We have a serious problem here, and that problem is that these Classic Vegan Chocolate Glazed Donuts are a little too easy to make. You just whip up the simple donut batter, fill this fancy little donut pan and bake. Then take one of these fluffy donut perfections, and dip it into the quick chocolate glaze. TOO EASY I tell ya. Because wow wow wow! These things are magic.
Look at them. LOOK AT THEM! ☝️ Sorry, getting a little bossy around here, but seriously. I can't even.
After doing a bunch of research (yes I spend a lot of time researching donuts... #weirdjob), I found there are a few keys that take donuts from fine to fabulous. And of course in true Sam fashion, I reveal them all to you so you can make perfect vegan donuts in your home too.
THE 4 SECRETS TO VEGAN DONUT PERFECTION:
- You know that classic donut taste that you can't quite put your finger on? Well, I put my finger on it. I discovered that taste is nutmeg! Who knew right!? The donut batter is spiced with nutmeg that gives these donuts that classic bakery taste.
- The donuts are baked, not fried, which makes them easy and safe to make at home and a lot healthier to boot. So now you can eat two donuts! (You're welcome). The key I needed to figure out is how to get baked vegan donuts that were fluffy perfection. So I tried my favourite trick of adding an acid (lemon juice or apple cider vinegar) and baking soda. You know those volcanos you made in science class as a kid, same thing happens here. The combo makes for lots of quick rising bubbles making these donuts FLUFFY while still maintaining moisture.
- One of these inexpensive donut pans is key. Without them the donuts won't maintain shape. They will still taste delicious of course, but you won't really get the donut feeling without that classic shape.
- The glaze! I didn't realize I was so picky about donut glaze until I started testing these donuts. My first attempt was delicious, but the glaze stayed gooey, and didn't have that classic donut glaze crackle when bitten. Don't worry friends, I sorted it out. Now you can have your chocolate glaze and have it crackle too.
And there you have it, my secrets to Classic Vegan Chocolate Glazed Donuts. You may now start your ovens!
To make Classic Vegan Chocolate Glazed Donuts: 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 donuts wells.
Bake for 10 to 14 minutes until the donuts have fluffed up and bottoms are lightly browned. Take out of the oven and cool for 5 minutes then flip the donuts over so the bottoms can steam off a bit and don't hold too much moisture.
Add all of the ingredients to a bowl and mix well.
Dip the donuts into the glaze half way up and carefully lift the donut back out again, the frosting will set as it rests. If you have leftover glaze, use it to drizzle over vegan ice cream, or dip fruit into it.
Bon appetegan!
Sam.
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Classic Vegan Chocolate Glazed Donuts
Servings: donuts
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Ingredients
For the dry ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon nutmeg
For the wet ingredients:
- ⅔ cup plant-based milk, (such as soy or almond)
- ⅓ cup brown sugar
- 2 tablespoons vegan butter,, melted
- 1 ½ teaspoons vanilla extract
- 1 teaspoon 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)
- ½ teaspoon vanilla extract
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 donuts wells.
- Bake for 10 to 14 minutes until the donuts have fluffed up and bottoms are lightly browned. Take out of the oven and cool for 5 minutes then flip the donuts over so the bottoms can steam off a bit and don't hold too much moisture.
To make the chocolate glaze:
- Add all of the ingredients to a bowl and mix well. If the glaze is a bit too thick at 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. The frosting will set as it rests. If you have leftover glaze, use it to drizzle over vegan ice cream, or dip fruit into it.
Nutrition
Heather Smith Thomassen says
I know I'm in a minority but I don't like chocolate!!! I do like doughnuts, however, have you any suggestions for an alternative to chocolate?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Heather, you could try my glazed donuts or powdered donuts recipe. Enjoy!
Heather Smith Thomassen says
Thank you - sounds like a good idea. I also wondered if I could dip them in cinammon sugar
Marci Miles says
I was really craving a donut since I live in a city that really doesn't have ANY vegan donut options. Sam did not disappoint. Her caked donuts were so good even without the chocolate glaze that I left some without to enjoy plain. I am so excited to make these again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy to hear that Marci 🙂
Marie says
can you use whole wheat flour as a substitute?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Marie, it might make the dounuts a bit dense but should work. You can see more tips about substituting whole wheat flour here. Enjoy!
Patricia says
Hi there! I love this recipe and have made it multiple times (it works great even with GF flour). I was wondering if the batter can be made ahead of time and kept cold without ruining the rise and texture? What do you think? These babies are definitely the best day of, but I'm making them for a retreat and won't be able to bake them on-site so am looking for a workaround!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Patricia, so happy you love them and am happy to hear they work well with gluten-free flour too!! I do not think making the batter ahead of time would work as it would likely lose it's rise. You could freeze the baked donuts before glazing then thaw, and glaze fresh. I hope that helps!
Rebecca Noel says
I made these this morning and the batter was really runny it did not look like your batter. The only change I made was from brown sugar to white sugar. Do you think that affects the consistency?
Jess @ IDTLC Support says
No that shouldn't have made it much runnier. Curious if you tried baking them?
Sharan says
I have another recipe for chocolate donuts but these are hands down the best. They are light and the frosting taste perfect! This will be my only go to for donuts.
Ash K says
I just tried these and they looked and smelled amazing but didn’t set even after baking sixteen minutes and cooking in the pan first. Any advice? Thank you!!
Tiffany says
Delicious and so easy to make! I definitely the nutmeg was one of the winning ingredients that pulled the flavors together. Thanks again for writing great recipes that are easy to follow, work reliably, and that I can do along with my little one. It makes getting through this tough time a little easier. (Now if only I could get my eldest to stop eating so many of his favorite carrot muffins (your recipe)...
Roseanna Ladd says
Delicious donuts! Glaze is so fun to make. I use organic chocolate for the icing and has a tasty flavor.
Anenid says
Perfect donuts! I waited until they were completely cooled down before putting the glaze and it did not solidify but they were delicious. Thank you for the recipe!
Sam Turnbull says
So happy you enjoyed!
Elona says
If you add a little melted vegan butter to the glaze it will set better! I doubled the recipe and added about a tablespoon. Agree, they turned out so yummy.
stephanie batista says
hi there! love your recipes! do these donuts freeze well? I'm thinking prior to glazing them of course? thanks!!
Sam Turnbull says
I've never tried freezing them, but yes, I think they should freeze fine without the icing. Enjoy!