don't have a donut pan. I don't have oat flour, my all purpose flour is bean based, I don't know if that makes a difference. I have almond flour, quinoa flour and coconut, as well as the all purpose. Do you have any recommendations? Thank you for your help.
    1. I never tried the batter, but I am assuming the bitter taste would bake out? Also, the beets get sweeter when baked. I haven't baked much with any of those flours, so I'm not sure what to advise. :(

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