Gluten-Free Donuts that also happen to be egg-free donuts as well!
Delicious chocolate flavor, healthy ingredients, plus a wonderfully easy dairy-free ganache icing. Yum! Soon to become your favorite vegan gluten-free donuts!
Are Donuts Vegan?
- Most donuts contain animal products (milk and eggs), but you can easily find vegan donuts that taste amazing and this recipe is the proof!
What You’ll Love About These Donuts:
- Moist and intense rich chocolate flavor.
- Cake-like texture
- Super easy
- Kid-friendly ( I receive many dm’s on Instagram from parents showing their kids enjoying these donuts!)
- Healthier than traditional donuts
- Use pumpkin puree as an ingredient, but don’t taste like pumpkin.
- Are allergy-friendly (egg-free, nut-free, grain-free, gluten-free, Paleo, dairy-free, and vegan!!)
Ingredients For Paleo Donuts:
- Coconut Flour
- Cacao Powder
- Pumpkin Puree
- Maple Syrup
- Coconut Sugar
- Flax Eggs
- Vanilla
- Baking Soda
- Sea Salt
- Water
How to Make This Chocolate Glazed Donut Recipe:
- Gather and measure the ingredients.
- Preheat oven to 350 degrees F.
- Lightly grease a donut pan.
- Use the recipe below (further down the post) to make the flax eggs.
- Add all the ingredients to a mixing bowl and mix well to combine.
- Pour the batter evenly to make five donuts.
- Bake for approximately 30 minutes until donuts are set in pan, toothpick comes out clean.
- Let completely cool before removing it from the donut pan.
- Place on drying/cooling rack and use chocolate glaze recipe spread icing on the donuts.
Where to Buy Coconut Flour:
- Most local grocery stores have it.
- I have used many brands and have had success.
- You can buy it online —–>> Organic Coconut Flour
Ingredients For Chocolate Donut Glaze Recipe:
- Dairy-Free Chocolate Chips
- Or try this recipe ——>> Dairy-Free Ganache
How To Make Vegan Chocolate Glaze:
- Melt 1/3 cup dairy-free chocolate chips (in a small saucepan, or you can microwave).
- Once you get the consistency of the glaze, use a spoon to spread the glaze over the donuts.
- Let donuts sit for a few minutes and the glaze will harden.
How To Make A Flax Egg:
- Place one tablespoon freshly ground organic flaxseed in a small bowl.
- Add three tablespoons of room temperature water.
- Stir to mix and then let sit for about ten minutes.
- The mixture should resemble the consistency of an egg.
- Note: this also works with organic chia seed to create a chia egg. Flax or chia eggs work well in some recipes to replace chicken eggs.
Tips When Making Vegan Coconut Flour Donuts:
- While the donuts are baking, make the glaze (either the glaze in the recipe card or the one linked to in this post).
- Use freshly ground flaxseed to make the flax eggs.
- This recipe will work with regular eggs (chicken eggs) if you choose.
- Let the donuts completely cool before adding icing.
- Store vegan donuts in the refrigerator for up to a few days.
Vegan Coconut Flour Recipes:
Coconut Flour Recipes:
- Coconut Flour Banana Bread
- Coconut Flour Chocolate Chip Cookies
- Meyer Lemon Pudding Cake
- Coconut Flour Muffins
- Coconut Flour Pancakes
For more Vegan recipes —–> Vegan Recipes
For more chocolate Paleo recipes ——> Paleo Dessert Recipes.
★ Did you make this recipe? Please give it a 5-star rating below!
Vegan Donuts and Glaze Recipe (Gluten-Free)!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Gluten-Free Donuts that also happen to be egg-free donuts as well!
Delicious chocolate flavor, healthy ingredients, plus a wonderfully easy dairy-free ganache icing. Yum! Soon to become your favorite vegan gluten-free donuts!
Course:
Breakfast, Brunch, Dessert, Dessert Topping/Icing/Frosting, Snack
Cuisine:
American, Breakfast, Dessert
Servings: 5
Calories: 158 kcal
Ingredients
- 1/4 cup organic coconut flour
- 1/4 cup organic raw cacao powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 2 flax eggs (for non-vegan: eggs do work in this recipe)
- 1/8 cup maple syrup
- 1/8 cup coconut sugar
- 1/4 cup organic pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup water
- Glaze:
- 1/3 cup dairy-free, gluten-free chocolate chips (optional: delicious without glaze also)
Instructions
-
Preheat oven to 350 degrees F.
-
Grease a donut baking pan by spraying with oil (I like coconut oil). Makes 5 donuts.
-
Place all the dry ingredients in a bowl and whisk to remove all lumps and to combine.
-
To the dry ingredients, add the wet ingredients, and mix well to form a batter.
-
Add the batter to your donut pan to make 5 donuts and spread to smooth.
-
Bake for approximately 30 minutes until donuts are set and pull away slightly from the side of the pan.
-
Let cool completely before icing.
-
For the glaze: melt 1/3 cup of chocolate chips and spread over the donuts.
-
Should last a few days in an airtight container. For best results, store in the refrigerator.
Nutrition Facts
Vegan Donuts and Glaze Recipe (Gluten-Free)!
Amount Per Serving
Calories 158
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Sodium 250mg10%
Potassium 141mg4%
Carbohydrates 24g8%
Fiber 5g20%
Sugar 14g16%
Protein 3g6%
Vitamin A 1905IU38%
Vitamin C 0.5mg1%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
SGMama
This was fantastic! I don’t have a donut pan so I made a cake instead. I doubled the recipe, used cocoa powder instead of cacao powder, halved the sugar, and used regular eggs instead of flax eggs. I baked it for 30 min. in an 8×8 inch glass pan. and it came out perfect. Even my husband liked it – and he doesn’t like anything that’s not full of sugar and white flour! Thanks for a great recipe!
Christine
Thanks! That’s awesome!!
Laura
These look INCREDIBLE! Seriously they are going on my to-make list!
Christine
Hi Laura, Thanks so much! Hope you love them when you try them!
Jennifer House
These were so delicious and SO easy to make! Thank you for the recipe! Question: how do you store them? I’m the only one in my family who is gluten & dairy free (and of course I’m going to TRY not to eat all of them), should I store in the fridge or counter?
🙂 Thank you!
Christine
Hey Jennifer, Thanks so much for letting me know you love the donuts! I am also the only gluten and dairy free in my house, but that does not seem to stop others from devouring my creations! Ha! I usually keep the donuts on the counter the day I make and then in the fridge to keep them fresh and try to consume within two days. Hope that helps! Have an awesome day!
Michelle
Hi, I’m wondering if you think these might work in a mini or regular cupcake pan? I’ve been searching so hard for a little girl with Vegan, GF, nut free and potato starch free restrictions and it seems impossible to find her a chocolate cupcake recipe!
Christine
Hi Michelle, Good question – I am not sure as I have not tried it, but would love to know the answer! If you try, please let me know. If I get a chance, I will try as well. Best of luck, I know dietary restrictions are difficult, but am glad to see more and more recipes that make things so much easier and enjoyable. Best to you!
Jennifer Blake
Christine,
I used real eggs in this recipe, and then I used my donut hole maker to cook them. Delish! I’m making them so I can take them camping as a quick breakfast. I just cooked them until there wasn’t any more steam coming from my donut maker (4minutes or so). Twenty-four beautiful donut holes later…they taste like chocolate cake – DANGEROUS! 🙂
Christine
Hi Jennifer, Awesome! So glad you love these and thanks for letting me know! Eggs is a good substitute and the donut maker sounds wonderful! Hope you have a great camping trip!