Vegan Chocolate Baked Donuts (Gluten-Free)

These Vegan Chocolate Baked Donuts are moist and fluffy and covered in a shiny chocolate glaze. 

Why you’ll love these Vegan Chocolate Baked Donuts:

• they’re undetectably vegan and gluten-free
• they’re moist and fluffy
• they’re perfectly sweet
• they’re covered in a sticky glaze
• they’re refined sugar free
• they’re baked not fried
• they’re made in one bowl
• they’re great for a snack, dessert or party food!

How to make these Vegan Chocolate Baked Donuts

Scroll down to the bottom of the post for the full recipe.

• Mix together all the ingredients in a glass mixing bowl.

Tip: Use a measuring jug to measure out the plant-based milk.

• Transfer the batter into a donut tin.

Tip: Grease the tin first to make the donuts easier to remove afterwards.

• Bake in oven for around 10 minutes, until risen and an inserted skewer comes out clean.

• Transfer onto a cooling rack to cool slightly before applying the glaze.

How to make the glaze

• Melt the coconut oil in a bowl over a saucepan of boiling water or a microwave.
• Mix in the maple syrup and cocoa powder.

• Dip the donuts into the glaze one by one and place back on the cooling rack to dry.

How to decorate the donuts

If you wish to decorate the donuts, you can decorate them with:

• freeze-dried strawberries or raspberries
• rose petals
• desiccated coconut
• cacao nibs
• crushed pistachios.

Tip: Make sure to scatter these ingredients over the donuts while the glaze is still wet, otherwise they won’t stick!

How long do these Vegan Chocolate Baked Donuts keep for?

These donuts taste best when fresh but keep covered in the fridge for up to a few days.

SUBSTITUTIONS YOU CAN MAKE TO THIS RECIPE:

• you can use any type of oil: coconut oil, olive oil or vegetable oil
• you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
• you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
• you can substitute the vinegar with lemon juice
• you can substitute the ground almonds (almond meal/almond flour) with ground walnuts
• for a nut-free version: substitute the ground almonds (almond meal/almond flour) with ground sunflower seeds
• you can use plain flour instead of the gluten-free flour if you’re not gluten-free.

Tips for making these Vegan Chocolate Baked Donuts

• The amount of batter specified in the recipe is the right amount to fill the whole of the donut tin I used, but if you have some leftover batter you can put them into cupcake cases and use it to make cupcakes – just remember to adjust the cooking time accordingly.
• I used a mini donut tin, but if you have a large donut tin, that will work too – just remember to adjust the cooking time accordingly.
• If you don’t have a donut tin, this batter can be used to make cupcakes – just remember to adjust the cooking time accordingly.

If you liked these donuts, check out my Matcha Baked Donuts!

MORE VEGAN CHOCOLATE TREATS:

• Chocolate Cake
• Chocolate Truffles
• Chocolate Mousse
• Chocolate Lava Cake
• Chocolate Bars

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 #rhiansrecipes on Instagram! Thank you.

Vegan Chocolate Baked Donuts (Gluten-Free)

These Vegan Chocolate Baked Donuts are moist and fluffy and covered in a shiny chocolate glaze. 

4.17 from 6 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Keyword: gluten-free chocolate donuts, refined sugar free chocolate donuts, vegan chocolate donuts

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 30 mini donuts

Calories: 50kcal

Author: Rhian Williams

Ingredients

For the donuts:

• 30 g (1/8 cup) coconut oil (or sub olive or vegetable oil)30 g (1/8 cup) coconut oil (or sub olive or vegetable oil)
• 120 ml (1/2 cup) unsweetened almond milk (or sub any other kind of plant-based milk)120 ml (1/2 cup) unsweetened almond milk (or sub any other kind of plant-based milk)
• 1 teaspoon apple cider vinegar1 teaspoon apple cider vinegar
• 6 tablespoons maple syrup (or sub any other sweetener)6 tablespoons maple syrup (or sub any other sweetener)
• 1 teaspoon vanilla extract1 teaspoon vanilla extract
• Pinch of saltPinch of salt
• 75 g (2/3 cup) ground almonds (almond meal) *75 g (2/3 cup) ground almonds (almond meal) *
• 75 g (2/3 cup) gluten-free flour blend (or sub plain flour if not gluten-free)75 g (2/3 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• 1 heaped teaspoon baking powder (ensure gluten-free if necessary)1 heaped teaspoon baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)1/4 teaspoon bicarbonate of soda (baking soda)
• 2 tablespoons cocoa powder2 tablespoons cocoa powder

For the glaze**:

• 1 tablespoon coconut oil1 tablespoon coconut oil
• 2 tablespoons maple syrup2 tablespoons maple syrup
• 1 teaspoon cocoa powder1 teaspoon cocoa powder

To decorate (optional):

• Freeze-dried strawberries or raspberries, rose petals, desiccated coconut, cacao nibs, crushed pistachios Freeze-dried strawberries or raspberries, rose petals, desiccated coconut, cacao nibs, crushed pistachios

Instructions

For the donuts:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
• 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 
• Transfer the donuts onto a cooling rack to cool slightly before applying the glaze

For the glaze:

• Melt the coconut oil in a bowl over a saucepan of boiling water or a microwave
• Mix in the maple syrup and cocoa powder
• Dip the donuts into the glaze one by one and place back on the wire rack to dry
• If you wish to decorate them, scatter over freeze-dried strawberries or raspberries, rose petals, desiccated coconut, cacao nibs or crushed pistachios while the glaze is still wet (otherwise they won't stick)
• They taste best when fresh but keep covered in the fridge for up to a few days

Notes

*You can alternatively use almond flour

**You can alternatively use a mixture of coconut oil and dark chocolate

• The amount of batter specified in the recipe is the right amount to fill the whole of the donut tin I used, but if you have some leftover batter you can put them into cupcake cases and use it to make cupcakes - just remember to adjust the cooking time accordingly.
• I used a mini donut tin, but if you have a large donut tin, that will work too - just remember to adjust the cooking time accordingly.
• If you don't have a donut tin, this batter can be used to make cupcakes - just remember to adjust the cooking time accordingly.

Nutrition Facts

Vegan Chocolate Baked Donuts (Gluten-Free)

Amount Per Serving

Calories 50 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g5%

Sodium 14mg1%

Potassium 20mg1%

Carbohydrates 5g2%

Sugar 3g3%

Calcium 19mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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