Naturally Colored Gluten-Free Baked Pink Doughnuts

ByShashi CharlesUpdated on March 1, 2026

There is no artificial coloring involved in this Gluten-Free Baked Pink Doughnuts recipe. These homemade doughnuts are easy to bake, perfect for breakfast or dessert, and totally dye-free.

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A silver serving tray with 8 of The best Naturally Colored Gluten-Free Baked Pink Doughnuts

These Gluten-Free Baked Pink Doughnuts get their pretty coloring from beets instead of food coloring, making them ideal for anyone looking for food-coloring-free recipes that still look festive and fun.

Store-bought treats are often packed with Red Dye #40 and artificial additives. I wanted a doughnut that looked like a celebration but tasted like a wholesome snack. These Naturally Colored Baked Donuts are exactly that. If you are not a huge fan of beetroot, these doughnuts do not have a strong beet flavor.

These doughnuts are part of my “beetified” series, in which I recreate recipes using beets, for a gorgeous pink glow without a single drop of artificial food coloring. This recipe is adapted from David @ Spiced.

Why You’ll Love These Naturally Dyed Doughnuts

No Artificial Food Coloring: We use real grated beets for that vibrant pink “wow” factor. And, beet juice in the glaze.
Baked, Not Fried: All the fluffy texture of a classic doughnut with much less oil.
Gluten-Free & Dairy-Free: Perfect for sensitive tummies and school lunchboxes.

Ingredients needed to make pink donuts without food coloring

What You’ll Need

Gluten-Free Flour: I used rice flour, but a “1-to-1” baking flour can also be used.
Baking Powder: To help these rise.
Beetroot: I grated half a beetroot and used the grated beets in the donuts. I also used beet juice (extracted from the grated beets) in the glaze.
Milk: I used almond milk to keep these dairy-free.
Olive oil: Keeps these moist and dairy-free.
Egg: To bind these doughnuts.
Sweetener: I have made these doughnuts with granulated sugar as well as Monkfruit sweetener, and they turn out delicious. I have noticed that when using monkfruit sweetener, it tends to absorb more of the liquid, so add a tablespoon or two more of almond milk if you opt to use it.
Powdered Sugar: I have made these with regular powdered sugar and a stevia powder sweetener for the icing or glaze.
Seasonings: Pure vanilla extract, a pinch of salt, and I used some cinnamon, which balances out the beets.

How to Make “Beetified” Baked Doughnuts

Prep the Batter: In a large bowl, whisk together the dry ingredients: the flour, sweetener, cinnamon, salt, and baking powder. Then, add in the wet ingredients: the egg, Olive oil, vanilla, almond milk, and 3 tablespoons of grated raw beetroot. The batter should have a thick, pourable consistency – almost like thick porridge.

Spooning the naturally colored, vibrant pink batter into a donut pan

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Fill the Pan: You can spoon the vibrant pink batter into a greased donut pan. Or, you could spoon this wet mixture into a piping bag and pipe the batter into the donut pan.

Bake: Pop them into a 425°F oven for 10–12 minutes. They should spring back when touched!

Copycat-Baked-Powdered-Sugar-Doughnuts-Gluten-free

The Coating: There are several ways to coat these. One way is to toss the doughnuts in a small bowl or sandwich bag of powdered sugar while they are warm.

Small bowl with glaze made without food coloring to drizzle over donuts

Another way is to let the donuts cool on a wire rack. When they are about room temperature, make a glaze with powdered sugar (or powdered stevia) and almond milk. Gather some grated beets into a paper towel, gather the sides together, and squeeze the beet juice out of the grated beets and into the bowl with the powdered sugar and almond milk. Mix well until thick and well blended. Then drizzle this onto the donuts. I like to make a couple of different hued glazes, altering the amount of beet used, so there are lines of light and dark (as you can see on some of these in the picture below). Instead of grated beets, if you have some beet juice on hand, feel free to use a few drops of it.

Shashi’s Expert Tip: Don’t worry, you won’t taste the beet flavor! The vanilla, cinnamon, and sweetener completely mask the earthiness of the beet, leaving you with just a beautiful, naturally colored, delicious treat.

Storage

If you have leftovers of these donuts made without food coloring, they can be stored in an airtight container on the counter for 2-3 days. If storing them for longer, place the container in the fridge. Let them sit at room temperature for 30 minutes or zap them in the microwave for 5-8 seconds or so.

Delicious naturally colored pink donuts and coffee

More Recipes Without Food Coloring:

Beet Banana Nut Bread
Beet Crepes
Beet Tortillas
Beet Chocolate Chip Muffin Tops
Easy Green Bars (these are perfect for St. Patrick’s Day, as are the ones below)
Green Smoothie Pancakes (gluten-free)

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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