Vegan Chocolate Donuts
This post may contain affiliate links. Read my full disclosure here.
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!
This post contains affiliate links. Read my full disclosure here.
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
- Salt
- 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.
- Vanilla
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!
If you liked this recipe, make sure to check out Vegan Cinnamon Sugar Donuts as well!
Vegan Chocolate Donuts
Ingredients
- 1 cup all purpose flour
- 1/4 cup cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup soy milk
- 3 tablespoons melted vegan butter
- 1 teaspoon pure vanilla extract
Chocolate Glaze
- 1 cup powdered sugar
- 3 tablespoons cocoa powder
- 1/2 teaspoon pure vanilla extract
- 3-4 tablespoons soy milk
Instructions
- 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.
Notes
- 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.
Nutrition
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here
48 Comments on “Vegan Chocolate Donuts”
Amazing!! These donuts were perfect my family loved them!! Thank you for creating such delicious recipes!
You’re so welcome!!
How long do these keep for? What’s the best way to store these?
Mine never last for more than a few hours! But they should keep on the counter for a day or two at most. You could store leftovers in a covered container in the refrigerator for a little longer.
The doughnuts were yummy but for some reason the doughnuts have just absorbed the glaze, any idea why that might have happened?:(
It sounds like the glaze was too thin, and perhaps the donuts were not cooled completely.
I was feeling really down and haven’t baked in weeks. I forced myself to get up early, clean the house and bake these this morning as a reward. Thank-you! They were delicious and helped put me in a better mood 🙂
You’re welcome!
These are fantastic! I borrowed my friends pan to make these, because I didn’t have one, but now I might have to buy one so I can make these more often.
So glad you liked them!
Hi! Can I use regular butter or canola oil instead of vegan butter? If so, is it still 3 teableaspoons?
And also, can I use regular milk?
Thanks!!
I’m sure you could, and yes the amounts would be the same.
Thank you for including the added oil-free option. I’ll be making these>
You’re welcome!
I don’t have a donut pan. Any suggestions
Well, they won’t really be donuts but you can make them in a muffin pan.
My granddaughter just made these for us…on quarantine! She is the vegan baker, has made many of your recipes. These are great and happy to see the sodium is <100 per donut. I’m sure will be a family fave. Thank you yummy!
You’re welcome!
Can I use this with normal milk? I’m not a vegan
It will not affect the recipe greatly, no.
Last Time I made them they didn’t turn out. Not sure because I used applesauce and whole wheat pastry or what. This time I made exactly as recipe and they are quick and fantastic. Thanks Nora for your help.
Does the milk alternative need to be unsweetened? Or does vanilla soy milk work?
It doesn’t much matter here, vanilla soy milk works.
Loved using just one bowl. This recipe is similar to another I’ve tried with a lot less oil. I think I’ll try the applesauce sub next time. I really appreciate that the glaze is oil free. Thanks again, Nora!
You’re welcome!
Do you think I could make this with Monk fruit to make it Keto?
You probably could, but I’m pretty sure flour is not keto right?
These were so good! I added some sprinkles to a few after they were glazed. My mom was visiting for the weekend and she loved them so much, I made an extra batch for her to take with her. Thank you for your wonderful, fool-proof, delicious recipes!
You’re so welcome! And thanks for the comment!
Can I substitute coconut sugar for the regular sugar? Or maybe monkfruit?
I don’t see why not, but I haven’t tried it.
These seem so easy and I really want to make them! Could I bake these in a regular muffin tin if I don’t own a doughnut pan? Thanks!
Yes, I think that will work okay! You might need to bake them a few minutes longer. I hope you enjoy them!
I just thought I would mention that I made these in a cupcake pan, and it made nine muffins! I baked them for about 14-15 minutes.
They smell ridiculously delicious, I can’t wait to dig in! Thank you for sharing!
You’re welcome! Fun idea!
Made these today. . . . . perfection! Simple ingredients, so easy, baked up moist, fluffy and tender, yum! The glaze is perfect too! As easy as making cookies, but somehow more satisfying 🙂
That’s wonderful! I’m so glad you liked them.
Do you have to use Soy Milk or can you substitute with cashew milk?
Nope, you can sub with cashew milk or any other non-dairy milk you like.
Awesome!! Making them now!
My wife is so not a sweets person (whereas, I have a real big sweet tooth), but these were a monumental hit with her. Delicious!
I’m so glad! Thanks for commenting.
Made these tonight for my wife and some friends, they are incredible! Great recipe and super easy to do. We sprinkled coconut shavings over the glaze and sprinkles on some others. SO. GOOD.
Sounds delicious! Glad you all enjoyed them!
These donuts were so perfect. Loved the glaze.
I’m so glad you liked them!
Hi, what are your thoughts on subbing almond flour equally for the AP flour?
Sorry it won’t work! Almond flour doesn’t work the same way as regular flour, it does not absorb moisture the same way so you will end up with a batter that just boils and never actually bakes. You could use a gluten free all purpose flour, probably even oat flour, but not almond.