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Vegan Chocolate Donuts (Gluten-free & Oil-free)

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Learn how to make the absolute Best Vegan Chocolate Donuts ever! These are so incredible and moist and rich, nobody would believe they are gluten-free and oil-free! Only 8 ingredients!

several vegan chocolate donuts on white marble

VEGAN GLUTEN FREE CHOCOLATE DONUTS

These are the only Vegan Chocolate Donuts you will ever need again! These are not only incredibly rich and chocolatey, as a chocolate donut should be, but they are so moist, fluffy and nobody would have a clue that they are vegan, gluten-free and oil-free!

So many vegan donuts are dry or have an off dense texture that nobody wants in a baked good. I love for my baked goods to deliver in looks, texture and taste. It has to hit all 3 notes! These vegan chocolate baked donuts do exactly that!

After posting these Vegan Cinnamon Sugar Donuts, I’ve received numerous requests for a chocolate version. After several trials, I have the perfected these vegan baked chocolate donuts. I can’t even to put into words how rich, decadent and delicious they are. And the dark chocolate glaze, OH MY GOODNESS.

INGREDIENTS NEEDED

  • Superfine oat flour: I always use a store-bought oat flour by Bob’s Red Mill because it is super fine and not grainy, therefore, creating a fluffy and smooth baked good. Often, grinding your own oat flour results in a rough texture, which will make dense donuts. Also, the measurements will be off if you use cup measurements of store-bought versus homemade oat flour. So, for the best results, I always recommend using store-bought oat flour and always weighing so you get the exact results I have here.
  • Blanched almond flour: Since these donuts are oil-free, the fat in the almond flour replaces oil and makes for moist donuts, as well as soft donuts. Again, superfine is important for soft and fluffy donuts. We don’t want gritty donuts! If you are allergic to almonds, weigh the same gram amount given for almond flour (42g) and use raw, unsalted sunflower kernels. Grind the sunflower kernels up into a fine flour, as fine as you can get it without it turning into a paste. This will be a decent sub here since we aren’t making a cake, where the superfine texture would normally be more crucial, since donuts are smaller and only rise a bit in comparison to a cake. Keep in mind that the ground up sunflower kernels will never be as fine as store-bought almond flour and will make the donuts a bit more gritty and dense, but should still be delicious.
  • Tapioca starch: I’ve tested all 3 starches…tapioca, cornstarch and potato starch and ALL 3 performed differently. Tapioca was the clear winner! They helped to keep these donuts the most moist, which was rather important here since they are oil-free. Tapioca lends more moisture than other starches. Cornstarch was nice and fluffy, but they were a tad more dry. Potato starch was DRY and crumbly. Do not use potato starch at all!
  • Unsweetened natural cocoa powder
  • Baking soda
  • Pure maple syrup
  • Unsweetened applesauce: This also helps give moisture since these vegan chocolate donuts are oil-free.
  • Vanilla extract

HOW TO MAKE VEGAN CHOCOLATE DONUTS

Step 1: To a large bowl, add the dry ingredients and whisk very well, breaking up any lumps.

Step 2: To a separate bowl, add the wet ingredients and whisk until smooth. Pour over the dry ingredients and whisk gently until completely smooth. The batter will be on the runny side.

Step 3: Carefully spoon the batter divided evenly into a 6 large donut pan. The batter will fill up almost to the very top. Do not worry, this is how you will end up with fluffy donuts.

6 donut pan with chocolate batter in before baking

Step 4: Bake for 13 minutes until fluffy, well risen and a toothpick basically comes out clean. Mine were perfect at 13 minutes, but yours make take another minute, depending on your oven. Just be very careful about overbaking these, as they can turn dry. I mean, look how gorgeous, fluffy and perfect they turn out!

baked donuts in pan

Step 5: Make the vegan chocolate glaze. Simply melt the chocolate chips with the milk. Add the syrup and vanilla. Dip each donut in the glaze and rotate it and lift up. Set on a tray for the glaze to dry and harden, which happens in about 15 minutes or so.

2 chocolate glazed donuts on white plate

WHAT IF I DON’T HAVE A DONUT PAN?

I created this recipe specifically to be donuts only. This is because donuts are smaller and shorter than cakes, muffins, cupcakes, etc. Because of this, these do not transfer as well into muffins. Also, I created the donut in mind with a chocolate glaze on top. If you do not own a donut pan, do not just simply make these as muffins. There is no point in that because I already have several vegan chocolate muffin recipes on the blog that are tested as muffins, so just make any of these instead if you don’t have a donut pan.

