Preheat oven to 350°F. Grease two 6-donut baking pans with oil; set aside.
In a small mixing bowl, mix together flax seed meal and water and place it in the refrigerator for 15 minutes.
In a medium mixing bowl whisk together gluten-free flour, cocoa, Boku Super Protein, Boku Super Fuel, baking powder, baking soda, xanthan gum, and salt; set aside.
In a separate large mixing bowl, mix together sugar, oil, and dairy-free milk. Add in the flax eggs and stir until combined.
Add the dry ingredients to the wet ingredients and mix until well combined.
Spoon batter into your prepared donut pans and fill about halfway (approximately ¼ cup).
Bake for 12-14 minutes, or until set. Remove from the oven and allow the donuts to cool for 5 minutes. Gently run a rubber spatula along the sides of the donuts and flip the donuts out onto a cooling rack.
Enjoy the donuts as is or make the chocolate mousse recipe below and pipe or spread the mousse on fully cooled donuts. We added a sprinkle of coconut flakes as well!
Vegan Chocolate Mousse Frosting
Crumble the tofu into a blender. Add the soy milk, sweetener and vanilla. Purée until completely smooth.
In a double boiler, melt the chocolate chips. Use a rubber spatula to mix the chocolate as it melts. Once melted, remove from heat and let cool for 5 minutes, stirring occasionally.
Add the chocolate to the tofu and blend until combined. Use the spatula to scrape down the sides of the blender every so often.
Transfer the chocolate mousse topping to an airtight container.
Chill for 1 hour in the refrigerator before frosting donuts.