Gluten-free & Vegan Double Chocolate Baked Donuts (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free)
Recipe type: Donut
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 donuts
A homemade, rich, soft donut that is covered is a gleaming, dark glaze. Perfect for a decadent breakfast, or a dessert. Free of gluten, dairy, egg, soy, peanut and tree nuts. This is also free of the top-8-allergens and vegan too! Oh, and did I mention they're not all bad? There's some applesauce snuck in there too!
  • DONUT:
  • 1 cup gluten-free flour
  • ½ cup sugar
  • ½ cup cocoa powder
  • 1 and ½ tsp. baking powder
  • ¼ tsp. salt
  • ¾ cup rice milk
  • ½ tsp. apple cider vinegar
  • ½ tsp. vanilla extract
  • 2. Tablespoons unsweetened applesauce
  • ¼ cup measured, then melted coconut oil
  • 1 and ½ cups powdered sugar
  • 1 Tablespoon light corn syrup
  • 1 tsp. vanilla
  • 1 - 3 Tablespoons water
  • ¼ cup cocoa powder
  1. For the donuts:
  2. Preheat the oven to 350 degrees F. In a stand mixer with the paddle attachment, stir all of the dry ingredients until the cocoa powder is fully incorporated. Next, add all of the wet ingredients and stir until everything is well combined.
  3. Grease your donut pan well. Either carefully spoon the mixture into the donut pan, filling just below the top, or put your batter in a baggie, snip the end and then squeeze it out into the donut rims.
  4. Bake for 10-12 minutes. Once they are done, turn them out onto a wire rack to cool. While they cool, assemble the glaze.
  5. In a bowl, place all of the ingredients and whisk until combined. Be sure to start with only 1 Tablespoon of water to see what your consistency looks like. I ended up doing all 3, but you may want yours thicker. The less water, the thicker it will be.
  6. Once the donuts have cooled, drop them gently into the bowl with the glaze. Gently pull them up and place them back on the wire rack. They will drip a bit, so be sure there is something underneath your wire rack to catch it. Once the glaze has set a bit, dip them again to get a nice, thick glaze. They're delicious plain, but if you want to do sprinkles, be sure that you add the sprinkles when the second coat is still wet so they'll stick well.
  7. Keep covered.
Recipe by Allergy Awesomeness at