Ya’ll. I’m loving baked donuts lately. I mean, I’ve always loved them because they are delicious and easy and and seemingly fancy you can modify the shit out of them. Ya, sure, fried donuts are awesome but who wants to make those at home? Plus, who wants all that heartburn. Baked is less mess and you can have them in your mouth within 30 minutes. I’ve made standard chocolate, apple cider, and even a carrot cake donut.
Maybe it’s the cooler weather rolling in. Maybe it’s because summer is sadly ending. Maybe I was just hungry and was reminded of Sandlot. Regardless, I really wanted a s’mores donut. Normally bloggers create s’mores donuts pretty much just for show. They bake a plain vanilla batter and crumble on some graham crackers and call it a day. I’m a little extra, obvi, plus I didn’t have any graham crackers, so I just flavored the donut to taste like a graham cracker. I really wanted that s’mores donut.
I scoured the internet looking at how those packaged graham crackers get their flavor and I discovered the common element. Molasses. Not enough to make it taste like a gingerbread. Just a hint to give it that little bit of earthy bitter yet sweet flavor. I baked a couple batches to get the flavor and texture down then I topped the donuts with a ganache made with vegan semisweet chocolate by EnjoyLife and lit some Dandies vegan marshmallows on fire for the ultimate campfire-esque breakfast treat. Read on dear friends for the recipe.
The result? Well. Let’s just say that The Great Bambino would be proud and he probably would have eaten like 6 of these. The donut was just the right amount of moist but a little bit of crumble to it for that graham cracker experience. The melted chocolate with some additional chopped chocolate was the perfect partner to the burnt marshmallow. Cuz, honestly, you need to burn the marshmallow when you’re making a s’more.
Don’t care about making it gluten free or not? No worries. Just sub all purpose for the gluten free flour blend. I love the Bob’s Red Mill 1:1 GF blend because it lives up to its name, and you can find it in just about any grocery store. Other one to one blends are expensive, gritty, and don’t lock in moisture the same way.
S’Mores Chocolate Donuts
- 2 donuts pans with 6 molds each
- 2 tablespoons ground flax
- 4 tablespoons water
- 1/2 cup non-dairy milk (I use oatmilk for most recipes)
- 1 tsp vanilla
- 1 tablespoon molasses
- 1/2 cup unsweetened apple sauce
- 1/4 cup sugar
- 1 tablespoon baking powder (2)
- 1/2 tsp baking soda
- 1 cup 1:1 gluten free flour (Bob’s Red Mill has a great blend, or sub all purpose)
- 1 cup almond flour (fine grind is best)
- 1/4 tsp salt
- 1 cup Vegan semisweet chocolate (I use Enjoy life)
- 1/2 cup oatmilk (Can sub in other milks)
- Vegan marshmallows (I use Dandies)
- Preheat oven to 375 F.
- Mix together the flax and water. Set aside.
- Whisk together the milk, oil, vanilla, molasses, and apple sauce in a small bowl. Set aside. In separate larger bowl whisk together the sugar, baking powder, baking soda, GF flour, almond flour, and salt.
- Fold the wet ingredients into the dry and mix until no dry clumps remain. Fold in the soaked flax last. Because this recipe is gluten free you won’t need to worry about over-mixing. However, if you are using all-purpose flour make sure you stop mixing before it seems like you should stop. You don’t want to develop gluten which will make your donuts tough and not cakey.
- Spray donut pans with oil or brush with oil.
- Fill each mold to just below the top. Approximately 3-4 Tbl per mold.
- Bake for 16-18 minutes. Let rest in pan for 2 minutes then remove from pan and let cool on wire rack.
- Read notes for topping options.
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