These deep chocolate donuts get their rich cocoa flavor from a simple, one-bowl batter that's piped straight into the pan for perfectly shaped rings every time. A quick flaxseed-and-water gel keeps things moist and helps everything bind together beautifully, no eggs required. Once baked, the donuts get dunked into a glossy melted chocolate glaze sweetened with a touch of maple syrup, then finished with a scatter of rainbow sprinkles while it's still tacky. The crumb bakes up soft and tender with a nice spring, and the glaze sets into a shiny, snappable shell within minutes. It's an easy weekend bake that comes together with pantry staples, and it's a great pick to add to your gluten free rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Preheat the oven to 350°F (175°C). Lightly grease two 6-cavity donut pans with neutral oil or cooking spray.
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
