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.
Classic Vegan Chocolate Glazed Donuts
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
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
Melisa says
I didn't make the donuts, but the glaze. Wow, its is so good, and so easy. I doubled the recipe and added about 2-3 more tablespoons of milk to get it to a dipable consistencey. I used it to dip vegan cupcakes in. Also, I used chocolate soy milk. I think I'll have to start putting this on everything, lol.
Sam Turnbull says
Happy you enjoyed!
MoonRiver says
Hello, this recipe looks amazing. I was wondering if I could make the glaze with chocolate instead of powdered cacao? How would you go about it?
Thanks!
Neon says
probably just melting chocolate with some coconut oil could work? idk though
Veerle says
Made those a while ago and they were great. I hadn't really had donuts prior to going vegan so I don't know what normal ones taste like, but my boyfriend from the US really approves!
Dominique says
Made these as pumpkin spice donuts by subbing the nutmeg with pumpkin spice and they were perfect for October they're still delish with nutmeg as well ☺️
Sam Turnbull says
Wonderful! Glad you enjoyed!
Elizabeth says
Light and good tasting. Not sugary.
Sam Turnbull says
Glad you enjoyed!
Michelle Mather says
Delicious, as usual Sam! Your recipes are always a hit at my house!!!
Sam Turnbull says
Aww, so happy to hear that, Michelle 🙂
Cristal says
I loved these so much! They were so good, not too sweet, not too dry, and the nutmeg definitely adds that classic donut flavor and the chocolate icing was perfect!
Sam Turnbull says
Yay!!! So happy you loved them 🙂
Michelle A Hortenberry says
My daughter asked me to make vegan donuts for the kids at the school she works who have food allergies. They are having a donut party and she wants them to be included. They are doing regular glazed donuts, though, not chocolate. Any tips on a regular glaze that 'crackles'?? Every time I make glazed dounts it just stays gooey.
Sam Turnbull says
I believe if you make the glaze here but just omit the cocoa powder, it should work. You will probably need slightly less non-dairy milk, so just add to reach desired consistency. Enjoy!
Kels says
My husband wanted beignets but I wasn't quite up to the task of converting a recipe to vegan for that. So I offered him these instead. They were a hit. Used powdered sugar instead of chocolate frosting (because, beignets!) and he loved them. You are my go-to when I am looking for a good, quick, vegan recipe. Thanks again, Sam!
Sam Turnbull says
Oooh yum that sounds delicious!! So happy you enjoyed them!
Alicia Cromwell says
Wonderful. So nice to have an allergy friendly donut! We all loved them. 🙂
Sam Turnbull says
Yayyyy!!
Tammy says
These were Amazing!
Sam Turnbull says
Awesome!! So happy you enjoyed them!
Michelle says
Girl! You hit it out of the park with this one!! I've tried a handful of your recipes and loved them all. I also recently got your cookbook. Your recipes are easy and SO delicious (loving your pillowy pancakes and tofu taco crumbles!!) The icing set up JUST like you said. We'll be making these many many more times <3
Sam Turnbull says
Woohoo!!! So happy you love the donuts and all my other recipes so much!! Thanks, Michelle 🙂
Jennifer says
Can't wait to try this recipe!! I have found that the "can't quite pure your finger on it" flavor in donuts is actually mace, which is the fiberous lining inside the nutmeg. Gives that hint of flavor without being overpowering. Love your recipe for the glaze!!!
Sam Turnbull says
Awesome I hope you enjoy it, Jennifer 🙂
Anna says
Hello
I've got a question about glaze.
We only mix the ingredients and it will set or should we heat it up a little?
Sahar says
Would this batter work in a 6" donut shaped cake pan? I'd like to surprise my vegan friend for her birthday!
Sam Turnbull says
Hi Sahar, the bake times and possibly oven temperatures may vary a bit since the pan size is so different. Without experimenting myself, I'm afraid I can't promise results. Sorry I can't be more help!
Brenda Wiley says
Chocolate and sugar are wonder drugs!! These are SOOOOOO good!! And you are completely accurate on the 20 minutes start to finish!!! Very quick and easy to throw together!! (The pouring the batter into a ziplock bag and snipping a corner off is INSPIRED ... no muss, no fuss!!)
Hubby is gluten free, and I made a batch for him using King Arthur Flour's 'Measure-For-Measure' GF flour, and they came out perfectly!! I just used 1 cup of that, and kept everything else the same. The only difference is that it made 5 donuts instead of 6 (typical with GF flours).
Sam Turnbull says
Yay! So happy you loved them so much, Brenda 🙂
Tera says
I just made these with gluten free flour and they turned out delicious. My son has many food allergies and I’ve been trying to find something that was similar to a donut, not just something baked into the shape of a donut. These were perfect! And, the frosting, is a key component. You definitely nailed the frosting! Thank you!!
Sam Turnbull says
Yay!! So happy you enjoyed them and that your son could have this special treat 🙂
Eve says
I made these last night and they are awesome!! I've never made donuts before, but these were so easy and taste delicious!! I will definitely be making them again!!
Sam Turnbull says
Yay!! So thrilled that you loved them so much, Eve 🙂
Sadie N. says
Hi! I really enjoyed this recipe, but I didn't have a donut pan so I used a (6) mini pie pan instead. They turned out kind of whoopie pie shaped... still awesome! I can't wait to share with my friends.
Sam Turnbull says
Glad you enjoyed it, Sadie!
Olivia says
I'm so confused, I've made these donuts twice now, and both times the batter has been turned out really thin. I tried baking them for 30 minutes, and they came out uncooked in the middle. I followed the recipe exactly, I checked the measurements about 3 times before I added any ingredients. Everyone is talking about how good theirs turned out and they look amazing in the photo, so I'm absolutely puzzled because mine just didn't work at all Do you have any idea what might have happened? Thanks!
Sam Turnbull says
Oh no! I'm so sorry to hear that, Olivia. It's hard to know without being in the kitchen with you, but maybe try 1/3 cup of non-dairy milk and add more if needed until you reach a thick batter. Hope that helps!