Vegan Double Chocolate Baked Donuts Recipe
These Vegan Double Chocolate Baked Donuts are a rich and indulgent treat perfect for any chocolate lover. Made with cocoa powder, vegan butter, and vegan chocolate chips, they are moist, fluffy, and topped with a smooth, melted chocolate glaze. Baked to perfection, these donuts deliver double the chocolate flavor while being completely dairy-free and vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 donuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- ½ cup + 2 tablespoons unsweetened non-dairy milk (room temperature)
- ⅓ – ½ cup sugar or cane sugar
- 2 tablespoons vegan butter (melted or room temperature)
- ½ teaspoon vanilla extract
Chocolate Coating
- 1 cup vegan chocolate chips or chunks
- 1 tablespoon coconut oil
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to prepare for baking the donuts.
- Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and baking soda into a large bowl and mix well to evenly distribute the leavening agents.
- Mix Wet Ingredients: In a separate bowl, whisk together the unsweetened non-dairy milk, sugar, vegan butter, and vanilla extract until fully combined and smooth.
- Make the Batter: Pour the wet mixture into the dry ingredients and whisk until just combined. The batter should be slightly thick but smooth, ensuring well-risen donuts.
- Prepare Pan and Fill: Lightly grease your donut pan with vegan butter. Using a spoon, evenly scoop the batter into each cavity of the pan, filling each about three-quarters full.
- Bake Donuts: Place the donut pan on the center rack of the oven and bake for approximately 10 minutes until a toothpick inserted comes out clean.
- Melt Chocolate Coating: While the donuts bake, combine the vegan chocolate chips and coconut oil in a small microwave-safe bowl. Heat in 30-second increments, stirring after each to prevent burning, until smooth and fully melted.
- Cool Donuts: Remove the baked donuts from the oven and let them cool in the pan for 5 minutes to firm up.
- Transfer to Wire Rack: Carefully remove the donuts from the pan and place them on a wire rack to cool completely, ensuring the donut texture sets properly.
- Dip and Chill: Dip each cooled donut into the melted chocolate mixture, allowing excess to drip off. Place the donuts back on the wire rack, then chill them in the refrigerator for about 10 minutes until the chocolate coating sets.
Notes
- Make sure the non-dairy milk is at room temperature to prevent the batter from curdling.
- You can adjust the sugar amount based on your sweetness preference.
- If a donut pan is unavailable, muffin tins may be used but donuts might bake with a different shape.
- Store the donuts in an airtight container in the refrigerator for up to 3 days.
- Reheat briefly before serving for a fresher taste if desired.
Keywords: vegan donuts, baked chocolate donuts, double chocolate donuts, dairy-free donuts, vegan dessert
