Gluten Free Glazed Chocolate Donuts

These gluten free glazed chocolate donuts are so fluffy and delicious, that you will want to skip your weekly trip to the donut shop. These vegan donuts are "almost guilt-free", which is a win in my book. However, that doesn't mean that they aren't fluffy, light, and full of donut-ty goodness.

If you're new to vegan donuts, this is the recipe to start with. Particularly, because it is SO simple and will yield amazing results!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Equipment
• Storage
• Related Recipes
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Ingredients

Chocolate donut:

• gluten free 1:1 flour
• cocoa powder
• light brown sugar
• granulated sugar
• salt
• baking soda
• baking powder
• avocado oil
• flax meal 
• almond milk 
• white vinegar
• vanilla extract

Glaze:

• powdered sugar
•  plant-based heavy cream
• vanilla extract

See the recipe card for quantities.

Instructions

• First, preheat your oven to 350°F.
• Next, lightly spray the donut pan with nonstick spray.
• Then, combine 2 TBS flax meals and w TBS water to make flax eggs, and stir. Additionally, allow the mixture to sit for 5-8 minutes to thicken.
• Meanwhile, combine the vinegar and room-temperature almond milk.
• Afterward, whisk together cocoa, flour, baking soda, baking powder, sugars, and salt in a large bowl.

Make the flax eggs:

• Then, add your flax eggs into your dry mixture and half of the almond milk and vinegar mixture. Secondly, mix with a rubber spatula, and afterward add the remaining almond milk and vinegar mixture. Lastly, stir until combined.

Bake the donuts:

• Straightaway, place the mixture into a piping bag and fill each donut mold in the donut pan ⅔ of the way. Next, bake donuts for 13-15 minutes or, until they spring back when touched. Finally, allow the donuts to cool for 15 minutes. Then, carefully remove the donuts from the molds and carefully transfer them to a wire rack with parchment paper underneath to glaze the donuts.

Make the glaze:

• Meanwhile, mix all glaze ingredients well, then pour over donuts to coat or dip donuts into the glaze and invert the glaze side up on the wire rack.
• Lastly, add sprinkles or jimmies of your choice and allow to dry at room temperature for at least 1 hour before stacking.

Substitutions

These gluten-free glazed chocolate donuts are the perfect canvas for whatever type of glaze or toppings you prefer. You can certainly add a few tablespoons of freeze-dried strawberry or raspberry powder that has been pulsed in a blender to the glaze ingredients.

Additionally, you can add any type of candy bar that has been chopped, or your favorite cereal on top of the glaze for a unique treat!

Equipment

Baking in silicone pan

A silicone donut pan is recommended to make this recipe, nonetheless, you can use any donut pan that you like. If you don't have a donut pan, you can make these into donut muffins by using a muffin tin with liners.

Instead of baking them for 13-15 minutes, you can bake them for about 8 minutes then rotate the pan 180° and bake for another 8-10 minutes. Generally, you will know that the donut muffins are done by inserting a toothpick into the center of the muffin and it comes out clean.

Storage

Store the baked donuts, glazed or unglazed, in an airtight container in the refrigerator for up to 5 days. Additionally, you can freeze the donuts for up to 2 months.

Related Recipes

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