Very Vanilla Chocolate Covered Donuts

and they’re gluten free and vegan!

Very Vanilla Chocolate Covered Donuts gluten free vegan

here’s the scene: It’s March of 2011, and Jason and I have been going out for less then a year. His parents came down to see us and somehow I ended up going to Harris Teeter with them, but without Jason. He’d had a long day or something.

There was a huge display of donuts right at the entrance, and his dad popped two bags into the cart. J-Pops slipped an impish grin at J-Mama, who half-shrugged and rolled her eyes. I now realize it’s the same reaction that I have when Jason orders pizza behind my back.

Since that day, almost any time J-Pops is there, donuts are there too. They’re known as PoppyDonuts, since the grandkids call him Poppy. (My niece and nephew. I don’t have kids, but I do have houseplants that have been alive for over a year.)  J-Pop’s/Poppy’s influence is spilling over onto the kids. I once found a little travel diary my niece had made, and the only entry read “DONUt eat.

J-Pop’s birthday is coming up and I decided to make him some copycat chocolate covered donuts.

Very Vanilla Chocolate Covered Donuts

I wanted them to taste awesome. I don’t want to comment on the taste of commercial donuts, because there are always some child throwback foods that you’re not going to let go of, no matter your current palate.

I will say that these are a vanilla explosion, think sugar cookies and fresh churned vanilla ice cream and cake batter pizzelles. Yeah. Like that. I really hammed up the nilla and I’m proud of it. A few weeks ago, thanks to Awesome McHockeyBaker Peabody, I won some Rodelle vanilla goodies. Among the treats was a bottle of vanilla bean paste. It’s more syrupy than paste-like, but it’s one of the most magical foodstuffs I’ve ever had the pleasure of using in baking. The house smelled like the inside of an ice cream cone. Better than the inside of an ice cream cone. Then I topped them off with a very generous layer of chocolate fudge, woo!

I meant to take them over there today, but probably won’t get over there until tomorrow. I used to think I had bad willpower when it came to food, but if these can sit around my house all day uneaten, then maybe I’m not so bad.

(okay, I had two, just to make sure they were good. and um, they are. I need to hide them from Jason or else they won’t make it through the night.)

Very Vanilla Chocolate Covered Donuts

Very Vanilla Chocolate Covered Donuts (poppy donuts)


  • 1 cup of of 1 to 1 gluten free flour mix (like bob's in the blue bag)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup plus 2 tbsp almond milk
  • 1/2 cup olive oil
  • 1/4 cup of Rodelle Vanilla Bean Paste
  • 2 tbsp vanilla extract
  • 1/4 cup dark brown sugar
  • topping
  • 4 tbsp maple syrup
  • 5 1/2 tbsp chocolate chips
  • sprinkles!


  1. Preheat oven to 400
  2. Combine the flour, baking powder, baking soda.
  3. Combine almond milk, oil, vanilla bean paste, vanilla extract, and sugar.
  4. Pour the wet ingredients over the dry ones, and mix until all the lumpiness is gone.
  5. Spoon the batter into a ziplock and pipe into a donut pan. Fill the batter 1/2 way up.
  6. Bake for 7 - 8 minutes. Repeat for second batch.
  7. Mix the syrup and chocolate over a double boiler.
  8. Plop the top of the donuts into the chocolate. Top with sprinkles!
  9. Enjoy


The vanilla bean paste adds a lot of the sweetness. If you can't find it, I suggest substituting with maple syrup.

slightly adapted from seasonal cravings

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