Can I use Gluten-Free Flour Blend (with xanthan gum) instead of Cake Flour in Doughnuts?

This blend can replicate cake flour's tenderness and structure for gluten-free doughnuts but may alter flavor slightly. Use a ratio of 1 cup gluten-free flour blend with 1/4 teaspoon xanthan gum per 1 cup cake flour.

Best Cake Flour Substitute in Doughnuts

4 tested options with exact ratios, science-backed explanations, and tips for success.

Filter by diet: Vegan Gluten-Free Dairy-Free Nut-Free Fat-Free

Quick Answer

The best substitute for Cake Flour in Doughnuts is All-Purpose Flour with Cornstarch because it mimics the lower protein content of cake flour, resulting in a tender, light doughnut crumb without sacrificing structure.

Top 4 Cake Flour Substitutes for Doughnuts

Substitute	Ratio	Notes	Dietary
⭐ All-Purpose Flour with Cornstarch (Best)	For every 1 cup cake flour, use 1 cup all-purpose flour minus 2 tablespoons, then add 2 tablespoons cornstarch	This blend reduces protein content and softens the flour, producing a tender doughnut texture close to cake flour.	Vegan Dairy-Free Fat-Free Nut-Free
Pastry Flour	1 cup pastry flour per 1 cup cake flour	Pastry flour has a protein content closer to cake flour, producing a tender crumb but with slightly more chew.	Vegan Dairy-Free Fat-Free Nut-Free
Sifted All-Purpose Flour	1 cup sifted all-purpose flour per 1 cup cake flour	Sifting aerates the flour and slightly reduces density, helping produce a lighter doughnut than unsifted all-purpose flour.	Vegan Dairy-Free Fat-Free Nut-Free
Gluten-Free Flour Blend (with xanthan gum)	1 cup gluten-free flour blend with 1/4 teaspoon xanthan gum per 1 cup cake flour	This blend can replicate cake flour's tenderness and structure for gluten-free doughnuts but may alter flavor slightly.	Vegan Dairy-Free Fat-Free Nut-Free Gluten-Free

Detailed Guide: Each Cake Flour Substitute in Doughnuts

All-Purpose Flour with Cornstarch (Best Option)

For every 1 cup cake flour, use 1 cup all-purpose flour minus 2 tablespoons, then add 2 tablespoons cornstarch

Vegan Dairy-Free Fat-Free Nut-Free

Quick tip: This blend reduces protein content and softens the flour, producing a tender doughnut texture close to cake flour.

Cake flour has a lower protein content (about 7-8%) compared to all-purpose flour (10-12%), which results in less gluten formation and a softer crumb. Adding cornstarch dilutes the protein in all-purpose flour, mimicking cake flour's properties and yielding a tender doughnut.

To ensure success, sift the all-purpose flour and cornstarch together before measuring to distribute evenly. Avoid overmixing the dough to prevent gluten development.

The final doughnuts will be slightly less delicate than those made with pure cake flour but will maintain a soft, tender crumb and light texture suitable for classic doughnuts.

Pastry Flour

1 cup pastry flour per 1 cup cake flour

Vegan Dairy-Free Fat-Free Nut-Free

Quick tip: Pastry flour has a protein content closer to cake flour, producing a tender crumb but with slightly more chew.

Pastry flour typically has a protein content of 8-9%, which is intermediate between cake and all-purpose flour. This makes it a good substitute for cake flour in doughnuts, providing a tender yet slightly more structured crumb.

Use pastry flour as a direct 1:1 replacement. Be mindful of mixing time to avoid developing excess gluten.

Doughnuts made with pastry flour will be tender but may have a slightly firmer bite compared to those made with cake flour.

Sifted All-Purpose Flour

1 cup sifted all-purpose flour per 1 cup cake flour

Vegan Dairy-Free Fat-Free Nut-Free

Quick tip: Sifting aerates the flour and slightly reduces density, helping produce a lighter doughnut than unsifted all-purpose flour.

Sifting all-purpose flour incorporates air and breaks up clumps, which can slightly reduce the effective protein density and mimic some characteristics of cake flour.

