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Quick and EASY vegan chocolate donuts (with a gluten-free option!) that are soft, fluffy, and delicious. There are two glaze options for you to choose from sugar or chocolate. Whichever glaze you choose, your donuts are going to be amazing! Keep reading for all the details.
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If donuts (aka: doughnuts!) are currently on your cravings list, then these vegan chocolate donuts are a must-make!
They're baked, not fried and they come together quickly so the craving you're trying to fix will be over in no time.
But be warned, they're so quick and easy to make (and of course, delicious!), you're going to find yourself making them quite often!
Before developing this recipe, I had never made donuts, baked or fried, so you can be confident that this recipe was tested very thoroughly.
(Have a read through the comments below to see how many readers have made them and were happy with the results!)
So for those of you who are vegan and not gluten-free, I've got you covered. For those of you who are vegan AND gluten-free, I've got your back, too.
If you think a donut is a perfect treat, then you should check out these other recipes:
Ingredients You'll Need
All you need is a few simple ingredients, you likely have them in your kitchen right now!
Ingredient and Substitution Notes
For the Donuts:
Flour - Like all of my vegan donut recipes, you can make these just vegan or vegan AND gluten-free. If you are making the vegan gluten-free version, you will need the Gluten Free 1-to-1 Baking Flour in the BLUE bag.
I have not tested this recipe with any other gluten-free flour, so make sure to use this one since all gluten-free blends DO NOT perform the same.
I tested the recipe with the Bob's Red Mill Gluten-Free All-Purpose Baking Flour in the red bag and the taste was off so I do not recommend using that one. I also tried an oat flour/almond flour blend and that wasn't quite right either.
NOTE: When baking, measuring your flour accurately is so important to get the best results. Check out my article about how to measure flour correctly before you start.
Cocoa Powder - I use Dutch-process cocoa powder in all my recipes since it provides such a rich chocolate flavour. If you are looking for an ethical cocoa powder brand, read my article "Is Cocoa Powder Vegan" to get a list of options.
Sugar – I use coconut sugar in this recipe but you can use white sugar or cane sugar if that is all you have on hand. I have not tried making this recipe with liquid sweeteners (like maple syrup or agave) or sugar alternatives, so I am unsure how they would work.
Not all sugar is vegan, some are processed using animal bone char, so to be sure that yours is vegan, buy an organic brand (organic sugar is not processed using bone char) or one that is labelled as vegan.
Baking Powder and Baking Soda - These ingredients are important for the donuts to rise properly, they cannot be omitted or substituted.
Flax Egg – Since this recipe is made without eggs, the flax egg acts as a binder. If you can’t have flax, use ground chia seeds as a replacement for the ground flax seeds.
Dairy-Free Milk - Any type of non-dairy milk can be used (I use almond milk).
Oil – I use coconut oil when making this recipe but any type of neutral-flavoured vegetable oil can be used in place of coconut oil, such as safflower or sunflower. If you do use coconut oil, make sure that all of your other ingredients are at room temperature before starting so it does not solidify when it comes into contact with a cold ingredient. Melted vegan butter can be used instead of oil.
Vanilla Extract and Salt - Just a little of each is needed to enhance the flavour.
For the Glaze
There are two glaze options to choose from: a simple sugar glaze and a simple chocolate glaze.
Powdered Sugar - Powdered sugar is essential to both glaze options and cannot be replaced with liquid sweeteners or any type of granulated sugar. I have not tried using any alternative sugars.
How to Make Them
(Note: I’ve outlined the step-by-step on how to make this vegan chocolate donut recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
1. Mix all of the dry ingredients in a large bowl, and mix the wet ingredients in a small mixing bowl.
2. Combine the wet and dry ingredients.
3. Using a piping bag or a spoon, evenly divide the batter into a six-cavity donut pan.
4. Bake!
Using a piping bag is the easiest way to get the batter into the donut pan. To do this, place the bag into a tall glass or cup and fold the top over the top of the cup. Slowly pour the batter into the bag. Twist the top of the bag so the batter moves down and then using scissors, cut the tip of the bottom corner off. If you're using a reusable piping bag, make sure to fold up the opening before placing it into the cup so the batter does not escape as it is being added to the bag. If you don't have a piping bag, use a Ziploc bag with the corner cut off or a spoon.
