Vegan Oil-Free Chocolate Donuts [GF]
Vegan oil-free chocolate donuts that are whole food plant based, gluten-free, baked, easy to make and incredibly soft and moist, just like cake!
Ingredients
Wet Ingredients
- 2 tbsp ground flax seed for flax eggs
- 6 tbsp warm water for flax eggs
- 1/2 cup pure maple syrup
- 1/4 cup + 2 tbsp plant-based milk I use oat milk
- 2 tbsp natural runny almond butter
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Dry Ingredients
- 1 & 1/3 cups oat flour I blend rolled oats. See notes. Use certified GF if needed
- 1/2 cup blanched almond flour
- 1/3 cup + 1 tbsp cocoa or cacao powder
- 1 & 3/4 tsp baking powder
- 1/2 tsp pink Himalayan salt
Vegan Chocolate Frosting
- 1/3 cup plant-based milk
- 1/3 cup dark or semi-sweet vegan chocolate chips
Instructions
- First, add your ground flax seeds and water into a small bowl. Stir and let this sit for 10 minutes.
- Next, preheat the oven to 350 degrees F and grease your donut pans (mine are silicone and non-stick, but I grease with a little coconut oil anyway just in case).
- Now, grab a medium bowl and add all of your dry ingredients. Whisk well until combined.Then, add your flax eggs and the rest of the wet ingredients to the medium bowl with the dry ingredients. Whisk well until combined. The batter should resemble brownie batter, thick but easily pourable.
- Spoon the batter into the prepared donut pans, filling a TINY bit more than 3/4 of the way full. Bake on the middle rack for about 15-17 minutes, removing from the oven when the tops feel firm and a toothpick inserted comes out ALMOST clean (a little residue is fine because you don't want to over-bake these or they will be dry!) NOTE: my donut pants yield MINI donuts, about 3 inches. If you are using a standard donut pan, adjust baking time because they will have to bake a little bit longer!NOTE: if you are using silicone donut pans, place the donut pans on a cookie sheet for baking!
- Cool the donuts in the donut pans for about 10-15 minutes, then remove and transfer to a cooling rack. To remove the donuts from silicone donut pans: carefully press up from the bottom and grab the donut with your other hand to pull out. The donuts hold together perfectly and are not fragile so they should just pop right out! But you always want to handle them gently while they are still a little warm to prevent breakage.
- Now, make your chocolate frosting! Simply add the milk to a small saucepan over high heat. Watch this VERY closely. As SOON as it starts bubbling, remove from heat and then add the chocolate chips. Whisk very well until smooth.Dip each donut in the chocolate frosting, top with sprinkles, and return to the cooling rack. You can either eat these immediately when the frosting is fresh or let them sit at room temperature for a bit until the frosting hardens.
- Store these donuts covered on the counter so they stay nice and soft!
Notes
- My donut pans yield MINI donuts, about 3 inches. If you are using a standard donut pan, adjust baking time because they will have to bake a little bit longer!
- Oat Flour- I grind up oats in the blender to make my oat flour. You can also use packaged oat flour. Regardless, just make sure your oat flour is SUPER fine. If blending at home, you want the flour to be super soft and light with no gritty texture. If it feels gritty, keep blending.