Double Chocolate Vegan and Gluten Free Donuts

• Vegan
• Gluten free

• Produce

  • 2 tbsp Banana

• Refrigerated

  • 1/3 cup Non-dairy milk

• Condiments

  • 3 tbsp Vegan buttery spread

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Cane sugar, organic
  • 1/2 cup Cocoa powder, unsweetened
  • 1 cup Confectioners' sugar
  • 3/4 cups Gluten-free flour blend
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/4 cup Canola oil, organic

Found on theprettybee.com

Description

Ingredients

• ⅙ cup organic canola oil
• ⅓ cup non-dairy milk of your choice
• 2 Tablespoons mashed banana
• ½ teaspoon pure vanilla extract
• 1 teaspoon apple cider vinegar
• ¾ cups gluten free flour blend of your choice (I used King Arthurs gluten free blend) (You could also make these with regular all-purpose flour)
• ¼ cup unsweetened cocoa powder
• ½ cup organic cane sugar
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 Tablespoons vegan buttery spread
• ⅓ cup unsweetened cocoa powder
• 1 cup confectioners sugar
• 1 Tablespoon non-dairy milk

Directions

• Preheat the oven to 350 degrees. Grease a donut pan. (Even if it is non-stick, I still recommend greasing it).
• In a medium sized bowl, whisk together the gluten free flour, sugar, unsweetened cocoa powder, baking soda, and salt.
• Add the organic canola oil, mashed banana, vanilla, and non-dairy milk. Stir well.
• Spoon the batter into the prepared donut pan.
• Bake at 350 degrees for 11-14 minutes.
• Let cool in pan for about 10 minutes, then turn pan over onto a cookie sheet and tap to remove donuts.
• While the donuts cool, make the frosting.
• Beat the vegan buttery spread until fluffy. Add the confectioners sugar and cocoa powder, then drizzle in a little of the non-dairy milk. Beat until smooth and creamy, adding more milk as needed.
• Frost the cooled donuts. Enjoy!