Chocolate Gluten-free Donuts with Peanut Butter Icing

serves 12

45 minutes prep time

By Kim McDevitt, categorized in Treats

Chocolate Gluten-free Donuts with Peanut Butter Icing

'Donut' let this week pass by without making these. Suitable for everyone too! Makes 36 mini donuts or 12-15 full sized ones


Donut ingredients

1 scoop Chocolate Vega Essentials

100 g gluten-free flour

25 g cocoa powder

1½ Tbsp ground flax meal

50 g caster sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

310 mL unsweetened almond drink, warmed

6 Tbsp unsweetened applesauce or mashed banana

60 mL coconut oil, melted

2 tsp vanilla extract

50 g dark chocolate chips



1 Tbsp coconut oil

3 Tbsp peanut butter, melted

40 g icing sugar

½ tsp vanilla extract

125 mL plant-based drink



  1. Preheat oven to 180°C/160°C fan/ gas mark 4 and grease a donut baking tray.
  2. Combine dry ingredients in a medium size mixing bowl and whisk together to combine.
  3. Combine wet ingredients in small mixing bowl and whisk together to combine.
  4. Fold the wet ingredients into the dry ingredients being careful not to over mix.
  5. Add the chocolate chips and mix again gently. Let the batter sit for 5 minutes.
  6. Spoon the batter into the donut tray.
  7. Bake for 15 to 25 minutes depending on the size of your donut tray. Leave to cool.


  1. In a small bowl combine the coconut oil and peanut butter. Warm in a microwave (or melt on the hob) until softened. Stir to combine evenly.
  2. Add the vanilla extract and icing sugar to the peanut butter mixture and stir to combine.
  3. Slowly add the plant-based drink 1 teaspoon at a time until desired consistency is achieved.
  4. Spoon the glaze onto the donuts or place in shallow bowl and dip tops of donuts. Feel free to get creative and add sprinkles or chocolate chips for decoration!