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I have to say… once I got started baking doughnuts, I couldn’t really stop. I went doughnut crazy for about a week, and then life caught up with me again and I was stamping my feet going, ‘NO, I want to bake DOUGHNUTS, I don’t want to be a responsible grown-up!’ But hey, you know what, my colleagues absolutely loved these. They’re just so easy to make, and so delightfully cute. In my rather chaotic mind, making doughnuts is the equivalent of a dozen hours of yoga. I just come out of the experience feeling so damn peaceful and centered.

Gluten-Free Doughnuts 3 Ways! [Vegan]

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Serves

12 doughnuts per recipe

Ingredients You Need for Gluten-Free Doughnuts 3 Ways! [Vegan]

For vanilla doughnuts:
  • 1 + 2/3 cups plain GF flour
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1 tbsp organic ground flaxseed
  • 1 cup plain soy or almond milk
  • 1 tsp vanilla essence
  • 1/4 cup coconut oil, melted
For chocolate doughnuts:
  • 1 + 1/2 cups plain GF flour
  • 1 heaped tbsp organic, fairtrade cocoa powder
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1 tbsp organic ground flaxseed
  • 1 +1/3 cup plain soy or almond milk
  • 1 tsp vanilla essence
  • 1/4 cup coconut oil, melted
Strawberry glaze:
  • 1/2 cup coconut cream
  • 6 large strawberries
  • 1 tsp sugar or maple syrup or a dash of stevia (optional)
Salted Milk Chocolate:
  • 1/2 cup coconut cream
  • 1 ounce dark chocolate
  • 2 tsps sugar or maple syrup or a pinch of stevia
  • about 1 tsp fine sea salt
Hazelnut Dark Chocolate Glaze:
  • 1.75 oz dark chocolate
  • 2 tbsp runny hazelnut butter
  • 1 tsp sugar or maple syrup or a pinch of stevia (optional)

How to Prepare Gluten-Free Doughnuts 3 Ways! [Vegan]

For the doughnuts:
  1. Pre-heat the oven to 350ºF. Grease 2 6-cavity doughnut pans and set aside.
  2. Combine the dry ingredients (flour, ground flaxseed, sugar and baking powder) in a large mixing bowl.
  3. Gently heat the soy/almond milk in a small saucepan or in the microwave so it's warm, not boiling. Mixing melted coconut oil with cold milk will cause the oil to solidify, which would ruin the recipe, so this step is important.
  4. Combine the vanilla essence, warm milk and coconut oil in a small bowl, then fold into the dry ingredients. Whisk until no lumps remain.
  5. Spoon the batter into the greased doughnut pans, tidying up the sides and middles of each cavity with a cloth (or finger, like I do, and lick up the spare batter... waste not, want not). Bake for 18 minutes. The tops should be firm and very lightly golden, but not browned.
  6. Cool on a wire rack. To release the doughnuts, turn the pans upside down over a clean tray and give one of the sides of the pans a good thwack on the tray; the doughnuts should just pop out.
  7. To make chocolate doughnuts, follow the same exact steps, folding the wet ingredients in the dry ingredients (including cocoa powder) and baking for 18 minutes.
  8. Dip the vanilla doughnuts in strawberry cream glaze (see below) and the chocolate doughnuts either in the hazelnut chocolate glaze or salted milk chocolate glaze (see below).
For the strawberry cream glaze:
  1. Blend all the ingredients together until smooth and creamy. Chill in the fridge for about 30 minutes before dipping each doughnut into the glaze.
For the salted milk chocolate glaze:
  1. Gently melt the coconut cream in a small saucepan over medium heat. Add the dark chocolate, broken into pieces, and the sweetener of your choice. When totally melted, set aside for about 30 minutes to cool. Dip each doughnut into the glaze, then dust over with sea salt.
For the hazelnut chocolate glaze:
  1. Brake the chocolate into small pieces. Add all the ingredients to a small saucepan and gently melt over low heat, stirring with a wooden spoon to prevent the chocolate from burning. When it is totally melted, remove from the heat and set aside for about 30 minutes to cool. Dip the doughnuts into the glaze and leave to set in the fridge.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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    About The Author

    photourl

    Clémence Moulaert

    See My Recipes

    After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies. It was then that my friends named me ‘The Vegan Cookie Fairy,’ and my blog was born. I find happiness in preparing and eating food that is good for my body and soul.

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