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Gluten-Free Chocolate Cake Donuts
Gluten-Free Chocolate Cake Donuts
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Indulgent vegan and gluten-free chocolate cake donuts, perfect for a brunch gathering with friends.
Ingredients:
  • For the donuts:
  • 1 tablespoon flax meal
  • 1 1/2 cup plus 1 tablespoon (215g) gluten-free flour blend, such as Bob's Red Mill 1:1 Gluten Free Baking Flour Blend
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup plus 1 tablespoon (30g) unsweetened dairy-free cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1/4 cup coconut oil, melted and liquid, but slightly cooled
  • 1 tablespoon apple cider vinegar
  • 3/4 cup plus 2 tablespoons warm non-dairy milk, such as soy milk or oat milk
  • For the glaze:
  • 1 cup (115g) powdered sugar (make sure it's gluten-free)
  • 3 tablespoons unsweetened dairy-free cocoa powder
  • 2 to 4 tablespoons non-dairy milk, such as soy milk or oat milk
  • Rainbow sprinkles, to top
Instructions:
  • To make the flax "egg," mix flax meal with 2 1/2 tablespoons of water in a small bowl. Allow it to sit for 7 to 10 minutes until thickened. This will serve as the egg substitute for this recipe.
  • Preheat the oven to 375°F. Lightly coat two full-sized donut baking pans with nonstick cooking spray, and set aside.
  • Combine the dry ingredients: Whisk flour, sugar, cocoa powder, baking powder, baking soda, cream of tartar, and salt in a medium bowl until smooth.
  • Whisk together oil, flax egg, vanilla, vinegar, and non-dairy milk in a medium bowl until smooth to combine the wet ingredients.
  • Mix the dry ingredients into the wet ingredients, stirring until fully combined and all dry bits are incorporated.
  • Fill the donut pan: Spoon the thick, sticky dough into the wells of the donut pan, filling each almost to the top. Press gently with your fingers or the back of a spoon to shape the donuts.
  • Bake the donuts for 9 to 10 minutes, until they spring back to the touch and a toothpick inserted into the center comes out clean.
  • Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Prepare the glaze by combining powdered sugar and cocoa powder in a small bowl, ensuring a smooth mixture. If needed, sift to remove clumps. Add 2 tablespoons of non-dairy milk and whisk until smooth and pourable. Adjust consistency by adding more non-dairy milk, one tablespoon at a time, if too thick.
  • Prepare for a luxurious finishing touch: Place a piece of parchment paper under your wire cooling rack to catch any drips. Dip one side of each doughnut into the glaze, setting them glaze-side up on the rack. Let any extra glaze drip off gracefully.
  • Generously adorn: Sprinkle the tops of each donut with a burst of colorful sprinkles while the glaze glistens. Allow the donuts to rest at room temperature for a minimum of 25 minutes to let the glaze solidify. Enjoy promptly or cover any extras and keep them at room temperature for up to 1 day.

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