Soft ‘n fluffy vegan gluten free chocolate donuts topped with luxurious vegan chocolate glaze.
Who’s ready for the best soft and fluffy vegan gluten free chocolate donuts?! Any takers? Can I interest you in some vegan chocolate glaze that’s basically the world’s tastiest dairy-free chocolate ganache?
This chocolate vegan donuts recipe yields super soft vegan donuts with a decadent and luxurious vegan chocolate glaze that even Homer couldn’t resist. Okay, that’s just crazy talk since we already won him over at “chocolate”. Heehee.
Without further ado, let’s chat about all things Vegan Baked Donuts! Make that Vegan Gluten Free Chocolate Donuts! In today’s post, I’m gonna go over the tips & tricks for perfect vegan chocolate donuts, as well as common questions and the tools I use to make these gluten free donuts perfection. Let’s bake it!
tricks & tips for the best soft & fluffy vegan gluten free donuts
- Start with an amazing donut pan– this one is super durable and yields perfectly-sized vegan gluten free donuts. I’ve tested both greasing the pan & not greasing it with similar amazing results!
- How to pour the batter into the cavities of the donut pan: I love pouring the batter straight from my OXO mixing bowl—it has a perfect pouring spout that makes for easy pouring. Some folks like to pour the batter into a bag & snip off the end so you can pipe the batter – I didn’t find this necessary or worth the trouble.
- Tips on Homemade Oat Flour: make sure to use very finely ground gluten free oat flour without any major chunks of oats in it. Remember: the oat flour needs to be very fine, similar to regular flour in order to bake up perfect vegan gluten free donuts.
substitution notes for chocolate vegan gluten free donuts
Can I swap the oat flour for another flour?
Yes and no. The best, closest results will likely come from using gluten free all purpose flour. Each brand works differently, so results will vary. Do not swap the oat flour for almond flour and/or coconut flour in this chocolate vegan donuts recipe. Those two flours will yield highly unpleasant results.
Can I swap the coconut oil for another oil or butter?
Yes, with varying flavor & texture results. Some oils, like olive oil, are highly fragrant and will make the vegan chocolate donuts taste like olive oil! Lol. Flavorless oils are best. Melted vegan butter will most likely be the best sub.
Can I swap the coconut sugar for another sugar?
Just make sure you use another similar dry, granulated sugar, such as organic cane sugar or organic brown sugar. Do not replace with a liquid sweetener.
Can I swap the maple syrup for honey, agave, monkfruit sweetener, etc.?
Yes, again with varying results. Each liquid sweetener has its own personality and profile, so it’ll react differently in the recipe, and have varying levels of sweetness. Try it out and learn/experiment as you go. And comment below to let me know!
Just remember: the more ingredient substitutions you make, the further you’ll get from the intended result (vegan baked perfection lol). So proceed with caution and have fun!
how do i store these vegan chocolate donuts?
Store these vegan chocolate donuts in an airtight container at room temperature, out of direct sunlight/near heat sources. You can also store them in the refrigerator, but doing so will result in condensation on the tops of the chocolate donuts.
>>Related: Cinnamon Sugar Donuts
let’s make vegan gluten free donuts!!
Watch out world! We’re about to start our very own vegan gluten free donut shop. Oh yeah!!! What’s life without a bit of enthusiasm and a whole bunch of joy for doing what you love anyway? It’s truly my pleasure & honor to share in these delicious, joyful kitchen moments with you. Thank you for stopping by. I can’t wait to hear what you and your loved ones think. In the meantime…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Vegan Gluten Free Chocolate Recipes
- Vegan Gluten Free Chocolate Cake
- Gluten Free Vegan Oatmeal Chocolate Chip Cookies
- Gluten Free Pumpkin Chocolate Chip Cookies
- Vegan Gluten Free Brownies
- Gluten Free Vegan Dark Chocolate Muffins
Chocolate Vegan Gluten Free Donuts – Soft Baked!
- Total Time: 37 minutes
- Yield: 12 donuts 1x
- Diet: Vegan
Vegan Gluten Free Donuts: soft ‘n fluffy vegan gf chocolate donuts topped with luxurious vegan chocolate glaze. The best gluten free vegan donut recipe!
