Fluffy and moist vegan chocolate glazed donuts are a wonderful treat! Baked instead of fried, and covered with an easy glaze that sets.
Your family and friends will LOVE these chocolate glazed donuts! They are made in 1 bowl with simple ingredients, with plenty of substitutions available.
Ingredients Needed
- All Purpose Flour: May substitute white whole wheat, whole wheat pastry flour, spelt flour, oat flour or even a gluten free all purpose flour if needed. Each one will change the flavor and texture slightly, but it will work.
- Cocoa Powder: I like to use dark cocoa powder here, but natural lighter colored cocoa will work as well.
- Sugar: I use organic granulated sugar, but you could probably sub coconut sugar if desired.
- Baking Powder
- Salt
- Soy Milk: It’s fine to use any other non-dairy milk you like, such as almond, coconut, hemp, or oat.
- Melted Vegan Butter: You can also use canola oil, OR for oil free sub applesauce.
- Vanilla
The glaze is a simple mix of powdered sugar, soy milk and vanilla. Once the donuts are cooled completely, dip them in the glaze and place on a cooling rack to set (with parchment paper under it, to catch the mess).
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Vegan Chocolate Glazed Donuts
Fluffy and moist vegan chocolate glazed donuts are a wonderful treat! Baked instead of fried, and covered with an easy glaze.
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
Glaze
- 1 1/2 cups powdered sugar
- 1/4 cup soy milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F and spray a donut pan with non-stick spray.
- Whisk the flour, cocoa powder, sugar, baking powder, salt in a large bowl. Pour the soy milk, melted vegan butter and vanilla into the bowl with the dry ingredients. Mix well with a large wooden spoon to combine.
- Spoon the batter into the donut pan, filling about 3/4 of the way full.
- Bake for 10-12 minutes or until the donuts look set on top. Let cool for two or three minutes in the pan, then carefully transfer to a wire rack with a large piece of parchment paper beneath it (to help with the mess). Let the donuts cool completely before dipping in glaze.
- Make the glaze: In a medium sized bowl, add powdered sugar, soy milk and vanilla. Stir with a spoon until a smooth glaze is formed.
- Once the donuts have cooled completely, dip the entire donut into the glaze carefully, then place back on the rack over parchment paper to set. It will take 30 minutes or so for the icing to harden, but of course you can eat them right away if desired!
Notes
- Flour substitutions: You may sub white whole wheat flour, whole wheat pastry flour or gluten free flour if needed.
- I used dark cocoa powder, but you can use natural, regular cocoa powder as well.
- It is fine to use another non-dairy milk instead of soy, such as oat, hemp, cashew, or almond.
- Oil Free: Substitute applesauce for the melted vegan butter. This will change the texture somewhat, but they will still be good.
Nutrition
Calories: 197kcal | Carbohydrates: 40g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 99mg | Potassium: 120mg | Fiber: 1g | Sugar: 28g | Vitamin A: 253IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
Forgot to say I substituted with gluten free all purpose flour and it worked great!
I’ve made these three times over the last month and they’ve turned out great! I brought them to a party with people who wouldn’t usually try gluten free/vegan things and they scarfed down the whole tray! Kept commenting how good they were. I’d say that’s a win! Thanks for the recipe!
Love these donuts. I am making them again today, but I am going to try adding in some raspberry and blackberry. I love a good lemon & berry kind of donut for a lighter option, but chocolate and berry is just too good to not experiment with.
Oooh, that sounds delicious! Thanks for sharing your awesome review! I’m thrilled you are loving the donuts!
Yay! Excited to try these. Do you think it would be okay to substitute oil in place of vegan butter? Or just stick with the applesauce?
I think so, yes. Oil would be better than applesauce. Hope you enjoy the donuts!
When I’ve used oil it’s been the best version I’ve made… over the past 2 years this has been my go to recipe for easy snack treat .. for me I only use 1/2 the glaze amount but that’s just a personal preference… thank you for sharing this recipe ~ cheers
I made these for someone who cannot have dairy. I was told they were amazing. I made one minor change – I mistakenly bought chocolate soy milk. I think it gave the recipe an extra chocolate punch.
I have a secret technique that improves these tremendously! Send $1 to…
Just kidding. We air fried them with a light spray of oil and they were amazing! I’d honestly created a very authentic deep fried donut crispiness.
LOL! I’m glad you loved the donuts! Thanks for sharing your fun and awesome feedback!
Hi Nora.
What is the best way to store these donuts?
Thanks.
I just store them at room temperature, covered on a plate for a few days. They are best the first day for sure though. In the refrigerator they might last an extra day. I hope this helps!
These are awesome! My non-vegan friends gobbled them up.
I’m thrilled they were a hit! Thanks for your teriffic review!
Hi! How well do these freeze? I’d like to have them on hand for the occasional birthday parties that pop up in my toddler’s class. Thank you!
The donuts are generally best the day they’re made but you can try freezing them for around 1 month. I’m not sure how well they would thaw after freezing though.
I have a secret technique that improves these tremendously! Send $1 to…
Just kidding. We air fried them with a light spray of oil and they were amazing! It honestly created a very authentic deep fried donut crispiness.