Vegan Chocolate Doughnuts
Add Preferred SourceOne bite of these Vegan Chocolate Doughnuts and I knew they’d be a new favorite in my house. The dark chocolate glaze stays smooth and glossy, coating the most tender chocolatey cake underneath with deep cacao flavor. You’ll have everyone asking for the recipe.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make these for weekend brunches, birthday parties, tea gatherings, and holiday mornings when I want something special. They’re super easy and make-ahead friendly, so no stress on busy days. They’re family-friendly too, and they make great gifts for neighbors or coworkers. They stay fresh at room temp for 2 days, in the fridge for 5 days, or freeze beautifully for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Chocolate Doughnuts with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making these doughnuts is straightforward once you’ve got everything prepped.
Preheat and Prep
Preheat your oven to 350°F and grease your doughnut pan thoroughly with vegan butter or oil, coating every crevice. If you’re making gluten-free baked donuts, you can use a 1:1 gluten-free flour blend or oat flour instead of all-purpose flour.
I use an oven thermometer to make sure my temperature is accurate for even baking. Mix the flaxseed meal with water in a small bowl and let it sit for 5 minutes until it thickens into a gel.
Make the Donut Batter
In a large mixing bowl, whisk together the melted vegan butter, almond milk (or soy milk or any non-dairy milk), vanilla extract, baking powder, organic granulated sugar, and salt until the wet ingredients are smooth. Add the cacao powder (or dutch process cocoa powder for deeper flavor), all-purpose flour, and your prepared flax egg, then stir until just combined.
I reach for a silicone spatula to mix because it scrapes the large bowl clean and prevents overmixing.
Fill and Bake
Carefully spoon or pipe each cavity in your prepared donut pan about 3/4 full. I love using this reusable piping bag with tips because it makes filling the molds much neater and faster.
Bake for 15 minutes or until a toothpick inserted comes out clean. I always use my cake tester to check doneness because it’s thin enough to leave minimal holes.
Let them cool completely in the pan before removing them, then transfer them to a cooling rack; otherwise, they’ll break apart.
Make the Chocolate Glaze
Melt the dark chocolate (or chocolate chips) with melted coconut oil in a microwave-safe bowl for 60 seconds, stirring halfway through, or melt gently on the stovetop. The coconut oil helps thin the rich chocolate glaze so it coats smoothly.
If you prefer a sweeter glaze, whisk together powdered sugar with a splash of plant milk instead.
Dip and Serve
Once the doughnuts are completely cool, transfer them to a tray or plate. Dip the top of each one into the chocolate glaze, letting the excess drip off.
Top with sprinkles immediately if you want them stay super moist. Let the vegan donuts rest for a few minutes before serving so the glaze sets perfectly. Enjoy!
If you’re taking them to a brunch or bake sale, I like using a kraft gift box to transport them so the glaze doesn’t smudge and they arrive looking professional.
Ingredients
Baked Donuts
- 1 ½ cups + 1 tablespoon all-purpose flour
- 1 cup granulated sugar
- ¾ cup + 1 tablespoon almond milk
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoons vanilla extract
- 1 tablespoon flaxseed meal
- 3 tablespoons water at room temperature
- ½ cup vegan butter melted
- 3 tablespoons cacao powder
Chocolate Glaze
- 1 cup dark chocolate
- ½ tablespoon coconut oil
- 1 tablespoon sprinkles optional
Instructions
- Preheat oven to 350°F (200°C) and grease your donut mold liberally with vegan butter or oil.
- Mix the flaxseed meal with water and let it sit for 5 minutes to thicken.
- In a medium bowl, add melted butter, almond milk, vanilla extract, baking powder, sugar and salt. Whisk to combine.
- Add cacao powder, flour and flaxseed egg. Stir to combine.
- Fill each donut mold to ¾ of its capacity.
- Bake for 15 minutes or until a toothpick comes out clean.
- Let the donuts cool down completely before transferring onto a tray or plate, otherwise, they could break.
- Melt the chocolate with the coconut oil for 60 seconds in the microwave, or gently on the stovetop.
- Take each donut and dip it into the chocolate glaze. Top with sprinkles if desired.
- Let the donuts rest for a few minutes before serving.
Notes
- Grease your pan well: Use extra vegan butter or oil spray in every crevice of the donut pan so the doughnuts release cleanly after baking.
- Don’t skip the flax egg rest: Letting the flaxseed meal sit for 5 minutes creates the binding gel that replaces eggs and keeps the doughnuts from crumbling.
- Cool completely before removing: The doughnuts are fragile when warm and will break if you try to take them out of the pan too soon.
- Thin your glaze if needed: If the chocolate glaze is too thick to dip smoothly, add another 1/2 tablespoon of coconut oil and stir until it reaches the right consistency.
- Flash freeze for storage: Freeze doughnuts on a baking sheet for 1 hour before transferring to containers so the glaze doesn’t smudge and they don’t stick together.
- Reheat gently: Warm refrigerated or frozen doughnuts in the microwave for 10-15 seconds to bring back that fresh-baked softness.
Nutrition
How to Store Leftovers
Keep the vegan chocolate donuts at room temperature in an airtight container for up to 2 days, or refrigerate them for up to 5 days for a longer shelf life. The glaze stays shiny, and the texture stays soft either way.
For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe glass container, separating them with parchment paper so they don’t stick together. They’ll keep for 2 months and thaw perfectly at room temp in about an hour.
What to Serve With Vegan Chocolate Doughnuts
Serve them with hot coffee or a latte for the ultimate bakery-style breakfast experience. The chocolate flavor pairs beautifully with the bitterness of coffee.
I also love setting them out alongside fresh fruit, vegan yogurt parfaits, or scrambled tofu for weekend brunch spreads. They’re sweet enough to be dessert but not so rich that you can’t enjoy one with breakfast.
More Easy Recipes for You to Try at Home
If you love these, you’ll want to try my other vegan chocolate treats perfect for any occasion.
