Vegan Gluten Free Baked Chocolate Doughnuts

Ingredients

For the Doughnuts

• 1 tbsp ground flax seeds
• 3 tbsp water
• 3/4 cup gluten free flour OR all-purpose flour (see notes below)
• 1/4 cup unsweetened cocoa
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup + 3 tbsp coconut sugar
• 1/2 cup unsweetened non-dairy milk
• 3 tbsp melted coconut oil
• 1 tsp vanilla

For the Glaze

• 3/4 cup powdered sugar
• 2 tbsp warm non-dairy milk
• 1/8 tsp vanilla

Instructions

1. Preheat oven to 375°F.
2. Grease your doughnut pan (if needed).
3. Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
4. In a large bowl, whisk the flour, cocoa, baking powder, baking soda, salt, and coconut sugar.
5. In a small bowl, mix the milk, melted coconut oil, vanilla, and flax mixture together.
6. Pour wet ingredients into dry ingredients and mix well to combine.
7. Using a piping bag or a large Ziploc bag (see note below), pipe the mixture into each cavity.
8. Bake for 10 minutes.
9. Remove from oven and let the pan sit for a few minutes before removing the doughnuts.
10. Remove the doughnuts from the pan and place on a cooling rack.

While the doughnuts are cooling, make the glaze:

1. Add the powdered sugar to a small bowl and add the warm milk, and vanilla.
2. Mix until everything has combined into a liquid glaze.
3. When the doughnuts have fully cooled (they don't take long!), dip the tops of each doughnut into the glaze. Repeat with all the doughnuts.
4. Place the doughnuts back onto the cooling rack for the excess glaze to drip off and for the glaze to firm up. (Place a piece of parchment paper under the rack to catch the drips!)

Recipe Notes

• If you are making the vegan gluten-free version, it's important to know that every gluten-free flour blend uses different ingredients and ratios. Results will always vary when different flours are used. I have never used any other brand of flour to make these doughnuts, other than Bob's Red Mill 1 to 1 Baking Flour, so please know that your results may not be the same as mine if you substitute with a different gluten free flour.
• If you are making the vegan gluten-free version, the batter will be very thick. That's OK! Just pipe it into the pan as-is.
• A piping bag is recommended for getting the batter into the pan. If you don't have a piping bag, use a large Ziploc bag and snip off the end to stand in for a piping bag. If you don't have either, carefully spoon the batter into each doughnut cavity.
• It's best to eat the doughnuts the same day they were made. The glaze does not hold up well. If you have leftovers, refrigerate them but know that the glaze may melt into the doughnut if kept for too long!
• Calorie count listed is for the vegan gluten-free version. Calorie count for 1 doughnut using the vegan only recipe is 193 calories.