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!
- 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)
- Preheat oven to 400 degrees. Spray standard-size donut pan with nonstick cooking spray.
- 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.
- Spoon batter into ziploc bag (or piping bag) and cut tip. Pipe batter into prepared donut pan.
- Bake donuts for 16-18 minutes, until golden brown and baked through. Turn out onto cooling rack.
- To make chocolate frosting, whisk together powdered sugar and cocoa powder. Add melted butter, coffee creamer and vanilla. Stir until smooth and creamy.
- 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.
Can almond milk be substituted for the coffee creame for the frosting?
Yes! Almond milk will work beautifully 🙂
I vouch that it worked perfect!!!
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:)
Looks perfect! It's funny how times flies and how allergies can change in that time. I can't wait to try these. Pinned.
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
Thank you, these were fabulous. My son loved them dipped in vegan melted than cinnamon sugar. Happy donuts are back in my life!
Sorry, should have been dipped in vegan melted butter than cinnamon sugar. Going to get powdered sugar to try chocolate frosting this time!
Thanks for best donuts recipe!
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!
Thank you, Brenna! I’m so glad you and your family are enjoying my recipes!
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.
I use the Wilton donut pan. It’s nonstick and works great!