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Chocolate Glazed SunButter Donuts (top 8 free)

Team SunButter

Believe it or not, I have not been the biggest donut fan. I may be the only one on the planet with these sentiments but it’s the truth.

It all started when I was in just sixth grade and I happened to catch a show on the manufacturing of donuts. I remember clearly it said the majority ingredient of donuts is animal lard. I had no idea what animal lard was but I knew it didn’t sound good. I was so grossed out by the notion of eating animal fat that I swore off donuts for good. And it stuck- it lasted through high school morning rallies, study sessions, college mornings after a late night with friends, and even through my years in the corporate world filled with donut morning meetings.

That was until I bought my own donut baking pans. Being a food allergy mom, forces you out of your cooking comfort zone and you become fearless when trying to make safe, in this case, healthier versions. And man have I made versions of donuts. It’s almost as if I’ve needed to make up on lost donut time. Through trial and error, I’ve discovered some delicious, healthy donut recipes. These Chocolate Glazed SunButter Donuts are one of my absolute favorites!

Baked rather than fried, vegan, plant based, top 8 allergen free, gluten free and naturally sweetened, these SunButter donuts are certainly better for you than those at your usual donut shop. But the best part is they are SO good. The SunButter creates a decadent, rich flavor in this dense yet moist cake donut. Top it off with the chocolate glaze, and your mouth is sure to be happy. It’s a great way to start the morning. I absolutely love them dunked in my coffee… Enjoy!

Chocolate Glazed SunButter Donuts

Makes 6 large donuts
Top 8 Allergen Free
Vegan
Gluten Free

Donut Ingredients:
1 donut bake pan
cooking spray (I used coconut oil spray)
1 1/2 cup gluten free cake flour (I used all purpose rice flour)
1 teaspoon baking powder
1 dash of salt
1/2 cup SunButter Natural
3/4 cup coconut milk (or safe milk, full fat alternative)
1/2 cup raw sugar
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar

Glaze Ingredients:
2 cups powdered sugar
1/4 cup sifted cocoa powder
1/4 cup safe milk
1/4 cup mini chocolate chips (I used Enjoy Life top 8 allergen free)

Donut Directions:
1. Preheat oven to 350 degrees.
2. Spray donut pan holes with cooking spray.
3. In a mixing bowl combine flour, baking powder and a dash of salt.
4. In another mixing bowl, combine SunButter, milk, sugar and vanilla.
5. Mix SunButter mixture on medium speed for 1 minute until well combined and an even creamy texture is reached.
6. In three intervals, add in the dry ingredients to the SunButter mixture, mixing on medium until even doughy consistency is achieved.

7. Add in vinegar and mix on low for 20 seconds. Batter will be thick and doughy.

8. Pour into a large plastic storage bag (or a piping bag). Cut the corner of the bag.
9. Use the bag to pour batter evenly in to donut pan holes, making sure to keep the center piece free of dough.

10. Bake for 15 minutes and let cool completely before adding glaze.

Glaze Directions:
1. Sift together powdered sugar and cocoa powder in a large mixing bowl.
2. Slowly in several intervals and while mixing with a large spoon, add in the milk. After all milk has been added, mix another several minutes with a whisk to create an even, thick glaze. If there are lumps, smooth along side of bowl with the back of a spoon.

3. Give another good stir with whisk to ensure well combined and even texture.

4. Dunk top half of cooled SunButter donut into glaze. Lift and put onto pan. Sprinkle with mini chocolate chips. Glaze will harden over time and secure chips to the donut.