1 Bowl Easy Vegan Donuts Recipe with Chocolate Glaze. Classic Vegan Doughnut. Quick and fun chocolate glazed doughnut. Simple Baked Vanilla Donut Recipe. Vegan Soy-free Palm-oil free.
These super easy yeasted donuts come together quickly and make a great dessert, snack or breakfast. Well I don’t eat them for breakfast :).
The yeasted batter keeps these super soft and moist just like traditional fried doughnuts. Some baking powder adds the extra rise. A pinch of nutmeg and some almond flour adds a subtle flavor to the plain doughnut. Add your favorite glaze, a plain sugar icing, chocolate sugar glaze, spiced or sprinkles! I glazed these with melted chocolate glaze and some shredded coconut.
For variation, add in some chia seeds and Use a nut butter chocolate glaze for a heartier doughnut. What are your favorite doughnut flavors?. If you follow me on Instagram, I have been posting my experiments with making gluten-free donuts on my IG stories. Gluten-free donuts are coming soon!
The glaze is more like a ganache glaze as I prefer that to the sugar icing. 2 cups of sugar for an icing makes me nervous :). So this glaze is melted chocolate with just a bit of sweetening. I use palm oil free chocolate brands for the glaze.
More sweet breakfast options from the blog
- Vegan Banana French Toasts with Caramelized Banana
- 1 Bowl Chocolate Peanut Butter Banana Muffins. GF option
- Carrot Turmeric Chia Muffins
- 1 Bowl Banana Apple Bread. Can be made into muffins
- Tall and Moist Banana Muffins. GF
- Chia Orange Cranberry Muffins
For Savory Breakfast see here.
If you make these fun Doughnuts, do leave me a comment on the post and rate the recipe!
Mix the wet.
Whisk in the dry. And transfer batter to a ziplock.
Prepare the glaze, dip the donuts, tap to drop the excess and place on a rack to let the chocolate set.
Vegan Donuts Recipe with Chocolate Glaze
Ingredients
Wet:
- 1/2 cup (122 ml) non dairy milk
- 1/4 cup (80.5 g) maple syrup
- 2 tbsp sugar
- 1 tsp active yeast
- 2 tbsp coconut oil refined for neutral flavor or use other oil
- 1 tsp vanilla extract
- a generous pinch of nutmeg and cinnamon
Dry:
- 1 cup (125 g) unbleached all purpose flour
- 2 tbsp almond flour
- 1 tsp baking powder
- 1/4 tsp (0.25 tsp) salt
Glaze:
- 3 tbsp sugar
- 3 tbsp non dairy milk
- 2 tbsp refined coconut oil
- 1/2 cup (90 g) vegan semi sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F / 180ºc. Grease a doughnut pan.
- Warm non dairy milk and maple and sugar in a saucepan or in a bowl in the microwave. The mixture should be jut warm to touch. Mix well to combine the sugar. Add yeast and mix in. Let sit for 5 mins to activate. Add oil, vanilla, spices and mix in.
- Add flours, baking powder, salt and whisk well to make a smooth batter. Let the batter sit for 10 mins. It should increase in volume. Transfer to a ziplock. Snip one of the ends of the bag and pour into greased donut pan. Or use a spoon to fill the greased doughnut pan. I usually like to fill them a bit more than half to make thinner donuts rather than very tall results. Let the batter sit for 5 minutes.
- Bake at 350 degrees F / 180ºc for 11 to 12 mins.
- Cool for a minute. Tap to release, cool completely before adding a glaze.
- Dip in prepared glaze and let it sit in a cool place for a few minutes to set. Serve.
Glaze:
- Mix the sugar and milk over medium heat. Add oil and mix in. Take off heat. Add chocolate and let it sit for a minute. Whisk to melt until smooth. Dip the doughnuts to coat, or drizzle the chocolate on the doughnuts.
Notes
Nutrition
Cassie Autumn Tran says
July 9, 2017 at 5:16 pmThese donuts look amazing! I haven’t had vegan donuts in a week, and I’m already craving them!
Chelsey says
July 9, 2017 at 8:13 pmWhat flour do you recommend I use to make this gluten free!?
Richa says
July 9, 2017 at 9:31 pmWait till next week for a gluten-free donut. I will link it on this post as well. Direct subs dont generally work without adjust the recipe. Some gluten-free blends that have xanthan might work. Let the baked donuts cool covered under the towel as gluten-free baked goods tend to dry out faster.
SuryaSmiles says
July 9, 2017 at 9:18 pmYum! I’m going to try with a GF flour mix. Tho it might come out slightly denser. Worth a shot! Loving your cookbook!
