Vegan Baked Chocolate Donuts
These (secretly) Vegan Chocolate Baked Donuts are seriously life changing. Chocolatey, moist, and SO easy to make, these donuts are irresistible.
Okay, let’s get real. I am a firm believer in the idea that chocolate cake should be a breakfast item. These donuts taste like the best chocolate cake you’ve ever had, but they’re shaped like a donut…which makes it acceptable to eat chocolate cake for breakfast. What could be better than that?
This is a recipe that I have made over and over and over again. One of my favorite Christmas gifts that I received this past year was a silicone donut tray, and I knew that the first donut I wanted to make had to be chocolate. These donuts turned out to be one of my favorite recipes of ALL TIME. They are so moist, so chocolatey, and dangerously addicting.
Why this recipe works:
The secret ingredient in these vegan donuts is pumpkin. Pumpkin makes these donuts exceptionally moist, but you would never guess that they are made with pumpkin when you taste them.
The other key ingredient that makes these vegan chocolate donuts moist and fluffy is just one teaspoon of apple cider vinegar. When apple cider vinegar is combined with baking soda, a chemical reaction occurs that gives cakes (or in this case donuts) an extra lift.
I promise that these vegan baked chocolate donuts will be the best donuts that you have ever had. Plus, they will most definitely be a crowd pleaser amongst all types of eaters. I hope you enjoy splurging on these little chocolate gems as much as we do. If you love donuts, be sure to check out my Blueberry Banana Baked Donuts recipe for more!
Secretly Vegan Chocolate Baked Donuts
Ingredients
- 1 1/4 cups flour (whole wheat flour may be substituted)
- 1/4 cup cocoa powder
- 3/4 cups sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup pumpkin purée
- 1/4 cup light olive oil or melted coconut oil
- 1/2 cup almond milk (warm if using coconut oil)
- 1 teaspoon apple cider vinegar
- 1/3 cup optional chocolate chips (vegan if desired)
Glaze
- 3/4 cups powdered sugar
- 2-3 tablespoons warm almond milk
Instructions
- Preheat oven to 375 degrees and grease or prepare a nonstick donut tray.
- Combine the first six (dry) ingredients in a bowl and whisk until well combined.
- Add wet ingredients to the dry and stir with a spoon or spatula until just combined. Here you may add the optional chocolate chips.
- Fill each donut mold to the top with batter and bake in preheated oven for 15-20 minutes until a toothpick comes out clean or until the tops have puffed up and spring back when touched (you do not want them to be wet in the centers).
- Place tray on a wire rack too cool for 10-15 minutes before removing donuts from the molds.
- Once the donuts have cooled, combine the ingredients for the glaze in a bowl and whisk. Dip each donut into the glaze twice and serve. You can eat these the same day or store in the fridge!
