Gluten-Free Vegan Doughnuts (3 Recipes!)

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#vegan #glutenfree #doughnuts #sumabloggersnetwork
#vegan #glutenfree #doughnuts #sumabloggersnetwork 1
In my last blog post (btw — THANK YOU for all the support and feedback I got on that one, it made my day) I hinted at this recipe, and of course I shared a few snaps on Instagram a couple of weeks back. Vegan and gluten-free doughnuts. Quite a few people asked for the recipe, so I’m chuffed to finally share it with you lot.

I can’t take all the credit. I had all the enthusiasm and drive to start baking doughnuts for the Suma Bloggers Network, but no experience whatsoever, so I turned to my favourite resource for vegan baking: Oh, Ladycakes. Check out her blog, it’s brawwww. (That’s Scots for great.)
#vegan #glutenfree #doughnuts #sumabloggersnetwork
#vegan #glutenfree #doughnuts #sumabloggersnetwork
And I have to say… once I got started, 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. Especially our IT manager, who’s basically allergic to everything and never gets to enjoy any baked goods that enter our office.

People went a little bit nuts, actually. I walked into the kitchen and bumped into my fellow veggie colleague, who promptly started gushing over the doughnuts and how they were so good he’d already had three…

So the next time I made a batch, I had to send a group email to everyone in the office saying that yes, there were more doughnuts, but could people restrain themselves to one per person, please.

But even just typing this blog post, I want to start baking more doughnuts! Preferably whilst listening to this song. I’ve got tons of ideas for new flavours, and I just love the simplicity of making the doughnut icing, and the soothing, reassuring dipping of the doughnuts in it, twisting them as you lift them out so they get that neat line halfway up the side. 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 centred and all that shit.

So sneak peek for next week below… 
#Vegan #Glutenfree Pistachio Cardamom Doughnuts

Gluten-Free Doughnuts - Vanilla or Chocolate With 3 Glazes

  • Servings: makes 12 doughnuts per recipe
  • Print

Ingredients:

For vanilla doughnuts:

  • 250g (1 + 2/3 cups) plain GF flour
  • 100g (1/2) cup brown sugar
  • 1 tsp baking powder
  • 1 tbsp organic ground flaxseed
  • 250ml (1 cup) soya or almond milk
  • 1 tsp vanilla essence
  • 60nl (1/4 cup) coconut oil, melted

For chocolate doughnuts:

  • 225g (1 + 1/2 cups) plain GF flour
  • 1 heaped tbsp organic, fairtrade cocoa powder
  • 100g (1/2 cup) brown sugar
  • 1 tsp baking powder
  • 1 tbsp organic ground flaxseed
  • 310ml (1 +1/3 cup) soya or almond milk
  • 1 tsp vanilla essence
  • 60ml (1/4 cup) coconut oil, melted

Strawberry glaze:

  • 125g (1/2 cup) coconut cream
  • 6 large strawberries
  • 1 tsp sugar or maple syrup or a dash of stevia (optional)

Salted Milk Chocolate:

  • 125g (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:

  • 50g (1.75 oz) dark chocolate
  • 2 tbsp runny hazelnut butter
  • 1 tsp sugar or maple syrup or a pinch of stevia (optional)

Instructions

For the doughnuts:
  1. Pre-heat the oven to 180ºC (350ºF). Grease 2 6-cavity doughnut tins and set aside.
  2. Combine the dry ingredients (flour, ground flaxseed, sugar and baking powder) in a large mixing bowl.
  3. Gently heat the soya/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 tins, 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:
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:
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:
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.

Any particular flavours you’d like me to try out? Currently accepting all requests, the wackier the better!

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Love and cookies,

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24 thoughts on “Gluten-Free Vegan Doughnuts (3 Recipes!)

  1. These look amazing, especially the green ones! I can’t find a doughnut pan anywhere though, so much sadness. I don’t suppose I could bake these in a muffin pan or something, or would that be too dense? Either way, saving this! 🙂

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  2. These look delicious! I love the variety of flavors you choose to make, from different donut flavors to different types of glazes! Once I purchase a donut pan, I’ll be sure to give these a try! 🙂

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  3. Donut pans on the wishlist here too! I’m going to try making them with my son, looks like a good one to do with kids 🙂 I bet your colleagues love you!

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    • Sorry, I’m afraid I’m not familiar with Australian gluten-free flour brands. I would suggest you go to your local supermarket, see what’s available, and failing that go to a health food store and ask the clerk which brand they recommend.

      Hope this helps, thanks for your comment x

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  4. Pingback: Donut Delights! Healthy Donuts to Crush Every Craving -

  5. I tried to make these and it was a huge flop! I have a friend with severe digestive and allergy issues so she is on a vegan and gluten free diet. I followed the recipe to the T and the only variable I can think of is the flour I used, which was coconut flour. Will the make a difference? It turned out dry instead of liquid batter. I tried adding more almond milk but then it was just mush when baked. Any ideas?

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    • Hi Suzanne,

      Thanks for your comment. I’m so sorry the recipe didn’t turn out well but I know what’s happened: it’s the coconut flour, like you suspected. It’s one of the most difficult flours to bake with. It absorbs liquid much more than any other flour. I personally don’t like to use it at all because of this. If your friend can only have gluten-free flour, I suggest using a pre-made gluten-free blend like Dove’s Mill. You may only need to adjust the liquid ratio ever so slightly. Good luck!

      Clem x

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  6. We’ve made these two days in a row! My little boys has a plethora of allergies but I love letting him have all the things a little bit should have…like donuts!
    My one question is mine came out really dense. I used the 1:1 Baking Blend. Would the All Purpose blend work better?
    Thank you!

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  7. I used my American Test Kitchen flour blend and these came out really dense. They taste great though!
    Definitely going to tweak the recipe for what I have and see if I can make it work 🙂

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  8. Hello! Im really glad i chanced upon your recipe cos i’ve been looking for vegan donut recipes for awhile!
    I have failed some icing recipes before,so i just wanna know if i were to just make the icings and leave it in air tight containers?how long will it last?
    Because i know the strawberry icing has coconut cream and im worried it may go rancid.
    Btw thanks for sharing the recipe?it looks so delicious!

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    • I haven’t tried keeping the icings in airtight containers, I’ve always applied them straight away. I wouldn’t recommend keeping the icing or doughnuts for longer than 3 days in the fridge, they will go off after that.

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  9. Just made these for my wife, substituted coconut milk and added vanilla to strawberry glaze. Love the recipe, thanks!!!

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