Can I make oil-free glazed chocolate doughnuts [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is oil-free glazed chocolate doughnuts [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

4.3K Views 9 years ago

Oil-Free Glazed Chocolate Doughnuts
[Vegan, Gluten-Free]

HD By: Helyn Dunn

Author Bio

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in... Read More

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Oil-Free Glazed Chocolate Doughnuts [Vegan, Gluten-Free]

Dairy Free

Need a crowd-pleasing treat to bring along to brunch? These decadent doughnuts are made from almond flour and rice flour, making them gluten-free and oil-free thanks to a combination of applesauce and almond butter. Instead of coconut oil and sugar, the glaze is made from dark chocolate and full-fat coconut... Read More

Ingredients You Need for Oil-Free Glazed Chocolate Doughnuts [Vegan, Gluten-Free]

Dry Ingredients for the Doughnuts:

1 cup blanched almond flour
1 cup brown rice flour
1/3 cup cocoa powder
1/3 cup minimally processed sugar, like coconut sugar
2 teaspoons baking soda

Wet Ingredients for the Doughnuts:

1 cup unsweetened non-dairy milk
1/2 cup unsweetened applesauce
1/4 cup raw almond butter
2 tablespoons ground flax seeds, plus 4 tablespoons water
2 teaspoons vanilla
1 teaspoon lemon juice

For the Glaze:

8 ounces vegan dark chocolate
8 ounces full-fat coconut milk

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How to Prepare Oil-Free Glazed Chocolate Doughnuts [Vegan, Gluten-Free]

Preheat oven to 350°F.
Prepare a doughnut pan (or two, if needed — many of them hold only six doughnuts). If the pan is non-stick, skip greasing it with oil.
Mix the flax with the water and set aside.
Combine all dry ingredients.
Mix all wet ingredients together until smooth.
Add wet ingredients to dry and mix well.
Portion batter into doughnut tins using a small ice cream scoop (about 2 tablespoons) to ensure they are filled evenly.
Bake for 20 minutes.
Let cool, then glaze.
For the glaze, chop the chocolate (or use chocolate chips) and combine with the coconut milk in a saucepan. Heat on low, stirring constantly until the chocolate is melted and the mixture is smooth.
Dip the cooled doughnuts into the chocolate mixture. If you like, sprinkle some cacao nibs on top for a fun crunch.
Let the doughnuts sit out for a few hours so the chocolate glaze dries.
Store refrigerated.

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