Chocolate Donuts - Gluten-Free - Vegan


It has taken me a while to get this recipe where I think it is good enough to share. When my six-year-old said it tastes just like the ones you made last time (non-GF/DF), I knew it was a winning recipe to save and use again.


Who says pumpkin is only a fall food? Easily be used all year round in the right way. Pumpkin can actually be used as a good egg replacement in baking. Plus, you can never go wrong with a good chocolate donut!



Some tips when making the recipe:

  • Don't over mix GF batter; fold in till all is incorporated.

  • Let the batter rest for a minimum of 5 minutes, up to 20.

  • My personal favorite GF All Purpose is - King Arthur Gluten-Free

  • You can use any of your favorite chocolate chips; even white chocolate tastes great!

  • Butter, Coconut Oil, Ghee, and Palm Shortening can all be used pretty interchangeably here. I had the best luck with Ghee in the batter and Palm Shortening in the icing.

  • Plant-based sprinkles for toppings!


Download the recipe PDF for future reference. The PDF has workable links to my recommend and used products for this recipe.




GF DF Donuts
.pdf
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