• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Desserts

    Vegan Chocolate Donuts

    Published: Oct 15, 2019 Updated: Aug 9, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Chocolate Donuts

    Vegan chocolate donuts are rich, moist, delicious and so quick and easy to make. Topped with with melted chocolate and sprinkles.

    Vegan chocolate donuts in a stack.

    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. 

    Vegan chocolate donuts topped with sprinkles.

    How To Make Vegan Chocolate Donuts

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • They’re so easy to make! 
    • Sift all purpose flour and cocoa powder into a mixing bowl and add sugar, baking soda and salt. Mix together.
    Dry ingredients added to mixing bowl and mixed.
    • Add soy milk, applesauce, melted coconut oil, vinegar and vanilla extract and whisk it with a hand whisk briefly until combined. Don’t overmix. 
    Batter for chocolate donuts in a mixing bowl with a whisk.
    • 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. 
    Donut batter in donut partitions of two donut trays.
    • Place into the oven and bake for 15 minutes at 350°F. 
    Baked chocolate donuts in donut trays.
    • Transfer the cooked donuts to a wire cooling rack and let them cool before you do the topping. 
    Vegan chocolate donuts on a wire cooling rack.
    • Place vegan chocolate chips or chopped up vegan chocolate and coconut oil into a microwave safe bowl and microwave in 30-second intervals bringing it out to stir every 30-seconds until melted.
    • 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! 
    Vegan chocolate donuts topped with melted chocolate and sprinkles on a parchment lined baking tray.

    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. 

    Vegan chocolate donuts topped with chocolate and sprinkles.

    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. 

    Vegan chocolate donuts topped with sprinkles.

    More Vegan Chocolate Desserts

    1. Vegan Chocolate Brownies
    2. Vegan Chocolate Tart
    3. Homemade Vegan Chocolate
    4. Vegan White Chocolate
    5. The Most Amazing Vegan Chocolate Cake
    6. Vegan Chocolate Cupcakes
    Vegan chocolate donuts topped with chocolate and sprinkles in a stack.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan chocolate donuts in a stack.

    Vegan Chocolate Donuts

    Vegan chocolate donuts are rich, moist, delicious and so quick and easy to make. Topped with with melted chocolate and sprinkles.
    4.78 from 9 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 12
    Calories: 181kcal
    Author: Alison Andrews

    Ingredients

    For the Donuts:

    • 1 cup All Purpose Flour (125g)
    • ¼ cup Cocoa Powder (22g) Unsweetened
    • ½ cup White Granulated Sugar (100g)
    • 1 teaspoon Baking Soda
    • ¼ teaspoon Salt
    • ¾ cup Soy Milk (180ml) or other non-dairy milk
    • 2 Tablespoons Applesauce
    • 2 Tablespoons Coconut Oil Melted
    • 1 Tablespoon Apple Cider Vinegar
    • 1 teaspoon Vanilla Extract

    For the Chocolate Topping:

    • 1 cup Vegan Chocolate Chips (175g) or Chopped Vegan Chocolate
    • 1 teaspoon Coconut Oil

    For Decorating:

    • Sprinkles
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C). Spray two donut trays with non-stick spray. Set aside.
    • Sift the flour and cocoa powder into a mixing bowl and add the sugar, baking soda and salt. Mix together.
    • Add soy milk, applesauce, coconut oil, vinegar and vanilla and whisk with a hand whisk briefly to remove any lumps. Don't overmix.
    • Divide the batter evenly amongst the donut partitions on the two donut trays. 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.
    • 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 to cool completely before adding the chocolate topping.
    • Melt the chocolate by placing it in a microwave safe bowl along with the coconut oil 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 them onto a parchment lined baking tray. 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

    1. Weigh your flour for the most accurate results, or use the spoon and level method for measuring flour using cups. Spoon it into your measuring cup and then level off the top with a knife. Don’t scoop the flour or pack it into the cup. 
    2. You can switch the melted coconut oil for a different oil if you prefer.
    3. The chocolate can either be vegan chocolate chips or any nice tasting vegan chocolate that you can just melt down for the topping.
    4. Nutritional information is for 1 donut of 12 with chocolate topping.
    5. This recipe was originally posted in 2017 and updated in 2019 with new photos and text. 

