Reading Time: 2 minutes
- 1 tbsp ground flaxseed
- 3 tbsp water
- 3/4 cup gluten free flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut sugar and 3 tbsp
- 1/2 cup soy milk
- 3 tbsp coconut oil melted
- 1 tsp vanilla
- 1/2 cup powdered sugar sifted
- 2 tbsp cocoa powder sifted
- 1/8 tsp vanilla
- 2 tbsp soy milk warm
Preheat oven to 375°F (190° C).
Grease your doughnut pan (if needed).
Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
In a large bowl, whisk the flour, cocoa, baking powder, baking soda, salt, and coconut sugar.
In a small bowl, mix the milk, melted coconut oil, vanilla, and flax mixture together.
Pour wet ingredients into dry ingredients and mix well to combine.
Using a piping bag or a large Ziploc bag (see note below), pipe the mixture into each cavity of your doughnut pan.
Bake for 10 minutes.
Remove from oven and let the pan sit for a few minutes before removing the doughnuts.
Remove the doughnuts from the pan and place on a cooling rack.
While doughnuts are cooling, make the glaze
Add the powdered sugar to a small bowl and add the warm milk, and vanilla. (Add cocoa powder as well if making the chocolate glaze)
Mix until everything has combined into a liquid glaze. (If glaze is too thick, add a little more milk)
When the doughnuts have fully cooled (they don’t take long!), dip the tops of each doughnut into the glaze. Repeat with all the doughnuts.
Place the doughnuts back onto the cooling rack for the excess glaze to drip off and for the glaze to firm up. (Place a piece of parchment paper under the rack to catch the drips!)