Chocolate Glazed Grain Free Vegan Donuts
So, I had a plan for today and then it was totally thrown off when I heard it was National Donut Day. National Donut Day, I thought? I wished I had a recipe that my family could safely enjoy and even better would be one with a lower glycemic index to reduce the sugar rush and crash. That was it, I was officially obsessed with the idea and so I could focus on nothing else all day, literally 🙂 .
I remembered how I made pancakes with Barney Butter’s almond flour and how they tasted delicious but my daughter didn’t have the same sugar crash that she normally does with gluten free pancakes, in fact they were energizing. So, I thought I’d start there. I played around most of the day until I came up with donuts that are seriously delicious, plus they’re grain free and vegan so even more people can enjoy them!
They are fairly simple to make and the kids can definitely get involved in this one. In fact, because the recipe is vegan there’s no need to worry about them tasting the raw dough…because if they’re involved you know they’ll want to! Here’s the recipe. I hope you enjoy them as much as we did!
Grain Free Vegan Donuts with Chocolate Coconut Glaze
This recipe is gluten free, dairy free, egg free, soy free, and peanut free. It is vegan and paleo friendly.
- 1 cup Barney Butter blanched almond flour
- 1 cup coconut flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp coarse salt
- 1/3 cup unsweetened apple sauce
- 1/2 cup unsweetened almond milk
- 4 tbsp coconut oil, melted
- 4 tbsp maple syrup
- 2 1/2 tbsp organic cane sugar or coconut palm sugar
- 1 cup gluten free, dairy free semi sweet chocolate chunks (or mini chips)
- 1 1/2 tbsp coconut oil, melted
- Preheat your oven to 350 degrees.
- Mix the wet ingredients in a mixing bowl.
- Mix the dry ingredients in a separate bowl and add to the wet ingredients bowl.
- Mix in a stand mixer or with a handheld mixer on low-medium speed until it’s smooth, about 3 minutes.
- Lightly grease your donut pan with coconut oil so the donuts won’t stick.
- Add the mixture evenly into a donut pan, filling about 3/4. The mixture is not so smooth that it pours, so you may need to help it along by spreading it evenly with your hands.
- Bake in the oven for 15 minutes until golden brown.
- Turn your pan over a cooling rack and flip them over.
- Let them cool completely, at least one hour before adding the glaze.
- For those that don’t want the glaze, they taste great on their own.
- Melt the chocolate in a double boiler or pot.
- Add the coconut oil and mix until smooth, and easy to stir.
- Transfer the chocolate to a wide rimmed bowl (easy for dipping) and let it cool for 5 minutes.
- Get a cookie sheet and cover it with parchment paper.
- Dip each donut in the chocolate mixture, twisting to the right when you come up and place on the parchment paper lined cookie sheet.
- Repeat for all of the donuts and add toppings if you like. Shredded coconut works well and so do sprinkles and chopped nuts.
- Place the cookie sheet in the refrigerator for 30 minutes to help the glaze set.
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