  • Vegan Chocolate Zucchini Muffins
  • Vegan Gluten-free Double Chocolate Muffins
  • Whole Wheat Chocolate Muffins
  • Vegan Chocolate Cupcakes
  • Vegan Gluten-free Chocolate Cupcakes

MORE VEGAN DONUT RECIPES

  • Vegan Baked Chocolate Chip Donuts
  • Vegan Cinnamon Sugar Donuts

closeup of bite missing from donut

MORE VEGAN CHOCOLATE DESSERTS

  • Best Vegan Fudgy Brownies
  • Vegan Chocolate Cream Pie
  • Vegan Gluten-free Double Chocolate Muffins
  • Grain-free Chocolate Coconut Cookies
  • Vegan Gluten-free Chocolate Zucchini Muffins
  • Vegan Zucchini Fudgy Brownies

*This post contains affiliate links. See my full disclosure policy here.

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

several vegan chocolate donuts on white marble

Vegan Chocolate Donuts (Gluten-free and Oil-free)

Brandi Doming
These are the BEST Vegan Chocolate Donuts EVER! Baked, moist, fluffy, nobody will know they are gluten-free & oil-free! Only 8 ingredients!
5 from 28 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Dessert
Cuisine American, Gluten-free, Vegan
Yields 6 donuts

Ingredients

DONUTS

  • 3/4 cup (96g) superfine oat flour
  • 6 tablespoons (42g) superfine blanched almond flour (SEE NOTES for nut-free)
  • 3 tablespoons (24g) tapioca starch (SEE NOTES below)
  • 4 1/2 tablespoons (27g) unsweetened natural cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 + 1/8 teaspoon fine salt
  • 7 1/2 tablespoons (150g) pure maple syrup
  • 6 tablespoons (90g) unsweetened applesauce
  • 6 tablespoons (90g) room temperature water
  • 1 1/2 teaspoons (8g) vanilla extract

CHOCOLATE GLAZE

  • 1/2 cup (85g) 69-70% bittersweet dairy-free chocolate chips (This will yield a darker chocolate ganache. I found it to be PERFECT. But use half SEMI-SWEET and half bittersweet for a standard sweet glaze if you like it sweeter. Especially for kids.)
  • 1 tablespoon almond milk or another milk of choice that is runny (not too thick)
  • 2 teaspoons pure maple syrup
  • 1/4 teaspoon vanilla extract

NOTE

  • I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine are pictured this way.
  • I use this scale.

Instructions
 

  • Preheat the oven to 350°F (177°C) and spray a 6 large donut nonstick pan with nonstick spray and gently wipe off any excess oil. Be careful not to wipe off too much or the donuts will stick! You absolutely cannot skip spray for using a donut pan. They stick terribly, otherwise! This is the donut pan I use.
  • To a large bowl, add the oat flour, almond flour, tapioca, cocoa powder, baking soda and salt and whisk very well. Make sure to break up any lumps so you will have a smooth batter.
  • To a separate bowl, combine the syrup, applesauce, water and vanilla and whisk until smooth. Pour over the dry ingredients and whisk gently until the batter is completely smooth and mixed.
  • Carefully spoon the batter divided evenly into the donut pan. The batter will fill up almost to the very top. Do not worry, this is how you will end up with fluffy donuts.
  • Bake for 13 minutes until fluffy, well risen and a toothpick basically comes out clean from the center of one donut. Mine were perfect at 13 minutes, but yours may take another minute, depending on your oven. Just be very careful about overbaking these, as they can turn dry.
  • Cool the donuts 15 minutes in the pan and then use the toothpick to help you gently lift the donuts out and place onto a cooling rack. Once the donuts are completely cooled, make the chocolate glaze.
  • To make the glaze, add the chocolate chips and milk to a microwave-safe bowl. Heat for 30-45 seconds until almost melted. Whisk until completely smooth and add the syrup and vanilla and whisk once more.
  • Take each donut and carefully press into the bowl of melted chocolate and slightly rotate it and then lift the donut out and set back onto the cooling rack. Repeat for each donut. Allow the glaze to firm up, around 15 minutes or so. Enjoy!
  • Add leftovers donuts into a sealed container and store at room temperature. They are still good and moist by the 2nd day but will start to dry out after that.

