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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 non dairy milk
- 1/4 cup 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 unbleached all purpose flour
- 2 tbsp almond flour
- 1 tsp baking powder
- 1/4 tsp salt
Glaze:
- 3 tbsp sugar
- 3 tbsp non dairy milk
- 2 tbsp refined coconut oil
- 1/2 cup 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Richa, thanks for sharing this, and the many other lovely recipes on your site. Wanted to try this for my niece, as she will be finishing her 8 day fast successfully – so after a couple of days donuts from this recipe would be a delightful treat!
How to make this with protein powder? In other words, there are several plant protein powders with flavours like apple crumble, or maple cinnamon, or banana cream pie, ice cream sandwich etc., on top of the conventional chocolate and vanilla powders.
Does one integrate to the base, ie in the flour mix? If so, how much or proportions is recommended?
Would you suggest assimilate to glaze/icing instead?
Protein powders work well in smoothies, with bananas, and also researched your other donut recipe with bananas: https://www.veganricha.com/vegan-banana-donuts-recipe/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+blogspot%2FyPHzu+%28Vegan+Richa%29
Would it work better in batters having bananas instead?
How would you recommend going about this?
(P.S – Jain dietary restrictions avoid under roots like potato starchs, tapioca, colours like beet/carrot etc, and so I cannot use these)
Many thanks in advance for your input Richa 🙂
Wow, I have never heard of adding yeast to baked doughnuts that are made in a doughnut pan.
I will have to give it a try.
Can I use instant yeast?
Yes
I don’t have almond flour. Can I just use all purpose?
Absolutely – simply Add 1 more tbsp of flour if you’d like to omit the almond flour.
Greetings 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?
Just grind the raw dry chickpeas until you get a fine powder… then its ready to use.
I made these tonight using 2 tbsp applesauce in place of the oil in the batter, while warm dipped them in cinnamon sugar.
Delicious!!