Richa says
July 9, 2017 at 9:31 pmWait till next week for a gluten-free donut. I will link it on this post as well. Direct subs dont generally work without adjust the recipe. Some blends might work. Let them cool covered under the towel as gluten-free baked goods tend to dry out faster.
SuryaSmiles says
July 9, 2017 at 10:30 pmThank you Richa, I was going to try Bob’s Red Mill flour to Flour mix, but I’ll wait for your GF version! Awesome!
SuryaSmiles says
July 9, 2017 at 10:32 pmI have your Indian Kitchen cookbook…I see I must get your next one!
Raquel says
July 10, 2017 at 6:29 amCan you substitute the almond flour for any other kind of flour? My son has many allergies and Nuts are one of them. Id love to make him doughnuts he can actually eat! These look delicious! thank you!
Richa says
July 10, 2017 at 11:39 pmAdd 1 more tbsp of flour.
JdW says
July 10, 2017 at 8:28 amIs there any other kind of pan I could sub for a donut pan (just so I can try the recipe before buying a donut pan)? Would a muffin pan work?
Richa says
July 10, 2017 at 10:05 amyes muffin pan will work. you will get fewer muffins and they will be slightly different texture than a muffin. like a cross between dinner roll and cake.
Emily says
July 10, 2017 at 5:37 pmI made these with regular glaze and gosh they were legit!
Eshika Roy says
July 10, 2017 at 11:40 pmI literally started having hunger pangs halfway through the post. It looks amazing and I bet it also tastes delicious too. It is the perfect dish to cook up in this rainy season. I can’t wait to try it . Looking forward to reading more delectable recipes in the upcoming posts.
Kara Aragon says
July 17, 2017 at 7:43 pmYum! I just saved this post. Making as soon as I can. Looks sooo delicious!
Becky says
August 7, 2017 at 7:07 amOMG and that G is for GOODNESS because this is exactly the only language and best words to describe them.
Thank you for this recipe.
I did not have almond flour but had coconut flour. What a delicious donut.
Ashley says
September 29, 2017 at 8:08 amCan you substitute the maple syrup for coconut sugar? Didn’t know if that would mess up the the recipe since that would significantly reduce the amount of liquid?
Richa says
October 3, 2017 at 11:38 pmyou could use 1/4 cup coconut sugar mixed well into 1/4 cup non dairy milk
Ashley says
October 4, 2017 at 6:27 pmThank you so much!
Lavina says
October 21, 2017 at 9:07 amI added coconut oil in before yeast, am I still OK to go ahead or should I start over?
Thanks so much!
Richa says
October 21, 2017 at 12:03 pmit should work just fine.
Gabriela says
November 17, 2017 at 10:22 pmGreat recipe. It’s my first try and they were so delicious. Tank you
Sorry that I can’t upload photos
Radhika says
May 9, 2018 at 7:24 pmBest donut recipe !! No doubt!! My 4 yr old daughter has lot of food allergies and she absolutely love these donuts !!
Jo says
October 21, 2018 at 12:22 pmDo you have any idea if I could sub the syrup with dates and skip the oil? This looks soooooo good!
Richa says
October 22, 2018 at 4:19 pmthats very different consistency. you could use date syrup. omit the oil and use more non dairy milk
Geffin says
August 20, 2019 at 4:07 pmAwesome texture & taste. I’m still making plain ones & inhaling them. I can’t wait long enough to frost them 😊. Thank you so much!
Richa says
August 20, 2019 at 6:08 pmyay!
Diane says
November 11, 2019 at 10:19 amCould I leave out the oil in the batter? or what would you suggest I replace it with? Thanks, cant wait to try these, love all your recipes!
Diane
Richa says
November 11, 2019 at 11:22 amYes just leave it out and use 2 tbsp apple sauce
Diane says
November 11, 2019 at 3:10 pmI made these tonight using 2 tbsp applesauce in place of the oil in the batter, while warm dipped them in cinnamon sugar.
Delicious!!
Anne says
April 9, 2020 at 5:14 amGreetings these sound good been trying different vegan versions. Question I live in Ethiopia and I want to try the chick pea tofu, but I have to ground down the chickpea myself since we don’t have it already packaged. So my question is should I roast the chickpea first,or soak them then dry the again before I grind or just get them grounded down raw?
Richa says
April 9, 2020 at 4:26 pmJust grind the raw dry chickpeas until you get a fine powder… then its ready to use.
SS says
May 15, 2020 at 3:40 pmI don’t have almond flour. Can I just use all purpose?
Vegan Richa Support says
May 15, 2020 at 7:23 pmAbsolutely – simply Add 1 more tbsp of flour if you’d like to omit the almond flour.