Vegan Gluten free Donuts
These Vegan Gluten Free Donuts are fluffy, easy and budget-friendly. They are a lot simpler than you think and are ready in under 30 minutes! Those are also egg free and dairy free. Oh, and they are baked, not fried!
Equipment
- Hand mixer or stand mixer
- Donut pan
- Medium mixing bowl
- Silicone spatula
Ingredients
For the Vegan Gluten-free Donuts
- ¾ cup oat milk
- ⅓ cup brown sugar
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1¼ cup all-purpose GF flour
- 1½ teaspoons baking powder
- ⅛ teaspoon fine sea salt
For the Chocolate Frosting:
- 1 cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 2-3 tablespoons plant based milk (almond, oat, soy)
For the Toppings:
- 3 tablespoons crunchy almonds , or sprinkles of your choice
Instructions
For the Vegan Gluten-free Donuts:
- Spray a donut pan with nonstick cooking spray and set aside.
- In a medium bowl or the bowl of your stand mixer, mix the oat milk (a bit warm to melt the coconut oil), sugar, coconut oil and vanilla extract.
- Sift in the flour, baking powder and salt.
- Then combine the dry and the wet ingredients until well mixed. Don’t over mix.
- Pour your batter into a piping bag. You can also use a zip bag.
- Fill donut cavities with batter to the top or close to it. Cut off the bottom of the bag and pipe the batter into each donut cup.
- Bake at 335ºF/ 170ºC for 14 minutes. Let the donuts cool for 5 minutes in the pan. Transfer to a cooling rack to cool completely.
For the Chocolate Frosting:
- In a medium bowl, mix the powdered sugar, cocoa powder and milk. Stir until well combined.
- Place a parchment paper under the cooling rack.
- Once the donuts have cooled, dip them in the bowl of glaze, shaking off any excess of chocolate before placing back onto the cooling rack.
- Top with crunchy almonds or sprinkles of your choice.
- Let them set until the glaze has thickened. Enjoy!
Notes
DON’T OVER MIX. Donut batter should be mixed minimally to ensure tenderness, over-mixing can make the batter tough. It’s also important to scrape the bowl well to make sure all ingredients are well combined.
MAKING AHEAD. These gluten-free vegan donuts can be made the day before and stored unfrosted in an airtight container.
FREEZING THE BAKED DONUTS. Those can be frozen before frosting. Wrap them individually with plastic wrap and store in a freezer bag. Let them unthaw overnight in the refrigerator or on the counter for 2 hours. Freeze for up to 3 months.
MORE IDEAS FOR TOPPINGS. Basic glaze made with powdered sugar and milk; Maple glaze made with butter, maple syrup and powdered sugar.
As for the toppings, I love chocolate sprinkles, chocolate chunks, crunched nuts or rainbow sprinkles.
INGREDIENTS AND SUBSTITUTIONS
Flour. Gluten-free all-purpose flour is what I use. If you are not gluten intolerant, you can substitute all-purpose gluten-free flour for all-purpose normal flour at a ratio of 1:1.
Vegetable milk: Almond milk, oat milk or soy milk are the best choices for baking.
Sugar. I either use cane sugar, brown sugar or granulated (white) sugar.
NUTRITION INFORMATION
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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Nutrition
Calories: 232kcalCarbohydrates: 41gProtein: 3gFat: 8gSaturated Fat: 6gSodium: 156mgPotassium: 56mgFiber: 4gSugar: 21gCalcium: 80mgIron: 2mg
Additional Info
Tried this recipe?Let us know how it was!