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Vegan Chocolate Baked Doughnuts with Oat Flour

Vegan, healthy and gluten-free mini doughnuts using ingredients you probably have! You can use any type of flour, but I like the chewiness that oat flour adds to the doughnuts.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine American, Vegan
Servings 30 mini donuts

Ingredients
  

Mini doughnuts

  • 1 tbsp ground flax seed
  • 3 tbsp water
  • 1/2 cup non-dairy milk (soy/almond/hemp/rice milk)
  • 1/4 cup coffee
  • 1 tbsp vegetable oil (canola, olive, coconut, etc.)
  • 1/2 tsp vanilla extract
  • 1 1/2 cups oat flour (from approx. 2 cups of oats; see notes)
  • 2 tbsp unsweetened cocoa powder
  • 1/2 cup cane sugar (scant; see notes)
  • 2 tsp baking powder
  • 1/4 tsp salt

Chocolate glaze

  • 1/2 cup semi-sweet chocolate chips (or other type of dark chocolate)
  • 2 tsp coconut oil (more or less, see notes)

Instructions
 

Mini doughnuts

  • Preheat oven to 350 °F (175 °C). Grease the mini doughnut pan with coconut oil.
  • Mix the flax seed and water together in a small bowl, and allow to sit for ~5 minutes. This makes a "flax egg." If you have store-bought egg replacer, you can use it instead.
  • In a medium bowl, mix all the dry ingredients together. In a separate bowl, mix the wet ingredients and flax egg together. Add the wet mixture to the dry mixture and combine well.
  • Put ~1 tbsp of batter into each mould, or put the batter in a piping bag and pipe in the moulds. Make sure not to fill over the middle.
  • Bake for ~9 minutes, or until a toothpick inserted comes out clean. Remove from the pan and allow to cool upside down.

Chocolate glaze

  • Add the chocolate chips and coconut oil in a small microwave-safe bowl, and microwave until everything is all melted, at one-minute intervals. Stir well together so the oil mixes with the chocolate.
  • Dip the mini doughnuts halfway into the glaze, and allow to cool on a rack. Quickly add your toppings (if desired) before the glaze hardens fully.

Notes

You want the glaze to be runny, but not too thin. It should not run like water, but shouldn't be thick like ganache. You can add more or less coconut oil to reach the desired consistency.
I made my own oat flour, but you can use store-bought oat flour (or any flour; see below) instead.

Substitutions:

  • You can use store bought egg replacer instead of the flax egg, or 1 whole smashed banana.
  • You can use any kind of flour you want, including all-purpose flour, whole wheat flour or gluten-free flour blend.
  • If you don't have minimally-processed cane sugar, feel free to use coconut or even regular white sugar.