Vegan Chocolate Donuts are baked instead of fried, super moist, fluffy and covered in a rich chocolate glaze. Just 1 Bowl & 30 minutes to make!
I have been experimenting with different varieties of baked vegan donuts the last couple of weeks, and these ones came out a WINNER! The best part is how simple they are to make at home. My kids devoured these so fast I had to make a second batch!
Ingredients for Donuts
- Flour: I used all purpose, but you could swap it for white whole wheat, whole wheat pastry, spelt, maybe even oat flour or a gluten free flour mix.
- Cocoa powder: I used Hershey’s Special Dark Cocoa for a darker colored donut, but you can use natural cocoa as well. They will be lighter in color, but that’s just fine.
- Sugar: To make sure it’s vegan, use organic granulated sugar.
- Baking powder
- Soy milk: Or use almond, oat, coconut, hemp, they all work here.
- Melted vegan butter: You only need 3 tablespoons, I used earth balance but another brand will work, OR you can use coconut oil.
How to make chocolate glaze
The glaze is super easy to make while your donuts cool. Simply add to a bowl: 1 cup powdered sugar, 3 tablespoons cocoa powder, 1/2 teaspoon vanilla and 3-4 tablespoons soy milk.
Stir with a spoon until smooth, it will be very thick. If it’s too thick, add a touch more milk until it thins out. Thick is good though, it will make a nice glaze for the donuts that will harden.
Dip the cooled donuts into the glaze and place on a cooling rack to harden, if you can handle the wait!
Vegan Chocolate Donuts
Vegan Chocolate Donuts are baked instead of fried, super moist, fluffy and covered in a rich chocolate glaze. 1 Bowl & 30 minutes to make!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 10 donuts
Preheat the oven to 350 degrees F and spray a donut pan with non-stick spray.
Whisk the flour, cocoa powder, sugar, baking powder, salt in a large bowl. Pour the soy milk, melted vegan butter and vanilla into the bowl with the dry ingredients. Mix well with a large wooden spoon to combine.
Spoon the batter into the donut pan, filling about 3/4 of the way full. Be careful not to overfill, as the donuts will rise and you might lose the "hole" of your donut.
Bake for 10-12 minutes or until the donuts look set on top. Let cool for two or three minutes in the pan, then carefully transfer to a wire rack with a large piece of parchment paper beneath it (to help with the mess).
Make the Glaze: In a medium sized bowl, add powdered sugar, cocoa, vanilla and soy milk. Stir with a spoon until a smooth glaze is formed. I like it to be quite thick, but if you need to thin it out you can add a teaspoon of soy milk at a time until a desired consistency is reached.
Once the donuts have cooled completely, dip the tops into the glaze carefully, then place back on the rack over parchment paper to set. You could also spoon the glaze on if you prefer.
- Flour substitutions: You may sub white whole wheat flour, spelt flour or gluten free flour if needed.
- I used dark cocoa powder, but you can use natural, regular cocoa powder as well.
- It is fine to use another non-dairy milk instead of soy, such as oat, hemp, cashew, or almond.
- Oil Free: Substitute applesauce for the melted vegan butter. This will change the texture somewhat, but they will still be good.
Calories: 176kcal Carbohydrates: 35g Protein: 3g Fat: 4g Saturated Fat: 1g Sodium: 98mg Potassium: 141mg Fiber: 2g Sugar: 22g Vitamin A: 248IU Vitamin C: 2mg Calcium: 55mg Iron: 1mg