Vegan Chocolate Donuts

These vegan chocolate donuts create tender donuts with a crispy shell that are infused with chocolate. The donuts and glaze are made with 10 ingredients, many of which you may have in your kitchen right now. Make vegan donuts for breakfast, a tasty snack, or even dessert!

Everyone loves donuts. They’re perfectly proportioned into individual servings, just like a vegan chocolate cupcake. Except you get to eat donuts for breakfast. I love chocolate for breakfast! Like this vegan pain au chocolat is a favorite chocolate breakfast treat!

The nice thing about a baked donut is it’s a little bit healthier than fried donuts. Speaking of healthy, have you tried my air fryer donuts yet?

These vegan chocolate glazed donuts are a favorite around our house. I love making them when we have guests or for a fun weekend treat.

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

• Lemon — We’ll use both the zest and the juice of the lemon.
• Oats — I used rolled oats for this recipe, but you can substitute instant oats.
• Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
• Syrup — I used maple syrup, but you can substitute agave nectar.
• Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
• Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
• Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
• Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
• Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.

• Flour — I recommend all-purpose flour, or substitute whole wheat pastry flour or use high-quality gluten-free baking flour to make vegan gluten-free chocolate donuts.
• Cocoa powder — I used natural cocoa powder, which will work better than Dutch-process cocoa powder.
• Baking powder + baking soda — Make sure yours is fresh by testing a bit of baking powder in hot water and a bit of baking soda in vinegar. If it bubbles, your batch is good to go.
• Ground nutmeg — I always keep nutmeg in my pantry. Here’s more about my vegan kitchen essentials.
• Brown sugar — You can use light, dark, or homemade brown sugar.
• Vegan yogurt — I use a plain vegan yogurt, such as Forager’s (my favorite), or Silk. Or you can substitute vegan sour cream.
• Vegan butter — If using storebought, I recommend Earth Balance or Miyokos, or make your own homemade vegan butter.
• Chocolate chips — Here’s my guide to help choose from so many dairy-free chocolate chips available these days!
• Coconut oil — Use virgin coconut oil for more coconut flavor or refined coconut oil for a more neutral flavor.
• Agave nectar — I use agave nectar, or you can substitute maple syrup or corn syrup.

Garnishing Donuts

Also, if you’re not into sprinkles like I am, here are some ideas to garnish your donuts:

• Sprinkle coconut flakes
• Add chopped peanuts
• Chocolate sprinkles would look nice
• Chop up some dairy-free chocolate chips and sprinkle them over the top
• This peanut butter granola is another nice topping.

As you can see, there are many options for topping vegan chocolate donuts.

Also, if you’re into yummy vegan breakfast ideas, check out my Vegan Chai Muffins, or my Vegan Breakfast Casserole.

More Vegan Donuts

These vegan chocolate donuts are so good! And here are even more delicious vegan donuts to try:

Vegan Maple Donuts

25 mins total

Vegan Gluten-Free Donuts

30 mins total

Toasted Coconut Donuts

28 mins total

Raspberry Donuts

28 mins total

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Vegan Chocolate Glazed Donuts

Vegan chocolate glazed donuts make a perfect start to your weekend mornings or breakfast any day of the week! Tender baked donuts are dipped in a chocolate glaze for delicious flavor and texture in every bite.

5 from 9 votes

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Course: Breakfast

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 donuts

Calories: 316kcal

Author: Marly McMillen

Ingredients

CupsMetric

Vegan Chocolate Donuts

• ▢ 1 ¼ cup all purpose flour
• ▢ ¼ cup cocoa powder
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon ground nutmeg
• ▢ ½ cup brown sugar
• ▢ ⅓ cup vegan yogurt
• ▢ 2 tablespoons vegan butter, melted
• ▢ ¾ cup water
• ▢ Garnish: sprinkles, chopped nuts, coconut flakes

Chocolate Glaze

• ▢ ½ cup dairy-free semi sweet chocolate
• ▢ 1 tablespoon coconut oil
• ▢ 1 tablespoon agave nectar (or maple syrup)

Cook ModePrevent your screen from going dark

Instructions

For the Vegan Chocolate Donuts

• Heat oven to 350°F/180°C. Coat donut pan compartments with vegetable spray.
• In a mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda, and nutmeg.
  
• In another bowl, stir together the yogurt, melted vegan butter, and water. Stir to combine.
• Pour the yogurt mixture into the flour mixture and stir to combine.
  
• Spoon the batter into prepared donut pans. I measured approximately 4 tablespoons of batter per compartment.
• Bake for 10 minutes, until the donuts are done.

For the Chocolate Glaze

• In the meantime, make the chocolate glaze by combining all the ingredients in a microwave-safe bowl. Stir to coat the chocolate chips, then microwave for 30 seconds. Allow it to sit until the chocolate chips are melted. Stir until smooth and creamy. To make it thinner, add a teaspoon of vegan milk or creamer.
• Dip cooled donuts in the chocolate glaze. Serve them as is or top with your favorite garnishes, such as chopped nuts or sprinkles.
  
• Store in an airtight container in the fridge for up to a week.

Recommended Equipment

Donut Pan

(The products above contain sponsored links to products we use and recommend)

Notes

Donut pans are different than muffin pans in that you can fill donut pans a little more. It will make for a more rounded finished donut.

Calories: 316kcal | Carbohydrates: 53g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Sodium: 132mg | Potassium: 176mg | Fiber: 3g | Sugar: 28g | Vitamin A: 178IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 3mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Did you make this recipe?

Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!

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