Author: 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:
- 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.
- 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.
- 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.
- 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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Classic Vegan Chocolate Glazed Donuts
Servings: donuts
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Ingredients
For the dry ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon nutmeg
For the wet ingredients:
- ⅔ cup plant-based 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 plant-based milk, (such as soy or almond)
- ½ teaspoon vanilla extract
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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Naomi says
Yum, so so delicious, thanks so much for sharing!
Do you know how many days they stay ok covered in the fridge?
Nice evening,
Naomi
Sam Turnbull says
I would actually keep them at room temperature, like in a donut shop. Pastries tend to dry out in the fridge. I would say they would last about 3 days at room temperature. 🙂
Andrea says
Can I replace the vegan butter for coconut oil? Thanks
Sam Turnbull says
Hi Andrea, it should work fine but the donuts may lose a bit of that buttery taste. Enjoy!
Rachel says
These donuts are awesome! They were gobbled up by me and my family within minutes of being done. These are just as good as a classic deep fried yeast doughnut in my opinion. As usual, you have mastered another great recipe! Thank you Sam, for providing for my donut needs!
Sam Turnbull says
Woohoo!! Thrilled you loved them so much, Rachel 😀
El says
Hi Sam, I absolutely loved these donuts...thank you so much for the recipe. I love your cookbook, I’ve tried so many recipes from there already!!
Sam Turnbull says
Oh yay!! Thrilled you love these donuts and the book too, El 🙂
Eve says
We loved them. So yummy and soft. Icing great too but had to add 100s & 1000s (sprinkles). I had to laugh about storing them as my daughter is devouring them. We are not fans of nutmeg do you recommend subbing with cinnamon?
Sam Turnbull says
Glad you enjoyed them, Eve! Yes, you could substitute cinnamon.
Laurie says
I don't have a donut pan....think these would work in a muffin pan, or even mini muffin tin for timbits?! (yeah, I'm Canadian...)
Sam Turnbull says
I'm Canadian too 🙂 Yes they would, of course, they wouldn't have the donut shape, but if you are ok with that, go for it. Cooking times may vary though, so keep an eye on them. Enjoy!
Christine says
Any idea if this would work with almond or coconut flour? I'm not eating any grains as part of my cancer treatment but my 11 year old wants to find a donut recipe that I can have as an occasional treat. This one looks good if I can figure out the flour. Thanks!
Sam Turnbull says
Coconut flour is very absorbent so I wouldn't recommend that, but almond flour might work ok. Almond flour is heavier so I imagine the donuts will be denser. Here's a guide that may help you.
Kaleigh says
Hey! I'd love to make these for my partner, his fav are vanilla frosted donuts. Do you have any suggestions as to how I could make the frosting vanilla instead of chocolate?
Sam Turnbull says
Skip the cocoa and start with less liquid until you reach desired consistency 🙂
Aunt Laurel finucane says
What is vegan butter; put particular half before the recipe & probably should of gone after!!!
Sam Turnbull says
You can buy many brands of vegan butter substitutes, my go-to is Earth Balance brand.
Emelia H says
I made these today. I'm a pastry chef for a living and went vegan about 2 months ago. Wanted a special treat and these didn't disappoint!
I used oat milk for the donuts and glaze. I didn't have vegan butter so I used coconut oil. Delicious, very easy, thank you!
Sam Turnbull says
Yay! So happy you loved them, Emelia, and congrats on your new veganism! Let me know if you ever have any questions or need any support 🙂
Sean Clarke says
Sam, I love the recipe and will be trying it out soon, but I was confused when I read the nutrition information and saw that this recipe has cholesterol! Surely this recipe is vegan, going through the ingredients, so is this just a typo? Thanks in advance 🙂
Sam Turnbull says
Oh thanks for pointing that out, Sean! I use a little nutrition tool that calculates all the info for me. Sometimes it will interpret things incorrectly. My guess here is that it calculated with cows milk instead of non-dairy milk! I re-entered the info into the program and it all seems to work now. 🙂
Kim says
I followed your glaze to a T and they still have not set!! Very gooey....
