These double chocolate vegan gluten free donuts are baked in a donut pan and topped with a rich chocolate frosting! A perfect donut for a weekend treat.
If it’s the weekend, you might be craving a special treat. A run to the bakery, or maybe the donut shop is a fun Saturday morning activity.
Or if you’re like our family, and can’t do donut shops due to the stray nuts, eggs, dairy, gluten, soy, or (insert other allergen here), then you may want to stay home and make donuts. I have just the recipe for you with these double chocolate gluten free and vegan donuts!
You know, is there ever a time when a double chocolate donut isn’t a good idea? I just don’t think so. And gluten free donuts are always welcome, aren’t they? Even better if they are vegan and nut free!
I made these treats at the end of a super crazy week – we had been doing some little home projects and it just was a busy and long week, and I felt we all needed a treat. The boys went crazy over these – these double chocolate vegan and gluten free donuts are soft and tender, and the rich frosting on top makes these really decadent.
These donuts are so easy to make – you just mix the ingredients in one bowl. You don’t need an electric mixer, just give them a quick stir by hand.
Can you make donuts without eggs?
Yes, you can make donuts without eggs! This batter holds together very well with mashed banana as an egg replacer.
What can I use instead of banana in this recipe?
You can use applesauce or beet puree instead of banana if you wish!
If I don’t have a donut pan, can I still make this recipe?
If you don’t have a donut pan, you can make these in a muffin pan. Just watch the time, it may take a little longer to bake in a different pan.
How do you make chocolate vegan gluten free donuts?
- Whisk together the dry ingredients in a mixing bowl.
- Add the mashed banana, oil, vanilla, vinegar, and non-dairy milk. Mix well.
- Then you simply spoon the batter into the pan, pop it in the oven at 350 degrees, and after about 15 minutes, you’ll have delicious vegan gluten free donuts!
Pro tip: Don’t wait too long to get these donuts out of the pan. Let them cool for about 8-10 minutes, then overturn the pan and tap to release. If you wait too long, they might stick to the pan.
Can this recipe be made with coconut flour or almond flour?
You could try almond flour, but the texture will be heavier and more dense. I don’t recommend coconut flour. The batter will be very thick and dry, and the texture of the final product won’t be good.
What non-dairy milk works best for baking?
Any neutral tasting non-dairy milk should be fine for this recipe. Use one that works for your dietary needs. I used So Delicious Unsweetened Coconut Milk.
If you want to skip the frosting (Why would you do that?!) you can. These are delicious plain, or you could dust them with a bit of powdered sugar. If you’ve got some extra zucchini around, you might want to try my chocolate zucchini donut recipe.
These double chocolate vegan and gluten free donuts are:
- rich and decadent
- easy to make in a donut pan
- the perfect treat for a weekend breakfast
- top 8 allergen free
Disclosure: This post contains affiliate links.
Recipe
Gluten Free Dairy Free Cake Pops.
Ingredients
For the cake:
- ¾ cups gluten free flour Namaste Perfect Flour works well
- ¼ cup unsweetened cocoa powder
- ½ cup organic cane sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons unsweetened applesauce or mashed banana
- 3 Tablespoons melted vegan buttery spread or melted coconut oil
- ⅓ cup water
- 1 teaspoon apple cider vinegar
For the cake pops:
- ¼ cup vegan buttery spread
- ⅓ cup dairy free chocolate chips
For the chocolate coating:
- 1 ½ cups dairy free chocolate chips
- ⅓ cup dairy free white chocolate chips
Instructions
Make the chocolate cake:
- Preheat the oven to 350 degrees F. Grease a donut pan, or line a muffin tin with 8 paper liners. You can use either option to bake this chocolate cake.
- In a medium sized bowl, whisk together the gluten free flour, sugar, unsweetened cocoa powder, baking soda, and salt.
- Add the melted vegan buttery spread, unsweetened applesauce, vinegar, and water. Stir well.
- Spoon the batter into the prepared donut or muffin pan.
- Bake at 350 degrees F for 12-14 minutes if you are using a donut pan, or 16-18 minutes if you are using a muffin pan.
Make the cake pops:
- Let the donuts or muffins cool, then remove from the pan. Place the cake in a bowl and crumble it up.
- Place the vegan buttery spread and ⅓ cup dairy free chocolate chips in a microwave safe bowl and microwave for one minute. Stir, then microwave in 10 second intervals until melted.
- Add the chocolate mixture to the cake crumbs and stir until the mixture comes together.
- Form the cake mixture into 12 balls, and place them on a tray that has been lined with waxed paper. Place a lollipop stick into each cake pop.
- Place the tray in the freezer for about an hour so that the cake pops firm up.
- Melt the 1 ½ cups of dairy free chocolate chips in the microwave. Dip each frozen cake pop into the chocolate to coat it. You may need to use a spoon to make sure they get fully covered. Place them back on the tray and put the tray in the refrigerator for about 15 minutes so that the chocolate can firm up.
- Melt the white chocolate chips in the microwave. Use a spoon to drizzle a little white chocolate over each cake pop. Place in the refrigerator again for a few minutes until firm. Enjoy!
Notes
Nutrition
This post was originally published in June 2016. It has been updated.
Jaye
I’m a food allergy mom, and I love your blog. I’ve been a subscriber for several years now. I made these this weekend (with applesauce), and they were just wonderful! I’m so appreciative of people like you that help us food allergy families to enjoy delicious foods.
Ellynne
can you use apple sauce instead of banana?
Kelly Roenicke
Yes, that will work!
Kelly Roenicke
Yes!
Michelle
Just made these since and they are awesome..only thing different is I used dark cocoa and I am in heaven!! I haven’t had a donut in over ten years as I am allergic to gluten, lactose and eggs… thanks for the recipe!! Wish I could post a pic for you.
Alanna
Your recipes have become a mainstay for our family, not to mention absolute lifesavers. Question – i’ve looked several times but I don’t see where the Apple cider vinegar is incorporated into the directions. Can you clarify? We made them without it today and they are divine.
Lara
This recipe was followed exactly and I found no “batter” consistency. It was crumbly. Is that the kind of batter that was supposed to be made? A bit confused!
Kelly Roenicke
What type of flour did you use? If something seems off with your batter, it’s okay to add more liquid. Different gluten free flour blends react differently. If you used coconut flour, that absorbs liquid and will require more water.
Kim
Allergic to banana’s …what would be a good substitute (applesauce??)
Kelly Roenicke
Applesauce should work well!
Rosie
Hi silly question but how much oil is used? all i can see is cup but i dont wanna use too much :) thanks
Kelly
1/6 of a cup, so not too much!
Kristy from Southern In Law
These look incredible – especially with that fudgy looking frosting! <3
Allie
These look incredible and I’m like you, why would you consider leaving off the yummy frosting
Kyra @ Vie De La Vegan
Oooh these donuts look so yummy! Double chocolate is ALWAYS a good idea :D
Kelly
Thank you!
Vanessa @ VeganFamilyRecipes
These donuts looks sooo good! I can’t believe they are also gluten-free! Brilliant recipe! Sharing now!
Tara | Treble in the Kitchen
I think these donuts look even better than what you get at the donut shop!! :)
Kelly
Thank you!
rachel @ athletic avocado
These donuts look amazing! Gotta love all the chocolate all the time! Pinned for later :)
Kelly
Thank you!