Gluten Free Vegan Glazed Chocolate Donuts.
These rich vegan chocolate donuts covered with a sweet glaze - this treat is perfect for dessert or breakfast.
Ingredients
- 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
Instructions
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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).
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In a large bowl, mix the canola oil, vanilla yogurt, water, vanilla extract, vinegar, and sugar.
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Add the gluten free flour, cocoa powder, baking soda, and salt. Mix well until combined.
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Spoon the batter into the donut pans, filling each donut well ¾ of the way full.
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Bake at 350 degrees F for about 12-15 minutes.
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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.
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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.
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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!
Recipe Notes
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.