Gluten-Free Chocolate-Covered Mini Doughnuts (Vegan, Allergy-Free)
These Gluten-Free Chocolate-Covered Mini Doughnuts are baked and dipped in rich, dairy-free dark chocolate! They're vegan, allergy-free, so quick and easy to make! Only 7 ingredients needed for this fun, kid-friendly donut dessert and nostalgic copycat recipe of Hostess chocolate frosted Donettes!
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 24 1x
- Category: Dessert, Snack
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 1/2 Cups Gluten-Free All-Purpose Flour
- 1 Tsp Baking Powder
- 4 oz Unsweetened Applesauce (1 standard store-bought applesauce cup)
- 1/4 Cup Granulated Erythritol (or preferred granulated sweetener)Sweetener
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/4 Cup Unsweetened Non-Dairy Milk
- 2 Bags of Allergy-Free Chocolate Chips (Dark or Semi-Sweet)
Instructions
- Preheat the oven to 400°F.
- In a large mixing bowl combine all the doughnut ingreindts (minus the chocolate chips) and mix to combine and form a smooth cake batter.
- Fill 2 non-stick, greased 12-count mini donut pans with the batter.
- Bake the doughnuts for about 6-7 minutes, remove and flip them out of the pan to cool on a wire rack.
- While they cool, melt the 2 bags of chocolate chips in a bowl in the microwave on 30 second increments, stirring each time, until melted.
- Dip each doughnut into the melted chocolate, using two forks to allow excess chocolate to drip off.
- Let the coated mini doughnuts dry and harden on wax paper before eating and storeing in an airtight container at room temperature.
Nutrition
- Serving Size: 4