FOR THE DONUTS
1 cup gluten free flour I used Bobs Red Mill 1:1 baking flour
¼ tsp baking soda
1 tsp baking powder
¼ cup cocoa powder
½ cup golden monkfruit sweetener can also use brown sugar
¼ tsp salt
¼ cup vegan butter melted
¾ cup almond milk
1 tsp vanilla extract
FOR THE GLAZE
1 ¾ cup powdered icing sugar or sub for Swerve Sweetie powdered sugar for sugar free option
¼ cup thick non dairy milk such as MALK, or full fat coconut milk coconut milk may alter the taste
1 tsp vanilla
Preheat oven to 350°F (177°C). Spray donut pan with nonstick spray. Set aside.
Make the donuts. Sift the gluten free flour, baking soda, baking powder, cocoa powder, sweetener, and salt together in a large bowl. Sifting is important; you want to remove any clumps of cocoa.
In the same bowl, add in the eggs, vegan butter, non dairy milk, and vanilla and stir together until completely smooth. The batter will be thick like peanut butter.
Spoon batter into the donut pan, filling it right to the top. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean. Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 10-15 more minutes before glazing.
Make the glaze. While the donuts are cooling, make the glaze by sifting the confectioners sugar into a medium bowl. Stir in the milk, and vanilla. If your liquid is not thick enough, the glaze may be too thin. If this is the case, add in 2-3 tbsp flour, or arrowroot starch if you have on hand. If the batter is too thick, add more liquid to make it thinner if desired.
Dunk each donut into the glaze using your fingers. Place on a wire rack on top of a large baking sheet to let the glaze drip down. Put in freezer for 5 minutes so the glaze sets. Repeat dunking two to three more times if you want a thick glaze coating. I dunked mine two times. If you run out of glaze, just make more.