Description
Fluffy baked chocolate sprinkle donuts made with gluten-free vegan ingredients and topped with an easy vegan chocolate glaze that hardens quick. Bake a batch for an easy indulgent brunch sweet treat or healthier homemade dessert!
Ingredients
Scale
- 1 cup (120g) oat flour (can sub all-purpose flour)
- 1/2 cup (50g) cocoa powder
- 2 tsps baking powder
- 1/4 tsp salt
- 1 tsp instant espresso powder (optional)
- 1/2 cup (70g) coconut sugar
- 1/2 cup (125g) Chocolate SunButter
- 3/4 cup (180g) nondairy milk
- 1/3 cup (80g) applesauce or nondairy yogurt
- 1 tsp vanilla extract
Chocolate Glaze
- 1 tbsp coconut oil
- 1/4 cup (25g) cocoa powder
- 3 tbsp hot water
- 1 1/2 cups (180g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F, and generously grease a six donut pan.
- Whisk together the oat flour, cocoa powder, baking powder, salt, espresso powder, and coconut sugar. Set aside.
- In a separate bowl, use a hand mixer to mix the Chocolate SunButter, milk, applesauce/yogurt, and vanilla.
- Add in the dry ingredients, and continue mixing until welcome combined.
- Transfer to a piping bag or ziplock, snip off one corner, and fill each donut cavity.
- Bake for 20 to 22 minutes at 350°F. Cool in the pan for 15 minutes, then flip out onto a cooling rack to cool completely before glazing.
- For the glaze, whisk together all the ingredients until smooth. If it’s too thick, add an extra tablespoon of water.
- While the glaze is still warm (reheat if needed for 10 seconds in the microwave, it will thicken up quickly as it cools and be hard to work with), dip each donut to fully cover allowing any excess to drip off.
- Place back on the cooling rack, and immediately top with sprinkles. The glaze will harden in about 10 minutes. It is best to glaze right before serving.
- Keep leftovers in the fridge in an airtight container for up to one week.
Keywords: gluten free, dairy free, vegan, baked, healthy, dessert, snack, brunch, easy, glaze, cake