Ingredients
1tbspflax meal
1½cupgluten free flour blend,(plus 1 tbsp), such as Bob’s Red Mill 1:1 gluten free baking flour blend
½cupgranulated sugar
⅓cupunsweetened dairy free cocoa powder,(plus 1 tbsp)
1tspbaking powder
½tspbaking soda
¼tspcream of tartar
½tspkosher salt
¼cupcoconut oil,melted and liquid, but slightly cooled
1tspvanilla extract
1tbspapple cider vinegar
¾cupwarm non dairy milk,(plus 2 tbsp), such as soy milk or oat milk
1cuppowdered sugar,make sure it’s gluten free
3tbspcocoa powder,unsweetened dairy free
4tbspnon dairy milk,such as soy milk or oat milk
rainbow sprinkles,to top
Preparation
Combine the flax meal with 2½ 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.)
Preheat the oven to 375 degrees F. Lightly spray two full-sized donut baking pans with nonstick cooking spray, and set it aside.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cream of tartar, and salt until smooth.
In a separate medium bowl, whisk together the oil, flax egg, vanilla, vinegar, and non-dairy milk until smooth.
Pour the dry ingredients into the wet ingredients and stir to combine, making sure all the dry bits are incorporated.
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 fill the indents almost to the top).
The dough will be thick and sticky, so use fingers or the back of a spoon to gently press it into the indentation
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.
Allow donuts to cool in the pan for 5 minutes, then remove from the pan and transfer to a wire rack to cool completely.
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 the glaze will be smooth.
Add 2 tablespoons of non-dairy milk and whisk well until a smooth, pourable glaze forms. If the glaze is too thick, add additional non-dairy milk 1 tablespoon at a time to reach the desired consistency.
Cut a piece of parchment paper the same size (or slightly larger) as the wire cooling rack and place it under the 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.
While the glaze is still wet, sprinkle the tops of each donut with colorful sprinkles. Let the donuts sit 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.