After they have finished baking, remove them from the oven and let them sit in the pan for a few minutes before removing them and placing them on a cooling rack to fully cool.
While waiting for them to cool, make the glaze (details in the recipe card below!)
Any standard-sized sized six cavity donut pan will work for this recipe. This is the donut pan I own and love.
Chocolate or Sugar Glaze?
You can't go wrong with either option, both are delicious. Try one this time and the other one the next time you make them!
Make sure that the donuts have fully cooled before you dip them in the glaze or the glaze will melt right into the donuts and you will end up with a mess.
After dipping them, allow the topping to dry, fully, before serving.
Topping Ideas
After dipping them in the glaze, if you'd like to add a topping, feel free to do so, but make sure you do it right away when the glaze is still wet so the topping sticks and stays stuck. Here are some ideas:
- vegan sprinkles (use seasonal sprinkles if you're making them for a special occasion (Halloween, Valentine's, Christmas, etc.)
- shredded coconut or coconut flakes
- mini chocolate chips (read this article to find a list of vegan chocolate chips)
- chocolate shavings
- Oreo crumbs
- chopped peanuts or nuts, salted or unsalted
What's the Texture Like?
Both the vegan and the vegan, gluten-free versions of this recipe are soft and fluffy.
They're not quite like fried donuts. The fried, non-yeast, counterparts to my vegan gluten-free baked chocolate donuts are heavier and denser. Still delicious, but these are lighter versions that are just as delicious.
As for the taste, baked donuts are delicious. They're like mini, doughnut-shaped chocolate cakes.
Making Ahead
If you would like to get a head start making your vegan chocolate glazed donuts, you can premix the dry ingredients and store them in an airtight container. When you're ready to make the donuts, mix the wet ingredients and go from there.
The donut batter cannot be made ahead and stored in the refrigerator, the donuts will turn out flat and will not rise.
Storing and Freezing
These donuts are best served on the day they were prepared, but if you do have leftovers, store them in the refrigerator in an airtight container for 1-2 days.
If you would like to freeze them, you can freeze the donuts before they have been dipped.
Bake the donuts, cool them, then store them in an airtight freezer bag or container for up to 2 months. When you're ready for them, remove them from the freezer, thaw at room temperature, make the glaze, dip, and enjoy.
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
Tips for Success
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your flour correctly. Too much will make your batter dry and very crumbly resulting in donuts that are also dry and crumbly. Please read my article about how to measure flour correctly. This tip also applies to all other ingredients, make sure to measure them accurately to get the best results. I highly recommend using a scale (this is the scale I own and my weight measurements.
- Don't skip the resting time after you've removed them from the oven. You must wait a few minutes before transferring them from the pan to a cooling rack since they are fragile right after baking. They continue to bake as they rest and will firm up as they cool to make removal from the pan easy.
- Be sure to warm the milk for the glaze if you are making the chocolate glaze, this helps it to mix well into the powdered sugar and cocoa powder.
- When making the glaze, don't add too much milk, just add enough so it's thick, but not too thick. If it's too runny, it will soak right into the donuts. Start with the lower amount in the range given in the recipe and work your way up from there.
- Make sure that the donuts have fully cooled before you dip them in the glaze or the glaze will absorb right into the donuts and you will end up with a mess.
- Read this post from top to bottom before you start. I’ve included a lot of tips and tricks so you get things right. Also read through the actual recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
Want more donuts? Be sure to look through this list to see all of my vegan donut recipes!
So bake up a batch for Valentine's Day, a birthday, or any day you feel like having a treat, it doesn't have to be a special occasion! Share with family, friends, co-workers, and classmates...no one will know they're vegan...or vegan and gluten-free.
If You Make This Recipe
I hope you enjoy these crave-worthy baked chocolate donuts. If you make them, share a pic on Instagram. I'm @delightfuladventures over there and my hashtag is #delightfuladventures. I love seeing your remakes!
If You Like This Recipe
You'll probably also like these other vegan chocolate recipes:
Vegan Chocolate Donuts (With a Gluten-Free Option!)
