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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!
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 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.
Have a quick look to see how I make them and how easy they are! In this video, I use the all-purpose flour:
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.
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. (Click here for more doughnut recipes!)
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 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!
If you like these vegan gluten free baked chocolate doughnuts, you’ll probably also like these recipes:
- Vegan Baked Lemon Doughnuts
- Vegan Gluten Free Chocolate Mint Doughnuts
- Vegan Maple Doughnuts
- Old Fashioned Cake Doughnut Mini Muffins
- Pumpkin Pasties (A Harry Potter Recipe!)
How to Make Vegan Gluten Free Baked Chocolate Doughnuts
Looking for Vegan Gluten Free Baked Chocolate Doughnuts? Your search has ended. This recipe can be made vegan OR vegan and gluten free and the result is perfectly soft, chocolaty, sweet doughnuts you'll love!
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 3/4 cup gluten free flour OR all-purpose flour (see notes below)
- 1/4 cup unsweetened cocoa powder
- 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
- 3/4 cup powdered sugar
- 2 tablespoons warm non-dairy milk
- 1/8 teaspoon 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!)
- 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 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.
- Nutrition info listed is for the vegan gluten-free version. 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 guide only, learn how nutrition info is calculated on this website.
Starr says
These look amazing! Bakery shop perfect!… And now you have me thinking, it’s been too long since I made doughnuts 🙂
Gwen @ Delightful Adventures says
Thanks so much, Starr! It’s always a good time to make doughnuts 🙂
Isa says
I came across this recipe on Pinterest and made these yesterday for my family. They were gone in no time. You mentioned that it’s best to eat in the same day, we had no problem doing that! We loved them and I will be making these again and again! Thanks for a such a great vegan gluten free recipe!
Gwen @ Delightful Adventures says
Thanks, Isa! Glad you like them! We never have a problem with eating them in one day either 😉
Demeter | Beaming Baker says
Gwen, you KNOW I’ve been drooling over these donuts since… like forever! Okay, fine they didn’t come out that long ago, but still! When you’re drooling this bad, it feels like the recipe’s been out for an eternity. I love everything about this recipe–the glaze, the texture, the gorgeous presentation and more. 🙂 Pinned and sharing, of course. Have a great week, friend! <3
Gwen @ Delightful Adventures says
Thanks so much, Demeter! That’s how I feel about ALL of your recipes 🙂 Enjoy the rest of your week too!
Jessica says
My kiddos gobbled these up this morning. I didn’t even get to try one (although the batter was tasty:)! Made according to your recipe and used white whole wheat flour and substituted and egg for the flax egg (although have used flaxseed as an egg replacer many times with good success). I have a feeling I’ll be making these again soon so that I can try one too!
Gwen @ Delightful Adventures says
You definitely have to make them again so you can have one (or two!), Jessica! I’m glad it worked out for you and I’m so happy to hear that your kids loved them 🙂
Denise says
These are so good! So many GF recipes call for way too much vanilla and that’s all you taste. Thank you for sharing 🙂
Gwen @ Delightful Adventures says
My pleasure, Denise! I think the reason for the large amounts of vanilla in some gf recipes is to cover up the taste of the particular GF flour being used (some of them don’t taste so great 😉 ) I’m so happy you tried the recipe and that you like it! Thanks for your note!
Jeanette says
These are absolutely amazing. I substituted the coconut sugar for 1/4c. regular sugar and they are fantastic. Great recipe, thank you!!
Gwen @ Delightful Adventures says
Thanks, Jeanette! Yes, the sugar can totally be substituted if regular sugar is your preference. So happy to hear you like the doughnuts, I made them again this past weekend too! 🙂
Theresa says
Can I use Raw Honey to Sweeten instead of coconut sugar? If so, how much would you suggest using?
Thanks~~
Gwen @ Delightful Adventures says
Hi Theresa, yes, you can use a liquid sweetener such as the honey you mention or maple syrup. You would have to reduce the amount of milk by the same amount though. So for example, if you use 1/4 cup of maple syrup, reduce the non-dairy milk by 1/4 cup. I have not tried this recipe with a liquid sweetener so I can’t say how much to use. Sorry! I hope this helps.
Kim says
I finally ordered a donut pan thanks to your recommendation of one that didn’t have teflon. It didn’t hurt that there was a warehouse deal / cheaper price. 😊
I will be trying this recipe once I get the box from Amazon.
Gwen @ Delightful Adventures says
I’m sure you will love the pan and I hope you love the recipe as well! Let me know how it goes when make it, Kim! Lucky you to have gotten a deal on the pan, I’ll need to check that out, I want some more of their pans!
Denise says
I’ve been meaning to comment on this recipe for a while. I’ve made these donuts a bunch of times and each time, they get devoured. Thank you for sharing this, my vegan gluten free family loves them!
Gwen @ Delightful Adventures says
Glad to hear your family loves them as much as mine do, Denise 🙂 Thanks for your note, I appreciate it!
Melody says
My 12 yr old son just made these and they were delicious!!! He ate 4 of them before I noticed and claims it’s ok because they’re healthier! I was only going to have half of one, but couldn’t resist the second half. I’ll lose weight next week! Great recipe. Easy and delicious. Thank you!
