Fluffy and moist vegan chocolate glazed donuts are a wonderful treat! Baked instead of fried, and covered with an easy glaze that sets.

bite taken out of donut, grey background

Your family and friends will LOVE these chocolate glazed donuts! They are made in 1 bowl with simple ingredients, with plenty of substitutions available.

Ingredients Needed

  • All Purpose Flour: May substitute white whole wheat, whole wheat pastry flour, spelt flour, oat flour or even a gluten free all purpose flour if needed. Each one will change the flavor and texture slightly, but it will work.
  • Cocoa Powder: I like to use dark cocoa powder here, but natural lighter colored cocoa will work as well.
  • Sugar: I use organic granulated sugar, but you could probably sub coconut sugar if desired.
  • Baking Powder
  • Salt
  • Soy Milk: It’s fine to use any other non-dairy milk you like, such as almond, coconut, hemp, or oat.
  • Melted Vegan Butter: You can also use canola oil, OR for oil free sub applesauce.
  • Vanilla

stack of 3 chocolate glazed donuts, bite taken out of top one, grey background

The glaze is a simple mix of powdered sugar, soy milk and vanilla. Once the donuts are cooled completely, dip them in the glaze and place on a cooling rack to set (with parchment paper under it, to catch the mess).

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lots of chocolate donuts on grey background

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bite taken out of donut, grey background
5 stars (26 ratings)

Vegan Chocolate Glazed Donuts

Fluffy and moist vegan chocolate glazed donuts are a wonderful treat! Baked instead of fried, and covered with an easy glaze.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
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.
  • 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). Let the donuts cool completely before dipping in glaze.
  • Make the glaze: In a medium sized bowl, add powdered sugar, soy milk and vanilla. Stir with a spoon until a smooth glaze is formed.
  • Once the donuts have cooled completely, dip the entire donut into the glaze carefully, then place back on the rack over parchment paper to set. It will take 30 minutes or so for the icing to harden, but of course you can eat them right away if desired!


  1. Flour substitutions: You may sub white whole wheat flour, whole wheat pastry flour or gluten free flour if needed.
  2. I used dark cocoa powder, but you can use natural, regular cocoa powder as well.
  3. It is fine to use another non-dairy milk instead of soy, such as oat, hemp, cashew, or almond.
  4. Oil Free: Substitute applesauce for the melted vegan butter. This will change the texture somewhat, but they will still be good.


Calories: 197kcal | Carbohydrates: 40g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 99mg | Potassium: 120mg | Fiber: 1g | Sugar: 28g | Vitamin A: 253IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
Course: Breakfast, Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. I’ve made these twice now in the Wilton nonstick donut pans (the donuts are about 3” across)—and if I fill them halfway to the top, it makes 12 donuts! 🙂 Which is great because they are SO DELICIOUS and so easy to make! The glaze really makes them feel just like a classic donut, especially once it has set—and the end result leaves you with that “I can’t believe these are vegan?!” feeling. THANK YOU!!

  2. Nora! I’ve tried a bunch of baked donut recipes and this blew all others out of the water. I used regular cocoa powder but added a couple of heaping tablespoons of dandiblend (the non caffeine coffee alternative) to give them that extra darkness and it worked! Also provided a bit of a sharp kick. Something about the rich dark color really makes them that much more decadent. I also used the applesauce instead of vegan butter and filled my silicone donut mold holes pretty much to top. This made 6 chunky donuts. Delicious donuts. They were so moist and wonderful, especially with the glaze. Another perfect recipe. This will be a repeater for sure. Thank you!

    1. Hi Emily. Your donuts sound awesome! I want one! Thank you for sharing your tantalizing feedback and ideas! Happy cooking!

  3. I’m wanting to make a chocolate espresso donut. Should I add espresso powder to the batter or glaze?
    If so how much?

    1. I haven’t tried it so I’m not sure exactly how much you would want to add, but I think it would work. Maybe around a teaspoon in the donut batter? And less in the glaze.

  4. Hi Nora! If I need to make these the night before, do you recommend glazing them the day of or am I okay to glaze them the night before as well and leave them in an airtight container?