Use this method only if cornstarch is unavailable. Be careful not to overmix the dough to minimize gluten development.

The doughnuts will be somewhat denser and chewier than those made with cake flour but still acceptable for many recipes.

Gluten-Free Flour Blend (with xanthan gum)

1 cup gluten-free flour blend with 1/4 teaspoon xanthan gum per 1 cup cake flour

Vegan Dairy-Free Fat-Free Nut-Free Gluten-Free

Quick tip: This blend can replicate cake flour's tenderness and structure for gluten-free doughnuts but may alter flavor slightly.

Gluten-free flour blends designed for baking often combine rice flour, potato starch, and tapioca starch to mimic wheat flour properties. Adding xanthan gum provides the necessary elasticity and structure lost without gluten.

Ensure the blend is well mixed and xanthan gum is evenly distributed. Monitor dough hydration as gluten-free flours absorb liquids differently.

The resulting doughnuts will be tender and soft but may have a slightly different mouthfeel and flavor profile compared to wheat-based doughnuts.

Vegan Cake Flour Substitutes for Doughnuts

Full Vegan guide →

All-Purpose Flour with Cornstarch

Ratio: For every 1 cup cake flour, use 1 cup all-purpose flour minus 2 tablespoons, then add 2 tablespoons cornstarch

This blend reduces protein content and softens the flour, producing a tender doughnut texture close to cake flour.

Pastry Flour

Ratio: 1 cup pastry flour per 1 cup cake flour

Pastry flour has a protein content closer to cake flour, producing a tender crumb but with slightly more chew.

Sifted All-Purpose Flour

Ratio: 1 cup sifted all-purpose flour per 1 cup cake flour

Sifting aerates the flour and slightly reduces density, helping produce a lighter doughnut than unsifted all-purpose flour.

Gluten-Free Flour Blend (with xanthan gum)

Ratio: 1 cup gluten-free flour blend with 1/4 teaspoon xanthan gum per 1 cup cake flour

This blend can replicate cake flour's tenderness and structure for gluten-free doughnuts but may alter flavor slightly.

Gluten-Free Cake Flour Substitutes for Doughnuts

Full Gluten-Free guide →

Gluten-Free Flour Blend (with xanthan gum)

Ratio: 1 cup gluten-free flour blend with 1/4 teaspoon xanthan gum per 1 cup cake flour

This blend can replicate cake flour's tenderness and structure for gluten-free doughnuts but may alter flavor slightly.

Dairy-Free Cake Flour Substitutes for Doughnuts

Full Dairy-Free guide →

All-Purpose Flour with Cornstarch

Ratio: For every 1 cup cake flour, use 1 cup all-purpose flour minus 2 tablespoons, then add 2 tablespoons cornstarch

This blend reduces protein content and softens the flour, producing a tender doughnut texture close to cake flour.

Pastry Flour

Ratio: 1 cup pastry flour per 1 cup cake flour

Pastry flour has a protein content closer to cake flour, producing a tender crumb but with slightly more chew.

Sifted All-Purpose Flour

Ratio: 1 cup sifted all-purpose flour per 1 cup cake flour

Sifting aerates the flour and slightly reduces density, helping produce a lighter doughnut than unsifted all-purpose flour.

Gluten-Free Flour Blend (with xanthan gum)

Ratio: 1 cup gluten-free flour blend with 1/4 teaspoon xanthan gum per 1 cup cake flour

This blend can replicate cake flour's tenderness and structure for gluten-free doughnuts but may alter flavor slightly.

❌ What NOT to Use as a Cake Flour Substitute in Doughnuts

Bread Flour

Bread flour has a high protein content which develops too much gluten, leading to dense and chewy doughnuts rather than the desired tender and soft texture.

Self-Rising Flour

Self-rising flour contains added leavening agents and salt which can interfere with the doughnut recipe's balance, causing unpredictable rise and flavor.

Whole Wheat Flour

Whole wheat flour has a coarse texture and higher protein content, which makes doughnuts heavier and less tender, negatively impacting the delicate crumb expected in doughnuts.

Found this helpful? Share it:

Facebook Pinterest

Need to substitute other ingredients in Doughnuts?