Gluten-Free Chocolate Oat Doughnuts

Save Recipe
  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 20 min
  • Yield: 12 servings
Share This Recipe

Ingredients

Nonstick cooking spray

3 tablespoons flaxseed meal

1 1/4 cup gluten-free baking flour (see Cook?s Note)

3/4 cup gluten-free oat flour

1/3 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon sea salt

2/3 cup coconut or vegetable oil

1/2 cup granulated sugar

1/2 cup plus 1 1/2 tablespoons full-fat coconut milk

2 large eggs

1 teaspoon vanilla extract

1 cup confectioners? sugar

1/2 vanilla bean, split lengthwise, seeds scraped out (see Cook?s Note)

Directions

Special equipment:
a 12-cavity standard doughnut pan or 24-cavity mini doughnut pan
  1. Preheat the oven to 350 degrees F. Spray a 12-cavity standard doughnut pan or 24-cavity mini doughnut pan with nonstick spray.
  2. Combine the flaxseed meal with 3 tablespoons water in a small bowl and let sit.
  3. Combine the gluten-free baking flour, gluten-free oat flour, cocoa powder, baking powder and salt in a large bowl.
  4. Combine the oil, granulated sugar, 1/2 cup of the coconut milk, eggs and vanilla extract in a second large bowl.
  5. Stir the wet mixture into the dry mixture until combined. Stir in the soaked flaxseed meal.
  6. Evenly distribute the batter amongst the doughnut pan cavities. Bake until a toothpick inserted comes out clean, about 10 minutes for the standard doughnuts and about 6 minutes for the mini doughnuts. Let cool for 5 minutes in the doughnut pan before turning over to cool on a wire rack.
  7. While the doughnuts are baking, make the glaze. Mix together the confectioners’ sugar, remaining 1 1/2 tablespoons coconut milk and vanilla seeds in a small bowl.
  8. Let the doughnuts cool completely before spooning the glaze over each doughnut. Place the doughnuts glaze-side up on the wire rack and let set for about 10 minutes. The doughnuts are best the day of, so serve immediately. The doughnuts can also be stored in an airtight container for up to 2 days.

Cook’s Note

For the gluten-free baking flour, I prefer Bob's Red Mill 1-to-1 Gluten Free Baking Flour. If a 1/2 vanilla bean is not available, use 1/4 teaspoon of vanilla extract.

Gluten-Free Pistachio Raspberry Tea Cakes
PREMIUM
17m Easy 100%
CLASS
Gluten-Free and Vegan Miso-Chocolate Chip Cookies
PREMIUM
21m Easy 100%
CLASS
Gluten-Free Chocolate Cherry Peanut Butter Cookies
PREMIUM
15m Easy 100%
CLASS
Gluten-Free Golden Milk Cookies
PREMIUM
17m Easy 94%
CLASS