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Vegan and Gluten-Free Baked Doughnuts
Vegan and Gluten-Free Baked Doughnuts
Lisa Romerein/Love Is Served

You could hightail it to a specialty bakery and shell out the big bucks for a fancy plant-based doughnut…or you could easily make a whole batch at home. Don’t believe us? Try this recipe for vegan, gluten-free baked doughnuts from Café Gratitude’s Love Is Served cookbook.

If you already have a doughnut tray, awesome. If not, chef Seizan Dreux Ellis says the one they use at the beloved L.A. restaurant is about four inches in diameter—something to keep in mind if you’re in the market. “You can use whatever size you like,” he writes, “but you will have to play around with the cooking time to see what works.”

You can make all three glazes or just one, but keep in mind we have dibs on the strawberry.

Recipe adapted with permission from Love Is Served: Inspired Plant-Based Recipes from Southern California by Café Gratitude with Seizan Dreux Ellis. Published by Avery, an imprint of Penguin Random House LLC, 2020.

RELATED: Watercolor Doughnuts

12 servings

Doughnuts

¼ cup golden flax seeds, ground in a blender or coffee grinder

½ cup warm water

1½ cups gluten-free flour (such as Cup4Cup)

¾ cup coconut sugar (or brown sugar)

¼ teaspoon sea salt

1 ½ cups coconut milk

¼ cup refined coconut oil

⅛ teaspoon pure vanilla extract

White Glaze

½ cup confectioners’ sugar

1 tablespoon coconut milk

Chocolate Glaze

½ cup confectioners’ sugar

¼ cup cacao powder

1½ tablespoons coconut milk

Strawberry Glaze

½ cup confectioners’ sugar

2 small ripe strawberries

1. Preheat the oven to 325°F and grease a doughnut tray with coconut oil or cooking spray.

2. Make the Doughnuts: In a small bowl, whisk together the ground flax seeds and warm water, and let sit for 10 minutes. (As the mixture sits, it will become gelatinous and viscous much like a chicken egg and will serve as a binder.) Meanwhile, in a medium bowl, combine the flour, coconut sugar and salt.

3. In a small mixing bowl combine the coconut milk, coconut oil and vanilla. Whisk in the flax egg as soon as it has thickened.

4. Add the wet ingredients to the dry ingredients and mix until just combined. (In vegan baking, it’s especially important to not overmix or let the batter sit too long, or the final product will be denser than desired.)

5. Using a spoon or pastry bag with a wide round tip, fill each doughnut mold about ¾ full with batter, making sure it is evenly distributed. Bake the doughnuts until golden, 10 to 12 minutes. Cool completely while you make the glazes.

6. Make the White Glaze: In a small bowl, add the confectioners’ sugar and mix in the coconut milk with a fork or a small spatula until it comes together as a thick glaze.

7. Make the Chocolate Glaze: In another small bowl, add the confectioners’ sugar and cacao powder and mix in the coconut milk with a fork or a small spatula until it comes together as a thick chocolate glaze.

8. Make the Strawberry Glaze: In a small bowl, add the confectioners’ sugar and smash in the strawberries using a fork or spoon. The strawberry will give it color and will release its juice, and come together as a thick glaze. (Make sure strawberries are ripe in order for this to work.)

9. Decorate the Doughnuts: Using a small spatula, cover each cooled doughnut with one or all of the glazes. You can get creative and add some toppings, too: coconut flakes, nuts or fresh fruit.

236 calories

13g fat

31g carbs

3g protein

17g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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