gluten free vegan baked chocolate donuts
RECIPE TYPE: breakfast
chocolate donuts
  • 1 cup Sarah’s gluten free flour blend
  • 1/2 cup cane sugar
  • 1/3 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup plus 2 tablespoons almond milk
  • 1/4 cup avocado oil or grape seed oil
  • 2 teaspoons white vinegar
  • 1/2 teaspoon pure vanilla extract
chocolate glaze
  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1 tablespoon dairy free butter, melted
  • 2-3 tablespoons almond milk
  • 1/2 teaspoon vanilla extract
  • chocolate sprinkles
  1. Preheat oven to 375 degrees. Spray standard-size donut pan with nonstick cooking spray.
  2. Whisk together flour, sugar, cocoa powder, baking powder and salt in mixing bowl.
  3. In separate bowl, mix together almond milk, oil, vinegar and vanilla. Add to flour mixture and stir until just combined.
  4. Spoon batter into piping bag with large round tip or large ziplock bag, cutting tip. Pipe batter into prepared donut pan.
  5. Bake donuts for 16-18 minutes, until baked through. Turn out onto cooling rack. Repeat with remaining batter if needed.
  6. To make chocolate glaze, whisk together powdered sugar, cocoa powder, melted dairy free butter, almond milk and vanilla. Stir until smooth. Microwave glaze for 20 seconds to help glaze set {optional}.
  7. When donuts are slightly cooled, dip tops into chocolate glaze to coat. Wait a 2-3 minutes and do a second dip in the glaze. Place on cooling rack and immediatly top with chocolate sprinkles.
  8. Allow chocolate glaze to set before serving. Donuts are best enjoyed the same day.
Recipe by Sarah Bakes Gluten Free at