Notes

  • OAT FLOUR: I always use a store-bought oat flour by Bob's Red Mill because it is super fine and not grainy, therefore, creating a fluffy and smooth baked good. Often, grinding your own oat flour results in a rough texture, which will make dense donuts. Also, the measurements will be off if you use cup measurements of store-bought versus homemade oat flour. So, for the best results, I always recommend using store-bought oat flour and always weighing so you get the exact results I have here.
  • ALMOND FLOUR SUB: Since these donuts are oil-free, the fat in the almond flour replaces oil and makes for moist donuts, as well as soft donuts. Again, superfine is important for soft and fluffy donuts. We don't want gritty donuts! If you are allergic to almonds, weigh the same gram amount given for almond flour with raw, unsalted sunflower kernels. Then grind the sunflower kernels up into a fine flour, as fine as you can get it without it turning into a paste. This will be a decent sub here since we aren't making a cake, where the superfine texture would normally be more crucial, since donuts are smaller and only rise a bit in comparison to a cake. Keep in mind that the ground up sunflower kernels will never be as fine as store-bought almond flour and will make the donuts a bit more gritty and dense, but should still be very delicious.
  • TAPIOCA STARCH: I've tested all 3 starches...tapioca, cornstarch and potato starch and ALL 3 performed differently. Tapioca was the clear winner! They helped to keep these donuts the most moist by far, which was rather important here since they are oil-free. Tapioca lends more moisture than other starches. Cornstarch was nice and fluffy, but they were a tad more dry. Too dry for my liking. Potato starch was VERY DRY and crumbly. Do not use potato starch at all!
  • NO DONUT PAN? I have addressed this within the post if you do not have a donut pan, so please read my suggestions there!

Nutrition

Serving: 1donutCalories: 281kcalCarbohydrates: 46.6gProtein: 4.6gFat: 11.4gSaturated Fat: 4.4gSodium: 300mgPotassium: 132mgFiber: 6.3gSugar: 22.8gCalcium: 46mgIron: 4mg
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword gluten free vegan chocolate donuts, oil free chocolate donuts, vegan baked chocolate donuts, vegan chocolate donuts, vegan chocolate glazed donuts, vegan gluten free chocolate donuts

Filed Under: Breakfast, Chocolate, Dessert, Gluten-free Tagged With: chocolate, dessert, Donuts

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Comments

  1. Colleen

    March 16, 2020 at 6:20 am

    5 stars
    So delicious! And so easy – home and work loved them!

    Reply
    • brandi.doming@yahoo.com

      March 16, 2020 at 9:33 am

      Yay, thrilled to hear that! Thank you for making them so quickly and leaving feedback!

      Reply
  2. Rachel

    March 17, 2020 at 4:04 am

    5 stars
    I was looking for a fun new recipe to try to “stress bake” during this crazy pandemic and landed on these glorious donuts. My family went crazy over them! You know those primal “oh my gosh this is the best thing I’ve ever eaten” nosies? There were a lot of those. Lol. They are beautifully fluffy, oh so decadent, AND easy to make. Brandi, you’re a genius!

    Reply
    • brandi.doming@yahoo.com

      March 17, 2020 at 7:42 pm

      Haha YES, I know those noises very well! LOL! I’m so happy to hear how much you all loved these, yay!!

      Reply
  3. Nina Windhauser

    March 17, 2020 at 6:56 pm

    5 stars
    Couldn’t resist making these today! Happy St Patrick’s Day! No surprise, they are so fluffy, moist and chocolatey! The ganache is perfect! Good thing I made 12 donuts! Thank you, thank you!

    Reply
    • brandi.doming@yahoo.com

      March 17, 2020 at 7:42 pm

      Yay! So so happy to hear this Nina, thank you so much for making them and taking the time to leave feedback!!

      Reply
  4. Erin

    March 17, 2020 at 11:38 pm

    5 stars
    My kids and I loved these donuts. Thank you so much for the delicious recipe! 😃

    Reply
  5. kate12

    March 20, 2020 at 3:25 am

    5 stars
    Hi Brandi — Oh you’ve done it again 🙂
    These are supercalifragilisticexpealidocious (i did not consult spellcheck or wiki, ha!) … They are moist, flavorful, and the ganache frosting is fantastic, especially for those of us who are die-hard dark chocolate fans.
    I used a scale as recommended, and while I don’t normally use oil or cooking sprays I did that too (we have the same donut pan).
    I gave this recipe the five star rating but if you’d had 10 stars available I would’ve given all 10 to these donuts!
    cheers & thank you!

