These baked chocolate gingerbread donuts are a perfect weekend treat!
Preheat the oven to 350 degrees. Grease a donut pan. (Even if it is non-stick, I still recommend greasing it, just to make sure your donuts come out intact).
In a medium sized bowl, whisk together the gluten free flour blend, sugar, spices, cocoa powder, baking soda, and salt.
Add the melted vegan buttery spread, non-dairy milk, applesauce, vanilla extract, apple cider vinegar, and molasses. Stir well.
Spoon the batter into the greased donut pan. Bake at 350 degrees for 12-14 minutes.
Let cool in the pan for about 10 minutes, then invert the pan over a cookie sheet and tap the bottom to release the donuts.
While the donuts finish cooling, make the chocolate glaze. Place the cocoa powder, brown sugar, salt, non-dairy milk, chocolate chips, and vegan buttery spread in a sauce pan, and cook over medium heat until melted. Stir often, and remove from the heat.
Pour the glaze into a bowl and allow to cool for a few minutes. Dip the tops of the cooled donuts into the glaze. Enjoy!
Store leftover donuts in an airtight container. They should stay fresh for 2-3 days.
You can freeze these donuts - wrap in waxed paper, and then place them in a freezer bag. They should stay fresh in the freezer for up to 3 months.
If you aren't gluten free, use all-purpose flour.