    1. Hi Samantha. The donuts are best when glazed and served the same day they’re baked, but you can bake and glaze them a day ahead of time if you’re short on time. Store them in a covered container in the refrigerator, but make sure you don’t smush the icing in the process.

  5. Hi Nora, thanks for this recipe. The donuts were easy to make, and yummy!

    The only strange thing was that I only got 6 donuts, when the recipe says it makes 10. That’s a big difference! And yet my 6 donuts seemed fine. I filled each “cup” in my donut pan about 3/4 full, as recommended. My pan is a Norpro nonstick that looks like a standard size. I wonder what’s up with that? I don’t see anyone else saying anything about getting fewer donuts.

    1. Hi Lisa, I’m so glad you loved the donuts! That’s so strange how you only got 6. It’s hard to know what happened without being there, but it’s possible the pan you used was larger or maybe they were overfilled. If not, then you can try doubling the recipe next time.

  6. Delicious donuts!! My wife and I have been vegan for 6 years and your food blog has become our favorite—especially for all things baking (ahem, vegan naan? Yes, please!).

    Found this recipe after a typical conversation.
    Me: You know what sounds good? Chocolate donuts.
    Wife: Check Nora Cooks—I bet she’s got it down.

    Thanks for all the recipes!  Food blogs like yours make being a vegan as easy as donuts! 

    1. Hi River. I’m really happy to hear you love the donuts! Your comments are awesome and fun! I love creating recipes, and put a lot of time and work into creating them. Thank you for your appreciation, and fantastic feedback! It makes my day! I appreciate you using my recipes, and wish you lots of happy cooking!

  7. After the glaze I rolled the damp doughnuts in oreo crumbs and it was so well received! The glaze still set up beautifully, and I get requests for them now!

  8. This is my “I have very little time but need to get something baked” recipe. It is easy, quick, and makes the perfect amount. Plus, you can add festive decorations to match the season or holiday. Thank you!

  9. Nora, your recipes are always amazing and easy to follow! Thank you so much! These were delicious! I wanted to make a yummy Halloween treat for my family and these were gone within 10 minutes of being ready to eat!

    1. Hi Carrie. I’m glad the donuts were a hit! I’m so glad you find my recipes delicious and easy! Thank you for sharing your wonderful review and comments!

  10. Hi Nora,

    Thank you for the recipe!? I want to make these for a party ahead of time. How long do they last & how can I store them??

    1. They are best the same day, so make them as close to the party as possible. You can store donuts in a covered container in the refrigerator, but make sure you don’t smush the icing in the process. Enjoy! If you must make them the day before, that will probably be okay.

  11. These were delicious!! The recipe was very easy to follow. I used almond milk instead of soy and I added vegan chocolate chips to the batter. My picky husband loved them! Thanks for sharing I will be making these again! 

  12. I’m allergic to soy, and I don’t like chocolate can I use oat milk  and use vegan sour cream?

    1. Hi Sandra. If you don’t like chocolate, I don’t think you will care for these donuts honestly since they are all about chocolate. Oat milk is fine to use, but I’m not sure what you want to replace vegan sour cream with?

    1. Are you wondering about how thick or thin the donut batter should be, or the icing? The batter is similar to cake or muffin batter, fairly thin and not super thick. The icing should be smooth and pourable, not too thick but not watery thin either, so some will cling to the donuts and harden as it cools. Hope that helps! Perhaps I’ll add a video in the future!

  13. Made these last night and they came out absolutely amazing! Just wondering if they need to be refrigerated to stay good or are they fine to sit on the counter in a Tupperware container?

  14. Just made these this morning (after trying your cinnamon sugar donuts last weekend) and they turned out wonderful! I’m not the most practiced or experienced baker and was a bit intimidated by the idea of making donuts, but I found these very simple to make. My partner’s declared them better than Dunkin, and I think you’ve started a new tradition of weekend donuts in my house. Thank you!

    1. I’m thrilled a new tradition is beginning with my donut recipe! I love it! Thank you for sharing your review, and I’m glad you guys love the donuts! Happy cooking!

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