Looking for Vegan Gluten Free Baked Chocolate Doughnuts? Your search has ended. This recipe makes perfectly soft, chocolaty, sweet doughnuts you'll love!
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5 from 26 votes

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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Keyword: donuts, doughnuts
Servings: 6
Calories: 205kcal
Author: Gwen Leron


For the Doughnuts

For the Glaze

  • 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 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.
  • 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!)



  • 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 with the blue label, not the red label) 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 rough guide only, learn how nutrition info is calculated on this website.


Serving: 1doughnut | Calories: 205kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 83mg | Fiber: 2g | Sugar: 13g | Vitamin A: 50IU | Calcium: 60mg | Iron: 0.9mg