Sam Turnbull says
Is it very humid where you are? That could be a problem. It should set fairly quickly as the wet ingredients just evaporate. It will always be a little tender. Hope that helps.
Alyssa says
LOVE these donuts. They were amazing! How do you recommend storing them? Should they be refrigerated or left out? Thanks!
Sam Turnbull says
Yay! So happy you loved them, Alyssa 🙂 I found they stayed softest when left out and lightly covered with a clean dish towel, but they will keep longer in the fridge in an air-tight container. 🙂
Christina says
I've made these twice so far in the last two weeks. The first batch was actually too moist for my preference. I made them a second time and let them bake until a smidge darker. The glaze was perfect on these. I think when I make them again I will do a cinnamon sugar combo. But these are definitely a keeper and I will make them many more times. Thank you for creating this!
Sam Turnbull says
Yay! So happy you like them, Christina 🙂
DairyFreeAndy says
I've never made dairy free (/vegan) doughnuts before - I was always too scared to try! Thanks for the recipe; you've made it all look so easy. I only have a tin for mini doughnuts so mine will probably turn out hilariously tiny compared to yours though, haha! Can't wait to try.
Sam Turnbull says
Haha, I hope you love your mini donuts, Andy!
Chef Sous Chef says
These donuts look sooo good! Can't wait to try them!
Sam Turnbull says
Yay!! Hope you love them 😀
Kristi says
Just pulled these out of the oven. They smell amazing! I thought we had powdered sugar, but we don't. I'm going to have to frost with my emergency accidentally vegan Duncan Hines chocolate frosting. Emergency, because you never know when the need for cake comes up. LOL My kids are delighted and can't wait. Neither can I. The batter was certainly delicious! 🙂
Sam Turnbull says
Haha, I love that you have emergency frosting on hand! I hope you and your kids loved them 🙂
Shawn Mackenzie says
Good morning
As I am writing this my four children are circling the oven expectantly awaiting yet another Sam Turnbull delight!!! May I substitute coconut milk for the soy or almond? Otherwise I would use "silk for coffee" instead of almond or soy milk--sound reasonable? Fingers crossed.
Many thanks
Shawn Mackenzie
Sam Turnbull says
Haha! Love it!! The coconut milk that is in the carton should work fine, but canned coconut milk or "silk for coffee" would be too heavy for this recipe. I hope you and the kids love them!
Delia Fey says
Your recipe came at a great time! Unfortunately, our little guy discovered donuts at Dunkin Donuts recently and loved them. Boohoo! I was hoping he would be spared that 'treat' but that would be hard to do when I am not with him all the time. Now we can make healthier donuts at home that also don't have animal products in them. Thank you! I look forward to making them - I will be trying it with some gluten free flour. I love that the recipe is so simple and baked too!
I love your site keep up the good work. I am looking forward to seeing your book.
Delia
Sam Turnbull says
Oh that's great! Thank you so much, Delia! I hope your son loves them so much he never wants to lay his eyes on another Dunkin Donut again! 😉
Steffen says
Ich hab schon viele Rezepte von verschiedenen Veganen Webseiten gemacht.Manche waren gut,manche nicht so gut.
Aber alles was ich bis jetzt von deiner Webseite gekocht oder gebacken habe war immer (!) Lecker!
Danke für die vielen tollen Rezepte!
Sam Turnbull says
I had to translate that one, haha. You're most welcome! So happy you are loving all my recipes 🙂 Danke!!
Aimee B. says
Yes, nutmeg is definitely a key ingredient in donuts. I never make them without it. Yours look amazing. Can't wait to give them a try! 🙂
Sam Turnbull says
Thank you so much, Aimee!! I hope you love them 🙂