Strawberry Glazed Vegan Chocolate Donuts
These easy gluten free, vegan donuts are soft and chocolatey and dipped in a sweet pink glaze made with fresh strawberries.
Servings: 6 Donuts
Calories: 343kcal
Equipment
Ingredients
For the Chocolate Vegan Donuts
- 1 cup oat flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 3 tablespoons water
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- ¼ cup + 2 tablespoons oat milk (or milk of choice)
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- ¼ cup dairy free mini chocolate chips optional
For the Fresh Strawberry Glaze
- ¾ cup chopped fresh strawberries
- 1 teaspoon water or more, as needed
- 1 ½ cups organic powdered sugar
Instructions
For the Vegan Chocolate Donuts
- Preheat the oven to 350°F. Lightly spray a 6-cavity donut pan with cooking spray and set aside.
- In a small bowl, whisk together the cornstarch and 3 tablespoons water to make a slurry and set aside.
- Sift together the oat flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl.
- In a large mixing bowl, whisk together the coconut sugar, maple syrup, oat milk, apple cider vinegar, vanilla, and cornstarch slurry.
- Pour the dry ingredients into the wet and whisk until smooth.
- Stir in the chocolate chips, if using.
- Pour the batter into a pastry bag and snip off the tip. Fill each donut cavity to the top. You can use a plastic zip top bag if you don't have a pastry bag or you could even just spoon the batter into the pan.
- Bake for 12 to 14 minutes until set.
- Cool the donuts in the pan on a wire rack for 5 to 10 minutes before turning them out onto a cooling rack.
For the Fresh Strawberry Glaze
- Place the chopped strawberries into the blender and purée. Add a teaspoon of water to get them started if needed. Only add more water if absolutely necessary - you don't want to dilute the color or flavor of the strawberries.
- Place the powdered sugar into a bowl and add 2 tablespoons of the strawberry purée to start. Whisk until smooth, adding another 1 tablespoon of strawberry purée, if needed, to get the correct consistency. You want it thick enough to coat the top of the donut, but thin enough to drip down the sides a bit.
To Glaze the Donuts
- Place the wire cooling rack onto a rimmed baking sheet to catch the drips from the glaze as they dry.
- Place the perfectly rounded bottom half of a donut into the glaze and place back onto the wire rack glaze side up to dry.
- Repeat with remaining donuts.
- To get an even brighter pink color, let the icing on the donuts set and then dip each donut into the glaze once more, again placing back onto the wire rack, glaze side up, to dry.
- The glaze will get brighter as it dries.
Video
Notes
~ Be sure to use certified gluten free oat flour to ensure the donuts are gluten free.
~ While I don't suggest substituting any ingredients, if you don't need these donuts to be gluten free, all-purpose flour would probably work, though I personally haven't tried it. I did try an all-purpose gluten free flour blend and I didn't like the texture as much as the oat flour, but they will work in a pinch...just know the texture won't be the same.
~ If you don't have a pastry bag, you can use a plastic zip-lock bag. Don't use the stand and fill type of zip top bags...the bottoms corners are made differently on those and they don't work well. You can also just spoon the batter into the donut pan.
~ Strain the strawberry purée through a fine mesh strainer if there are many strawberry seeds in it.
~ You'll probably have more strawberry purée than you need, but it's very hard to blend with less strawberries. Use leftover purée in oatmeal, smoothies, pancake batter, drizzle it over ice cream, etc.
~ Make sure the donuts are completely cool before icing them.
~ These vegan chocolate donuts are delicate. You want to make the icing thin enough so that the donuts don't fall apart when dunking, but thick enough to coat the tops. If your icing is too thick, add more strawberry purée. If it's too thin, add more powdered sugar.
~ If you're having a hard time dunking the donuts into the icing without them breaking, drizzle the icing over the tops with a spoon instead.
~ Place the cooling rack on a baking sheet to catch any drips from the iced donuts.
~ To achieve a more vibrant pink color, let the first glaze of icing set on the donuts and then dunk them again.
Storage/Freezing Store completely cooled glazed donuts in an airtight container on the counter for 2 days. You can also freeze these donuts....glazed or not. Place them on a large plate or baking sheet in an even layer and lay it flat in the freezer for 3 to 4 hours until frozen. Once the donuts are frozen, transfer them to a freezer safe container or plastic bag. They will keep for up to 3 months.
Storage/Freezing Store completely cooled glazed donuts in an airtight container on the counter for 2 days. You can also freeze these donuts....glazed or not. Place them on a large plate or baking sheet in an even layer and lay it flat in the freezer for 3 to 4 hours until frozen. Once the donuts are frozen, transfer them to a freezer safe container or plastic bag. They will keep for up to 3 months.
Nutrition
Serving: 1 | Calories: 343kcal | Carbohydrates: 80g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Sodium: 249mg | Fiber: 4g | Sugar: 58g