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Three vegan chocolate doughnuts, two topped with white sprinkles, arranged on crumpled parchment paper.

Vegan Chocolate Doughnuts

I love making Vegan Chocolate Doughnuts for weekend mornings when I want a breakfast that feels really special. They're baked doughnuts with rich chocolate flavor and a smooth dark chocolate glaze on top. The texture comes out tender and fluffy, with deep cacao taste in every bite. I make them for birthday celebrations, brunch parties, and tea gatherings because they're family-friendly and make-ahead friendly. They stay fresh at room temp for 2 days, in the fridge for 5 days, or freeze beautifully for up to 2 months.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: Desserts
Keyword: Vegan Chocolate Doughnuts
Servings: 12
Calories: 281kcal
Author: Mandy Applegate

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

Calories: 281kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 0.4mg | Sodium: 187mg | Potassium: 148mg | Fiber: 3g | Sugar: 21g | Vitamin A: 365IU | Vitamin C: 0.003mg | Calcium: 65mg | Iron: 3mg
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