Suggested Equipment:
Ingredients:
For the Donuts
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- ¾ cup (111g) gluten free flour OR all-purpose flour (94g) (see important notes about flour below)
- ¼ cup (21g) Dutch-process cocoa powder sifted
- ¼ cup + 3 tablespoons (67g) coconut sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120ml) unsweetened dairy-free milk (room temperature)
- 3 tablespoons (45ml) melted coconut oil
- 1 teaspoon vanilla
For Sugar Glaze:
- ¾ cup (90g) powdered sugar sifted
- 4 - 5 teaspoons warm unsweetened dairy-free milk
- ⅛ teaspoon vanilla
For Chocolate Glaze:
- ¾ cup (90g) powdered sugar sifted
- 2 tablespoons (11g) Dutch-process cocoa powder sifted
- ¼ teaspoon vanilla
- 3-4 teaspoons warm unsweetened dairy-free milk
Instructions:
- Preheat oven to 375°F (190° C).
- Grease your donut pan (if needed).
- Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
- In a large bowl, whisk the flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt.
- In a small bowl, mix the milk, melted coconut oil, vanilla, and flax mixture together.
- Pour wet ingredients into dry ingredients and mix well to combine.
- Using a piping bag or a large Ziploc bag (see note below), pipe the mixture into each cavity of your donut pan. A spoon can be used if you don't have a bag.
- Bake for 10 minutes.
- Remove from oven and let the pan sit for a few minutes before removing the donuts.
- Remove the donuts from the pan and place on a cooling rack.
While the donuts are cooling, make the glaze:
- Add the powdered sugar to a small bowl (if making the chocolate glaze, add the cocoa powder, too). Add the vanilla and 2 teaspoons of milk. Mix.
- Add more milk, 1 teaspoon at a time until a thick glaze has formed. If the glaze is too thick to dip the donuts, add a very small amount of milk and mix until you have a thick glaze.
- When the donuts have fully cooled (they don't take long!), dip the tops of each doughnut into the glaze. Repeat with all the donuts.
- Place the donuts back onto the cooling rack for the excess glaze to drip off and firm up. (Place a piece of parchment paper under the rack to catch the drips!)
Video:
Recipe Notes:
- Note that I'm using all-purpose flour in the video that's included in this post.
- Please read all of the information above, as well as the notes below before making this recipe.
- Make sure to measure your flour correctly.
- If you are making the vegan gluten-free version of this recipe, it's important to know that every gluten-free flour blend uses different ingredients and ratios. Results will always vary when different flours are used. I tested with several different flours and the only one that worked well for me was the Bob's Red Mill 1 to 1 Baking Flour (the one in the blue bag, not the red bag) so please know that your results may not be the same as mine if you substitute with a different gluten-free flour. This recipe will NOT work with coconut flour or any other single gluten-free flour.
- If you are making the vegan gluten-free version, the batter will be very thick. That's OK! Just pipe it into the pan as-is.
- A piping bag is recommended for getting the batter into the pan. If you don't have a piping bag, use a large Ziploc bag and snip off the end to stand in for a piping bag. Read the info above on how to fill the piping bag. If you don't have either, carefully spoon the batter into each doughnut cavity.
- Make sure that the donuts have fully cooled before you dip them in the glaze or the glaze will absorb right into the donuts and you will end up with a mess.
- It's best to eat the donuts the same day they were made. The glaze does not hold up well. If you have leftovers, refrigerate them for 1-2 days but know that the glaze may melt into the doughnut if kept for too long.
- The nutrition info listed is for the vegan gluten-free version using the regular sugar glaze. The calorie count for 1 doughnut using the vegan-only recipe (using all-purpose flour) is approximately 189 calories. Nutrition info is to be used as a rough guide only, learn how nutrition info is calculated on this website.
Doug says
Just whipped up a batch of your vegan chocolate donuts for National Donut Day. They are amazing. Can't believe how light and fluffy they are. It's a keeper.
Gwen @ Delightful Adventures says
It's the perfect recipe for National Donut Day, isn't it? I'm so happy to hear you like them, Doug 🙂 Thanks for your note!
Bridget Brown says
I made these then made a double batch to freeze, delicious!!!!!!!!!
