Gluten-Free Vegan Donuts

 

It’s beginning to feel like the television show Tosh.O over here. For each season he introduces his new wardrobe theme. This season it’s the Season of Brad where he dresses like a different character from a different movie of Brad Pitt’s. From the obvious to the obscure it’s always a fun suspense to see what new theme will be introduced. Now don’t get any ideas, I’m not dressing up. I am simply implying the various themes that have been going on here recently. From The Cinco de Mayo Party to The Seafood Bake, it’s now time for the beginning of a new season here: Picnic Season. And it’s going on all month long!

picnic

The great thing about picnics are the canvas of creativity they possess. It expands far beyond sandwiches and cold macaroni salad (but even for those who cannot eat gluten, eggs, or dairy, finding great-tasting sandwiches and cold macaroni salads can be a creative endeavor after all). As the weather begins to warm up, it’s time to pack up a blanket and stuff those baskets this time with donuts. It’s a breakfast picnic here at Fork & Beans and what better way to celebrate than with a bag of gluten-free vegan powdered sugar and chocolate-frosted mini donuts and a big thermos full of cold almond milk?

Gluten-Free Vegan Mini Donuts - Fork & Beans

Gluten-Free Vegan Mini Donuts
 
Prep time
Cook time
Total time
 
This plain donut base leaves plenty of room for the imagination. Frost them, dip them in sugar, or coat them with sprinkles--whatever you do, you will have the tastiest gluten-free vegan mini donut in hand!
Author:
Recipe type: Breakfast
Serves: 20
Ingredients
Dry Ingredients:
  • 1½ c. Cara's All Purpose Blend
  • ½ tsp. xanthan gum
  • 1 tsp. baking powder
  • ½ c. brown sugar
  • ¼ tsp. salt
  • ¼ tsp. nutmeg
Wet Ingredients:
  • ½ c. nondairy milk of choice
  • 2 tsp. apple cider vinegar
  • 1½ tsp. Ener-G egg replacer + 2 Tbsp. warm water, mixed until frothy
  • ¼ c. vegetable oil
  • ½ tsp. vanilla extract
Instructions
  1. Preheat your oven to 350 degrees. Grease a mini donut pan (or you can use a regular-sized donut pan. That will yield 10 donuts).
  2. In a medium bowl mix dry ingredients together until fully combined. Make a well in the center of the bowl and add all the remainder of wet ingredients. Stir with a wooden spoon until just incorporated and allow to sit for 5 minutes. Stir again briefly.
  3. Place the donut batter into a large plastic baggie. Cut the corner of one side to use as an opening. Pour out the batter into the pan. The more intact it stays, the better the results in the end. The batter should fill up to about ⅔ of the circle and will rise just above the pan.
  4. Bake 8 minutes. Allow to slightly cool in the pan for 2-3 minutes and then cool on a wire rack.
Nutrition Information
Serving size: 1 mini donut Calories: 83 Fat: 3g Carbohydrates: 12g Sugar: 5.5g Sodium: 36mg Fiber: 0.5g Protein: 0.8g

 

Gluten-Free Vegan Mini Donuts - Fork & Beans

Now that we have the gluten-free vegan donuts made, let’s frost and coat them! First stop: Powdered Sugar. Take 2 tablespoons of vegan butter and melt it in a microwave-safe bowl. In another bowl place 1 cup of powdered sugar inside. Take the cooled donuts, one at a time, and gently dip into the melted butter (as seen below). Use a fork to lift it from the butter and allow the excess melted butter to drip off. Place the donut into the sugar and fully coat.

Gluten-Free Vegan Mini Donuts - Fork & Beans

This will coat the entire 20 mini donuts that you made. OR if you are feeling a bit sassy (and I know you are!) you can reserve half of the donuts for the powdered donuts and the other half for chocolate-frosted donuts. Let’s go…

Gluten-Free Vegan Mini Donuts - Fork & Beans

Take one bowl full of 1 cup of nondairy chocolate chips. Place into the microwave and heat up for one minute, stopping at each 30 second mark to stir the chocolate and make sure that it is just melted and isn’t getting burned. Place 1 heaping tablespoon of either non-hydrogenated shortening or coconut oil into the chocolate and stir until it is melted as well. It should be a nice glossy color. Place one donut at a time into the bowl and gently coat completely with the chocolate. Allow to set on a baking sheet lined with a piece of wax paper. If you are impatient like I am, you can place them into a freezer for the chocolate to set quicker.

Gluten-Free Vegan Mini Donuts - Fork & Beans

Once your donuts are ready to go throw them into a brown paper bag, fill two to-go cups with cold almond milk (or nondairy milk of choice), two straws, maybe even some coffee, a newspaper, a blanket, and grab your loved one for a stroll in the park with breakfast in hand.

