These gluten free and vegan glazed chocolate donuts are easily made at home in a donut pan! You can enjoy the taste of fresh-baked donuts right in your own kitchen. These are tender, chocolatey, and topped with a sweet glaze – they’re irresistible!
When we first eliminated eggs, dairy, and gluten from our diet, we also eliminated some fun treats, like donuts from the bakery.
Thankfully, it’s easy to make delicious donuts in a donut pan at home. We like to make them on occasion over here, and it’s fun to create different flavors.
These vegan glazed chocolate donuts really are delicious and do rival any bakery donut – the cake is dense and moist, and the glaze is sweet and light. These are the perfect dessert or special weekend breakfast.
- vegan buttery spread
- dairy free yogurt or applesauce
- vanilla extract
- gluten free flour blend
- unsweetened cocoa powder
- baking soda
- powdered sugar
- Dairy Free Yogurt – I like So Delicious Dairy Free Coconut Milk Yogurt. You can use any dairy free yogurt that works for you. You can also use unsweetened applesauce or mashed banana instead of yogurt. Those will work just as well as yogurt as an egg replacer.
- Gluten Free Flour Blend – My gluten free flour blend works well in this recipe. You can also use Namaste Perfect Flour Blend or Gluten Free 123.
- Other Flour Options – If you aren’t gluten free, go ahead and use regular all-purpose flour. I would not recommend coconut flour or almond flour, although you could add some of these flours to a gluten free mix, and that would be fine. Using all grain free flours with this recipe may result in dense or soggy donuts.
Step by Step Instructions
- Place the melted vegan buttery spread, sugar, applesauce, vanilla, water, and vinegar in a bowl. Stir well.
2. Add the gluten free flour blend, cocoa powder, baking soda, and salt. Stir well.
3. Spread the chocolate batter in the donut pans.
4. Bake at 350 degrees F for 12-15 minutes. Let the donuts cool in the pan for about 5-10 minutes, then turn the pan over and tap on the counter or table to release them.
5. Whisk together the powdered sugar and water to make a simple glaze.
6. Pick up each donut and dip the top of it into the glaze, then set it on a tray or plate. The glaze will firm up after a few minutes.
Tips for Success
- Use a non-stick donut pan, and also grease the pan with a little oil or vegan buttery spread so that the donuts pop out easily.
- Let the donuts cool in the pan for about 5-10 minutes before removing them.
- Customize these donuts with your own toppings – try the glaze, or chocolate frosting, or even frosting and sprinkles.
You can keep these for up to three days in an airtight container. They don’t usually last that long in our house! :)
If you want to freeze them, you can! Wrap each donut in waxed paper and place in a freezer bag. They can be frozen for up to 3 months.
More Donut Recipes
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Gluten Free Vegan Glazed Chocolate Donuts.
These rich vegan chocolate donuts covered with a sweet glaze – this treat is perfect for dessert or breakfast.
- ⅓ cup organic canola oil or melted vegan buttery spread
- 1 cup organic cane sugar
- 3 Tablespoons vanilla coconut milk yogurt I used SO Delicious brand. You could also use unsweetened applesauce.
- ½ teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- ⅔ cup water
- 1 ½ cups gluten free flour blend
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Glaze:
- 1 ½ cups confectioner’s sugar
- 1-2 Tablespoons water
Preheat oven to 350 degrees F. Grease two donut pans with canola oil or vegan buttery spread. (Donut pans are non-stick, but I find the donuts pop out easier if you grease the pan).
In a large bowl, mix the canola oil, vanilla yogurt, water, vanilla extract, vinegar, and sugar.
Add the gluten free flour, cocoa powder, baking soda, and salt. Mix well until combined.
Spoon the batter into the donut pans, filling each donut well ¾ of the way full.
Bake at 350 degrees F for about 12-15 minutes.
Let the donuts cool in the pan for a few minutes, then turn the donut pan over and tap the pan on the table or counter until the donuts pop out. Place a cookie sheet or piece of parchment down for the donuts to land on.
While the donuts cool, make the glaze. Sift the confectioner's sugar into a medium sized bowl, and drizzle in the water. Whisk with a fork until smooth.
Take each donut, and carefully dip the top of it into the glaze. Set the glazed donuts on a plate or tray. The glaze will dry in a few minutes. Enjoy!
Nutrition facts are for one donut with glaze.
Store leftover donuts in an airtight container. They should stay fresh for about 3 days.
You can freeze these if you like. Wrap in waxed paper and place in a freezer bag. They can be frozen for up to 3 months.
If you aren’t gluten free, you can use all-purpose flour.