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!
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.
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📖 Recipe
Gluten Free Chocolate Glazed Donuts
Equipment
Ingredients
Chocolate donut:
- 1 ¾ cups gluten free 1:1 flour
- ⅔ cup cocoa powder
- 1 cup light brown sugar
- ¼ cup granulated sugar
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 1 ¼ teaspoon baking powder
- ½ cup avocado oil
- 2 flax meal to make flax eggs: 1 TBS flax meal 3 TBS of water = 1 egg
- 1 cup almond milk room temperature
- 2 teaspoon white vinegar
- 2 ¼ teaspoon vanilla extract
Glaze:
- 1 ½ cups powdered sugar
- 3-4 tablespoons plant-based heavy cream
- 1 teaspoon vanilla extract
Instructions
- First, preheat your oven to 350°F
- Next, lightly spray the donut pan with nonstick spray.
- Then, combine 2 TBS flax meal and w TBS water to make flax eggs, and stir. Additionally, allow mixture to sit for 5-8 minutes to thicken.
- Meanwhile, combine the vinegar and room temperature almond milk.
- Afterwards, 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 afterwards add the remaining almond milk and vinegar mixture. Lastly, stir until combined.
Bake the donuts:
- Straightaway, place 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 donuts to cool for 15 minutes. Then, carefully remove donuts from 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 donut into the glaze and invert 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.
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