This is actually an updated version of a previous recipe I posted for Vegan Chocolate Baked Donuts.
This new version here tastes just as delicious and is just as easy to make, but uses more accessible ingredients, and also happens to be refined sugar free and gluten-free optional!
This donut recipe came together after several tried and failed attempts at creating a batter that was both easy to make, used accessible and reasonably-priced ingredients, and most importantly was unnoticeably vegan, gluten-free and refined sugar free. It really was no easy feat!
However, after much trial and error, I finally came up with this recipe, and I really couldn’t be happier to be able to share it!
The texture of these donuts is moist and fluffy, as opposed to hard and crumbly (which has happened with other gluten-free or refined sugar free baked goods I have made), and the taste rich and buttery.
The base for the batter is a mixture of gluten-free flour (you can use your favourite homemade or store-bought blend) and ground almonds, which help create that essential moisture and fluff-factor. Coconut oil is great for creating that melt-in-your mouth sensation without using regular butter.
The combination of vinegar and bicarbonate of soda is really key for this batter too, as the acidic vinegar and alkali bicarb will react in the mixture and make the cake rise – this is how you can make a sponge rise successfully without eggs!
I made these Vegan Chocolate Baked Donuts using Lakeland‘s Mini Doughnuts Tin, which they very kindly sent me. I really recommend the Lakeland tin – it’s so handy to use as the donuts pop out really easily afterwards. Having a donut tin in your kitchen can be really useful as you can easily bake some yummy donuts that are so much healthier than their deep-fried counterparts!
I found the amount of batter I used was just enough to fill the whole donut tin, but if you have some left over you can put them into cupcake cases and make some cupcakes. And of course, if you don’t have a donut tin, this batter works really well for cupcakes, just remember to adjust the cooking time as necessary!
The final (optional but highly recommended) step for these donuts is a delicious 3-ingredient glaze – it’s shiny, perfectly sticky, and melts in your mouth – what more could you ask of a glaze? Then if you fancy, you can finish it off with a flourish of rose petals, crushed pistachios, desiccated coconut, cacao nibs or freeze-dried berries!
If you liked these donuts, check out my Matcha Baked Donuts!
Looking for more chocolate treats? You might like my:
- Peanut Butter Chocolate Cake
- Mississippi Mud Pie
- Salted Caramel Adzuki Bean Brownies
- Chocolate Truffles
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
These Vegan Chocolate Baked Donuts are fluffy, chocolatey and super easy to make.
- 4 tablespoons coconut oil (or sub olive or vegetable oil)
- 115 ml (1/2 cup) milk, any kind
- 1 tablespoon vinegar
- 6 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 75 g (2/3 cup) ground almonds
- 75 g (2/3 cup) gluten-free flour (or sub plain flour if not gluten-free)
- 1 heaped teaspoon baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda
- 2 tablespoons cocoa powder
- 1 tablespoon coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon cocoa powder
- To decorate
- Freeze-dried strawberries or raspberries, rose petals, desiccated coconut, cacao nibs, crushed pistachios
- Preheat oven to 180 degrees (350 degrees)
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other type of oil)
- Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
- Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
- Mix well, adding a tiny splash more milk if it's looking too dry
- Transfer mixture to the greased donut tin**
Bake in oven for around 10 minutes, until risen and an inserted skewer comes out clean
- Melt the coconut oil in a bowl over a saucepan of boiling water or a microwave
- Mix in the maple syrup and cocoa powder
- Once out of the oven, remove the donuts from the baking tin and place on a wire rack
- Dip them into the glaze one by one and place back on the wire rack to cool
If you wish to decorate them, scatter over freeze-dried strawberries or raspberries, rose petals, desiccated coconut, cacao nibs or crushed pistachios whilst the icing is still wet
*You can alternatively use a mixture of coconut oil and dark chocolate
**If you don't have a donut tin, this batter works really well for cupcakes, just remember to adjust the cooking time as necessary!
Thank you very much once again to Lakeland for providing me with the donut tin – it’s so useful and easy to use and I can’t recommend it enough! All opinions stated are my own.
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