Baked Chocolate Glazed Donuts
- Preheat oven to 350°F (177°C). Spray donut pan with nonstick spray. Set aside.
- Make the donuts. Sift the gluten-free flour, baking soda, baking powder, cacao powder, sweetener, and salt together in a large bowl. Sifting is important; you want to remove any clumps of cocoa.
- In the same bowl, add in the egg, vegan butter, non-dairy milk, and vanilla and stir together until completely smooth. The batter will be thick like peanut butter.
- Spoon batter into the donut pan, filling it right to the top. Bake for 10–12 minutes, or until a toothpick inserted in the centre comes out clean. Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 10–15 more minutes before glazing.
- Make the glaze. While the donuts are cooling, make the glaze by sifting the powdered sugar into a medium bowl. Stir in the milk and vanilla. If your liquid is not thick enough, the glaze may be too thin. If this is the case, add in 2–3 tbsp flour, or arrowroot starch if you have it on hand. If the batter is too thick, add more liquid to make it thinner if desired.
- Dunk each donut into the glaze using your fingers. Place on a wire rack on top of a baking sheet to let the glaze drip down. Freeze for 5 minutes so the glaze sets. Repeat dunking two to three more times if you want a thick glaze coating—I dunked mine twice. If you run out of glaze, just make more.
Recipe was published in The Good Life magazine.
Bailey Campbell has a passion to inspire others to fuel their bodies with great tasting food and make you feel your best! She doesn’t believe there is a “perfect” diet for everyone; she believes in balance and finding what works best for you and hopes to inspire you to live your healthiest, best life!! @basicswithbails