These vegan chocolate donuts create tender donuts with a crispy shell that are infused with chocolate. The donuts and glaze are made with 10 ingredients, many of which you may have in your kitchen right now. Make vegan donuts for breakfast, a tasty snack, or even dessert!
Everyone loves donuts. They’re perfectly proportioned into individual servings, just like a vegan chocolate cupcake. Except you get to eat donuts for breakfast. I love chocolate for breakfast! Like this vegan pain au chocolat is a favorite chocolate breakfast treat!
The nice thing about a baked donut is it’s a little bit healthier than fried donuts. Speaking of healthy, have you tried my air fryer donuts yet?
These vegan chocolate glazed donuts are a favorite around our house. I love making them when we have guests or for a fun weekend treat.
Why This Recipe is a Winner
- The addition of nutmeg makes these vegan baked chocolate donuts taste like something you’d find in a donut shop — it’s a magical donut ingredient
- A tested combination of ingredients creates lift and rise in these donuts, making each bite delicious
- Perfectly balanced to fill a 6-compartment baked donut pan. Double the recipe if you have two pans!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Flour — I recommend all-purpose flour, or substitute whole wheat pastry flour or use high-quality gluten-free baking flour to make vegan gluten-free chocolate donuts.
- Cocoa powder — I used natural cocoa powder, which will work better than Dutch-process cocoa powder.
- Baking powder + baking soda — Make sure yours is fresh by testing a bit of baking powder in hot water and a bit of baking soda in vinegar. If it bubbles, your batch is good to go.
- Ground nutmeg — I always keep nutmeg in my pantry. Here’s more about my vegan kitchen essentials.
- Brown sugar — You can use light, dark, or homemade brown sugar.
- Vegan yogurt — I use a plain vegan yogurt, such as Forager’s (my favorite), or Silk. Or you can substitute vegan sour cream.
- Vegan butter — If using storebought, I recommend Earth Balance or Miyokos, or make your own homemade vegan butter.
- Chocolate chips — Here’s my guide to help choose from so many dairy-free chocolate chips available these days!
- Coconut oil — Use virgin coconut oil for more coconut flavor or refined coconut oil for a more neutral flavor.
- Agave nectar — I use agave nectar, or you can substitute maple syrup or corn syrup.
Store in an airtight container in the fridge for up to a week. They can be frozen in appropriate freezer-safe bags or containers for up to 2 months.
Also, if you’re not into sprinkles like I am, here are some ideas to garnish your donuts:
- Sprinkle coconut flakes
- Add chopped peanuts
- Chocolate sprinkles would look nice
- Chop up some dairy-free chocolate chips and sprinkle them over the top
- This peanut butter granola is another nice topping.
As you can see, there are many options for topping vegan chocolate donuts.
Made these for Easter morning and they were delicious! I doubled the recipe and made a cake with the rest because I definitely had some extra batter! The nutmeg really compliments the chocolate flavor, yum!
More Vegan Donuts
These vegan chocolate donuts are so good! And here are even more delicious vegan donuts to try:
Vegan Chocolate Glazed Donuts
Vegan Chocolate Donuts
- ½ cup dairy-free semi sweet chocolate
- 1 tablespoon coconut oil
- 1 tablespoon agave nectar (or maple syrup)
For the Vegan Chocolate Donuts
- Heat oven to 350°F/180°C. Coat donut pan compartments with vegetable spray.
- In a mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda, and nutmeg.
- In another bowl, stir together the yogurt, melted vegan butter, and water. Stir to combine.
- Pour the yogurt mixture into the flour mixture and stir to combine.
- Spoon the batter into prepared donut pans. I measured approximately 4 tablespoons of batter per compartment.
- Bake for 10 minutes, until the donuts are done.
For the Chocolate Glaze
- In the meantime, make the chocolate glaze by combining all the ingredients in a microwave-safe bowl. Stir to coat the chocolate chips, then microwave for 30 seconds. Allow it to sit until the chocolate chips are melted. Stir until smooth and creamy. To make it thinner, add a teaspoon of vegan milk or creamer.
- Dip cooled donuts in the chocolate glaze. Serve them as is or top with your favorite garnishes, such as chopped nuts or sprinkles.
- Store in an airtight container in the fridge for up to a week.
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