vegan chocolate donuts

These tasty Chocolate Vegan Donuts are made with simple ingredients and contain no dairy or hard-to-find vegan ingredients. Baked and not fried, each bite of the chocolate frosting-covered treat is rich, decadent, and luscious.

Chocolate Vegan Donuts with Chocolate Frosting (Dairy Free)

all purpose flour

white sugar

cocoa powder

baking soda

salt

vegetable oil

vanilla extract

almond milk

sugar

dairy free butter (I use Earth Balance) (melted)

vanilla

Preheat oven to 350 degrees.  Spray a donut pan with nonstick spray.

Stir together flour, sugar, cocoa powder, baking soda and salt. Add oil, vanilla and milk and continue to stir until smooth.

Pour batter into donut pan (this recipe makes 6 donuts) and bake for 12 minutes. Insert toothpick and if it comes out clean, donuts are done.  If toothpick is not clean, bake for 2-3 more minutes or until clean.

Let donuts cool for 15 minutes before removing from pan.

For the donuts

In a bowl using a hand mixer, mix together powdered sugar and butter until creamed well.

Add milk, cocoa powder and vanilla and continue to mix until creamy and well combined.

Once donuts are cool, dip them into the frosting to cover the tops.  Enjoy!

For the frosting

These are the BEST Vegan Chocolate Donuts EVER!  Baked, moist, fluffy, nobody will know they are gluten-free &amp; oil-free! Only 8 ingredients!

Vegan Chocolate Donuts (Gluten-free and Oil-free)

(96 grams) superfine oat flour

(24 grams) tapioca starch (SEE NOTES below)

(27 grams) unsweetened natural cocoa powder

(150 grams) pure maple syrup

(90 grams) unsweetened applesauce

(90 grams) room temperature water

chocolate

maple syrup

scale.

Preheat the oven to 350°F (177°C) and spray a 6 large donut nonstick pan with nonstick spray and gently wipe off any excess oil. Be careful not to wipe off too much or the donuts will stick! You absolutely cannot skip spray for using a donut pan. They stick terribly, otherwise! This is the donut pan I use.

To a large bowl, add the oat flour, almond flour, tapioca, cocoa powder, baking soda and salt and whisk very well. Make sure to break up any lumps so you will have a smooth batter.

To a separate bowl, combine the syrup, applesauce, water and vanilla and whisk until smooth. Pour over the dry ingredients and whisk gently until the batter is completely smooth and mixed.

Carefully spoon the batter divided evenly into the donut pan. The batter will fill up almost to the very top. Do not worry, this is how you will end up with fluffy donuts.

Bake for 13 minutes until fluffy, well risen and a toothpick basically comes out clean from the center of one donut. Mine were perfect at 13 minutes, but yours may take another minute, depending on your oven. Just be very careful about overbaking these, as they can turn dry.

Cool the donuts 15 minutes in the pan and then use the toothpick to help you gently lift the donuts out and place onto a cooling rack. Once the donuts are completely cooled, make the chocolate glaze.

To make the glaze, add the chocolate chips and milk to a microwave-safe bowl. Heat for 30-45 seconds until almost melted. Whisk until completely smooth and add the syrup and vanilla and whisk once more.

Take each donut and carefully press into the bowl of melted chocolate and slightly rotate it and then lift the donut out and set back onto the cooling rack. Repeat for each donut. Allow the glaze to firm up, around 15 minutes or so. Enjoy!

Add leftovers donuts into a sealed container and store at room temperature. They are still good and moist by the 2nd day but will start to dry out after that.

These fluffy Chocolate Donuts are made in only one bowl and baked instead of fried! A yummy Gluten-Free, Vegan, and Oil-Free healthy treat.

One Bowl Chocolate Donuts

Cacao Powder

½ tsp Baking Powder

½ tsp Baking Soda

Sea Salt

Flax “Eggs” (2 tbsp Ground Flax + 5 tbsp Water)

Unsweetened Non-Dairy Milk

(130 grams) Unsalted Almond Butter

(75 grams) Coconut Sugar

tbsp Apple Cider Vinegar

½ tsp Vanilla Extract

dairy-free Chocolate Chips, melted

Cacao Nibs, for sprinkling on top

Preheat the oven to 350F and grease two 6-donut tins. If you have silicone donut tins, you do not have to grease them.

