Chocolate Glazed Baked Doughnuts - Vegan and Gluten Free

Hot Chocolate Melts

From The Proctor Silex Test Kitchen

Added by Pat


For Doughnuts: 

  • 1/2 cup vegan butter, at room temperature 
  • 1/2 cup granulated sugar 
  • 1/3 cup packed light brown sugar 
  • 1/2 cup silken tofu 
  • 2 2/3 cups gluten free flour 
  • 1 1/2 teaspoons baking powder 
  • 1/2 teaspoon ground nutmeg 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/8 teaspoon ground cinnamon 
  • 1 teaspoon vanilla extract 
  • 1 cup almond or oat milk (or your favorite plant-based milk) 

For Chocolate Glaze: 

  • 1/2 cup vegan butter 
  • 1/2 cup vegan chocolate chips 

Special equipment: 

  • Doughnut pan 


For Donuts: 

  1. Heat oven to 425°F. Spray two donut pans with nonstick cooking spray. Set aside. 
  2. In a large mixing bowl, using a hand mixer on medium-high speed, beat butter and sugars until well combined. 
  3. Add silken tofu and continue mixing until tofu is well combined.  
  4. In a medium bowl, combine flour, baking powder, nutmeg, baking soda, salt, and cinnamon. 
  5. Using a hand mixer on medium speed, add ½ of flour mixture; add in milk and vanilla extract and mix well; add remaining flour and continue mixing until mixture is smooth and well combined. 
  6. Place doughnut batter in a large resealable plastic bag. Cut off one corner and pipe batter evenly into each doughnut cavity. 
  7. Bake for 10 to 12 minutes. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely before glazing. 

For Chocolate Glaze: 

  1. In a microwave safe bowl, melt butter. Remove from microwave and add chocolate chips. Stir until butter and chocolate are completely melted and well combined.  
  2. Dip top of each doughnut in chocolate glaze and allow excess to drip off. Place doughnuts upright on a cooling rack. Let sit at room temperature for about 30 minutes for glaze to firm up. 

Serves: 12

Test Kitchen Tip:

A gluten free 1:1 ratio flour will work best for these doughnuts.


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