    Reply
    • brandi.doming@yahoo.com

      March 20, 2020 at 7:20 am

      Thank you so much Kate for this amazing feedback! It made me smile and laugh out loud, haha! So thrilled these were such a hit, it means a lot to hear! Thank you!

      Reply
  6. Monika

    March 22, 2020 at 12:38 am

    I see tapioca in the ingredients list- but in the actual preparation- does it go into the dry ingredients?

    Reply
    • brandi.doming@yahoo.com

      March 22, 2020 at 12:47 am

      Oh yes, with the dry ingredients, sorry about that! Will get it fixed!

      Reply
  7. Colleen

    March 22, 2020 at 5:54 pm

    5 stars
    Finally!! I have been dying to make these all week and oooh, baby were they worth the wait! Brandi, you NAILED the consistency-SO tender, fluffy and moist without a hint of the typical GF gummy texture. And the taste! Not-too-sweet chocolate cake blending beautifully with the uber-decadent twang of the dark chocolate ganache…Sublime. If that weren’t enough, they’re easy to make and can be eaten in less than an hour of making them! Truly one of your best recipes yet, and that’s saying something because you know I ADORE your other recipes!! =D Thank you so much, Brandi, and may you and your family stay safe & well. 💜

    Reply
  8. Melissa Winfield

    March 27, 2020 at 8:26 pm

    These donuts were a huge hit in our home, especially with my kiddos! Thank you Brandi for all you do! We make tons of your recipes and they couldn’t be easier! ❤

    Reply
  9. Melissa Winfield

    March 27, 2020 at 8:30 pm

    5 stars
    I forgot to rate them 5 stars from my previous comment! These are SO good!

    Reply
    • brandi.doming@yahoo.com

      March 28, 2020 at 4:20 am

      Thank you so much Melissa for making them! They were totally perfect on Instagram!

      Reply
  10. Caroline

    March 29, 2020 at 12:32 am

    Could I use all purpose flour as I have uneven able to get oats or oat flour?

    Reply
  11. Caroline

    March 29, 2020 at 12:35 am

    Or Whole Wheat Pastry Flour?

    Reply
    • brandi.doming@yahoo.com

      March 29, 2020 at 12:37 am

      Hi Caroline, you can certainly try it, I just can’t guarantee how the texture will compare! Use the same gram weight amount as the oat flour and be careful not to overmix it, as since pastry flour contains gluten, I’m hoping they won’t turn out too chewy or dry, let me know! This is of course only in place of the oat flour, the almond flour and starch can’t be subbed.

      Reply
      • Caroline

        March 29, 2020 at 9:03 pm

        Thanks! I’ll let you know!

        Reply
      • Caroline

        March 30, 2020 at 8:27 pm

        They turned out perfect…light and fluffy and full of chocolate deliciousness. I took your advice and weight my flour and then folded the wet ingredients into the dry so that the flour wouldn’t be overworked. Even my Omni Hubster approves. I posted pictures on IG and #TheVegan8 Thanks.

        Reply
        • brandi.doming@yahoo.com

          March 30, 2020 at 8:57 pm

          Yay, really happy to hear that it worked well Caroline!! Thanks for letting me know!

          Reply
  12. Michele M.

    March 30, 2020 at 2:37 am

    5 stars
    These were delicious! Easy to prepare, light, fluffy and deeply chocolatey…very decent nutritional profile too, for a sweet treat. Thanks so much for this recipe Brandi 🍩🎉💚

    Reply
    • brandi.doming@yahoo.com

      March 30, 2020 at 8:57 pm

      That is so wonderful to hear, thank you so much Michele for the awesome feedback!

      Reply
  13. Claudia

    April 2, 2020 at 12:48 am

    5 stars
    Delicious! More like real cake than cake donuts though. Everyone loved them.

    Reply
    • brandi.doming@yahoo.com

      April 2, 2020 at 1:16 am

      So glad everybody loved them! Yes, exactly, they are supposed to be cakey donuts! They are baked, not fried, so baked will never resemble fried donuts.

