This vegan chocolate donut recipe is not only easy to make, but it's also delicious! This recipe is baked, not fried, and is full of chocolate flavor. Then double dipped in a simple sugar glaze. Ready to eat in less than 30-minutes this is ALWAYS a crowd-pleaser!
These chocolate cake donuts taste just like chocolate cake in a donut form. My boys went crazy for these!
Why you'll love this vegan donut recipe
- They are baked and not fried- If you love fried donuts, I have you there with vegan pumpkin spice donuts or vegan apple cider donuts.
- It's a simple recipe made with simple ingredients
- It has the perfect sweet glaze
- You probably already have the vegan ingredients on hand
Ingredients and substitutions
- All purpose flour- I've never tried this recipe with gluten-free flour, but I think if you use an all-purpose gluten-free flour blend should work well. Otherwise, stick with regular flour here.
- Unsweetened cocoa powder- these donuts are made with dark unsweetened cocoa powder in these photos. You can use regular unsweetened cocoa powder for a less dark donut.
- Brown sugar- make sure to pack your brown sugar when you're making these. The brown sugar helps make these soft donuts and just adds a tasty flavor to the donuts.
- White sugar- I like the use of both granulated sugar and white brown sugar here.
- Baking powder- helps make these donuts rise so they look like donuts. I would keep this and not use baking soda. The ratios would be different.
- Salt- helps bring out the flavors in the donuts.
- Vegan Chocolate chips- this is a must for this recipe to make it tasty. There are a lot of delicious vegan chocolate chip brands. I typically have Trader Joes Semi-Sweet chocolate chips on hand.
- Non-dairy milk- you can use whichever you have on hand. I used soy milk, but I have also used almond milk, coconut milk, or oat milk. You're going to mix this with vinegar which makes vegan buttermilk. I have a whole article on vegan buttermilk.
- Vegan butter- I wouldn't sub this out for all oil; this adds a nice flavor and texture to these perfect vegan donuts.
- Oil- you want to use a neutral oil like vegetable oil or canola oil. I have never used melted coconut oil, but it would work. Don't use a strong oil like olive oil.
- Vanilla extract- try to use pure vanilla extract if you can because it's a decent quantity, but imitation will do if that's what you have.
Double Glaze
- Powdered sugar-if you have a sifter, then use it; otherwise, it will be okay. There is no substitute for powdered sugar.
- Vanilla extract- this gives the glaze a nice little vanilla flavor.
- Nondairy milk- the amount of non-dairy milk will vary; I used about ½ cup. Your glaze will be pretty thin, but you still want some sticking thickness to it.
Check out the recipe card at the bottom of this post for full ingredient and quantity information.
Variations and Add-ons
- Feel free to add a different glaze. You could do chocolate or vanilla frosting.
- Add sprinkles if you want
- You could make these with a peanut butter drizzle and crushed Oreos
- Add some peppermint extract to the donuts and top them with chocolate frosting and crushed peppermint.
- You could add mini chocolate chips to the batter if you want it to be extra chocolatey.
How to make
Step 1- Start by preheating your oven to 350 degrees and greasing a donut pan; set it aside.
Step 2- Mix your dry ingredients in a large bowl: all-purpose flour, cocoa powder, brown sugar, white sugar, baking powder, and salt. Whisk until combined well (Photo 1).
Step 3- Take a small heat-proof bowl and add your vegan butter, oil, and chocolate chips; cook for 30 seconds in the microwave and stir until smooth.
Step 4- Add your wet ingredients; non-dairy milk, melted vegan butter, oil, melted chocolate chip combo, and vanilla (Photo 2). Mix with a spatula until well combined.
Step 5 - Take your donut pan, use your hands or spoon, and shape the donut batter in the donut pan (Photo 3).
You should get around six donuts in total.
Step 6- Bake in the preheated oven for 9-12 minutes until a toothpick comes out clean and they aren't too soft (Photo 4).
Don't overbake. Let them sit in the donut pan for 5 minutes before placing them on a cooling rack.
Make the glaze
Step 1- Take a medium bowl and add all the glaze ingredients. Stir until combined well. This is a wet glaze, but it should have some thickness (Photo 5).
Step 2- Take a large cookie sheet with a cooling rack on it. Dip a warm donut into the glaze (Photo 6); repeat with the remaining donuts. Then dip them a second time and let them rest on the rack.
