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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.
Aliyah says
Can I substitute an egg in place of the flaxseed mixture?
Gwen Leron says
Hi Aliyah, I have had readers tell me they used an egg instead of the flax mix since the flax mixture in my recipe is the equivalent replacement for 1 egg. Technically, it should work fine, however, since I don't eat eggs and have not tested the recipe that way, I can't comment personally on how they will turn out. Let me know how it goes 🙂
Chris says
Made these today. I have been craving for a donut. These satisfy that craving. Great recipe. Easy to make. Taste great. Thank you for sharing.
Gwen Leron says
You're welcome! They're perfect for when doughnut craving hits 🙂 So glad you like them, thanks for taking the time to write your note, much appreciated.
Alyson says
These are amazing!! Can't wait to try the other ones!!!
Gwen Leron says
Thanks so much for your note, Alyson! I'm very glad to hear that you like them. Let me know how things go with the other doughnut recipes 🙂
Helen says
This recipe was wonderful! I made it last week, and added some chopped up dairy-free chocolate chips on top for texture! I am hoping to make these again, only this time, vanilla flavored. Any suggestions on how to do so? Can I simply omit the chocolate, or do I need to add more dry ingredients to keep the texture similar? Thanks for this delicious recipe!
Gwen Leron says
Hi Helen! You're very welcome, I'm so glad you enjoyed the recipe! I love your addition of chocolate chips on top, you can never go wrong with more chocolate 🙂 I have another recipe for cinnamon sugar doughnuts that may be what you are looking for. You can see it here --> Cinnamon Sugar Vegan Doughnuts. If you try that one, let me know how it goes! Thanks so much for taking the time to leave your comment!
Brooke Schneider says
Can you make the dough at night and bake them the next morning?
Gwen Leron says
Hi Brooke, no, you cannot do this. The baking powder and baking soda will no longer be active after all that time and your doughnuts will not rise and will turn out flat and gummy. What you can do to save time is mix all the dry ingredients together the night before and then store it in an airtight container or jar. In the morning, mix up all the wet ingredients and then make the doughnuts. I hope this helps! 🙂
Valerie says
These were delightful! I didn’t have a donut pan so I used a muffin pan - works just fine. I used real egg and Swerve sweetener in place of the coconut sugar. I did use the recommended gf flour. The flavor and texture was fantastic and very satisfying.
Gwen Leron says
I'm so glad to hear they worked out well with the doughnut pan and with your substitutions, Valerie! And also very happy to hear that you liked them so much 🙂 Thanks for your note!
Melissa Campbell says
This. Is. Marvelous. 👏
Gwen says
I am SO happy you like them, Melissa! 🙂
Holly says
Made this recipe with 1/2 c bobs red milk gf flour blend (chickpea based blend) and 1/4c brown rice flour. Also subbed 1/4 c cane sugar and they turned out great
Holly says
Mill, not milk 🙂
Gwen says
Ha! I knew what you meant 😉
Gwen says
Hi Holly! Glad to hear the recipe turned out well with your subs, and I'm very happy that you like the recipe. Thanks for your note! 🙂
Wendy says
Is the oil an absolute necessity and if so, is there something I can substitute for it? We are a no oil household. Other than that I desperately want to make these!!!!
Gwen says
Hi Wendy! I have had readers tell me they substituted the oil with plain, unsweetened applesauce and the doughnuts turned out perfectly. I haven't tested it myself, so I can't say from experience if they are much different from the oil version, but I think the applesauce would be good to try. Let me know how it goes 🙂
Jen says
Oh my these were amazing!! I used cane sugar, an actual egg, and original almond milk. I should have doubled the recipe!!! This will definitely become a regularly made treat!
Gwen says
Hi Jen! I'm glad the recipe was a hit! It's for sure a regular here, too (I just made another batch this past weekend 🙂 ) Thanks for your note!
Ashley says
Hey! These look amazing! I was wondering if I could substitute the coconut sugar with anything else? Also, how do you measure the flour? Spoon method or packed method? Thanks!
