Classic Vegan Chocolate Glazed Donuts

We have a serious problem here, and that problem is that these Classic Vegan Chocolate Glazed Donuts are a little too easy to make. You just whip up the simple donut batter, fill this fancy little donut pan and bake. Then take one of these fluffy donut perfections, and dip it into the quick chocolate glaze. TOO EASY I tell ya. Because wow wow wow! These things are magic.

Look at them. LOOK AT THEM! ☝️ Sorry, getting a little bossy around here, but seriously. I can't even.

After doing a bunch of research (yes I spend a lot of time researching donuts... #weirdjob), I found there are a few keys that take donuts from fine to fabulous. And of course in true Sam fashion, I reveal them all to you so you can make perfect vegan donuts in your home too.

THE 4 SECRETS TO VEGAN DONUT PERFECTION:

1. You know that classic donut taste that you can't quite put your finger on?  Well, I put my finger on it. I discovered that taste is nutmeg! Who knew right!? The donut batter is spiced with nutmeg that gives these donuts that classic bakery taste.
2. The donuts are baked, not fried, which makes them easy and safe to make at home and a lot healthier to boot. So now you can eat two donuts! (You're welcome). The key I needed to figure out is how to get baked vegan donuts that were fluffy perfection. So I tried my favourite trick of adding an acid (lemon juice or apple cider vinegar) and baking soda. You know those volcanos you made in science class as a kid, same thing happens here. The combo makes for lots of quick rising bubbles making these donuts FLUFFY while still maintaining moisture.
3. One of these inexpensive donut pans is key. Without them the donuts won't maintain shape. They will still taste delicious of course, but you won't really get the donut feeling without that classic shape.
4. The glaze! I didn't realize I was so picky about donut glaze until I started testing these donuts. My first attempt was delicious, but the glaze stayed gooey, and didn't have that classic donut glaze crackle when bitten. Don't worry friends, I sorted it out. Now you can have your chocolate glaze and have it crackle too.

And there you have it, my secrets to Classic Vegan Chocolate Glazed Donuts. You may now start your ovens!

To make Classic Vegan Chocolate Glazed Donuts: In a large bowl, whisk together all the dry ingredients.

In a medium bowl mix together all the wet ingredients.

Now add the wet ingredients into the dry ingredients and stir until just combined. Do not over mix, lumps are totally cool.

Scoop the batter into a large ziplock bag and cut the corner off of the bag. Alternatively, use a pastry bag.  Pipe the batter into the donut pan, dividing it evenly among the 6 donuts wells.

Bake for 10 to 14 minutes until the donuts have fluffed up and bottoms are lightly browned. Take out of the oven and cool for 5 minutes then flip the donuts over so the bottoms can steam off a bit and don't hold too much moisture.

Add all of the ingredients to a bowl and mix well.

Dip the donuts into the glaze half way up and carefully lift the donut back out again, the frosting will set as it rests. If you have leftover glaze, use it to drizzle over vegan ice cream, or dip fruit into it.

Bon appetegan!

Sam.

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4.90 from 37 votes

Classic Vegan Chocolate Glazed Donuts

Fluffy, baked, PERFECT, classic vegan chocolate glazed donuts! Just 25 minutes to make and are baked - aka you can have two! 

Prep Time15 mins

Cook Time14 mins

Total Time20 mins

Course : BreakfastDessert

Cuisine : American

Servings: 6 donuts

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

For the dry ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon ground nutmeg

For the wet ingredients:

• ⅔ cup non-dairy milk (such as soy or almond)
• ⅓ cup brown sugar
• 2 tablespoons vegan butter, melted
• 1 ½ teaspoons vanilla extract
• 1 teaspoon lemon juice or apple cider vinegar

For the chocolate glaze:

• 1 cup powdered sugar
• 3 tablespoons cocoa powder
• 2 tablespoons non-dairy milk (such as soy or almond)
• ½ teaspoon vanilla extract

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions

To make the donuts:

• Preheat your oven to 350F (180C). Lightly grease a donut baking pan.
  
• In a large bowl, whisk together all the dry ingredients.
  
• In a medium bowl mix together all the wet ingredients. Now add the wet ingredients into the dry ingredients and stir until just combined. Do not over mix, lumps are totally cool.
• Scoop the batter into a large ziplock bag and cut the corner off of the bag. Alternatively, use a pastry bag.  Pipe the batter into the donut pan, dividing it evenly among the 6 donuts wells.
• Bake for 10 to 14 minutes until the donuts have fluffed up and bottoms are lightly browned. Take out of the oven and cool for 5 minutes then flip the donuts over so the bottoms can steam off a bit and don't hold too much moisture.

To make the chocolate glaze:

• Add all of the ingredients to a bowl and mix well. If the glaze is a bit too thick at 1 teaspoon non-dairy milk at a time to reach desired consistency. 
• Dip the donuts into the glaze half way up and carefully lift the donut back out again. The frosting will set as it rests. If you have leftover glaze, use it to drizzle over vegan ice cream, or dip fruit into it. 

Nutrition

Calories: 238kcal | Carbohydrates: 49g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 81mg | Potassium: 143mg | Fiber: 1g | Sugar: 31g | Vitamin A: 180IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 1.5mg

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