These cake donuts taste like they came from the bakery, and they make a great breakfast addition or dessert option. Even better, they are gluten-free, dairy-free, and low-FODMAP! These cake donuts can be simply coated with powdered sugar or topped with any flavor of glaze. No matter the option you choose, they taste phenomenal.
While this recipe is for chocolate donuts, I have a great vanilla option I will also share soon.
My kids love donuts, so every once in a while - okay frequently, lol - I would pick up a dozen variety donuts for a special treat. When Lauren went gluten- and dairy-free, we had a challenging time finding store-bought donuts that (a) met her dietary restrictions, (b) tasted delicious, and (c) didn't cost an exorbitant amount of money. So, I began searching donut recipes that could be tweaked and made fairly easily. This recipe seems to fit all of the criteria.
You can make these donuts with or without a donut maker. When I first started making them years ago, I bought a set of silicone donut molds from Amazon (Amazon.com: Donut Pan) for less than $10 and made regular-sized donuts. The molds worked great. Last year, I splurged and bought a mini donut maker from Target for $30 (Dash-donut-maker) to make mini-sized versions. Either size / option works well.
I've also listed a few of our favorite glaze recipes you can try, or feel free to use your own!
Chocolate Donuts
Ingredients:
1/2 cup (56 g) vegan butter
1/4 cup vegetable oil
2 eggs - beaten
1 tsp. pure vanilla extract
1 cup vanilla liquid almond creamer
1 1/2 cups all-purpose gluten-free flour (I use King Arthur Measure for Measure gluten-free flour)
1/4 cup unsweetened natural cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
2/3 cup packed light brown sugar
1/3 cup granulated sugar
Vanilla Glaze Ingredients:
1 cup confectioners sugar
3 Tbsp. liquid almond creamer or other liquid non-dairy creamer
Instructions:
Preheat your oven to 325 degrees Fahrenheit. Grease the cups of a donut mold or donut maker and set it aside.
In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, cream of tartar, salt and brown sugar. Whisk to combine well.
Add the vegan butter, oil, eggs, vanilla, and vanilla almond creamer, mixing after each addition until combined. The batter will be thick.
Fill the wells of the donut pan about 2/3 of the way full.
Bake for about 12-15 minutes, or until the donuts are just set.
Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Glaze Instructions:
In a separate mixing bowl, combine the confectioner's sugar and non-dairy creamer.
Heat covered in the microwave for about 30 seconds.
Remove from the microwave and stir until well-combined.
Either dip the tops of your donuts into the glaze or pour the glaze over the donuts on the rack - repeat until all the donuts have been glazed.
You can store donuts in an airtight container at room temperature for up to three days. Donuts can also be refrigerated or frozen.
Additional Glaze Options:
Chocolate Glaze
3/4 cup confectioners sugar
2 Tbsp. unsweetened natural cocoa powder
2 1/2 Tbsp. liquid vanilla non-dairy creamer
Peanut Butter Glaze
1/2 cup confectioners sugar
2 Tbsp. natural peanut butter
3 Tbsp. liquid vanilla non-dairy creamer
Maple Glaze
3/4 cup confectioners sugar
1 Tbsp. maple syrup
1-2 Tbsp. liquid vanilla non-dairy creamer
