Updated: Feb 23, 2019
These chocolate donuts are a decadent treat for any chocolate lover.
A favorite among my farmers market customers, these donuts are rich and chocolaty. Made with a gluten free flour blend, they are the perfect treat for those with a sensitivity to gluten and a love of chocolate.
This is a good recipe if you are new to vegan / gluten free baking. It's easy to follow and only takes about a half hour to make. This recipe makes 6 donuts and can be easily doubled to make 12. You will need a 6 cavity donut pan. I use Wilton's non stick 6 cavity donut baking pan. You will also need a pastry bag for piping the batter into the pan. A plastic sandwich bag with a hole cut in one end also works.
For this and a lot of my gluten free recipes I use Bob's Red Mill gluten free 1 to 1 baking flour. I would suggest using this brand to get the desired results. I've tried other brands and like this one the best so far. I will keep you updated if I find one that works better.
I use vegan sugar for this and all of my recipes. I also use low fat canned coconut as my non-dairy milk option in most of my recipes. Both of which you should be able to find at your local grocery store.
Vegan Gluten Free Chocolate Donuts
Prep Time: 15 minutes
Cook Time: 11-12 minutes
Total Time: 30 minutes
For the Donuts:
1 tablespoon ground flax seeds
3 tablespoons of warm water
3/4 cup of gluten free flour (Bob's Red Mill gluten free 1 to 1 baking flour)
1/4 cup unsweetened cocoa powder or cacao powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup + 3 tablespoons of sugar (organic cane, beet, or coconut)
1/2 cup of unsweetened non-dairy milk, I use low fat canned coconut milk, but any plant-based milk will work
3 tablespoons of oil, I use canola oil
1 teaspoon vanilla
For the Glaze:
1 cup of powdered sugar
3 tablespoons cocoa powder
2 tablespoons unsweetened non-dairy milk, I use coconut
1/2 teaspoon vanilla
mini chocolate chips
toasted chopped pistachios
Heat oven to 375 degrees F
Lightly grease donut pan.
In a large bowl make flax egg by combining the 1 tablespoon of ground flax with the three tablespoons of water, set aside to thicken.
In a separate bowl whisk together the flour, cocoa, baking powder, baking soda, salt, and sugar.
Add milk, oil, and vanilla to the bowl with the flax mixture and whisk until combined.
Add wet ingredients to the dry ingredients and mix until well combined.
Pour batter into a pipping bag or Ziploc and pipe into the donut pan. Try to fill each cavity of the pan with the same amount of batter.
Bake 10-11 minutes. The donuts should spring back when touched, if they don't bake 1 minute more.
Remove donuts from the oven and let them cool in the pan for 5 minutes before removing them form the pan and transferring the to a wire rack to cool completely.
While the donuts are cooling prepare the chocolate glaze.
Mix all of the ingredients for the glaze in a bowl. If the glaze is too thick add more milk a teaspoon at a time until you get the desired consistency.
Once donuts are completely cooled dip each donut in the glaze and sprinkle with your desired topping. Allow the donuts to rest so the glaze will set.