For the donuts:
1 c ap flour
1/4 cup vegan cocoa powder (I use Chatfield's)
1/2 c granulated sugar
1 tsp baking powder
1/4 tsp salt
3/4 cup dairy free milk (I used soy)
3 tbs melted vegetable shortening, cooled
1 1/2 tsp vanilla extract
For the glaze:
1 1/2 c powdered sugar
1/4 c dairy free milk
1 tsp vanilla extract
Preheat the oven to 350 degrees F. Grease the wells of donut pan well. Set aside.
In bowl of stand mixer, add flour, cocoa powder, sugar, baking powder, and salt. Add dairy free milk, and melted shortening and vanilla. Mix well just until combined.
Spoon the batter into wells of donut pan until about 3/4 of the way full. Do not overfill as batter will puff up upon baking.
Bake for 12-16 minutes, until donuts spring back to the touch, and/or a toothpick inserted comes out clean. Let cool in the pan for 5-10 minutes then carefully transfer to wire rack to cool completely. Let donuts cool completely before glazing.
In a medium size bowl while donuts are cooling, mix together all ingredients for glaze, and stir until smooth. Once donuts are cool, dip into glaze carefully add decorations as desired, and set back on cooling rack to set. Glaze will take approximately 30-45 minutes to set.
Enjoy!
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