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Baked Vegan Chocolate Donuts (Gluten-Free)

Baked Vegan Chocolate Donuts are gluten-free, naturally sweetened, and topped with rich chocolate-avocado icing. These moist, fluffy, dairy-free treats are baked (not fried) and will have you hooked from the first bite. Grab your mixing bowls, whisk, and donut pan, and check out this easy recipe!
5 from 4 votes
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Course: Dessert
Cuisine: Gluten-Free, Gluten-Free Dessert, Healthy Options, Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 donuts
Calories: 205kcal
Author: Capri Lilly

Ingredients

  • 1 cup Gluten-Free All-Purpose Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1/4 cup Maple Syrup (or Agave Nectar)
  • 3 tbsp Coconut Sugar (or Brown Sugar)
  • 1/2 cup Unsweetened Non-Dairy Milk
  • 1 tsp Vanilla Extract
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3 tbsp Coconut Oil, melted
  • 1/4 tsp Sea Salt

Flax Egg

  • 2 tbsp Ground Flax Seeds
  • 5 tbsp Water

Chocolate Avocado Icing (simply blend ingredients below until smooth for a healthy, tasty glaze)

  • 1 ripe Avocado
  • 3/4 cup Cacao Powder
  • 1 cup Maple Syrup
  • 1/2 cup Coconut Oil, melted
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt

Instructions

  • Preheat the oven to 375°F (195°C)
  • In a small bowl, combine the ingredients for the flax egg and set aside. Measure out the almond milk and sit it out to allow it to come to room temperature (or microwave for 15 seconds). Set aside
  • In a medium sized bowl, combine all of the dry ingredients. In a seperate bowl, combine all of the wet ingredients, including the flax egg.
  • Slowly pour the dry ingredients into the wet ingredients, whisking to combine. The batter should be thick. If it appears too thin, add 1 tbsp of gluten-free flour at a time until it thickens.
  • Lightly grease the donut pan with oil. Using a spoon or pastry bag, fill each donut opening until it is full to the top.
  • Bake in the oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.
  • Take the donuts out of the oven and let the donuts cool for 1-2 minutes in the pan. Then gently transfer the donuts to a wire rack to cool for 7-10 minutes.
  • Leave the donuts as is, or try topping them with my favorite Chocolate Avocado Icing!

Notes

  • Can sub 1/3 cup Applesauce instead of flax egg to keep vegan or use 2 Eggs for non-vegan option. 
  • For best results, when you remove the donuts from the oven, let them cool in the pan for no more than 2 minutes, and then transfer to a cooling rack for up to ten minutes. The longer they cool the more firm they will become, making it easier to add any glaze or icing. 
  • Store in an airtight container for up to 5 days. Can store in the freezer for up to one month. 

Nutrition

Calories: 205kcal