These homemade vegan and gluten-free Baked Chocolate Donuts with Chocolate Ganache Glaze are light, fluffy, moist and have a rich chocolate flavor that makes them so incredibly decadent. The chocolate ganache glaze makes them extra indulgent and allows for festive toppings like dye-free sprinkles or coconut flakes. The donuts are naturally sweetened and refined sugar-free and nut-free too.
Vegan and gluten-free baked chocolate donuts covered in a decadent chocolate ganache glaze are totally swoon-worthy and so easy to make. Everyone who tries these baked donuts cannot believe how incredibly delicious they are.
They are perfectly sweet and chocolaty and every bite is pure chocolate heaven. The interior of the donut is light and tender and yet it is sturdy and holds together perfectly.
When to serve baked chocolate donuts?
Um, anytime! But I love to serve them for brunch or a healthier dessert option. They would be fun for Valentine's Day or any day you want a healthier chocolate treat. Just change up the toppings from heart sprinkles to any sprinkle or even unsweetened shredded coconut.
You can even leave the ganache glaze off if you want to keep them extra healthy for an easy on-the-go breakfast.
Ingredients for these Vegan and Gluten-Free Baked Chocolate Donuts with Chocolate Ganache Glaze:
For the donut part of this recipe you will need:
- rolled oats (gluten-free if desired) - ground into a flour
- unsweetened cocoa powder (I love Whole Foods 365 organic fair-trade brand the best)
- arrowroot powder (helps to bind them)
- baking soda and apple cider vinegar (helps them rise to perfection)
- salt (brings out all that amazing chocolate flavor)
- plain, unsweetened non-dairy milk (I use almond milk but any plant-based milk will work)
- maple syrup (to naturally sweeten them)
- coconut oil (to make them light and buttery)
- vanilla extract (optional but I love vanilla in all things chocolate)
The glaze is simple and repurposes some of the above ingredients. All you will need to do is whisk together:
- melted coconut oil
- maple syrup
- unsweetened cocoa powder
- vanilla extract
- tiny pinch of fine salt
Plus, you will need a simple donut pan. You can also use a silicone donut pan and you won't have to grease it. I use these dye-free sprinkles. Unsweetened shredded coconut would also work well in place of sprinkles if you want to keep it totally refined sugar free.
What are the health benefits of unsweetened cocoa powder?
Unsweetened cocoa powder is used in this recipe and is made by roasting and grinding cocoa beans. Years of nutrition research has shown that chocolate may provide health benefits from antioxidants called flavanols found in the cocoa solids (as opposed to the cocoa butter). When consumed in large amounts, studies have shown that flavanols in chocolate may:
- Lower high blood pressure and decrease levels of LDL (bad) cholesterol leading to decreased risk of cardiovascular disease and stroke
- Promote lung health and protect against asthma
- Decrease the risk of diabetes and several types of cancer
- Benefit the brain and preserve cognitive abilities to lower the risk for developing Alzheimer’s disease
- Improve mood and feelings of pleasure
- Benefit the vascular system by reducing the risk of blood clots and increasing blood flow in arteries and the heart
Many recipes call for Dutch-processed cocoa powder, which is cocoa powder that has been alkalized to remove the bitter taste. This actually substantially reduces the flavanols (about 65% of the flavanol content is lost).
Like most foods, eating the least processed and most pure form is the healthiest. Flavanols provide a dark pigment, so visually you can look for a darker color in your cocoa powder for more nutritional benefits.
Looking for more delicious vegan and gluten-free chocolate recipes?
There is no shortage of chocolate recipes on this blog. I truly am a chocoholic at heart and that will likely never change. Here are some of my favorite chocolate recipes that are ALL dairy-free, egg-free, gluten-free, soy-free and peanut-free. Most are refined sugar-free as well.
- No-Cook, No-Avocado Vegan Chocolate Pudding
- The Best Vegan and Refined Sugar-Free Hot Chocolate (made in your blender!)
- Dark Chocolate Avocado Truffles
- Classic Chocolate Chunk Cookies
- Protein-Packed Chocolate Chip Cookie Bars
- Homemade Vegan Chocolate
- No-Bake Brown Rice Crispy Treats with Dark Chocolate Shell and Flaked Sea Salt
- Creamy Chocolate Fudgesicles
- Dark Chocolate Chunk Almond Flour Cookies with Flaked Sea Salt
- Healthy Chocolate Smoothie
- Healthy Chocolate Mocha Smoothie
- Chocolate Microwave Cake for Two (Chocolate Mug Cake)
- Instant Vegan Chocolate Mousse
- Pumpkin Chocolate Swirl Muffins
- Vegan and Gluten-Free Healthy Chocolate Chip Cookies
Now, let’s get to making this amazing Vegan and Gluten Free Baked Chocolate Donuts with Chocolate Ganache Glaze recipe! It doesn’t contain any refined sugars or nuts either.
When you make this recipe, snap a pic and use the hashtag #eatingbyelaine on INSTAGRAM to be featured in my stories.
