Vegan Glazed Chocolate Donuts

• Vegetarian
• Gluten free

• Refrigerated

  • 2/3 cup Dairy-free milk

• Baking & Spices

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

• Oils & Vinegars

  • 1/3 cup Canola oil, organic
  • 1 tsp Vinegar

• Dairy

  • 3 tbsp Vanilla coconut milk yogurt

• Liquids

  • 1 tbsp Water

Found on theprettybee.com

Description

Ingredients

• ⅓ cup organic canola oil
• ⅔ cup dairy free milk of your choice
• 3 Tablespoons vanilla coconut milk yogurt (I used SO Delicious)
• ½ teaspoon pure vanilla extract
• 1 teaspoon vinegar
• 1½ cups gluten free flour blend of your choice (I used King Arthurs GF Blend this time) (You could also make these with regular all-purpose flour)
• ½ cup unsweetened cocoa powder
• 1 cup organic cane sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup confectioners sugar
• about 1-2 Tablespoons of water

Directions

• Preheat oven to 350 degrees. Grease two donut pans with canola oil. (Donut pans are non-stick, but I find the donuts pop out easier if you grease the pan).
• In a large bowl, mix the canola oil, vanilla yogurt, dairy free milk, vanilla extract, vinegar, and sugar.
• Add the gluten free flour, cocoa powder, baking soda, and salt. Mix well until combined.
• Spoon the batter into the donut pans, filling each donut well ¾ of the way full.
• Bake at 350 degrees for about 12-15 minutes.
• Let the donuts cool in the pan for a few minutes, then overturn the donut pan and tap the back of the pan until the donuts pop out onto a sheet of parchment paper or a cookie sheet.
• While the donuts cool, make the glaze. Sift the confectioners sugar into a medium bowl, and drizzle in the water Whisk with a fork until smooth, and drizzle over cooled donuts.