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I’ve been curious about baked doughnuts for quite a while. What do they taste like? What’s the texture like? Are they like fried doughnuts? (mmm…fried doughnuts…) The problem was, I didn’t have a doughnut pan to get answers to my questions. See, I’m picky with my bake and cookware. When I shared my vegan gluten free waffle recipe with you, I told you about my lack of love for Teflon cook and bakeware. All the doughnut pans out there were coated in Teflon. However, last fall, I found one that I liked. Finally, I’d have answers to my baked doughnut questions! So I got to work on my first recipe, Vegan Gluten Free Baked Chocolate Doughnuts.
I had never made doughnuts, baked or fried, so I tested this recipe thoroughly. Four times to be exact. I got the vegan version on the second try and the vegan gluten-free version on the fourth try. So for those of you who are vegan and not gluten free, I’ve got you covered. For those of you who are vegan AND gluten free, I’ve got your back too.
For the vegan gluten free version, it took me a while to get because I couldn’t figure out the right type of flour to use. On the first try, I used my regular, go-to blend and…nope. The taste was off. On the third try, I went with an oat flour/almond flour blend and that wasn’t quite right either. So the third try, I tried a new flour, one that I had only used a few times and it was a winner. Both the vegan and the vegan, gluten free versions of this recipe are soft, fluffy, sweet, and the crackly sugary glaze on top makes them extra…YUM.
I mentioned at the top that it took me a while to find a non-teflon coated doughnut pan. I posted a picture of it on my Instagram account a while back, you can see it here. And this is the pan I bought (in case you’re in the market for one too!) It’s definitely more pricey than mainstream bakeware but this pan is heavy duty, it’s made really well, and I know it’s going to last a long time. Definitely worth the money since I know it’s going to be heavily used as I test all the new recipes floating around in my mind.
Back to the doughnuts. Curious about the answers to my questions from above? Baked doughnuts are delicious. They’re like mini, doughnut-shaped cakes. They’re fluffy like cake (these doughnuts are, anyways), and they whip up really fast. And no, they’re not quite like fried doughnuts. The fried counterpart to my vegan gluten free baked chocolate doughnuts are heavier and more dense. Still delicious, but these are a lighter version that are just as delicious.
Bake up a batch for Valentine’s Day, a birthday, or any day you feel like having a treat, it doesn’t have to be a special occasion! Share with family, friends, co-workers, classmates…no one will know they’re vegan or vegan and gluten free. I hope you enjoy your amazing, baked chocolate doughnuts.
And if you like these doughnuts, you’ll probably also like my baked lemon doughnuts too!
How to make Vegan Gluten Free Baked Chocolate Doughnuts
- 3/4 cup powdered sugar
- 2 tbsp warm non-dairy milk
- 1/8 tsp vanilla
Preheat oven to 375°F.
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.
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.
Add the powdered sugar to a small bowl and add the warm milk, and vanilla.
Mix until everything has combined into a liquid glaze.
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!)
- If you are making the vegan gluten-free version, it's important to know that every gluten-free flour blend uses different ingredients and ratios. Results will always vary when different flours are used. I have never used any other brand of flour to make these doughnuts, other than Bob's Red Mill 1 to 1 Baking Flour, so please know that your results may not be the same as mine if you substitute with a different gluten free flour.
- If you are making the vegan gluten-free version, the batter will be very thick. That's OK! Just pipe it into the pan as-is.
- A piping bag is recommended for getting the batter into the pan. If you don't have a piping bag, use a large Ziploc bag and snip off the end to stand in for a piping bag. If you don't have either, carefully spoon the batter into each doughnut cavity.
- It's best to eat the doughnuts the same day they were made. The glaze does not hold up well. If you have leftovers, refrigerate them but know that the glaze may melt into the doughnut if kept for too long!
- Calorie count listed is for the vegan gluten-free version. Calorie count for 1 doughnut using the vegan only recipe is 193 calories.