Gwen says
Hi Ashley! You can replace the coconut sugar with brown sugar, and I measure using the spoon and level method. Hope this helps! If you make the recipe, I hope you love it! Let me know how it goes!
Nicole says
I want to make these for Monday for my kids’ school for national donut day, but we have a nut allergy. Will any oil work in place of the coconut or what should I use?
Gwen says
Hi Nicole! Any neutral flavoured oil will work. I hope the kids love the doughnuts 🙂
Elizabeth says
These turned out ok, but my donuts were flat and more like pancakes after cooling....any ideas what went wrong?
Gwen @ Delightful Adventures says
Hi Elizabeth, sorry that they turned out flat. There are quite a few things that could have caused this...the first and most important question...did make any ingredient substitutions? Is your baking powder and baking soda fresh? Let's start there and figure it out so your doughnuts turn out perfect next time 🙂
Wa nda says
Hi, I am excited to try this out, can you use regular milk?
Gwen @ Delightful Adventures says
Hi Wanda, yes, you can 🙂
Brenda Boucher says
I love this recipe but I can't use the Red mill flour mix. The rice flour & potato starch don't agree with me. What other flour mixes did you try that you mentioned? I saw the comment about the oat & almond flour. Did you try cassava and coconut? Thanks for your help!
I'm going to make the regular ones for my kids. Also I just saw that doughnut pan is available also in BB&B and you can use a coupon for it too.
Gwen @ Delightful Adventures says
Hi Brenda! When testing, I tried with oat and almond flour together but was not able to make it work. I also tried with the other Bob's Red Mill blend with the red label, but neither worked as well as the one I ended up using. I did not try with coconut flour, but it will likely not work due to how absorbent it is and I did not try cassava flour. I have had readers tell me that they've had luck with other gluten-free flour blends, so it may be worth a try to use the gluten-free blend you usually use. Let me know how it goes and get that doughnut pan with your coupon! You won't regret buying it 🙂
Elizabeth says
Easy to make. I subbed carob. They'll probably taste good still. I won't know until breakfast tomorrow.
Gwen @ Delightful Adventures says
I hope they work out well with the carob, Elizabeth! 🙂
Renee says
This tastes great! I substituted the flax egg with real egg, and I even tried a bit less sugar. Ran out of cocoa powder, so I put half that and half unsweetened baking chocolate. Just reduced 1 tablespoon of coconut oil for every 1 ounce of baking chocolate. Turned out great!
Also would suggest adding some cacao nibs or something in the donuts if you want another texture.
Gwen @ Delightful Adventures says
Hi Renee! I'm glad that the recipe turned out great with your substitutions! I love cacao nibs, I think they're a nice addition to the doughnuts. Thanks for your message! 🙂
Kimberly says
I made these today and they were my best baked donuts to date!!! I subbed apple sauce for the coconut oil, used Hershey's Special Dark cocoa, and King Arthur sprouted wheat flour. Thank you so much for the recipe, and can't wait to try your others (the maple and lemon are next!)
Gwen @ Delightful Adventures says
Glad to know that the applesauce sub worked well, Kimberly! I have been asked about that before but haven't tested it, so thanks for reporting back! And let me know how the maple and lemon recipes go. I just published a new Chai doughnut recipe not long ago, too! 🙂
D says
Loved this recipe! Thank you! Going to make it for the 2nd time tonight 😋
Gwen @ Delightful Adventures says
So happy to hear you like it! Thanks for your note! 🙂
Aileen says
Hi Gwen! Thank you so much for this recipe. Tried this 4 times already, the first 2 with improvised donut pans (with foils at the center) and the next 2 with donut pans and my son- who is on diet -loved it!😊 The donut itself is not that sweet like the usual donut -the glaze gave it a finishing touch with just the right amount of sweetness. I myself loved it😊
Gwen @ Delightful Adventures says
Hi Aileen! Yay! I'm so glad you and your son love the recipe! I don't tend to lean towards recipes that are overly sweet, so that is one of the things I love about these doughnuts. The sweetness is just right 🙂 Thanks so much for your note!