Gwen @ Delightful Adventures says
Yay! So happy to hear you like them, Bridget! Freezing to have them for treats to enjoy later is a great idea! Thanks for your note 🙂
Bridget Brown says
These donuts are a 10 plus my daughter and I are gluten free, husband and son are not. Love these!!!! Making my second batch now. Can these be frozen?
Gwen @ Delightful Adventures says
Thanks, Bridget! So happy that you like them so much! I have never put them in the freezer because they never last that long! Ha! BUT, I do think they will freeze well. Just don't glaze them before putting them in, save the glaze for after they have defrosted and you should be fine 🙂
Deneisha says
I really love this recipe! I have made it quite a few times. I started out making donuts but lately make them into cupcakes and add vegan chocolate chips. I have to bake them for a few more minutes. This is such a great recipe. I think I want to try to bake a mini layered cake. Endless possibilities.
Gwen @ Delightful Adventures says
Hi Deneisha! I'm very happy you like the recipe, and yes, you're right, it's a very versatile recipe! I've used it as a guide for my other doughnut recipes here on the website. Thanks so much for your kind note 🙂
Matt says
I had to avoid the Bob's 1 to 1 because of the xanthan. I used Anthony's Almond Flour. I also added a little maple syrup to r sweeten. The taste was great, but I got zero rise as I expected. For next time, have you experimented with guar gum? I have no idea how much to try
Gwen @ Delightful Adventures says
Hi Matt! I haven't used guar gum but the likely reason for getting so little rise is the almond flour since it is a little heavier than a gf blend. When testing this recipe, I tried using a mix of oat flour + almond flour and that version turned out well, it just didn't rise as much as I had wanted it to. My suggestion would be to try out with another gf blend that does not contain xanthan or if you do experiment with the guar gum, let me know how it goes!
Connie MacNeil says
I made these and they were wonderful, I don't have a donut pan, so I used my mini heart shape cake pans.
Gwen @ Delightful Adventures says
Thanks so much, Connie! Nice idea to use heart shape pans, fun stand-in for the doughnut pan 🙂
Sabrina says
These went over wonderfully with kids, vegans, vegetarians, gluten free, gluten eaters and the omnivores! There were even requests for the recipe! Thank you!
Gwen @ Delightful Adventures says
I'm so happy to hear this, Sabrina! You are very welcome 🙂
Elizabeth says
These melted out of my donut pain to the floor of the oven. I'm very disappointed in them. Not sure what I did wrong.
Gwen @ Delightful Adventures says
Hi Elizabeth, I'm sorry the recipe did not turn out for you. Without knowing more details, I would say that you filled your doughnut pan too much. Did you use a pan with 6 spots? If you followed the recipe exactly, as it is written, and didn't make any ingredient substitutions, it should have turned out fine (I tested this recipe extensively as mentioned above 🙂 ). Have a look at the video above so you can see me making them, maybe it will help if you decide to try again.
Roxana says
It is possible to change cocoa powder for raspberry sauce, maybe if I add it in the liquid ingredients?? Just to make it different flavor
How low they stay good ? they should be in the fridge or room temperature?
Gwen @ Delightful Adventures says
Hi Roxana! I have not tried to make this recipe that way, so I would be hesitant to tell you that it will work. As you said, there will need to be adjustments to the liquids and to the dry ingredients to account for the lost cocoa powder and the additional sauce. I have a baked lemon doughnut recipe very similar to this one that you may like instead? https://delightfuladventures.com/vegan-baked-lemon-doughnuts/
The doughnuts will stay fresh for about 2 days and I keep them in the fridge. If you keep them out, the glaze will melt and end up being a wet mess on top of the doughnuts. The glaze will also melt a little in the fridge, but not as quickly as if you leave them out, so best to eat them up as soon as possible. Any other questions, let me know! I hope all of this helps 🙂
Mary says
Hi. I just wanted to ask if it was possible to omit the cocoa powder, would the wet ingredients still be the same? Thank you!
Gwen @ Delightful Adventures says
Hi Mary! If you omit the chocolate powder, there won't be much flavour, since they are chocolate doughnuts. I have not tried it, but I do imagine the liquid would have to be increased, just slightly. If the chocolate is a problem, I also have a recipe for lemon doughnuts that may interest you: https://delightfuladventures.com/vegan-baked-lemon-doughnuts/ I hope this helps! 🙂
Natallie Cataraha-Berry says
SO SO unbelievably good! I used neat egg rather than flaxseed. This recipe is definitely a keeper.
