Vegan Gluten Free Baked Chocolate Donuts - Plant Based News
Vegan Gluten Free Baked Chocolate Doughnuts - Media Credit:

Vegan Gluten Free Baked Chocolate Donuts

Don't we all just need some sprinkles in our life? Some color to brighten our day? These donuts would surely help us out! Why not bake a batch for yourself!

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1 Minutes Read

Don't we all just need some sprinkles in our life? Some color to brighten our day? These donuts would surely help us out! Why not bake a batch for yourself!
Vegan Gluten Free Baked Chocolate Doughnuts
Duration25 mins
Cook Time10 mins
Prep Time15 mins
Servings6 donuts

Ingredients

  • 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
Chocolate Glaze
  • 1/2 cup powdered sugar sifted
  • 2 tbsp cocoa powder sifted
  • 1/8 tsp vanilla
  • 2 tbsp soy milk warm

Instructions

  • 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!)
This recipe was republished with permission from Delightful Adventures.
Find the original recipe here.
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The Author

Gwen

Gwen is a fantastic plant-based chef, recipe developer and food photographer based in Canada. If you’re looking for easy-to-make, delicious plant-based / vegan and gluten-free recipes you’ll love and want to make over and over again, then Delightful Adventures is the place for you! 100% of the recipes you find on Gwen's website are plant-based / vegan, the majority are gluten-free, and most, not all, are nut-free. You’ll find a mix of sweet and savoury recipes, desserts, snacks, lunches, and dinners the whole family (even the kids!) will love.

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