Gather your friends for breakfast and make these fluffy Chocolate Cake Donuts with Sprinkles! They are vegan and gluten free so everyone can enjoy them. And did we mention chocolate?
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We have a great vegan donut shop here in Seattle called Mighty O, and when out-of-towners come to visit, my husband and I are happy to bring them over to check it out. Sometimes it can take a little effort (No, really, I swear they’re good!), and I get it: I’ve had my fair share of ho-hum vegan baked goods.
So I figured it was time to make them at home. I’ve gone one step further and made my version gluten free for everyone to enjoy.
Use a donut pan to make homemade donuts
These are baked donuts (as opposed to fried) and while I generally try not to write recipes that require special equipment, you do need a donut pan to pull these out. However, donut pans are relatively inexpensive and widely available at kitchen supply stores and online stores – I used Wilton’s donut pan for this recipe.
Once you have your donut pan, you’re well on your way to tender, fragrant chocolatey morning donuts!
How to make vegan gluten free donuts
A few things to know before preparing this recipe:
I use coconut oil for this recipe because I love its sweet, natural scent and think it goes really well with chocolate. That means you can use any oil you like.
Make sure your coconut oil has completely melted but not hot. After you’ve heated the oil and it becomes liquid, let it sit at room temperature for a good ten minutes to cool. This ensures the mixture stays smooth once you’ve added it to the other liquid ingredients.
Use any plant-based milk you like and warm it up before mixing it into the batter. I like soy or oat milk for this recipe. If you use it straight from the fridge while it’s cold, there’s a chance your coconut oil will set due to the temperature difference between the two liquids. It is best if the milk and oil are the same temperature.
If you’ve never baked gluten-free before, I highly recommend using Bob’s Red Mill 1:1 Gluten-Free Baking Flour Mix for this recipe. If you use a different mix, check the ingredients. If it doesn’t contain xanthan gum (or another binding ingredient like guar gum or psyllium husk), I recommend adding 1/2 teaspoon xanthan gum to ensure success.
This dough is quite thick and sticky, so you have to spoon the batter into the donut molds and then press it into each mold with your fingertips. Do your best to flatten the tops – they will ultimately be the bottom of the donut, so if they’re a little ugly it’s not the end of the world.
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Best eaten on the same day
These donuts really are best eaten the day they are made. So this weekend, invite some friends over and settle in for a leisurely breakfast together. The donuts have a mild cocoa flavor and a nice, light texture, and the icing provides a rich, chocolatey punch. If you’re looking for a slightly indulgent morning or brunch treat, look no further.
More great gluten-free treats!
- Gluten Free Chocolate Banana Cupcakes
- Nut-free peanut butter chocolate chip cookies
- Gluten Free Chocolate Chip Muffins
- Gluten Free Chocolate Chip Skillet Cookie
- Gluten Free Fudgy Chocolate Brownies
Gluten Free Chocolate Cake Donuts
If you’ve never baked gluten-free before, we highly recommend using Bob’s Red Mill 1:1 Gluten-Free Baking Flour Mix for this recipe. If you use a different mix, check the ingredients. If it doesn’t contain xanthan gum (or another binding ingredient like guar gum or psyllium husk), we recommend adding 1/2 teaspoon xanthan gum to ensure success.
Note that the FDA lists coconut as a tree nut, although many people with tree nut allergies do well with coconut. If you are unsure if the person or persons eating your cookies have a nut allergy that contains coconut, ask them before making this recipe or substitute another fat for the coconut oil (we recommend butter, if there are no dairy products). allergies or vegan EarthBalance, if available).
ingredients
- For the donuts:
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1 tablespoon of flax flour
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1 1/2 cup plus 1 tablespoon (215 g) gluten free flour mix, such as Bob’s Red Mill 1:1 Gluten Free Baking Flour Mix
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1/2 cup (100g) granulated sugar
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1/3 cup plus 1 tablespoon (30g) unsweetened non-dairy cocoa powder
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon cream of tartar
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1/2 teaspoon kosher salt
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1/4 cup coconut oil, melted and runny but slightly cooled
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1 teaspoon vanilla extract
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1 tablespoon apple cider vinegar
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3/4 cup plus 2 tablespoons warm plant-based milk, such as soy milk or oat milk
- For the glaze:
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1 cup (115g) powdered sugar (make sure it’s gluten-free)
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3 tablespoons unsweetened non-dairy cocoa powder
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2 to 4 tablespoons non-dairy milk, such as soy milk or oat milk
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Rainbow sprinkles, top
special equipment
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donut pan
method
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Prepare the flax egg:
Combine the flax meal with 2 1/2 tablespoons water in a small bowl. Let stand 7 to 10 minutes to thicken. (This is used as an egg substitute in this recipe.)
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Preheat oven and prepare pans:
Preheat oven to 375°F. Lightly spray two large donut baking pans with nonstick cooking spray and set aside.
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Whisk together the dry ingredients:
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cream of tartar, and salt until smooth.
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Combine the wet ingredients:
In a separate medium bowl, whisk together oil, flax egg, vanilla, vinegar, and non-dairy milk until smooth.
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Combine the dry and wet ingredients:
Pour the dry ingredients into the wet ingredients and stir to combine, making sure to incorporate all the dry bits.
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Fill donut pan:
Use a kitchen spoon to scoop the batter into the wells of the donut pan, stopping when each is almost full (these donuts don’t rise a ton, so I fill the wells almost to the brim). The dough will be thick and sticky, so use your fingers or the back of a spoon to gently press it into the indentation.
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Bake:
Bake donuts for 9 to 10 minutes or until they spring back when touched and a toothpick inserted in the center comes out clean.
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Leave to cool in the pan, then place on the wire rack:
Let the donuts cool in the pan for 5 minutes, then remove them from the pan and transfer to a wire rack to cool completely.
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Make glaze:
In a small bowl, whisk together the powdered sugar and cocoa powder. Make sure there are no lumps, and if there are, sift the ingredients to make your frosting smooth.
Add 2 tablespoons of plant-based milk and stir well. You’re looking for a smooth, pourable glaze. If your frosting is too thick, add additional plant-based milk, tablespoon at a time, until you reach your desired consistency.
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Glaze donuts:
Cut a piece of parchment paper the same size (or slightly larger) as your wire cooling rack and place it under your cooling rack to catch drips. Dip one side of a donut in the frosting and place frosting side up on the cooling rack. Drain excess.
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Sprinkle and serve:
While the glaze is still wet, sprinkle the top of each donut with colored sprinkles. Let the donuts sit at room temperature for at least 25 minutes to allow the glaze to set. Serve immediately or cover leftovers and store at room temperature for up to 1 day.
