Baked vegan chocolate donuts are light, tender, and so delicious! These are easy to bake at home, and make a perfect weekend breakfast or special dessert.
Did you get donuts on the weekend when you were growing up?
It was always a special treat when my parents would get donuts for us on a Saturday morning. Now that I’m a parent of a child with food allergies, it’s been many years since I’ve set foot in a donut shop.
Maybe the same is true for you? Dairy, egg, nuts, peanuts…these are all allergens that lurk in a traditional donut shop or bakery.
But I have good news! You can make amazing, allergy friendly donuts in your own home. It’s so easy to do, if you have a great recipe, and a donut pan.
Where to buy a donut pan:
You can find donut pans at many stores, like Target, Michael’s, and Williams Sonoma. You can also order them on Amazon. Donut pans are usually non-stick, and you can also find silicone versions.
How to make fluffy vegan donuts without eggs:
Baking powder and vinegar make these donuts rise nicely, giving them a perfectly fluffy texture. These are very nice and light! Unsweetened applesauce replaces the egg, and keeps these donuts nice and moist. You don’t need eggs to make perfect donuts.
Tips to make this recipe perfectly:
- Grease the pan – even though the pan is non-stick, I recommend using a little vegan buttery spread to make sure the donuts release easily from the pan.
- Don’t over-mix the batter.
- Let the donuts cool for about 10 minutes before releasing from the pan. Place some parchment paper on the counter and turn the pan over. Tap it firmly against the counter to release the donuts.
Can I use a different flour in this recipe?
You can use whole wheat flour, all-purpose flour, or a gluten free flour blend if you like. I don’t recommend using almond flour or coconut flour, as the texture will be very different.
More vegan donut recipes:
Disclosure: This post contains affiliate links.
Vegan Chocolate Donuts with Glaze and Sprinkles.
Tender vegan chocolate donuts are topped with a sweet glaze and colorful sprinkles, making a perfect dessert or weekend breakfast.
For the donuts:
- 1 cup spelt flour or all-purpose flour
- ½ cup organic cane sugar
- ⅓ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup water
- ½ teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- 2 Tablespoons unsweetened applesauce
- ¼ cup dairy free buttery spread melted (you could also use coconut oil)
For the glaze:
- 1 cup confectioner’s sugar
- 2 teaspoons water
- sprinkles optional
Preheat the oven to 350 degrees F.
Mix the melted buttery spread, water, vanilla, and vinegar in a large bowl. Add the dry ingredients and mix together. The dough will be soft, and not too wet.
Spoon the dough into the donut pan. Each well will be full almost to the top. Smooth out the dough with the back of a spoon.
Bake for 10-12 minutes. Let cool in the pan for about 10 minutes.
Meanwhile, make the glaze in a small bowl. Add water to the confectioner’s sugar and whisk with a fork until you reach the desired thickness. Not too thick, but not super runny.
Place a piece of parchment on the counter. Turn the pan over, and tap it hard against the counter until the donuts release from the pan.
Spoon the glaze on top of the cooled donuts. Shake sprinkles on top while the glaze is still wet if desired.
Store donuts in an airtight container. They should stay fresh for about 3 days.
The sprinkles are optional. Be sure to call on the brand of sprinkles to make sure that they are suitable for your dietary needs.
This post was originally published in January 2014. It has been updated.