Gluten-Free Vegan Mini Donuts - Fork & Beans

Need to substitute your gluten-free flours to fit your needs? Check out this post to help you figure out what will best suit your preferences. Any other questions? Ask away!

Now go enjoy your picnic breakfast to-go!

namastasty

 

 

 

 





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Comments

  1. These look amazing! My son has special needs and is on a very restricted diet right now–what would you recommend using instead of vegan butter to glaze the donuts/help sugar to stick to them? He cannot have soy right now. I’m still really new at this so I’m not as familiar with all the swaps.

  2. How much of a real egg do I use?

  3. Can I use a different blend of flour. I tic ally use Bob’s red mill gf brand.

    • That is A-Okay to do Macalla. However, I always use the caveat that it’s not always guaranteed anytime you switch around the recipe because of the differences of weight flours. So just be mindful of that. If you find that the donuts are too dense and heavy, it’s probably because the flour blend you are using absorbs more liquid than the one I use. All you need to remember for next time is to reduce to flour by at least 1/4 c. and see what happens. Hope this helps!

  4. I just made these yesterday and they are amazing! I didn’t have superfine rice flour so they had just a little bit of that grainy-ness that you get with rice flour sometimes. Other than that, they are awesome.

  5. I’m not sure what I did wrong? Mine were very chewy and would not bake all the way through. I love your website. It’s a lifesaver:)

  6. I’d totally dump Thom for Tosh. JUST SAYIN’. Also, I think you are so freaking talenetedandamazingandOMG. I wanna chocolate doughnut reaaaally bad.

  7. Oh yummy. I also need to buy a pan. Could I use corn flour instead of ener-g-egg?

  8. I love this post! These mini donuts look so cute and delicious! The pictures came out great, that picnic basket with all that lovely stuff so perfectly put together. Great idea to place the donuts inside the brown paper bags, they give an extra of coolness! ;-)

    xoxo

  9. hippymomelizabeth says:

    Looks great, Hot MAMA :)!!!…

  10. Cassandra says:

    Do you need to use the Ener-G egg replacer or can ou use another egg replacement of your choice?

    • You can take it out Cassandra. Just add maybe an extra 1/2 tsp. of baking powder instead. Let me know how that works for you! xo

  11. I think I need a mini donut pan now. Great.

    I love that you have hacked my old favorite hangover food :) I like the ones with the brown sugar cinnamon coating. Yum yum! You are the greatest! Hey! Are there any mini donut recipes in your book? Maybe I actually DO need a mini donut pan! For whatever reason they are just so much cuter than mini cupcakes. But not better, just different.

    • Let’s see, there are:
      Maple Frosted Donuts
      Chocolate-Frosted Donuts
      Cinnamon Sugar Donuts
      Powdered Sugar Donuts
      So I think the answer to your question is YES, yes you need a mini donut pan because it really DOES make it taste better ;)

  12. these look yummy….could i just use my gluten free all purpose flour instead of the separate ones?

    • You bet your bottom dollar you can, Kellie! Just use 1 1/2 c. of your blend and omit the xanthan gum if it already comes in it. xo

  13. OMG need these right now! Craving donuts so badly lately, you sure know the way to this girl’s heart. :P

  14. you are seriously killing me inside. when i was little, i would steal the box of mini chocolate covered and powdered donuts and eat…them all. if i lived near you, i’d climb in through the kitchen window, steal these donuts, and eat them in the closet. but then i’d write a super sweet apology note, and you would forgive me. xoxoxoxoxo

    • Your impression of what would happen is just like the Sour Patch Kids commercial. Sweet and sour :) haha. But just so you know, I would already be in that closet eating donuts so it wouldn’t be much of a secret ;) xo!

  15. this sounds great will be making soon enough . i did have a couple quick question though , do these rise and how much should i be putting in donut pan ? also any nutritional info on our recipes ?

    • Thank you for pointing this out Tina. I included it into the directions. The batter should fill a good 2/3’s full of the pan and will rise just above the pan. No nutrition info yet–the one I had installed was not working properly. Currently looking for a good one and will get that set up as soon as I can. Thank you so much for your patience! xo

  16. Crystal says:

    We should do a double date picnic night this summer! :) Ahhh summer…. its so close i can almost TASTE it!! xoxo

  17. Donuts take me away…

  18. girl your photos are straight up KILLING me lately, SOOOOO gorg! Also I want to stuff my face with these donuts, please and thank you!

Trackbacks

  1. […] I got this recipe from Fork and Beans, an awesome blog with tons of recipes for gluten-free vegan food, and tweaked it just a bit. I didn’t make mine vegan, but if you want that version here it is! […]

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