These rich vegan chocolate donuts covered with a sweet glaze - this treat is perfect for dessert or breakfast.
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.
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.