Mix the blended Oat Flour, Cacao Powder, Baking Soda, Baking Powder, and Salt together in a large bowl.  Form a well in the center of the bowl and add the remaining wet ingredients. Begin by mixing the wet ingredients together in the center of the bowl, then slowly incorporate the surrounding dry mix until a thick batter forms.

Evenly distribute the batter between 12 donut molds; I use these molds and a scant ¼ cup of batter for each. Bake for 25 minutes, then remove from the oven. Let sit in the tray for 3 minutes, then carefully “wiggle” each tray to loosen the donuts and transfer to a cooling rack. Let cool completely before topping with Chocolate. Store leftovers at room temperature in a container with a loose-fitting lid for up to 5 days.

For the optional Chocolate Topping: melt your Chocolate chips in a small bowl with a flat bottom using either the microwave* or a double boiler. Use your hand to carefully “dunk” each Donut into the bottom of the bowl, then twist the Donut in the chocolate in a clockwise motion as you remove it (sort of like opening a doorknob). Transfer to a cooling rack and let cool until the Chocolate has set.

Quick, easy, and delicious!  I topped with peanut butter frosting made from PB powder &amp; water then added sprinkles!! So good!

Ahhhhh???? 
Can I use maple syrup instead of coconut sugar?

I made these last night and they were delicious! Thank you for the recipe. I made them as written with regular old fashioned oats that I blended. I read the recipe wrong and only added two teaspoons of flax to my flax egg mix instead of two tablespoons. I didn’t think it looked quite thick enough but wondered if that was because I used ground golden flax instead of regular flax. The donuts turned out fine though. The vegan chocolate chip “frosting” made these super delicious.

These easy gluten free, vegan donuts are soft and chocolatey and dipped in a sweet pink glaze made with fresh strawberries. 

Strawberry Glazed Vegan Chocolate Donuts

oat flour

baking powder

cornstarch

water

coconut sugar

oat milk ((or milk of choice))

apple cider vinegar

dairy free mini chocolate chips (optional)

strawberries

water (or more, as needed)

organic powdered sugar

Preheat the oven to 350°F. Lightly spray a 6-cavity donut pan with cooking spray and set aside.

In a small bowl, whisk together the cornstarch and 3 tablespoons water to make a slurry and set aside.

Sift together the oat flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl.

In a large mixing bowl, whisk together the coconut sugar, maple syrup, oat milk, apple cider vinegar, vanilla, and cornstarch slurry.

Pour the dry ingredients into the wet and whisk until smooth.

Stir in the chocolate chips, if using.

Pour the batter into a pastry bag and snip off the tip. Fill each donut cavity to the top. You can use a plastic zip top bag if you don&#039;t have a pastry bag or you could even just spoon the batter into the pan.

Bake for 12 to 14 minutes until set.

Cool the donuts in the pan on a wire rack for 5 to 10 minutes before turning them out onto a cooling rack.

For the Vegan Chocolate Donuts

Place the chopped strawberries into the blender and purée. Add a teaspoon of water to get them started if needed. Only add more water if absolutely necessary - you don't want to dilute the color or flavor of the strawberries.

Place the powdered sugar into a bowl and add 2 tablespoons of the strawberry purée to start. Whisk until smooth, adding another 1 tablespoon of strawberry purée, if needed, to get the correct consistency. You want it thick enough to coat the top of the donut, but thin enough to drip down the sides a bit.

For the Fresh Strawberry Glaze

Place the wire cooling rack onto a rimmed baking sheet to catch the drips from the glaze as they dry.

Place the perfectly rounded bottom half of a donut into the glaze and place back onto the wire rack glaze side up to dry.

Repeat with remaining donuts.

To get an even brighter pink color, let the icing on the donuts set and then dip each donut into the glaze once more, again placing back onto the wire rack, glaze side up, to dry.

The glaze will get brighter as it dries.

To Glaze the Donuts

These turned out amazing!  I made the mistake of measuring my oats and then grinding into flour and it wasn’t enough. If you are going to grind your own measure after. I shared these with non vegan friends and I was told they were the best donuts ever!

These donuts were so fudgy and delicous!! I loved the texture and they were super easy to make. I'm definitely going to come back to this recipe and try out different glaze and frosting options!! Any chocolate lovers need to try these.

https://content.jwplatform.com/videos/8UUq6zCp.mp4

These easy vegan chocolate donuts are soft and rich and dipped in a sweet pink glaze made with fresh strawberries. They’re gluten-free and oil-free and take less than 30 minutes to make!

Strawberry Chocolate Donuts.mp4

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