Vegan Chocolate Donuts are baked instead of fried, super moist, fluffy and covered in a rich chocolate glaze. Just 1 bowl and 30 minutes to make!
After testing several baked vegan donut recipes over the past few weeks, these Vegan Chocolate Donuts proved to be the clear favorite. They’re simple to prepare, use just one bowl, and bake up moist and tender with a tender crumb. My family loved them so much I had to bake a second batch right away.
Ingredients for Donuts
- Flour: All-purpose flour works well. You can substitute white whole wheat, whole wheat pastry, spelt, oat flour, or a gluten-free flour blend if needed.
- Cocoa powder: I used a dark cocoa for a richer color and deeper chocolate flavor, but natural or regular cocoa powder is fine and will yield a lighter color.
- Sugar: Use organic granulated sugar to ensure the recipe stays vegan.
- Baking powder
- Salt
- Soy milk: Any non-dairy milk will do—almond, oat, coconut, or hemp are all suitable alternatives.
- Melted vegan butter: About 3 tablespoons. Brands like Earth Balance work well; coconut oil is an easy swap.
- Vanilla extract
How to make the chocolate glaze
The glaze is quick to mix while the donuts cool. In a bowl combine: 1 cup powdered sugar, 3 tablespoons cocoa powder, 1/2 teaspoon vanilla, and 3–4 tablespoons soy milk. Stir until smooth; the mixture will be thick. If you prefer a thinner glaze, add an extra teaspoon of soy milk at a time until you reach the consistency you like. A thicker glaze sets up nicely and yields a glossy coating.
Dip cooled donuts into the glaze and set them on a wire rack to harden. If you can’t wait, spooning the glaze on also works well.
If you enjoyed this recipe, you might also like Vegan Cinnamon Sugar Donuts prepared in a similar easy baked style.
Vegan Chocolate Donuts
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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
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Preheat the oven to 350°F (175°C) and spray a donut pan with non-stick spray.
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In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, and salt. Pour in the soy milk, melted vegan butter, and vanilla. Stir with a wooden spoon until the batter is smooth and evenly combined.
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Spoon the batter into the prepared donut pan, filling each cavity about three-quarters full. Avoid overfilling so the center hole remains.
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Bake for 10–12 minutes, or until the tops are set. Let the donuts cool in the pan for 2–3 minutes, then transfer them to a wire rack set over parchment to finish cooling and catch any drips.
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Make the glaze: In a medium bowl combine powdered sugar, cocoa, vanilla, and soy milk. Stir until smooth. The glaze should be fairly thick; thin it with additional soy milk a teaspoon at a time if necessary.
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When the donuts are completely cool, dip the tops into the glaze and return them to the rack over parchment to set. Alternatively, spoon the glaze over each donut if you prefer.
Notes
- Flour substitutions: White whole wheat, spelt, or a gluten-free flour blend can be used if needed.
- Dark cocoa gives a deeper chocolate flavor, but regular natural cocoa works too.
- Any non-dairy milk—oat, hemp, cashew, or almond—can be used instead of soy milk.
- Oil-free option: Replace melted vegan butter with applesauce for a lower-fat version; the texture will be slightly different but still tasty.