Vegan Gluten Free Baked Chocolate Doughnuts that are soft, fluffy, and sweet. The crackly sugary glaze makes them extra perfect…so perfect, you’ll want to make them over and over again! These doughnuts can be made just vegan or vegan AND gluten-free. Keep reading for all the details!
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 easy vegan gluten free waffles 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.
Easy Baked Vegan 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.
It took me a while to get the vegan gluten free version 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 second try, I went with an oat flour/almond flour blend and that wasn’t quite right either. So on the third try, I tried a new-to-me gluten free flour (details below), one that I had only used a few times and it was a winner.
Note that I’m using all-purpose flour in the video that’s included in this post.
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.
What’s the Best Doughnut Pan to Buy?
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. (Click here for more of my doughnut recipes!)
Back to the doughnuts.
Curious about the answers to my questions from above?
What Do Baked Doughnuts Taste Like? And What’s the Texture Like?
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.
Are They Like Fried Doughnuts?
No, they’re not quite like fried doughnuts.
The fried, non-yeast, 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 these amazing, baked chocolate doughnuts. Be sure to pin them on Pinterest and if you make them, share a pic with me by tagging me on Instagram. I’m @delightfuladventures over there and my hashtag is #delightfuladventures. I love seeing your remakes!
You can keep up with all of my new recipes and learn my baking tips and tricks! Sign up for my newsletter that will deliver all of the latest recipes, and more, to your inbox, so you never miss a thing 🙂
If you like these vegan gluten free baked chocolate doughnuts, you’ll probably also like these recipes:
- Vegan Baked Lemon Doughnuts
- Chai-Spiced Baked Vegan Doughnuts
- Vegan Gluten Free Chocolate Mint Doughnuts
- Vegan Maple Doughnuts
- Baked Pumpkin Doughnuts
- Old Fashioned Cake Doughnut Mini Muffins
- Cinnamon Sugar Vegan Doughnuts
Vegan Gluten Free Baked Chocolate Doughnuts
Suggested Equipment:
Ingredients:
For the Doughnuts
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 3/4 cup gluten free flour OR all-purpose flour (see important notes about flour below)
- 1/4 cup unsweetened cocoa powder sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup + 3 tablespoons coconut sugar
- 1/2 cup unsweetened non-dairy milk
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla
For the Sugar Glaze (as shown in pictures above):
- 3/4 cup powdered sugar sifted
- 2 tablespoons warm non-dairy milk
- 1/8 teaspoon vanilla
For a Chocolate Glaze:
- 1/2 cup powdered sugar sifted
- 2 tablespoons unsweetened cocoa powder sifted
- 1/8 teaspoon vanilla
- 2 tablespoons warm non-dairy milk
Instructions:
- 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 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 the 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!)
Recipe Notes:
- Note that I’m using all-purpose flour in the video that’s included in this post.
- This recipe will NOT work with coconut flour.
- 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 tested with several different flours and the only one that worked well for me was the Bob’s Red Mill 1 to 1 Baking Flour (the one in blue bag, not the red bag) 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.
- Nutrition info listed is for the vegan gluten-free version using the regular sugar glaze. Calorie count for 1 doughnut using the vegan only recipe (using all-purpose flour) is approximately 189 calories.
- Nutrition info is to be used as a rough guide only, learn how nutrition info is calculated on this website.
Lynn says
I made these with cup4cup and they turned out great! I am not a great baker and baking without wheat flour and eggs can be intimidating, so I was super excited that my 7 year old son loved these! I topped them with a chocolate ganache, made of coconut cream and enjoy life chips. Thanks so much for the amazing recipe!!!
Gwen Leron says
You’re welcome, Lynn! So happy to hear you and your son enjoyed them, and thanks for letting me know it worked well with Cup 4 Cup, I am sure there are others who will be wondering. Thanks for taking the time to leave your note, I appreciate it 🙂
Rachelle says
Excellent tasting and moist. Made these for my husband who is having trouble with gluten and dairy but I also think they taste great and super easy to make. One question. Assuming we might have a couple left over how would you suggest storing them?
Gwen Leron says
Hi Rachelle! So glad you made them and that they were loved. If you have leftovers, I’d wrap them up or put them in an airtight container and store them in the fridge. If left out, the glaze will melt into the doughnut 🙂 I hope this helps, anything else, please ask!
