Vegan and Gluten-Free Baked Doughnuts

You could hightail it to a specialty bakery and shell out the big bucks for a fancy plant-based doughnut…or you could easily make a whole batch at home. Don’t believe us? Try this recipe for vegan, gluten-free baked doughnuts from Café Gratitude’s Love Is Served cookbook.

If you already have a doughnut tray, awesome. If not, chef Seizan Dreux Ellis says the one they use at the beloved L.A. restaurant is about four inches in diameter—something to keep in mind if you’re in the market. “You can use whatever size you like,” he writes, “but you will have to play around with the cooking time to see what works.”

You can make all three glazes or just one, but keep in mind we have dibs on the strawberry.

_{Recipe adapted with permission from Love Is Served: Inspired Plant-Based Recipes from Southern California by Café Gratitude with Seizan Dreux Ellis. Published by Avery, an imprint of Penguin Random House LLC, 2020.}

12 servings

Doughnuts

¼ cup golden flax seeds, ground in a blender or coffee grinder

½ cup warm water

1½ cups gluten-free flour (such as Cup4Cup)

¾ cup coconut sugar (or brown sugar)

¼ teaspoon sea salt

1 ½ cups coconut milk

¼ cup refined coconut oil

⅛ teaspoon pure vanilla extract

White Glaze

½ cup confectioners’ sugar

1 tablespoon coconut milk

Chocolate Glaze

½ cup confectioners’ sugar

¼ cup cacao powder

1½ tablespoons coconut milk

Strawberry Glaze

½ cup confectioners’ sugar

2 small ripe strawberries