Vegan and Gluten-Free Baked Chocolate Donuts with Chocolate Ganache Glaze (refined sugar free + nut free)
- Total Time: 30
- Yield: 6 1x
Description
These homemade vegan and gluten-free Baked Chocolate Donuts with Chocolate Ganache Glaze are light, fluffy, moist and have a rich chocolate flavor that makes them so incredibly decadent. The chocolate ganache glaze makes them extra indulgent and allows for festive toppings like dye-free sprinkles or coconut flakes. The donuts are naturally sweetened and refined sugar-free and nut-free too.
Ingredients
For the donuts
- 2 ¼ cups gluten-free rolled oats
- ¼ cup unsweetened cocoa powder
- 2 tablespoons arrowroot powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup plain, unsweetened non-dairy milk
- ½ cup pure maple syrup
- 6 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
For the chocolate ganache glaze
- ¼ cup melted coconut oil
- 1 tablespoon pure maple syrup
- ¼ cup unsweetened cocoa powder
- ⅛ teaspoon pure vanilla extract
- tiny pinch of fine salt
Optional Topping: dye-free pink sprinkles or Funny Valentine Decoratifs (omit to keep refined sugar free and use unsweetened shredded coconut instead)
Instructions
- Preheat oven to 425 degrees Fahrenheit. Grease a 6-count donut pan with coconut oil and set aside.
- In a high speed blender, add the oats and grind into a fine flour. Set aside into a medium-sized mixing bowl with a pour spout. Add the rest of the dry ingredients (arrowroot powder, cocoa powder, baking soda and salt). Stir until well combined.
- Rinse out the blender and add all the wet ingredients to the blender (milk, maple syrup, coconut oil, vanilla and vinegar). Blend until smooth.
- Pour the wet ingredients from the blender into the dry ingredients in the mixing bowl. Whisk until well combined and no oat chunks remain. You can also use a hand mixer if you prefer. Using the mixing bowl’s pour spout, carefully pour the batter into the donut pan filling them until full.
- Place the muffin tin on the middle rack of your oven and bake for 10 minutes. When the timer goes off reduce the oven temperature to 375 degrees without opening the oven door. Bake at 375 degrees for another 10 minutes. This method will help make your donuts rise high and cook perfectly on the inside too without burning the outside.
- Remove the donut pan from the oven and allow to cool slightly before inverting over a cooling rack. Once the donuts are completely cool you can pour/spoon the chocolate glaze overtop.
- For the glaze, whisk together the melted coconut oil, maple syrup, cocoa powder, vanilla extract and salt until smooth. Pour overtop the donuts and immediately add sprinkles. Donuts are best when the chocolate ganache glaze has had a chance to set on the donuts in the refrigerator for an hour. But you can enjoy immediately if desired.
- Store leftovers in an airtight container for up to three days.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, Dessert or Brunch
- Method: Oven Baked
- Cuisine: American
Ali says
I cannot have oats, in addition to wheat or grains, can you substitute the oats for anything? Quinoa flakes?
Elaine Gordon says
I have not tested this recipe with anything other than oats. I find oats work well for gluten-free plus egg-free baked goods. I'm not sure quinoa flakes would work but again I haven't tried. Please let me know if you have any follow up questions or if I can help in any other way.
Sienna.F says
I do not have oats. Can i make this recipe without them?
Elaine Gordon says
Are you able to get oat flour? Can you order oats online? https://amzn.to/2QQ2shb
Annie says
If you didn’t want chocolate (gasp!) would you just do 1/4 cup more oats or just skip?
Elaine Gordon says
Haha, that's okay! I understand. I would actually recommend using blanched almond flour in place of the cocoa powder. It is lighter than oat flour and more similar in texture to cocoa powder. I can't guarantee the results since I haven't tested it myself though. Please let me know how it turns out for you! Best of luck!
Hari says
Hi, do you have any suggestions for substituting coconut oil. I am allergic to coconut. Thank you.
Elaine Gordon says
Yes, vegan butter or any kind of butter should work!
Ashley says
Love these! Made them for family and coworkers and everyone was asking for the recipe!
Elaine Gordon says
So happy to hear that, Ashley! Thank you so much for letting me know! 🙂
Bob the taco says
Oh yeah, what is ‘arrowroot powder’? Don’t sell it where i live :/ Can you do it without it?
Elaine Gordon says
Arrowroot powder is linked in the recipe ingredient list :). You can also probably substitute cornstarch although I have not tested this myself.
Elaine Gordon says
And you do need it - it helps hold things together since there is no egg in this recipe. It also provides a unique texture and contributes to the overall dry ingredient amount. Leaving it out would throw off the wet to dry ingredient ratio which is so important in baking.
Steve says
I had never made donuts of any kind and these were amazing!! Loved by the whole family, thank you!
Elaine Gordon says
Thank you so much, Steve! I am so happy to hear you and your family loved! Best, Elaine