- 1 ½ cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 2/3 cup raw cacao powder or unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup + 2 tablespoons water
- ½ cup non-dairy milk
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
Chocolate Ganache Glaze
- 1 batch Chocolate Ganache Recipe
- vegan chocolate sprinkles
- Preheat the oven to 350°F. Coat two 6-donut pans with nonstick spray or coconut oil. If using a non-stick donut pan with the non-stick coating intact (fairly new), do not spray. Set aside.
- Make the donuts: In a large bowl, sift together the dry ingredients: oat flour, cacao powder, baking soda and salt. Set aside.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
- Pour or spoon batter evenly into prepared donut pans. Tap the pans several times to even out the batter and release bubbles that have formed in the batter. Bake for 10-14 minutes. Mine took 12 minutes. Test for doneness with a toothpick—it should come out clean when done.
- Place pans on a cooling rack to cool for 10-15 minutes. Bang the pan vigorously on a flat surface covered with a towel (to protect the surface) to loosen donuts—you’ll see a donut or two jump up when they’re loose. Flip pan upside down onto the cooling rack to remove donuts. If necessary, bang the pan again to loosen leftover donuts. Allow to cool until completely cool.
- Make the Chocolate Ganache: follow recipe to make Chocolate Ganache here. Gently dip one cooled donut into the ganache, with the smooth, baked surface covered in ganache. Donuts are soft and require care in dipping. Place donut back onto the cooling rack while assembling the rest. Optionally, top with chocolate sprinkles. Repeat for all donuts. Enjoy! Storing instructions below.
Also try my Vegan Chocolate Cake and my Dark Chocolate Muffins.
A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.
Storing Instructions: Best stored in an airtight container at room temperature, in a cool, dark environment (out of the sun) for 4-6 days.
Day 2: donuts are firmer and flavor intensifies to a rich, deeper chocolate flavor. So good!
For firmer donuts quickly, chill in the refrigerator for 30 minutes max, then enjoy or continue to store at room temperature. Storing in the refrigerator overnight is not recommended—ganache on donuts will become too moist & develop moisture beads.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: vegan gluten free donuts, vegan chocolate donuts
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Jon Marc says
This recipe is unreal – oat flour is about the only flour I can have so huge props for this.
Is there anything we could replace the cocoa with to make these donuts “old fashion plain”?
Demeter | Beaming Baker says
Thanks Jon! You could try this recipe instead, and omit the lemon glaze. Hope this helps! 🙂
Yummmm! This recipe was so so so good!
I made these donuts to celebrate 1 month of my daughter’s life! In the only vegan & gluten free person in my family, but EVERYONE loved these yesterday!
I split the dough – half donuts, half to make a teeny tiny cake and both were super moist and delicious! I will be making these again and again
Thank you for this recipe!
Demeter | Beaming Baker says
Aww, happy one month birthday to your little one! ☺️ I’m so happy to know that everyone enjoyed them, and grateful to be a part of your celebration. Thank you for sharing all this wonderfulness with me!
I made these this morning and they are soooo DELICIOUS!!!! I was smiling and squealing with excitement as I ate my first one! For the ganache, I just melted down chocolate chips and some coconut oil because I didn’t have any coconut cream handy. Thanks Demeter for sharing your (yummy) gift with the world!!!
Demeter | Beaming Baker says
That’s so fantastic to hear, Amy! 🙂 Oh my goodness, I just love the thought of you smiling and squealing over a delicious baked good (are we twins, perchance???). Your simple ganache sounds so wonderful! Thank you for taking the time to let me know. Your kind words mean the world to me. Hugs, Demeter. <3
Kai D. says
I halved the coconut sugar and added 2 stevia packets and swapped coco powder for chocolate peanut butter protein powder (vegan) and this is hands down the best GF doughnut I’ve ever had and I have tried a few dozen. My partner has asked me to make them twice since. Very happy with this. I am sure the base recipe is just delicious as well I was just looking for one I could add protein powder into. The bonus here for me is oat flour is already higher in protein and iron so great for my needs.
Demeter | Beaming Baker says
Ooh, it’s so fascinating to hear about your swaps, Kai! 🙂 What brand of protein powder did you use? I love that you were able to amp up the nutritional value of these vegan donuts so much! Enjoy!