Chocolate Gluten-free Donuts with Peanut Butter Frosting

Serves 12

45 Minute Prep Time

By Kim McDevitt, MPH RD on March 30, 2015 , categorized in Dessert, Snacks

chocolate donut

Looking for a Saturday morning breakfast treat? Or, a fun dessert to bring to the neighbors? Try these soft, chocolate gluten-free donuts!

Makes: 36 mini donuts or 12-15 full-sized donuts, depending on pan size.

 

Ingredients

  • Donuts: 1 serving Chocolate Vega One™ Nutritional Shake
  • 1 cup gluten-free flour
  • ¼ cup cocoa powder
  • 1½ Tbsp ground flax meal
  • ¼ cup coconut sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1¼ cup unsweetened dairy free milk, warmed
  • 6 Tbsp unsweetened applesauce
  • ¼ cup coconut oil, melted
  • 2 tsp vanilla extract
  • 1 chopped bar of Vega® Maca Chocolate
  • Glaze: 1 Tbsp coconut oil
  • 3 Tbsp natural peanut butter, melted
  • ⅓ cup (or more) powdered sugar
  • ½ tsp vanilla extract
  • ½ cup almond milk

Preparation

  1. Donuts:

    Preheat oven to 350F and grease your donut pan.

  2. Combine dry ingredients (Vega One, flour, flax meal, cocoa powder, coconut palm sugar, baking powder, baking soda, and salt) in a medium size mixing bowl. Whisk to incorporate.

  3. Combine wet ingredients (dairy-free milk, coconut oil, vanilla, applesauce) in small mixing bowl. Whisk to incorporate.

  4. Fold wet ingredients into dry ingredients being careful not to over mix.

  5. Add chopped Vega Maca Chocolate Bar or mini chocolate chips to batter. Mix again gently and let batter sit for 5 minutes.

  6. Spoon batter into greased donut pan.

  7. Bake for 15 to 25 minutes depending on size of donut pan.

  8. Glaze:

    In a small bowl combine coconut oil and peanut butter. Warm in microwave (or melt on stove) until softened. Stir to combine evenly.

  9. Add vanilla and powdered sugar to the peanut butter mixture and stir to combine.

  10. Slowly add almond milk 1 teaspoon at a time until desired consistency is achieved.

  11. Spoon glaze onto donuts or place in shallow bowl and dip tops of donuts. Feel free to get creative and add sprinkles, chopped Vega Maca Chocolate Bars or chocolate chips for decoration!

Kim McDevitt, MPH RD

Kim McDevitt works at Vega as a National Educator. A runner, cooking enthusiast, plant-focused flexitarian, Kim has passionately built her career in nutrition. Noticing that her running performances were closely tied to what she was eating, Kim decided to study nutrition and pursue advanced degrees in Dietetics and Public Health, to better understand the power of food in performance. Today, Kim specializes in sports nutrition to enhance athletic performance and focuses on realistic and approachable ways for improving health through educated dietary choices within an active lifestyle.

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