Vegan & gluten free baked doughnuts

Written by Sophie Barrow

Vegan & gluten free baked doughnuts

For all of us who are vegan and gluten-free but salivate at the thought of a glazed doughnut, we've got the answer: cue these vegan, gluten-free doughnuts! They're also a lot less fatty than a deep-fried doughnut. You can add any kind of glazing, but we've opted for a chocolate one in this recipe!  


  • 300g gluten free self-raising flour
  • 4 tbsp maple syrup 
  • 2 tbsp coconut oil, melted 
  • 250ml milk of your choice (almond works well!)  
Chocolate glazing 
  • 265g dark chocolate chips
  • 400ml coconut cream 


For the doughnuts 
  • Preheat the oven to 175C. 
  • Coat a 12-piece doughnut tray with some coconut oil and set to one side. 
  • Sift the flour into a large mixing bowl, then add the rest of the ingredients and mix until the mixture becomes a dough-like consistency. 
  • Spoon the mixture across the doughnut tray. With slightly wet hands, push the mixture into the doughnut cavities. Be careful not to overfill them! 
  • Bake for 12-17 minutes and do the skewer test to make sure they're cooked properly. 
  • To get a crispy top to your doughnuts, heat up some coconut oil in a frying pan and toss them in it once hot for about 45 secs until golden. 
  • transfer to a cooling rack to allow them to cool completely! 
For the chocolate frosting
  • Add the chocolate chips to a large mixing bowl. 
  • Heat the coconut cream over a medium heat until warm. 
  • Pour the warm coconut cream over the chocolate chips. Mix slowly so the chocolate melts into it. 
  • Once the doughnuts have cooled completely, dip them in the chocolate frosting and put in the fridge to set. 

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