They say a picture is worth a thousand words. I'm pretty sure the words for these pictures of vegan double chocolate donuts are: yum, yum, yum, SUPER yum, more, gimme, chocolate, drool, mine, sprinkles, donut, yum, yum...
The worst part of taking this photo was that I had to take one bite, just one bite, only one bite, and then put the donut back down. I tell you food photography is torture sometimes. But the best part was that I had an excuse to eat donuts all day long. Ahhhh food blogger life, how I love thee.
Yes, these donuts are darn pretty, but aside from their beauty, I have more reasons to love these vegan double chocolate donuts.
- These are baked donuts! No frying needed. Just grab yourself a donut pan (if you don't already have one) and save yourself all the added fat and danger of frying.
- Although these seem super fancy pants, they only take about 30 minutes to whip up! How cool would you look if said to your friends or fam, "oh hey, yeah I just whipped up these glorious spectacles of vegan chocolate donut deliciousness just a few minutes ago. They're still warm, want one?"
- I have an odd obsession with sprinkles (see my confetti cake recipe) but if sprinkles aren't your thing you can use chopped nuts, or just dip in glaze only. But if sprinkles are your thing... SPRINKLES!
- Double the chocolate double the fun. If you're looking for a plain donut with a chocolate glaze, I have that recipe too. But if you're looking for rich chocolatey donut perfection, this is the recipe you want!
To make vegan double chocolate 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.
I added espresso powder to this recipe as it will enhance the flavour of the chocolate making it taste even richer. If you don't have it on hand or would prefer the donuts without, feel free to skip it.
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 a donut pan, dividing it evenly among the 6 donut wells.
Bake for 12 to 16 minutes until the donuts have puffed up and a toothpick inserted to the center comes out clean. Cool for 5 minutes before transferring to a cooling rack
Dip the donuts into the glaze half way up and carefully lift the donut back out again. Then dip the freshly glazed donut into a small plate of sprinkles or chopped nuts if desired. The frosting will set as the donut rests.
Donuts are best enjoyed the same day they are made but once cooled can be stored in an air-tight container at room temperature for 2 -3 days.
Bon appetegan!
Sam.
Vegan Double Chocolate Donuts
My Notes:
Ingredients
For the dry ingredients:
- ¾ cup all-purpose flour
- ⅓ cup cocoa powder
- ¾ teaspoon espresso powder (optional for a flavour boost)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
For the wet ingredients:
- ⅔ cup non-dairy milk (such as soy or almond)
- ⅓ cup brown sugar
- 3 tablespoons vegan butter, melted
- 1 teaspoon apple cider vinegar or lemon juice
For the chocolate glaze:
- 1 cup powdered sugar
- 3 tablespoons cocoa powder
- 2 tablespoons non-dairy milk (such as soy or almond), more if needed
- ¼ teaspoon espresso powder (optional for a flavour boost)
- sprinkles or chopped nuts for garnish (optional)
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 donut wells. Bake for 12 to 16 minutes until the donuts have puffed up and a toothpick inserted to the center comes out clean. Cool for 5 minutes before transferring to a cooling rack
To make the chocolate glaze:
- Add all of the ingredients to a bowl and mix well. If the glaze is a bit too thick add 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. Then dip the freshly glazed donut into a small plate of sprinkles or chopped nuts if desired. The frosting will set as the donut rests. Donuts are best enjoyed the same day they are made but once cooled can be stored in an air-tight container at room temperature for 2 -3 days.
Notes
Nutrition
Jessica S. says
These are so tasty, fluffy and fabulous. I used 3 tbsp sunflower oil (it's what I had) instead of the vegan butter. I also added 3 tbsp mini chocolate chips and skipped the glaze. So good. SOOO good.
Irish says
Yummm! The only thing I changed in the recipe was I only added 1/2 tsp of espresso vs 3/4 tsp and the donuts came out perfectly moist! This will be my go to chocolate donut recipe. Thanks for sharing Sam....
Irish says
It was yummy! The only thing I changed was I only added 1/2 tsp of espresso vs 3/4 tsp and the donuts came out perfectly moist! This will be my go to chocolate donut recipe. Thanks for sharing Sam....
Melis says
My go to donut recipe! Always a big hit here!
Denise says
Can the butter be substituted with applesauce to make them oil free?
I’Asha says
I made these today. The flavor and texture were really good, but they fell apart. What did I do wrong?
Carlee says
The same happened to me and I have no idea where I went wrong. I was only able to get one out of the pan without it crumbing to pieces. The flavour is delicious tho, lol.
Jen says
These were fantastic! Followed the recipe but left out espresso because I ran out. It was delicious and the whole family approved. That is not an easy feat in this house! Thanks for a great recipe - I will be trying more!
Sam Turnbull says
Haha awesome!
Miss. Violet says
I did sub the vegan butter for coconut oil. I thought the consistency of the batter was odd, but hoped for the best. AMAZING! Light,fluffy, and oh so chocolately!!! Will be making again. Thanks for the great recipe!!!
Sam Turnbull says
Wonderful!!
Lili says
Omg... The ones without sprinkles looked too good as well.... Can you do donut holes and do you have suggestions? I like my glazed exterior ratio high.
Sam Turnbull says
Haha! I will add it to my idea list 🙂
Karen says
Yes, I'd love to know if you can make these with GF flour too. Thanks.
Brenda Wiley says
I have successfully made these with King Arthur Flour's "Measure For Measure" GF Flour (note, this is different from their "Gluten Free All Purpose Flour". Can't tell a difference in the end product.
Sam Turnbull says
Gluten-free is not my expertise but I have heard good things about Bob's Red Mill 1 to 1. Enjoy!
Bob says
Could these be made as muffins? What changes would be needed? Thank you.
Fuchi Girl says
Yes, you can make them as muffins, no changes. I made them and these are good.
Bob says
Thank you Fuchi Girl. I assume this will make 6 large muffins. I’ll watch the baking time so I don’t over bake. Looking forward to these..
Sam Turnbull says
Yes they could! You would just need to check them for doneness making sure a toothpick inserted into the center comes out clean, as the baking time may change. Enjoy!
Laura Sample says
can you make this with gluten free flour?
Brenda Wiley says
I have successfully made these with King Arthur Flour's "Measure For Measure" GF Flour (note, this is different from their "Gluten Free All Purpose Flour". Can't tell a difference in the end product.
Sam Turnbull says
Thanks so much for sharing, Brenda! 🙂
Sam Turnbull says
I haven't tried but I have heard good things about Bob's Red Mill 1 to 1.