Gwen @ Delightful Adventures says
Yay! So happy to hear you love them, Natallie! I've never worked with neat egg before, but I'm glad it worked well for you 🙂
OIivia says
I'm planning to make this recipe tonight. Should I be using refined or unrefined coconut oil?
Gwen @ Delightful Adventures says
Hi Olivia! Either one will work just fine 🙂 I use unrefined because it's what I have, but there is no coconut flavour in the finished doughnuts at all. I hope you love them!
Melody says
My 12 yr old son just made these and they were delicious!!! He ate 4 of them before I noticed and claims it’s ok because they’re healthier! I was only going to have half of one, but couldn’t resist the second half. I’ll lose weight next week! Great recipe. Easy and delicious. Thank you!
Gwen @ Delightful Adventures says
Ha! I can't blame him for eating 4 🙂 Luckily, they come together quickly and are easy to make, so he can make another batch 🙂 Very happy to hear they were a hit, thanks for your note, Melody!
Kim says
I finally ordered a donut pan thanks to your recommendation of one that didn't have teflon. It didn't hurt that there was a warehouse deal / cheaper price. 😊
I will be trying this recipe once I get the box from Amazon.
Gwen @ Delightful Adventures says
I'm sure you will love the pan and I hope you love the recipe as well! Let me know how it goes when make it, Kim! Lucky you to have gotten a deal on the pan, I'll need to check that out, I want some more of their pans!
Theresa says
Can I use Raw Honey to Sweeten instead of coconut sugar? If so, how much would you suggest using?
Thanks~~
Gwen @ Delightful Adventures says
Hi Theresa, yes, you can use a liquid sweetener such as the honey you mention or maple syrup. You would have to reduce the amount of milk by the same amount though. So for example, if you use 1/4 cup of maple syrup, reduce the non-dairy milk by 1/4 cup. I have not tried this recipe with a liquid sweetener so I can't say how much to use. Sorry! I hope this helps.
Jeanette says
These are absolutely amazing. I substituted the coconut sugar for 1/4c. regular sugar and they are fantastic. Great recipe, thank you!!
Gwen @ Delightful Adventures says
Thanks, Jeanette! Yes, the sugar can totally be substituted if regular sugar is your preference. So happy to hear you like the doughnuts, I made them again this past weekend too! 🙂
Denise says
These are so good! So many GF recipes call for way too much vanilla and that's all you taste. Thank you for sharing 🙂
Gwen @ Delightful Adventures says
My pleasure, Denise! I think the reason for the large amounts of vanilla in some gf recipes is to cover up the taste of the particular GF flour being used (some of them don't taste so great 😉 ) I'm so happy you tried the recipe and that you like it! Thanks for your note!
Jessica says
My kiddos gobbled these up this morning. I didn't even get to try one (although the batter was tasty:)! Made according to your recipe and used white whole wheat flour and substituted and egg for the flax egg (although have used flaxseed as an egg replacer many times with good success). I have a feeling I'll be making these again soon so that I can try one too!
Gwen @ Delightful Adventures says
You definitely have to make them again so you can have one (or two!), Jessica! I'm glad it worked out for you and I'm so happy to hear that your kids loved them 🙂
Demeter | Beaming Baker says
Gwen, you KNOW I've been drooling over these donuts since... like forever! Okay, fine they didn't come out that long ago, but still! When you're drooling this bad, it feels like the recipe's been out for an eternity. I love everything about this recipe--the glaze, the texture, the gorgeous presentation and more. 🙂 Pinned and sharing, of course. Have a great week, friend! <3
Gwen @ Delightful Adventures says
Thanks so much, Demeter! That's how I feel about ALL of your recipes 🙂 Enjoy the rest of your week too!
Starr says
These look amazing! Bakery shop perfect!... And now you have me thinking, it's been too long since I made doughnuts 🙂
Gwen @ Delightful Adventures says
Thanks so much, Starr! It's always a good time to make doughnuts 🙂