Triple Chocolate Doughnuts (Vegan and Gluten-Free)


  • Doughnuts
  • 1/2 cup oat flour
  • 1/2 cup sweet rice flour
  • 2 Tbsp coconut flour
  • 1 1/2 Tbsp ground flax meal
  • 3 Tbsp coconut oil ** the original recipe called for sunflower oil
  • 1/2 c + 2T coconut sugar ** the original recipe called for sucanat
  • 3 Tbsp apple sauce unsweetened
  • 3/4 cup almond milk unsweetened
  • 1/4 cup cocoa powder unsweetened
  • 2 tsp vanilla
  • 1/2 cup vegan chocolate chips
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

  • Cocoa Buttercream Frosting
  • 1 1/2 Tbsp coconut oil ** the original calls for earth balance, butter, or coconut oil
  • 1/3 cup organic powdered sugar ** the original calls for sucanat/powdered sugar
  • 2 Tbsp cocoa powder unsweetened
  • 1 1/2 Tbsp almond milk unsweetened


  • Doughnuts
  • Preheat the oven to 350.
  • In a medium sized bowl whisk the oat flour, sweet rice flour, coconut flour, coconut sugar, cocoa powder, salt, and baking powder.
  • In a small bowl, whisk the eggs, milk, vanilla, oil + applesauce.
  • Stir wet into dry, until combined, being careful to not over-stir (the batter will look lumpy)
  • Gently fold in the chocolate shavings.
  • Fill each donut circle in the pan to about 1/8" from the top. Gently smooth to even out the batter.
  • Bake for 20-24min (Depending on the size of the doughnut pan you're using .. Start checking around the 20 minute mark)
  • Test with a toothpick for doneness. You want a slightly moist toothpick.
  • Let them cool in the pan for about 5 mins before turning them over onto a cooling rack.
  • Frost with Cocoa Buttercream Frosting when they have cooled. (or eat them plain)

  • Cocoa Buttercream Frosting
  • In a bowl, combine all ingredients and blend until smooth. If the frosting is too thick, add a teaspoon of milk at a time. If the batter is too thin, add more powdered sucanat/sugar.
Serves: 8