If you've never baked gluten-free before, we highly recommend using Bob's Red Mill 1:1 Gluten Free Baking Flour Blend for this recipe. If you're using a different blend, double check the ingredients. If it doesn’t contain xanthan gum (or another binding ingredient like guar gum or psyllium husks), we recommend adding 1/2 teaspoon of xanthan gum to ensure success.
Note that the FDA does list coconut as a tree nut, though many people with tree nut allergies are fine with coconut. If you're not sure if the person or people eating your cookies has a tree nut allergy that includes coconut, check with them before making this recipe, or substitute another fat in place of the coconut oil (we recommend butter if there are no dairy allergies, or vegan EarthBalance if there are).
For the donuts:
- 1 tablespoon flax meal
- 1 1/2 cup plus 1 tablespoon (215g) gluten free flour blend, such as Bob's Red Mill 1:1 Gluten Free Baking Flour Blend
- 1/2 cup (100g) granulated sugar
- 1/3 cup plus 1 tablespoon (30g) unsweetened dairy-free cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/4 cup coconut oil, melted and liquid, but slightly cooled
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 3/4 cup plus 2 tablespoons warm non-dairy milk, such as soy milk or oat milk
For the glaze:
- 1 cup (115g) powdered sugar (make sure it's gluten-free)
- 3 tablespoons unsweetened dairy-free cocoa powder
- 2 to 4 tablespoons non-dairy milk, such as soy milk or oat milk
- Rainbow sprinkles, to top
1 Prepare the flax "egg": Combine the flax meal with 2 1/2 tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken. (This will be used as an egg replacer in this recipe.)
2 Preheat the oven and prepare pans: Preheat the oven to 375°F. Lightly spray two full-sized donut baking pans with nonstick cooking spray, and set it aside.
3 Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cream of tartar, and salt until smooth.
4 Mix wet ingredients: In a separate medium bowl, whisk together the oil, flax egg, vanilla, vinegar, and non-dairy milk until smooth.
5 Combine dry and wet ingredients: Pour the dry ingredients into the wet ingredients and stir to combine, making sure all the dry bits are incorporated.
6 Fill the donut pan: Use a kitchen spoon to scoop the dough into the wells of the donut pan, stopping when each is almost full (these donuts don’t rise a ton, so I fill the indents almost to the top). The dough will be thick and sticky, so use your fingers or the back of a spoon to gently press it into the indentation.
7 Bake: Bake donuts for 9 to 10 minutes, or until they spring back to the touch and a toothpick inserted into the center comes out clean.
8 Cool: Allow donuts to cool in pan for 5 minutes, then remove from the pan and transfer to a wire rack to cool completely.
9 Make the glaze: In a small bowl, whisk together the powdered sugar and cocoa powder. Be sure there aren’t any clumps, and if there are, sift the ingredients so your glaze will be smooth.
Add 2 tablespoons of non-dairy milk and whisk well. You’re looking for a smooth, pourable glaze. If your glaze is too thick, add additional non-dairy milk one tablespoon at a time until you reach the desired consistency.
10 Glaze the donuts: Cut a piece of parchment paper the same size (or slightly larger) as your wire cooling rack and place under your cooling rack to catch drips. Dip one side of each doughnut in the glaze and place glaze-side up on the cooling rack. Allow any excess to drip off.
11 Sprinkle and serve: While the glaze is still wet, sprinkle the tops of each donut with colorful sprinkles. Let the donuts set at room temperature for at least 25 minutes to allow the glaze to firm up. Serve immediately, or cover leftovers and store at room temperature for up to 1 day.