S'Mores Donuts (gluten free, vegan, soy free)

S'Mores Donuts (gluten free, vegan, soy free)
August 01, 2019

I'm sharing a delicious allergen-friendly donut recipe today on Moms Beyond. A recent camping trip with my husband and son inspired this sweet little breakfast treat. Gluten free, dairy free, egg free and soy free, the donuts' only refined sugar is found in the chocolate chips used to make the frosting and the toppings. The donut itself uses coconut sugar, making it one of the healthiest donuts on the block. 

2 1/2 C. Gluten-Free All Purpose Flour (I use Bobs Red Mill 1 to 1)
1 1/2 tsp. Corn-Free Baking Soda
1/2 tsp. Cream of Tartar
1/2 C. Cocoa Powder
1 C. Coconut Sugar
1/2 tsp Sea Salt
2 tsp. Vanilla Extract
2 tsp. Apple Cider Vinegar
2 C. Almond Milk (or other non-dairy milk for nut-free)
1/2 C. Avocado Oil (olive oil or coconut oil also work)

Frosting + Toppings
2/3 C. Dairy-Free Chocolate Chips
1 tsp Vanilla Extract
1/2 tsp Coconut Oil or Avocado Oil
1/8 C. Almond Milk

2 Gluten Free Graham Cracker Sheets
1/2 C. Mini Marshmallows


Preheat your oven to 375 degrees and grease your donut pan or pans lightly with coconut or avocado oil.

I use two six-space donut pans for this amount of mix.

Mix all dry ingredients until blended well. Add wet ingredients and stir or mix with a hand mixer until batter consistency. Add more milk of choice if needed.

Add batter to a piping bag to pipe into the pan (easiest method for perfect circles) or spoon batter into pan evenly. Fill almost to top for the fluffiest donuts.

Bake regular sized donuts for 12 minutes, mini donuts (if using a mini donut pan) for 7. Check for doneness and remove to allow to cool for 15-20 minutes on a wire rack.

Start by warming a small saucepan over medium-low heat.  Add chocolate chips and coconut oil until they start to melt.

Add vanilla and mix.

When the mixture is completely melted together, add dairy-free milk of choice until desired frosting consistency is achieved.

Pour immediately into a wide, ceramic bowl and dip cooled donuts to frost. Allow to set and cool for another 15 minutes. Crush gluten-free graham crackers and sprinkle on top, then use a small flame to scorch mini marshmallows and add to the donuts. 


Mandi P Follow

Mandi Pimental is first and foremost a wife to her husband of 7 years and mama to their toddler, Greyson. Also a nutritionist and travel journalist, Mandi specializes in helping people find a healthier lifestyle through diet, home care and beauty. Her hobbies include travel, reading, homeschooling and natural living.

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Gabriella J

I need these donuts in my life. ๐Ÿ˜‹

2 Years / report
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Dani S

Wowww! Mandi, I'm actually drooling looking at your recipe. It sounds ah-maz-ing! I can't wait to make it. ๐Ÿฉ๐Ÿ˜๐Ÿฉ๐Ÿฅฐ

2 Years / report
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