Moist and delicious vegan chocolate donuts. Super quick and easy, rich and chocolatey and topped with melted chocolate and sprinkles.
Oh my! I think this is my favorite donut recipe ever!
Ever since I made my baked vegan donuts, I wanted to try making some vegan chocolate donuts.
And these are even better than I imagined. They’re kind of like chocolate cake donuts! And they’re topped with melted chocolate and sprinkles so basically they’re the best thing ever.
How To Make Vegan Chocolate Donuts
- They’re so easy to make!
- Sift all purpose flour into a mixing bowl and add cocoa powder (unsweetened), white sugar, baking soda and salt.
- Then add in some soy milk (can sub for another non-dairy milk too), apple cider vinegar, applesauce, melted coconut oil and vanilla extract and whisk it with a hand whisk briefly until combined. Don’t overmix.
- Spray two donut trays with non-stick spray and divide the batter evenly between them. The easiest way to get the batter into the donut trays neatly is to use a piping bag. You can also use a spoon but it’s a little more messy.
- Depending on how full you fill the donut trays you may get anywhere from 9-12 donuts. We got 12 but if you fill them a little more than we did it may be less.
- Place into the oven and bake for 15 minutes at 350°F.
- Transfer the cooked donuts to a wire cooling rack and let them cool before you do the topping.
- Place vegan chocolate chips or chopped up vegan chocolate into a microwave safe bowl and then microwave at 30-second intervals bringing it out to stir every 30-seconds until melted. Add in a little coconut oil and stir it in.
- Dip the donuts into the chocolate and then place them onto a parchment lined baking tray. Use a teaspoon to add sprinkles.
- Place into the fridge so that the chocolate can set and then serve!
Storing and Freezing
They are simply divine when fresh but will also keep covered in the fridge for up to a week. They are also freezer friendly if you want to freeze them.
Make them Gluten-Free
If you want to make these gluten-free then use a gluten-free all purpose flour blend such as Bob’s Red Mill gluten free all purpose baking flour.
More Vegan Chocolate Desserts!
- Vegan Chocolate Brownies
- Vegan Chocolate Tart
- Homemade Vegan Chocolate
- Vegan White Chocolate
- Dairy Free Chocolate Cake
- Vegan Chocolate Cupcakes
Vegan Chocolate Donuts
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 12
Description
Moist and delicious vegan chocolate donuts. Super quick and easy, rich and chocolatey and topped with melted chocolate and sprinkles.
Ingredients
For the Donuts:
- 1 cup (125g) All Purpose Flour*
- 1/4 cup (22g) Cocoa Powder (unsweetened)
- 1/2 cup (100g) Sugar
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 cup (180ml) Soy Milk (or other non-dairy milk)
- 2 Tbsp Applesauce
- 2 Tbsp Coconut Oil
- 1 Tbsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
For the Chocolate Topping:
- 1 cup (175g) Vegan Chocolate Chips (or Chopped Vegan Chocolate)
- 1 tsp Coconut Oil
For Decorating:
- Sprinkles
Instructions
- Preheat the oven to 350°F (180°C).
- Sift the flour and the cocoa powder into a mixing bowl and add the sugar, baking soda and salt.
- Add the soy milk (or other non-dairy milk), applesauce, coconut oil, vinegar and vanilla and whisk with a hand whisk to remove any lumps. Don’t overmix.
- Spray two donut trays with non-stick spray and divide the batter evenly among the donut rings. The easiest way to do this is to put the batter into a piping bag and then divide it evenly that way. Or you can use a spoon but it does get a little messy.
- Depending on how high you fill the donut rings you will get 9-12 donuts (we got 12 but filling the donut rings a little more will get you around 9.)
- Bake in the oven for 15 minutes or until a toothpick inserted into one of the donuts comes out clean.
- Remove from the oven, allow to cool for a few minutes and then transfer them to a wire cooling rack.
- Allow to cool completely before adding the chocolate topping.
- Melt the chocolate by placing it in a microwave safe bowl and heating in 30 second intervals, bringing it out to stir every 30 seconds until completely melted. Dip the donuts into the melted chocolate and then place onto a parchment lined baking tray and use a teaspoon to add the sprinkles. When all the donuts are done, move the tray into the fridge briefly for the chocolate topping to set.
Notes
*Weigh your flour for the most accurate results, or use the spoon and level method for measuring flour using cups.
*You can switch the melted coconut oil for a different oil if you prefer.
*The chocolate can either be vegan chocolate chips or any nice tasting vegan chocolate that you can just melt down for the topping.
*Nutritional information is for 1 donut of 12 with chocolate topping.
- Category: Dessert
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Donut (of 12)
- Calories: 191
- Sugar: 11.1g
- Sodium: 172mg
- Fat: 10.2g
- Saturated Fat: 6.6g
- Carbohydrates: 22.4g
- Fiber: 2.1g
- Protein: 3.2g
Keywords: vegan chocolate donuts
*This recipe was originally posted in 2017 and updated in 2019 with new photos and text.
Hello there! I really want to try this recipe, but I don’t have any applesauce. Is there anything else I could use in its place. Maybe a banana?
You can use extra coconut oil. 🙂
Awesome!!!! Thank you!
In the batter is there something I could replace the coconut oil with, maybe more applesauce, or can I leave it out completely.
You do need to replace it, and you could use more applesauce that should work just fine. All the best! 🙂
Is there another type of oil that would work, I’m allergic to coconut.
Sure! Use any oil that you prefer. 🙂
Do you have a chocolate pumpkin donut recipe with low oil? Second choice would be a pumpkin donut with low oil. Thanks!
Hi Mindy! I don’t have a recipe like that so far. I think a way to adapt this recipe might be to use 1/4 cup puréed pumpkin instead of the oil and applesauce. That would make it oil free and I think it might work well. Let us know if you do try it! 🙂
Hi just wondering if it is possible to make this mix the night previous and store in the fridge for baking the next day?
Hi Lorraine, it’s best not to do this as it can affect the texture negatively.
Wonder if you could sub pumpkin puree for the applesauce? Thoughts?
★★★★★
Hi Mindy, you probably can, but I don’t think it would be as neutral tasting as applesauce. You could also just use extra coconut oil instead of applesauce. 🙂
Die sehen wieder super lecker und so schmecken sie sicher auch.
Passen auch super zu einem Kindergeburtstag bzw zu jeder Party, yum!
Liebe Grüße,
Jesse-Gabriel
Addendum to my earlier comment: my husband has ALL the allergies so we use Bob’s Red Mill Gluten Free 1:1 flour and it’s just as delicious. Also, once I ran out of ACV and coconut oil and tried Rice Wine vinegar and Avocado oil and they were just as good… I think it’s the ratios in the recipe that make it so delicious.
★★★★★
So happy to hear Mercedes! Thanks so much for sharing and the awesome review! 🙂
I have made this over and over and over. My hubby loves them as do I! They don’t last a full day.
★★★★★
Very simple recipe. Great for baking with kids or beginners. I didn’t have apple sauce so I used 1/2 an avocado.
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Hi there!
Do you think this will be just as good and soft if I used almond flour and coconut palm sugar?
The sugar would be fine as it’s also granulated sugar so that won’t make a difference, but I have no idea about the flour! Let us know if you try it and how it works out! 🙂
Perfect Father’s Day gift!
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