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!

A hand holds a vegan chocolate donut with a bite taken out. It's hovering over another donut and there more in the background.

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.

Why This Recipe is a Winner

  • The addition of nutmeg makes these vegan baked chocolate donuts taste like something you’d find in a donut shop — it’s a magical donut ingredient
  • A tested combination of ingredients creates lift and rise in these donuts, making each bite delicious
  • Perfectly balanced to fill a 6-compartment baked donut pan. Double the recipe if you have two pans!

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.
A hand holds a chocolate donut over a bowl of chocolate glaze. Some of the glaze is dripping off the donut. There are glazed donuts in the background.

Storage Tips

Store in an airtight container in the fridge for up to a week. They can be frozen in appropriate freezer-safe bags or containers for up to 2 months.

Garnishing Donuts

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

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

Reader Reviews

Made these for Easter morning and they were delicious! I doubled the recipe and made a cake with the rest because I definitely had some extra batter! The nutmeg really compliments the chocolate flavor, yum!


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:

A closeup of a frosted chocolate donut. There are three donuts in the background.

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
Course: Breakfast
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6 donuts
Calories: 316kcal


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
  • 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)


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.
    Cocoa powder has been mixed with flour and other dry ingredients and sits in the bottom of a glass mixing bowl.
  • 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.
    A hand pours melted butter over a cocoa powder base.
  • 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.
    Looking down on donuts recently dipped in chocolate glaze.
  • Store in an airtight container in the fridge for up to a week.

Recommended Equipment

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


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.

This was a sponsored post. All opinions are my own. See our full disclosure for more information.

13 Responses to Vegan Chocolate Donuts

  1. Avatar thumbnail image for MarlyKala Reply

    5 stars
    I’ve made this recipe many times and all my children and husband loves them. Thank you!

    • Avatar thumbnail image for MarlyMarly

      Hi Kala, I’m so glad you and your family enjoy these donuts. It makes me happy to play a part in your happy family moments!

  2. Avatar thumbnail image for MarlyCamila @ Microwave Choice Reply

    Sounds yummy 🙂 My son loves donuts. I will try it for him. Thanks for such a unique and amazing recipe.

  3. Avatar thumbnail image for MarlyCassie B Reply

    5 stars
    Made these for Easter morning and they were delicious! I doubled the recipe and made a cake with the rest because I definitely had some extra batter! The nutmeg really compliments the chocolate flavor, yum!

  4. Avatar thumbnail image for MarlyKGL Staff Reply

    5 stars
    Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you

    • Avatar thumbnail image for MarlyMarly

      So glad you and your family enjoyed these vegan donuts!

  5. Avatar thumbnail image for MarlyAlice Beef Reply

    5 stars
    Your recipe gives me a lot of ideas to prepare the meaning birthday for my son. Thanks to your tips, i try to make them and he loves to eat so much. Thank you for your creative and sharing.

  6. Avatar thumbnail image for MarlyMadison Smith Reply

    5 stars
    Hey Marly…! This vegan chocolate glaze donuts looks sooo yummy & delicious, love your photography as well. i will trying to making this in upcoming weekend…Thanks for sharing……..!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Madison! Hope you love them as much as we do! ❤️

  7. Avatar thumbnail image for MarlyLinda @ Veganosity Reply

    Yes to baked vegan doughnuts! I love them more than the kind that used to make me feel sick too. Thank you for including my pumpkin doughnuts, Marly! I need to put some Silk yogurt into my next batch.

    • Avatar thumbnail image for MarlyMarly

      It’s the only way to go, Linda. So happy to include your pumpkin doughnuts recipe. They look SO good!

  8. Avatar thumbnail image for MarlyKeith Reply

    5 stars
    Dairy free donuts?! One of the few dairy products I miss since going lactose free… (and they look really good too!)

    • Avatar thumbnail image for MarlyMarly

      Hi Keith. Yes, dairy-free donuts are, IMHO, even better than the other kind. Hope you like them! 🙂

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