Susan Thornton says
I have made these five times now and they come out perfect every time. I make the vegan gluten-free recipe and my whole family loves them, even without the glaze. I now make a quadruple batch and freeze them. They defrost just as fresh-tasting as the day I made them. I have started melting vegan chocolate chips, dipping them in that, and then dipping them in shredded coconut that I have sweetened with maple syrup. I call them my Mounds dooughnuts and everybody raves over them. This works really well if you coat them while frozen and let them defrost as the chocolate-coconut hardens. Thanks for such an easy, wonderful recipe!
Gwen Leron says
Well this comment has made my entire weekend! Thank you so much, Susan! It made me SO happy to read through your note, thanks for taking the time to leave it. And thanks for the shredded coconut idea, I love it! 🙂
Kat says
Has anyone ever used the batter as frosting? It’s really tasty on its own!
Gwen Leron says
Never tried that, Kat! I don’t think I would because of the raw flour and because I love the glaze. It goes perfectly with these doughnuts 🙂
Merlinda says
Made them tonight! Yummmmo!
Gwen Leron says
Yay! Happy you liked them, Merlinda! 🙂
Sohaila says
Hi , what I can use instead of powder sugar pls
Gwen Leron says
Hi Sohaila, I’ve never made a sugar glaze without powdered sugar, so I’m not sure of a substitute that would work well. You can leave the glaze off if you don’t have access to powdered sugar or can’t have it.
Roseann says
They make a sugar free powdered sugar – name brand Swerve. Some grocery stores have just recently started selling it and you can also get it on Amazon.
Yvonne says
I can’t wait to try these. I have to wait for my donut pan (& I LOVE that you picked one from a made in USA and non-teflon coated. I’m so glad I found your blog and all your delicious sounding recipes!! Thank you for sharing!!!
Gwen Leron says
You’re welcome, Yvonne! You will love that doughnut pan, I have had mine for so long and it’s still going strong. You’re also going to love these doughnuts! They are a favourite. Let me know how things go once you make them. Thanks so much for your note 🙂
Morgan says
How well will white whole wheat flour work??
Thanks!
Gwen Leron says
Hi Morgan! I have not tried it with white whole wheat, but it should be fine. If you try, please come back and let me know how they turned out 🙂
Lorraine says
I love these donuts however I’m wondering if I can make a Bundt cake using the same mixture. Any thoughts? Thanks!
Gwen Leron says
Good question, Lorraine! Technically, it would make a really nice cake and should work if the recipe is tripled or even quadrupled, but since I have not tried it myself, I can’t give specific directions on doing it, baking times, etc. However, if you do try, I would love to hear how it goes!
kelley says
I didn’t have a doughnut pan, so I tried making solid little doughnut pucks in ramekins… The result was more like a chocolate lava cake, and it was fantastic! hahaha.
Gwen Leron says
Ha! I love your creativity, Kelley! When you have to fix a chocolate craving, you gotta do what you gotta do! I’m glad it worked out in the ramekins for you 🙂
Karina says
Hey! Im so exited to make this recipie, but one question before I do, can I pipe the dough onto a regular sheet pan with no molding, or will the shape come out wierd.
Gwen Leron says
Hi Karina! Yes, the shape will come out a little odd if you pipe onto a sheet pan. The bottom will be flat and it will spread while it bakes, so I’m not sure what kind of shape it will have when it’s done 🙂 I have had some readers tell me that they have made them in a mini bundt pan, so if you have one of those, you can try that. I have had others tell me they made it in muffin tins as well. Let me know what you decide to do and how things turn out 🙂
Micki says
Can’t wait to try these!!!! I love your website , it’s just what I’ve been looking for.I was wondering if these could be sour cream chocolate donuts as well?
Gwen Leron says
Hi Micki! I’m glad you found my site, too! I have not tried making this recipe with sour cream, so I’m not sure how it would turn out (I don’t eat dairy sour cream and have not found a vegan sour cream I like yet 🙂 ). In general, sour cream is used to make a recipe turn out more moist, but these doughnuts are moist enough on their own, so it’s not needed. I hope this helps, let me know how things go if you make them!
Aliyah says
Can I substitute an egg in place of the flaxseed mixture?
Gwen Leron says
Hi Aliyah, I have had readers tell me they used an egg instead of the flax mix since the flax mixture in my recipe is the equivalent replacement for 1 egg. Technically, it should work fine, however, since I don’t eat eggs and have not tested the recipe that way, I can’t comment personally on how they will turn out. Let me know how it goes 🙂
Chris says
Made these today. I have been craving for a donut. These satisfy that craving. Great recipe. Easy to make. Taste great. Thank you for sharing.
Gwen Leron says
You’re welcome! They’re perfect for when doughnut craving hits 🙂 So glad you like them, thanks for taking the time to write your note, much appreciated.