Ingredients
The following ingredients have 6 Servings
- 3/4 cups gluten free flour (Namaste Perfect Flour works, or Enjoy Life, or my recipe)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup organic cane sugar
- 1/2 teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons mashed banana
- 1/6 cup organic canola oil (or coconut oil, or melted vegan buttery spread)
- 1/3 cup non-dairy milk
- ½ teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 3 Tablespoons vegan buttery spread
- 1/3 cup unsweetened cocoa powder
- 1 cup confectioner's sugar
- 1 Tablespoon non-dairy milk
Instruction
- Preheat the oven to 350 degrees. Grease a donut pan. (Even if it is non-stick, I still recommend greasing it).
- In a medium sized bowl, whisk together the gluten free flour, sugar, unsweetened cocoa powder, baking soda, and salt.
- Add the organic canola oil, mashed banana, vanilla, vinegar, and non-dairy milk. Stir well.
- Spoon the batter into the prepared donut pan.
- Bake at 350 degrees for 11-14 minutes.
- Let cool in pan for about 10 minutes, then turn pan over onto a cookie sheet and tap to remove donuts.
- While the donuts cool, make the frosting.
- Beat the vegan buttery spread until fluffy. Add the confectioner's sugar and cocoa powder, then drizzle in a little of the non-dairy milk. Beat until smooth and creamy, adding more milk as needed.
- Frost the cooled donuts with an offset spatula. Enjoy!
