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Gluten-Free Vegan Donuts

June 3, 2014 by Cara

 

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

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Gluten-Free Vegan Mini Donuts

★★★★★ 5 from 2 reviews
  • Author: Cara Reed
  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 18 mins
  • Yield: 20 1x
  • Category: Breakfast
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Description

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!


Ingredients

Scale

Dry Ingredients:

  • 1 1/2 c. Cara’s All Purpose Blend
  • 1/2 tsp. xanthan gum
  • 1 tsp. baking powder
  • 1/2 c. brown sugar
  • 1/4 tsp. salt
  • 1/4 tsp. nutmeg

Wet Ingredients:

  • 1/2 c. nondairy milk of choice
  • 2 tsp. apple cider vinegar
  • 1 1/2 tsp. Ener-G egg replacer + 2 Tbsp. warm water, mixed until frothy
  • 1/4 c. vegetable oil
  • 1/2 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 2/3 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

  • Serving Size: 1 mini donut
  • Calories: 83
  • Sugar: 5.5g
  • Sodium: 36mg
  • Fat: 3g
  • Carbohydrates: 12g
  • Fiber: 0.5g
  • Protein: 0.8g

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

 

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

 

 

 

 

YOU ALSO MIGHT LIKE:

  • Watermelon DonutsWatermelon Donuts
  • Polar Bear Mini DonutsPolar Bear Mini Donuts
  • Mini Penguin Chocolate-Frosted DonutsMini Penguin Chocolate-Frosted Donuts
  • Gingerbread DonutsGingerbread Donuts

Filed Under: Copycat Treats, Dairy-Free, Desserts, Fresh Out of the Oven, Gluten-Free, Kid-Friendly, Nut Free, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Strawberry Semifreddo Ice Cream
Next Post: Gluten-Free Vegan Blueberry Bagels »

Reader Interactions

Comments

  1. Lara

    January 9, 2019 at 2:31 pm

    Can you use a different egg replacement like flax seed and water? Should it still turn out the same?

    • Cara

      January 11, 2019 at 11:32 am

      It should be fine, considering you won’t get a big rise out of donuts anyway. But just remember that anytime you modify the recipe when there are already substitutions, it always has the possibility of turning out differently <3

  2. Meryl

    March 7, 2016 at 2:59 pm

    Oh. Man. Second time making these in two weeks. I’m waiting for my doughnuts to finish in the oven. I passed up a super craving of churros and decided to make these instead with a cinnamon powdered sugar topping.

    Drooling right now thinking of it. Thank you for this recipe. I can’t tell you how many recipes I have played around with to get an unsuccessful gluten free vegan version. This recipe is perfect.

    ★★★★★

  3. Jill K

    August 14, 2015 at 8:14 am

    Love this recipe! I have made it 3 ways:

    (1) Used Bob’s Red Mill 1:1 Baking Flour (which includes x-gum) and baked in a large doughnut pan. Results were good but dense. Dipped in melted chocolate/coconut oil which improves everything.

    (2) Used Cara’s AP Flour Blend and forgot the x-gum in the recipe. Baked it in a cast iron abelskiver pan that was banned before thinking that mini doughnut “holes” would be delish and offer more chocolate coverage. These came out great and I have yet to dip in chocolate, but the minis are yummy on their own. I might add mini-chips next time.

    (3) Realized after the first batch of doughnuts above that I had forgotten the xanthan gum, I quickly added it to the waiting batter. Too lazy to load up the abelskiver pan again, I just used a cookie scoop and baked on a cookie sheet. They came out a little chewy in the middle but formed nice domes which could definitely be suitable for BLACK & WHITE Cookies –Okay, Cara – please get to work ๐Ÿ™‚

    In all batched I used corn-free baking soda which I made using this recipe: http://wholenewmom.com/health-concerns/make-your-own-baking-powder/

    I think they actually taste better without the gum, so next time I will use the abelskiver pan again and add mini-chips. I also use 1teaspoon of vanilla since we like that flavoring and I make my own extract.

    Thanks Cara!

    • Jill K

      August 14, 2015 at 8:18 am

      *batches
      I made corn-free baking POWDER, which includes baking soda.

  4. Nicole

    March 3, 2015 at 2:12 pm

    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.

    • Cara

      March 3, 2015 at 3:18 pm

      Hey Nicole! You can lightly spray them with olive oil or any mildly-flavored oil. Also, check out this guide http://www.forkandbeans.com/2013/12/16/dairy-substitutions-guide/ This should be of great help to you! I also guides to egg and gluten-free just in case you need them too. Much luck and love on this new journey, xo

    • Jessica

      August 19, 2015 at 4:38 pm

      These look to die for! Making them mini would mean id have to eat them ALL! If i were to make these full sized about how many would they make, should i double the recipe?

