Copycat Entenmann’s Crumb Cake Donuts (gluten-free)

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These Entenmann’s Crumb Cake Donuts are a gluten-free version of the classic donut from the grocery store. They’re baked, not fried, have no refined sugar and are deliciously cakey, fluffy and have a sweet crumb topping.

  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 25 mins

Yield: 6 donuts or 12 muffins 1x



Crumb topping:

  • 4 tablespoons butter
  • 1/4 cup coconut sugar
  • 1/2 cup gluten-free flour
  • 1 teaspoon cinnamon


  • 1/4 cup neutral oil or melted butter
  • 1/2 cup yogurt (can be dairy or non-dairy)
  • 1/4 cup milk (can be dairy or non-dairy)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup gluten-free flour
  • 1/3 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda


Make crumb topping:

  1. Melt butter in small sauce pot over low heat, stirring constantly to prevent burning
  2. Add coconut sugar and stir until smooth
  3. Mix in flour and cinnamon, stirring occasionally while cooking on low heat
  4. Once mixture is crumbly with some chunks, remove from heat and set aside

Prepare the donuts:

  1. Preheat oven to 350 degrees F and grease a silicone donut pan well and add on top of baking sheet
  2. Whisk together the oil, yogurt, milk, egg and vanilla until smooth
  3. Add in flour, baking powder, baking soda and coconut sugar and mix until smooth
  4. Spoon batter into donut pans then add crumb topping on top
  5. Bake in oven for 12-13 minutes then remove from oven and allow to cool completely
  6. Gently remove donuts from donut pan and enjoy!


*Store in airtight container for 5 days or in freezer for 2 months

  • Author: Rachel