Chocolate glazed mini chocolate donuts on a sheet of brown baking paper decorated with dried roses

Vegan Chocolate Baked Donuts (Gluten-Free)

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


For the donuts:

  • 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)
  • 1 teaspoon (1 teaspoon) apple cider vinegar
  • 6 tablespoons (6 tablespoons) maple syrup (or sub any other sweetener)
  • 1 teaspoon (1 teaspoon) vanilla extract
  • Pinch (Pinch) of salt
  • 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)
  • 1 heaped teaspoon (1 heaped teaspoon) baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon (1/4 teaspoon) bicarbonate of soda (baking soda)
  • 2 tablespoons (2 tablespoons) cocoa powder

For the glaze**:

  • 1 tablespoon (1 tablespoon) coconut oil
  • 2 tablespoons (2 tablespoons) maple syrup
  • 1 teaspoon (1 teaspoon) cocoa powder

To decorate (optional):

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


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


*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 cupcakesjust remember to adjust the cooking time accordingly.


Calories: 50kcal | Carbohydrates: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 20mg | Sugar: 3g | Calcium: 19mg | Iron: 0.2mg