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Baked Chocolate Cake Donuts - Gluten Free, Vegan, Refined Sugar Free

Baked Chocolate Cake Doughnuts – Gluten Free, Vegan, & Refined Sugar Free

  • Author: Adapted from Delightful Adventures
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 min
  • Yield: 12 1x

Scale

Ingredients

For the Doughnuts

  • 2 tbsp ground flax seed meal*
  • 6 tbsp warm water*
  • 1 1/2 cup gluten free flour all-purpose flour (I use Better Batter)
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut sugar, packed
  • 6 tbsp maple syrup
  • 1 cup unsweetened dairy free milk of choice (I use So Delicious Unsweetened Coconut Milk)
  • 2 tsp vanilla
  • 6 tbsp refined coconut oil, melted

For the Chocolate Glaze

  • 5 tbsp refined coconut oil, melted
  • 5 tbsp cocoa powder
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla

Instructions

  1. Preheat the oven to 375°F.
  2. In a small bowl, add flax seed and warm water and stir to combine. Set aside for 5 minutes to firm up.
  3. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and coconut sugar.
  4. To your flax seed mixture, add maple syrup, milk, vanilla, and coconut oil. Stir to combine.
  5. Add wet ingredients to the large bowl of dry ingredients and mix well.
  6. Use a piping bag to add the mixture to the donut pans.
  7. Bake the doughnuts for 10 minutes.
  8. After a few minutes, transfer to doughnuts to a cooling rack.

To Make the Chocolate Glaze

  1. Combine all ingredients and stir until no clumps remain.
  2. Place a sheet of parchment paper under your cooling rack.
  3. Dip each doughnut into the chocolate glaze mixture and place back on the cooling rack so the glaze can firm up.
  4. To make this process go faster, you can put the doughnuts on a tray or plate and place them in the refrigerator or freezer until the chocolate is firm

Notes

You can use 2 eggs instead of the flax seed meal and warm water if you do not have an issue with eggs.