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Homemade Vegan Chocolate Donuts
These vegan double chocolate donuts are so decadent and delicious!
Perfectly moist and cakey, and dipped in smooth dark chocolate.
These donuts are baked instead of fried, lower in fat, dairy free, egg free and packed with flavor!
I know some people who think it’s terribly wrong to bake donuts instead of fry them, but with the right tricks and a rich chocolaty glaze, you’ll be all over these healthier versions!
Double chocolate anything is always a good idea, and these soft donuts are perfect for any chocoholic.I also added some yummy vegan sprinkles to some of my donuts, it added that extra crunchy texture and sweetness!
If you’re not into sprinkles, these donuts are perfectly delicious plain with the chocolate coating.
Glazed Double Chocolate Donut Recipe
Chocolate donuts are easily one of my favorites, it’s amazing how decadent a donut becomes when you add some cocoa (or cacao) powder and swap out the sugar with brown sugar!
I also added a tiny sprinkle of ground coffee to the dry mixture – this is optional of course, but I ALWAYS love to add coffee to my chocolate sweets.
It just makes the chocolate taste have so much more depth, and makes it so much richer without adding a strong coffee taste.
If you’re really a chocoholic, you could even add chocolate chips TO the batter.
I usually add quite a few, but I held back for this recipe and went for double chocolate instead of triple – it was still ultra chocolaty!
How to Make Baked Chocolate Donuts
Making The Chocolate Donut Batter
When you’re ready to make these delicious vegan donuts, preheat your oven to 350 degrees and grab a mixing bowl!
To one, add all your dry ingredients and mix well.
Then add all your wet ingredients to the dry – mix just until combined but try not to over mix or else the donuts ca become a bit more dense.
Spray a small donut pan (if you have a regular sized one, you’ll just need to bake them a few minutes longer until a toothpick comes out clean) and add in your batter.
You can scoop or pipe it in, but just make sure they are about 3/4 full!
Bake for 10-12 minutes or until a toothpick inserted into the donuts comes out clean!
Chocolate Glazing Vegan Donuts
Let the donuts cool in the pan for 5 minutes, and then transfer to a cooling rack.
Once they are FULLY cooled, melt your chocolate and scoop it onto the donuts with a spoon, gently spreading it over the entire top.
Now you can add vegan sprinkles or chocolate chips to the top, or let them dry.
They will set better if placed in the fridge, but I also don’t mind the unmelted chocolate when I dig in!
Store them in an air tight contained in the fridge for up to 5 days.
Double Chocolate Glazed Doughnut Recipe
Chocolate donuts are perfect for really any occasion, I especially love making them during the holiday season because it gives everyone a break from the pumpkin and apple cider (though I’m not complaining, I’ll never get sick of those!).
Double chocolate donuts are also great for parties, birthdays, picnics, or just having something sweet around the house.
Enjoy these baked donuts with a big glass of plant-based milk or coffee!
If you want to make these gluten free, you can simply substitute with a 1:1 gluten free mix, like from Bob’s Red Mill.
You can store these vegan chocolate donuts for up to a week in the fridge, but they are at their tastiest fresh!
This recipe is:
Check out these other vegan donuts!
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- 1 Cup All-Purpose Flour
- 1/4 Cup Cocoa Powder
- 1/2 Cup Brown Sugar
- 3/4 Cup Plant Milk
- 1 Tsp Vanilla Extract
- 1/4 Cup Vegan Butter, melted
- 1 Tsp Apple Cider Vinegar
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 Tsp Ground Coffee or Espresso (optional)
- 1/4 Tsp Salt
- 6 oz. Vegan Chocolate Chips (for frosting)
- Preheat oven to 350 degrees.
- Combine flour, cocoa powder, baking powder, brown sugar, baking soda, ground coffee and salt in a bowl and mix well.
- Add plant milk, vanilla, melted vegan butter and apple cider vinegar to dry ingredients and mix just until smooth, try not to over mix.
- Spray a small donut pan* and add batter to pan almost all the way, about 3/4 full.
- Bake for 10-12 minutes, or until a toothpick inserted into the donut comes out clean.
- Allow to cool 5 minutes in the pan, then transfer to a cooling rack to finish.
- Once fully cooled, heat chocolate chips*** and spread chocolate over the tops of the donuts with a spoon.
- Add vegan sprinkles if desired and enjoy! I would recommend storing them in the fridge in a container for up to 5 days.
*If you only have a regular sized donut pan, simply cook the donuts a few minutes longer until a toothpick comes out clean.
**You can use a spoon to add the batter, but I highly recommend piping it in for prettier and more even sized donuts, it's also much easier! If you don't have a piping bag, you can scoop the batter into a ziploc bag, cut off about 1/2 inch at a corner and pipe it that way!
***You can heat them in the microwave in 10 second increments until smooth, or use the double boiler method by boiling an inch of water in a small pot and placing a heat-resistant bowl on top with the chocolate inside, stirring constantly until smooth.
Serving Size:1 Donut
Amount Per Serving: Calories: 189