      ★★★★★

      • Cara

        August 19, 2015 at 5:05 pm

        If you want a dozen, double the recipe for large donuts, yes! Otherwise you will just get 6 ๐Ÿ™‚ xo

  5. Justice

    February 6, 2015 at 9:24 am

    How much of a real egg do I use?

  6. macalla

    October 17, 2014 at 6:06 pm

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

    • Cara

      October 20, 2014 at 8:44 am

      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!

  7. leilah

    July 13, 2014 at 5:42 am

    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.

    • Cara

      July 16, 2014 at 8:38 am

      Yay, yay, and yay!! So happy to hear this, Leilah ๐Ÿ™‚

  8. Megan

    June 21, 2014 at 9:37 am

    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:)

  9. Ashlae

    June 5, 2014 at 10:06 pm

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

  10. Vicki

    June 4, 2014 at 6:56 pm

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

  11. Gemma

    June 4, 2014 at 3:00 pm

    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! ๐Ÿ˜‰

    xoxo

  12. hippymomelizabeth

    June 3, 2014 at 7:08 pm

    Looks great, Hot MAMA :)!!!…

    • Cara

      June 4, 2014 at 7:11 am

      Oh sexy girrrrrrrlfriend….xo

  13. Cassandra

    June 3, 2014 at 4:19 pm

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

    • Cara

      June 4, 2014 at 7:10 am

      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

  14. Megan

    June 3, 2014 at 1:19 pm

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

    I love that you have hacked my old favorite hangover food ๐Ÿ™‚ 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.

    • Cara

      June 3, 2014 at 2:19 pm

      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 ๐Ÿ˜‰

  15. Kellie

    June 3, 2014 at 11:30 am

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

    • Cara

      June 3, 2014 at 1:06 pm

      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

  16. Kat

    June 3, 2014 at 10:31 am

    OMG need these right now! Craving donuts so badly lately, you sure know the way to this girl’s heart. ๐Ÿ˜›

    • Cara

      June 3, 2014 at 1:07 pm

      I’m working on a psychic side biz ๐Ÿ˜‰

  17. Caitlin

    June 3, 2014 at 10:18 am

    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

    • Cara

      June 3, 2014 at 1:08 pm

      Your impression of what would happen is just like the Sour Patch Kids commercial. Sweet and sour ๐Ÿ™‚ haha. But just so you know, I would already be in that closet eating donuts so it wouldn’t be much of a secret ๐Ÿ˜‰ xo!

  18. tina

    June 3, 2014 at 9:47 am

    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 ?

    • Cara

      June 3, 2014 at 1:10 pm

      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

  19. Crystal

    June 3, 2014 at 9:38 am

    We should do a double date picnic night this summer! ๐Ÿ™‚ Ahhh summerโ€ฆ. its so close i can almost TASTE it!! xoxo

    • Cara

      June 3, 2014 at 1:10 pm

      Double date it is!

  20. Jan

    June 3, 2014 at 8:53 am

    Donuts take me away…

    • Cara

      June 3, 2014 at 1:11 pm

      Donuts are the new Calgon.

  21. Beth @ Tasty Yummies

    June 3, 2014 at 8:41 am

    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!

    • Cara

      June 3, 2014 at 8:48 am

      I love a girl with manners! Please AND thank you? Throwing mini donuts into your mouth…xo

Trackbacks

  1. Mini Donuts! (gf) – evolving eats says:
    July 9, 2017 at 8:59 am

    […] 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! […]

  2. Gluten-Free Vegan Donuts | Pinimprovement says:
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    […] Vegan Baked Mini Donuts from Fork and Beans (DF, EF) […]

  4. kyle and leilah says:
    July 17, 2014 at 12:23 pm

    […] 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! […]

  5. 10 Questions: An Interview with Cara Reed of Fork and Beans - Pickles & Honey | Pickles & Honey says:
    July 11, 2014 at 6:30 am

    […] the screen. And if that weren’t enough, she is the queen of taking childhood favorites like powdered sugar and chocolate-covered donuts, chocolate teddy grahams, and chocolate turtles, and veganizing them without compromising any of […]

  6. Gluten-Free, Vegan Donuts | says:
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  7. There Are Several Tasty Options for These Gluten-Free Vegan Mini Donuts! | All Gluten-Free Desserts...All the Time says:
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    […] Caraโ€™s Gluten-Free Vegan Donuts recipe over at Fork and […]

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