Sarah Bakes Gluten Free

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gluten free vegan chocolate frosted baked donuts

June 18, 2015 by Sarah 13 Comments

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Birthdays are very much celebrated in our house. The party starts when you wake up. First on the agenda…birthday breakfast! My husband goes for the waffles (always). My kids will usually choose pancakes or baked donuts. If sprinkles are involved, even better. Cause who can resist a chocolate frosted, sprinkled covered donut?

The first recipe I actually shared on my blog was a recipe for baked chocolate donuts, back in 2012. Have I really had this blog now for 3 years?! Woah. I originally started out by posting recipes that were gluten free, but not dairy and egg free. After realizing my additional food sensitivities, I transitioned over to sharing recipes that were gluten, dairy and egg free. All of my vegan followers were super happy!

Fast forward to today. These chocolate frosted baked donuts are gluten free, vegan and flip-fantastic! I didn’t make these for any special occasion, other than to say, “Yay! It’s summer!” My kids are home and breakfast goodies are more often requested. I’m ok with that. Sprinkled donuts make me happy, my kids happy and are a fun way to start a summer day!

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gluten free vegan chocolate frosted baked donuts
 
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AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: breakfast
SERVES: 6
INGREDIENTS
vanilla cake donuts
  • 1 cup Sarah's gluten free flour blend
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup So Delicious unsweetened almond or coconut milk
  • 1 teaspoon white or apple cider vinegar
  • 1/3 cup cane sugar
  • 3 tablespoons Earth Balance vegan butter, melted
  • 1 teaspoon pure vanilla extract
  • !chocolate frosting
  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1 tablespoon vegan butter, melted
  • 1-2 tablespoons So Delicious coconut milk coffee creamer
  • 1/2 teaspoon pure vanilla extract
  • gluten free colored sprinkles (optional)
INSTRUCTIONS
  1. Preheat oven to 400 degrees. Spray standard-size donut pan with nonstick cooking spray.
  2. Sift together flour, baking powder, baking soda and salt. In mixing bowl, mix together coconut milk and vinegar, stirring until curdled. Add sugar, melted butter and vanilla. Stir in flour mixture until just combined.
  3. Spoon batter into ziploc bag (or piping bag) and cut tip. Pipe batter into prepared donut pan.
  4. Bake donuts for 16-18 minutes, until golden brown and baked through. Turn out onto cooling rack.
  5. To make chocolate frosting, whisk together powdered sugar and cocoa powder. Add melted butter, coffee creamer and vanilla. Stir until smooth and creamy.
  6. When donuts are mostly cool, dip tops into glaze to coat and sprinkle on colored sprinkles. Let set for 10-15 minutes. Donuts are best served right away or same day.
3.3.3077

Filed Under: breakfast Tagged With: breakfast, chocolate, dairy free, egg free, gluten free, vegan

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Comments

  1. Anonymous says

    June 18, 2015 at 4:37 pm

    Can almond milk be substituted for the coffee creame for the frosting?

    Reply
    • sarahbakesgfree@gmail.com says

      June 18, 2015 at 5:02 pm

      Yes! Almond milk will work beautifully 🙂

      Reply
      • Bethany says

        March 26, 2017 at 6:11 pm

        I vouch that it worked perfect!!!

        Reply
  2. Anonymous says

    June 18, 2015 at 5:36 pm

    Your recipes are amazing! Myself and my very young son have been diagnosed with Celiac. Husband and older son are gluten intolerant.
    Have you ever thought of writing a cook book? I turn to your website first for recipes:)

    Reply
  3. Laura O says

    June 19, 2015 at 4:15 am

    Looks perfect! It's funny how times flies and how allergies can change in that time. I can't wait to try these. Pinned.

    Reply
  4. GiGi Eats Celebrities says

    June 19, 2015 at 1:55 pm

    I don't know what the heck it is about sprinkles but… MAN they make me so happy and make me want to eat anything they're on! lol

    Reply
  5. Anonymous says

    July 3, 2015 at 6:50 pm

    Thank you, these were fabulous. My son loved them dipped in vegan melted than cinnamon sugar. Happy donuts are back in my life!

    Reply
  6. Anonymous says

    July 3, 2015 at 6:52 pm

    Sorry, should have been dipped in vegan melted butter than cinnamon sugar. Going to get powdered sugar to try chocolate frosting this time!

    Reply
  7. custom essays cheap says

    July 27, 2015 at 12:59 pm

    Thanks for best donuts recipe!

    Reply
  8. Brenna says

    June 13, 2016 at 5:41 am

    Hi, I’ve had your site bookmarked for a while and I have finally started making some of your recipes. These were my 4 yr old’s first donuts! He was born with wheat, egg, peanut and cashew allergies. It’s so nice to have gluten and egg free recipes, I’ve found that using egg replacer doesn’t work very well so it’s easier to use recipes that don’t use eggs in the first place. He isn’t dairy free so I used buttermilk and regular milk in the glaze. I used a mini donut pan and he loved them! He woke up this morning asking me to make more. I am making your pop tarts next and I will let you know what he thinks. Thanks!

    Reply
    • Sarah says

      June 16, 2016 at 9:42 pm

      Thank you, Brenna! I’m so glad you and your family are enjoying my recipes!

      Reply
  9. Alex says

    July 30, 2017 at 12:57 pm

    Can’t wait to try these. Can you tell me what kind of donut pan you use? I’ve decided it’s time to get one and not sure which one to go with.

    Reply
    • Sarah says

      August 14, 2017 at 6:20 pm

      I use the Wilton donut pan. It’s nonstick and works great!

      Reply

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HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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