      Reply
  14. Debby

    April 9, 2020 at 6:45 pm

    5 stars
    Just made these! Amazing! I would add a photo if I could. I love your recipes! I did post your link on Facebook.

    Reply
    • brandi.doming@yahoo.com

      April 10, 2020 at 7:25 am

      Thank you so kindly Debby for the wonderful review!!

      Reply
  15. Christine

    April 12, 2020 at 4:00 pm

    5 stars
    A perfect Easter cake treat, punchy chocolate hit, wonderful texture with perfectly balanced sweetness. Served with coconut yogurt and berries. Thank you so very much Brandi, your donuts are dreamy and made my day!

    Reply
    • brandi.doming@yahoo.com

      April 23, 2020 at 8:47 pm

      So very happy to hear that Christine!!

      Reply
  16. Beth

    April 28, 2020 at 8:45 pm

    Would this work for donut holes? I have a little pand that makes donut holes?

    Reply
    • brandi.doming@yahoo.com

      April 28, 2020 at 9:09 pm

      I don’t know, I’ve only ever made it with a standard donut pan. If your pan allows for a runny batter, than maybe? If the dough needs to be stiff, it won’t work since this is a batter and not a dough.

      Reply
  17. Nadine

    April 29, 2020 at 6:33 am

    5 stars
    Thanks, Brandi, for another amazing recipe! I subbed whole wheat pastry flour for the oat flour and also made my own almond flour by blanching raw almonds, letting them dry overnight, and then putting them in my food processor with the “S” blade to create almond flour. Although the almond flour wasn’t as fine as commercial almond flour, the donuts came out perfect! They were light and fluffy and I thought they tasted just like the chocolate cake of a Hostess Suzy Q, which I loved as a kid. And I didn’t even spray my donut pan, because I don’t use cooking spray and so I didn’t have any, and they didn’t stick and came out of the pan without even breaking. I also didn’t glaze them. They were so good and chocolatey that they don’t even need it!

    Reply
    • brandi.doming@yahoo.com

      April 29, 2020 at 8:36 pm

      SO happy to hear you loved these Nadine, thank you so much for making them!!

      Reply
      • Nadine

        May 12, 2020 at 6:00 am

        I just went to make them again and realized that you left out where to add the tapioca starch. I’m assuming it’s in step 2 with the dry ingredients. I didn’t even notice that the first time (I did add it in that step). Thought you would want to fix that.

        Reply
  18. Amy P

    May 21, 2020 at 9:07 pm

    5 stars
    These are so good. They’re so decadent and fluffy too! I love the glaze on top too for a little extra. I don’t know which ones I love more- these or the original cinnamon ones!

    Reply
    • brandi.doming@yahoo.com

      May 22, 2020 at 12:00 am

      Awesome Amy! Yes, that is a hard choice, lol! Depending on the mood for sure…sometimes I want cinnamon and sometimes chocolate, haha.

      Reply
  19. Vickie Mosely

    July 26, 2020 at 1:48 am

    5 stars
    These were the best I’ve ever made. Have never been disappointed with any recipes I’ve used from this site. My hubby ordered me the cookbook and am excited to Receive it Tried to post a pic, but I guess that’s not an option, understandable.

    Reply
    • brandi.doming@yahoo.com

      August 30, 2020 at 12:59 am

      That’s amazing to hear Vickie, thank you! No, my design theme doesn’t allow photos to be posted in comments.

      Reply
  20. Karen Benzaquen

    August 29, 2020 at 9:41 pm

    5 stars
    These (as many of your recipes) are simple amazing!!!! The texture and flavor are just perfect!!

    Reply
  21. Nadia Garcia

    August 29, 2020 at 10:07 pm

    5 stars
    Delicious! So chocolatey and moist too. It’s hard to believe these are vegan, oil, and gluten free. Everyone in my family loved them and I wished I had doubled the recipe so I had more haha

    Reply
  22. Caroline

    September 13, 2020 at 10:42 pm

    5 stars
    These are perfect. I skip the chocolate glaze and my whole family loves them for a fluffy sweet treat. This last time I accidentally used peppermint extract instead of vanilla and we loved it!

