Vegan Double Chocolate Donuts

Name: Vegan Double Chocolate Donuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3/4 cup(s) all-purpose flour; 1/3 cup(s) cocoa powder; 3/4 teaspoon(s) espresso powder ((optional for a flavour boost)); 1 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 2/3 cup(s) plant-based milk ((such as soy or almond)); 1/3 cup(s) brown sugar; 3 tablespoon(s) vegan butter (melted); 1 teaspoon(s) lemon juice or apple cider vinegar; 1 cup powdered sugar; 3 tablespoons cocoa powder; 2 tablespoons plant-based milk ((such as soy or almond), more if needed); 1/4 teaspoon(s) espresso powder ((optional for a flavour boost)); Optional toppings for chocolate donuts: sprinkles or chopped nuts

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Vegan Double Chocolate Donuts

The best baked chocolate donuts recipe that take only 30 minutes to make. Top your chocolate donuts with sprinkles, chopped nuts, or leave them plain.

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Prep Time15

Cook Time15

Total Time30

Meal Type: Breakfast, Dessert

Special: 30 Minutes or Less, Freezer-Friendly, Kid-Friendly, Nut-Free, Seasonal (Cold Weather), Soy-Free

Tool: Oven

Ingredient: Chocolate

Servings: 6 donuts

Ingredients

For the dry ingredients:

3/4 cup(s) all-purpose flour
1/3 cup(s) cocoa powder
3/4 teaspoon(s) espresso powder (optional for a flavour boost)
1 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda

For the wet ingredients:

2/3 cup(s) plant-based milk (such as soy or almond)
1/3 cup(s) brown sugar
3 tablespoon(s) vegan butter melted
1 teaspoon(s) 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), more if needed
1/4 teaspoon(s) espresso powder (optional for a flavour boost)
Optional toppings for chocolate donuts: sprinkles or chopped nuts

US Customary - Metric

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

Espresso powder enhances 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.

Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk.

Nutrition

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