Treat yourself to the perfect new dessert: rich, bakery-style vegan chocolate donuts that just happen to be gluten-free. Baked—not fried—for a tender crumb, each donut is infused with deep cocoa flavor and finished with a silky chocolate glaze for double the decadence. Soft, indulgent, and entirely plant-based, they’re an irresistible addition to your dessert lineup—ideal for brunch spreads, coffee breaks, or late-night cravings.
Ingredients
- Oat Flour 75 g
- Rice Flour 75 g, sweet
- Sugar 110 g
- Cocoa Powder 25 g
- Almonds 2 tbsp, ground
- Coconut Flour 2 tbsp
- Flaxseed 2 tbsp, ground
- Baking Powder 1 tsp, gluten free
- Bicarbonate of Soda 1/2 tsp (baking)
- Chili Pepper 1/2 - 1 tsp
- Salt 1/2 tsp
- Almond Milk 175 ml
- Apple Sauce
- 55 ml, unsweetened
- Sunflower oil 3 tbsp
- Chocolate 80 g, vegan
- Coconut milk 200 ml
- Dark Chocolate 250 g, dairy-free, chopped
- Vanilla
- Salt coarse
Instructions
Steps:
To prepare the vegan baked donuts start eating the oven to 170°C (150° fan).
- Grease 12 doughnut tins.
- Mix together the dry ingredients in a mixing bowl until combined.
- Add the wet ingredients and mix until just combined.
- Leave to stand for 5 minutes.
- Spoon into the tins and lightly smooth the tops with wet fingers.
- Bake for 18-23 minutes, until firm to the touch.
- Cool in the tins for 2 minutes, then place on a wire rack to cool completely.
To decorate the vegan baked donuts
- Heat the coconut milk until bubbles begin to appear around the edges.
- Pour over the chopped chocolate and stand without stirring for 5 minutes.
- After 5 minutes, stir until smooth.
- Leave to cool and thicken slightly.
- Spoon over the doughnuts and sprinkle lightly with vanilla infused coarse sea salt.
- Leave the vegan baked donuts to set.