Gwen @ Delightful Adventures says
Ha! I can’t blame him for eating 4 🙂 Luckily, they come together quickly and are easy to make, so he can make another batch 🙂 Very happy to hear they were a hit, thanks for your note, Melody!
OIivia says
I’m planning to make this recipe tonight. Should I be using refined or unrefined coconut oil?
Gwen @ Delightful Adventures says
Hi Olivia! Either one will work just fine 🙂 I use unrefined because it’s what I have, but there is no coconut flavour in the finished doughnuts at all. I hope you love them!
Natallie Cataraha-Berry says
SO SO unbelievably good! I used neat egg rather than flaxseed. This recipe is definitely a keeper.
Gwen @ Delightful Adventures says
Yay! So happy to hear you love them, Natallie! I’ve never worked with neat egg before, but I’m glad it worked well for you 🙂
Mary says
Hi. I just wanted to ask if it was possible to omit the cocoa powder, would the wet ingredients still be the same? Thank you!
Gwen @ Delightful Adventures says
Hi Mary! If you omit the chocolate powder, there won’t be much flavour, since they are chocolate doughnuts. I have not tried it, but I do imagine the liquid would have to be increased, just slightly. If the chocolate is a problem, I also have a recipe for lemon doughnuts that may interest you: https://delightfuladventures.com/vegan-baked-lemon-doughnuts/ I hope this helps! 🙂
Roxana says
It is possible to change cocoa powder for raspberry sauce, maybe if I add it in the liquid ingredients?? Just to make it different flavor
How low they stay good ? they should be in the fridge or room temperature?
Gwen @ Delightful Adventures says
Hi Roxana! I have not tried to make this recipe that way, so I would be hesitant to tell you that it will work. As you said, there will need to be adjustments to the liquids and to the dry ingredients to account for the lost cocoa powder and the additional sauce. I have a baked lemon doughnut recipe very similar to this one that you may like instead? https://delightfuladventures.com/vegan-baked-lemon-doughnuts/
The doughnuts will stay fresh for about 2 days and I keep them in the fridge. If you keep them out, the glaze will melt and end up being a wet mess on top of the doughnuts. The glaze will also melt a little in the fridge, but not as quickly as if you leave them out, so best to eat them up as soon as possible. Any other questions, let me know! I hope all of this helps 🙂
Elizabeth says
These melted out of my donut pain to the floor of the oven. I’m very disappointed in them. Not sure what I did wrong.
Gwen @ Delightful Adventures says
Hi Elizabeth, I’m sorry the recipe did not turn out for you. Without knowing more details, I would say that you filled your doughnut pan too much. Did you use a pan with 6 spots? If you followed the recipe exactly, as it is written, and didn’t make any ingredient substitutions, it should have turned out fine (I tested this recipe extensively as mentioned above 🙂 ). Have a look at the video above so you can see me making them, maybe it will help if you decide to try again.
Sabrina says
These went over wonderfully with kids, vegans, vegetarians, gluten free, gluten eaters and the omnivores! There were even requests for the recipe! Thank you!
Gwen @ Delightful Adventures says
I’m so happy to hear this, Sabrina! You are very welcome 🙂
Connie MacNeil says
I made these and they were wonderful, I don’t have a donut pan, so I used my mini heart shape cake pans.
Gwen @ Delightful Adventures says
Thanks so much, Connie! Nice idea to use heart shape pans, fun stand-in for the doughnut pan 🙂
Matt says
I had to avoid the Bob’s 1 to 1 because of the xanthan. I used Anthony’s Almond Flour. I also added a little maple syrup to r sweeten. The taste was great, but I got zero rise as I expected. For next time, have you experimented with guar gum? I have no idea how much to try
Gwen @ Delightful Adventures says
Hi Matt! I haven’t used guar gum but the likely reason for getting so little rise is the almond flour since it is a little heavier than a gf blend. When testing this recipe, I tried using a mix of oat flour + almond flour and that version turned out well, it just didn’t rise as much as I had wanted it to. My suggestion would be to try out with another gf blend that does not contain xanthan or if you do experiment with the guar gum, let me know how it goes!
Deneisha says
I really love this recipe! I have made it quite a few times. I started out making donuts but lately make them into cupcakes and add vegan chocolate chips. I have to bake them for a few more minutes. This is such a great recipe. I think I want to try to bake a mini layered cake. Endless possibilities.
Gwen @ Delightful Adventures says
Hi Deneisha! I’m very happy you like the recipe, and yes, you’re right, it’s a very versatile recipe! I’ve used it as a guide for my other doughnut recipes here on the website. Thanks so much for your kind note 🙂
Bridget Brown says
These donuts are a 10 plus my daughter and I are gluten free, husband and son are not. Love these!!!! Making my second batch now. Can these be frozen?
Gwen @ Delightful Adventures says
Thanks, Bridget! So happy that you like them so much! I have never put them in the freezer because they never last that long! Ha! BUT, I do think they will freeze well. Just don’t glaze them before putting them in, save the glaze for after they have defrosted and you should be fine 🙂
Bridget Brown says
I made these then made a double batch to freeze, delicious!!!!!!!!!
Gwen @ Delightful Adventures says
Yay! So happy to hear you like them, Bridget! Freezing to have them for treats to enjoy later is a great idea! Thanks for your note 🙂