    Reply
  23. abby

    September 26, 2020 at 5:14 pm

    5 stars
    Amazing… first time using my donut pan. I made a couple swaps – agave for maple, homemade oat flour and fine rice flour for the tapioca – still turned out amazing. Filled the cups too high, because I think my donut pan volume is less than yours so they had muffin tops. I used less chocolate chips and mixed them with coconut cream, will probably make again. I want to try to swap some of the dry with protein powder so I can justify a 2 donut breakfast

    Reply
  24. Crystal

    October 7, 2020 at 7:45 pm

    These are amazing! Mine are so fluffy! I’m new to vegan and gluten free (by a month) and easy yummy recipes are life changing.
    Would love to see other kinds of donut recipes (I’ll have to check around for more flavors)

    Reply
    • brandi.doming@yahoo.com

      October 7, 2020 at 8:30 pm

      So awesome to hear Crystal! Yes, see my other donut recipe linked on the recipe card and in the post!

      Reply
  25. angela bell

    October 17, 2020 at 7:34 pm

    5 stars
    5 stars plus!! I’m not really a cake donut fan, but thought I would make these with my granddaughter, who is GF. Finally got my donut pans and we carefully did all of the measuring. I couldn’t believe how delicious they were. Light and moist, not dense like at the donut shops. The chocolate topping was a perfect consistency. I put the remaining ones in sandwich bags and noticed the topping didn’t stick to the bags. All the better. I have a feeling there won’t be any left after today, but these would easily freeze I would think. Thank you for all the work you did to make these perfect. Do not miss the eggs and oil at all.

    Reply
    • brandi.doming@yahoo.com

      October 18, 2020 at 3:04 am

      So thrilled to hear this Angela!! Thanks for the amazing feedback!

      Reply
  26. Vicki

    October 30, 2020 at 2:40 pm

    Can tapioca flour be used in place of tapioca starch? Are they the same thing?

    Reply
    • brandi.doming@yahoo.com

      November 28, 2020 at 10:53 pm

      Same thing!

      Reply
  27. Latoya

    November 9, 2020 at 10:14 pm

    5 stars
    Oh my gosh, these doughnuts are indeed the best! So fluffy, soft, and absolutely delicious.

    Reply
    • brandi.doming@yahoo.com

      November 28, 2020 at 10:53 pm

      Woohoo lovely to hear it!

      Reply
  28. Michael haag

    January 18, 2021 at 8:47 pm

    5 stars
    We went through 3 other vegan donuts, that all used flour, and they turned out not so good.
    We came to your site, remembering we had the cookbook and your website had a donut recipe, and these turned out phenomenal!
    We actually made 18 of them over 48 hours. They’re amazing!
    They easily pass off as 5 dollar each vegan and gluten free donuts from a shop. Overall, we love these and will be making them all the time! Thank you

    Reply
    • brandi.doming@yahoo.com

      January 18, 2021 at 9:48 pm

      Wow, that is so amazing Michael! So glad my recipe was the winner, you are so king, thanks for the amazing feedback!

      Reply
  29. Nicole

    February 25, 2021 at 1:25 am

    5 stars
    These are so good!!!!! Even my non-vegan, gluten-eating husband loved them. The family devoured these as soon as they were ready to eat. And, they are also super easy to make. Thank you!

    Reply
  30. Susie Prestidge

    February 25, 2021 at 8:34 am

    5 stars
    These babies are decadent!!

    Reply
  31. Penelope

    June 17, 2021 at 5:51 pm

    If I make the ganache a day before baking the donut, will I be able to reheat it a little (or add hot water) to thin it out again to glaze the donuts the next day?

    Reply
    • brandi.doming@yahoo.com

      June 19, 2021 at 6:56 pm

      No, don’t add water! Adding water to chocolate will cause it to seize up immediately. Reheating chocolate is very finicky, sometimes it works and sometimes it clumps up and is ruined so I personally wouldn’t make it the day before, as it only takes a minute to make anyways.

      Reply
  32. Jess

    August 14, 2021 at 3:32 pm

    5 stars
    Made these donuts and they were amazing!!! Rather than using real maple syrup, I used a sugar free one and also sugar free chocolate chips. My donut pan makes 12 and I was able to get 11 out of it. Will be tripling the recipe next time as they went really quickly lol

    Reply
    • brandi.doming@yahoo.com

      August 15, 2021 at 6:31 am

      Haha I love hearing that Jess!

      Reply
  33. Judy C

    February 11, 2022 at 6:12 pm

    5 stars
    Made these today but subbed chickpea flour for the almond flour. Weighed everything as suggested. They are delicious and so easy!

    Reply

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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

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