    Nutrition

    Serving: 1Serve | Calories: 181kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 148mg | Potassium: 63mg | Fiber: 2g | Sugar: 16g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Pumpkin Pancakes
    How To Make Almond Milk »
    2.5K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Kat says

      November 25, 2022 at 2:57 pm

      Great flavor and texture, and they’re quick and easy to make!5 stars

      Reply
      • Alison Andrews says

        November 29, 2022 at 10:43 am

        Thanks Kat!

        Reply
    2. Deeksha says

      April 04, 2022 at 10:42 pm

      Delicious donuts!
      I live on my own, so, I halve this recipe to make a big 6-inch donut in a make shift cake-pan. I’ve subbed date paste for sugar for a healthier version, worked out great. I also top half of it with chopped walnuts and the other half with coconut flakes. Yum!
      Thanks for all your recipes, Alison! I’ve tried several of them and every single one turns out to be the best _/\_5 stars

      Reply
      • Alison Andrews says

        April 06, 2022 at 12:13 pm

        That sounds awesome!

        Reply
    3. Eloise says

      July 02, 2021 at 6:14 pm

      My cousin is allergic to cocoa powder is there anything I can replace that with

      Reply
      • Alison Andrews says

        July 03, 2021 at 12:28 pm

        Hi Eloise, honestly I’m not sure. It might be better to try our other recipe for baked donuts (no cocoa in that one).

        Reply
    4. Mechelle says

      August 12, 2020 at 7:21 am

      Can you sub sugar for maple syrup?

      Reply
      • Alison Andrews says

        August 12, 2020 at 9:11 am

        No, it doesn’t work well as a swap.

        Reply
    5. Nurha Leite says

      May 10, 2020 at 6:39 am

      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?

      Reply
      • Alison Andrews says

        May 11, 2020 at 1:44 pm

        You can use extra coconut oil. 🙂

        Reply
        • Nurha Leite says

          May 12, 2020 at 4:17 am

          Awesome!!!! Thank you!

          Reply
    6. Diane says

      November 14, 2019 at 11:48 pm

      In the batter is there something I could replace the coconut oil with, maybe more applesauce, or can I leave it out completely.

      Reply
      • Alison Andrews says

        November 15, 2019 at 9:29 am

        You do need to replace it, and you could use more applesauce that should work just fine. All the best! 🙂

        Reply
        • April says

          February 11, 2020 at 11:13 pm

          Is there another type of oil that would work, I’m allergic to coconut.

          Reply
          • Alison Andrews says

            February 13, 2020 at 2:44 pm

            Sure! Use any oil that you prefer. 🙂

    7. Mindy says

      October 16, 2019 at 1:26 pm

      Do you have a chocolate pumpkin donut recipe with low oil? Second choice would be a pumpkin donut with low oil. Thanks!

      Reply
      • Alison Andrews says

        October 16, 2019 at 4:02 pm

        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! 🙂

        Reply
      • Lorraine says

        June 03, 2020 at 10:35 am

        Hi just wondering if it is possible to make this mix the night previous and store in the fridge for baking the next day?

        Reply
        • Alison Andrews says

          June 03, 2020 at 10:36 am

          Hi Lorraine, it’s best not to do this as it can affect the texture negatively.

          Reply
    8. Mindy says

      October 15, 2019 at 11:42 pm

      Wonder if you could sub pumpkin puree for the applesauce? Thoughts?5 stars

      Reply
      • Alison Andrews says

        October 16, 2019 at 9:27 am

        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. 🙂

        Reply
    9. Jesse-Gabriel says

      October 15, 2019 at 4:11 pm

      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

      Reply
    10. Mercedes says

      September 22, 2019 at 7:43 pm

      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.5 stars

      Reply
      • Alison Andrews says

        September 23, 2019 at 1:04 pm

        So happy to hear Mercedes! Thanks so much for sharing and the awesome review! 🙂

        Reply
    11. Mercedes says

      September 22, 2019 at 6:46 pm

      I have made this over and over and over. My hubby loves them as do I! They don’t last a full day.5 stars

      Reply
    12. Gabby says

      July 13, 2018 at 8:56 pm

      Very simple recipe. Great for baking with kids or beginners. I didn’t have apple sauce so I used 1/2 an avocado.3 stars

      Reply
    13. jessica says

      March 13, 2018 at 8:47 pm

      Hi there!
      Do you think this will be just as good and soft if I used almond flour and coconut palm sugar?

      Reply
      • Alison Andrews says

        March 14, 2018 at 7:10 am

        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! 🙂

        Reply
    14. Anna Andrews says

      June 17, 2017 at 10:00 am

      Perfect Father’s Day gift!5 stars

      Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!