Step 3- Repeat until your donuts are all cooked and glazed.
Expert Tips and Tricks
- Make sure to grease your donut pan.
- Use good quality vegan chocolate chips.
- You can use a ziplock bag or piping bag and cut the tip to squeeze the dough evenly into the donut pan.
- Make sure not to under bake or overbake the donuts. One will be mushy and the other will be dry. A toothpick should come out clean.
Recipe FAQS
Yes, you could use a simple chocolate glaze, a chocolate frosting, vanilla frosting, or stick to the delicious double glaze this one provides.
If you do a frosting, you have more options to add toppings like; coconut flakes, sprinkles, crushed Oreos, crushed peanuts, or whatever you like.
Yes, there are many great articles on how to make donuts without a donut pan. The easiest way is to make tin foil balls, stick them in the middle of each cupcake holder spot, put the dough around the ball, keep it centered, and then bake it.
These are best eaten on the day they are made, as most donuts are, but they are still tasty the next day. I prefer them at room temperature over warm when the glaze has had time to set up.
Store these in a single layer in an airtight container on the counter. The glaze will be more sticky after it has had time to sit overnight. But it will still be tasty!
For the best flavor, I don't recommend freezing donuts, but you can. If you want to freeze any leftovers do a flash freeze before stacking them, so they don't get all stuck together.
To flash freeze, place the donuts on a cookie sheet that will fit in the freezer. Place them single file, let them freeze for an hour, and then stack them in a freezer bag for up to 3 months.
Let them defrost on the counter out of the bag. Make some fresh glaze.
Other Vegan Donuts to Consider...
If you tried this Vegan Chocolate Donuts recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Chocolate Donuts
Ingredients
- 1 cup all purpose flour
- 2 TB unsweetened cocoa powder
- ½ cup brown sugar
- 2 TB white sugar
- 1 teaspoon baking powder
- ½ tsp salt
- ½ cup + 1 TB non dairy milk
- 1 TB Vinegar
- 1 TB vegan butter, melted
- 1 TB oil
- ½ cup vegan chocolate chips
- 1 teaspoon vanilla extract
Double Glaze
- 2 cups powder sugar sifted
- 1 teaspoon vanilla extract
- ¼-1/2 cup non dairy milk
Instructions
- Start by preheating your oven to 350 degrees and greasing a donut pan; set it aside.
- Make your vegan buttermilk by combing your non-dairy milk, vinegar, and vanilla extract, stir, and let sit while you prepare the rest of the recipe.
- Take a large bowl and mix your dried ingredients; all purpose flour, cocoa powder, brown sugar, white sugar, baking powder, and salt. Whisk until combined well.
- Take a heat-safe small bowl and combine your oil, vegan butter, and chocolate chips. Melt in the microwave for 30 seconds, and stir until smooth. Add this to your dry ingredients, then add the remaining wet ingredients (the milk mixture). Mix with a spatula until well combined.
- Take your donut pan and use your hands or a spoon and shape the dough in the donut pan. You should get around 12 donuts in total.
- Bake in the preheated oven for 9-12 minutes until a toothpick comes out clean and they aren't too soft. Don't overbake. Let them sit in the donut pan for 5 minutes before placing them on a cooling rack.
Make the glaze
- Take a medium-sized bowl and add all the glaze ingredients. Stir until combined well. This is a wet glaze, but it should have some thickness.
- Take a large cookie sheet with a cooling rack on it. Take a warm donut and dip it into the glaze; repeat with the remaining donuts. Then dip them a second time and let them rest on the rack.
- Repeat until your donuts are all cooked and glazed.
Notes
-
- Make sure to grease your donut pan.
-
- Use good quality vegan chocolate chips.
-
- You can use a ziplock bag or piping bag and cut the tip to squeeze the dough evenly into the donut pan.
-
- Make sure not to underbake or overbake the donuts. One will be mushy, and the other will be dry. A toothpick should come out clean.
- Feel free to add a different glaze. You could do chocolate or vanilla frosting.
- Add sprinkles if you want
- You could make these with a peanut butter drizzle and crushed Oreos
- Add some peppermint extract to the donuts and top them with chocolate frosting and crushed peppermint.
- You could add mini chocolate chips to the batter if you want it to be extra chocolatey.
Nutrition
If you loved this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.