Soft ‘n fluffy vegan, gluten-free chocolate donuts topped with a luxurious vegan chocolate glaze
Craving soft, fluffy chocolate donuts that happen to be vegan and gluten-free? These baked chocolate donuts are tender, chocolatey and finished with a glossy vegan chocolate ganache that elevates every bite. The recipe produces light donuts with a rich, dairy-free glaze — perfect for breakfast, dessert or sharing with friends.
The key to success is simple: use finely ground gluten-free oat flour, the right balance of wet and dry ingredients, and a gentle hand when dipping the cooled donuts in ganache. Below you’ll find practical tips, sensible substitutions, storage advice and the full recipe so you can bake a batch of these irresistible chocolate donuts.
Tricks & tips for soft, fluffy vegan gluten-free donuts
- Use a good donut pan — a sturdy nonstick pan gives consistently shaped donuts. If your pan is truly nonstick and fairly new, you may not need extra greasing; otherwise a light coat of coconut oil or spray helps.
- Pouring the batter — a mixing bowl with a pour spout makes filling the cavities easy. You can also spoon the batter or use a piping bag if you prefer more control.
- Fine oat flour matters — if you make homemade oat flour, blend it until very fine and sift it. Coarse oat bits can affect texture and yield dense results.
Substitution notes for chocolate vegan gluten-free donuts
Can I swap the oat flour for another flour?
Gluten-free all-purpose flour is the easiest direct substitute and will give the closest results. Avoid replacing oat flour with almond or coconut flour, as those flours behave very differently and will produce poor texture in this recipe.
Can I swap the coconut oil for another oil or butter?
Yes. Neutral-flavored oils (refined avocado, light olive oil or vegetable oil) work best to avoid unwanted flavor. Melted vegan butter is a good alternative and will give a slightly richer taste.
Can I swap the coconut sugar for another sugar?
Replace with a similar dry, granulated sugar like organic cane or brown sugar. Avoid liquid sweeteners as they will change the batter consistency.
Can I swap the maple syrup for honey, agave, or another liquid sweetener?
Yes, but expect subtle differences in sweetness and texture. Each liquid sweetener behaves uniquely, so results will vary. If you adjust, do so in small batches to find the balance you like.
In general, the more substitutions you make, the further you may stray from the intended texture and flavor, so substitute thoughtfully and enjoy experimenting.
How do I store these vegan chocolate donuts?
Store donuts in an airtight container at room temperature, away from direct sunlight and heat. They keep well for 4–6 days. Refrigeration is possible but can cause condensation on the ganache; if you prefer a firmer donut, chill briefly (up to 30 minutes) before serving, but avoid long refrigeration to prevent moisture forming on the glaze.
Let’s make vegan gluten-free donuts
These donuts are fun to bake and share. Whether you’re starting a mini donut shop at home or treating family and friends, this recipe brings joy and a deep chocolate flavor without dairy or gluten. I hope you enjoy making them as much as I do — they’re tender, well-balanced, and topped with a decadent vegan ganache that makes every bite feel special.
Sending you warm baking vibes and happy kitchen moments.
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📸 If you make these donuts, tag your photo with #beamingbaker on Instagram — I’d love to see your results! 📸
Vegan gluten-free chocolate recipes
- Vegan Gluten Free Chocolate Cake
- Gluten Free Vegan Oatmeal Chocolate Chip Cookies
- Gluten Free Pumpkin Chocolate Chip Cookies
- Vegan Gluten Free Brownies
- Gluten Free Vegan Dark Chocolate Muffins
Chocolate Vegan Gluten Free Donuts – Soft Baked!
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Equipment
- Donut pan (two 6-cavity pans)
- Mixing bowls
- Whisk and spatula
Ingredients
Dry Ingredients
- 1 ½ cups gluten-free oat flour (very finely ground and sifted)
- 2/3 cup raw cacao powder or unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup + 2 tablespoons water
- ½ cup non-dairy milk
- 3 tablespoons melted coconut oil (or substitute)
- ¼ cup coconut sugar (or granulated sugar)
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
Chocolate Ganache Glaze
- 1 batch chocolate ganache (vegan)
Optional Topping
- Vegan chocolate sprinkles
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease two 6-donut pans with coconut oil or use a well-maintained nonstick pan without additional spray. Set aside.
- Make the donuts: In a large bowl, whisk together oat flour, cacao powder, baking soda and salt.
- Combine the water and non-dairy milk in a microwave-safe bowl and warm slightly in 10-second increments so the liquids are just warm; this helps keep the melted oil from seizing.
- In a separate bowl, whisk the warm water and milk with melted coconut oil, coconut sugar, maple syrup and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and whisk until just combined and no large dry patches remain. Do not overmix.
- Divide the batter evenly among the donut cavities (use a bowl with a pour spout, spoon, or piping bag). Tap the pans on the counter to level the batter and release air bubbles. Bake for 10–14 minutes (mine took 12). Test with a toothpick — it should come out clean.
- Cool the pans on a rack for 10–15 minutes. Gently loosen donuts by tapping the pan on a protected flat surface, then invert the pan onto the cooling rack to release them. Allow donuts to cool completely before glazing.
- Make the ganache: Prepare a batch of vegan chocolate ganache. Carefully dip each cooled donut into the ganache, coating the top. Place back on the rack to set and optionally add sprinkles. Enjoy.
Notes
Storage: Store in an airtight container at room temperature in a cool, dark place for up to 4–6 days.
Day 2: Donuts may firm up slightly and the chocolate flavor deepens — excellent for making ahead.
Quick firming: Chill for up to 30 minutes if you prefer a firmer texture. Avoid long refrigeration to prevent moisture beads forming on the ganache.
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