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Two vegan chocolate donuts stacked with a bite taken out of one. More donuts with sprinkles are blurred in the background.

Baked Vegan Double Chocolate Donuts

These baked vegan double chocolate donuts are soft, moist, and topped with double chocolate ganache! Perfect for breakfast and brunch.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: Baked Goods
Keyword: vegan baking
Servings: 12 donuts
Calories: 153kcal

Equipment

  • Donut pan
  • measuring cups
  • Measuring spoons
  • Mixing bowls
  • Whisk
  • Spatula
  • Piping bag (recommended)
  • cooking spray

Ingredients

Chocolate Donuts

  • 1 cup all purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon flax seed meal
  • 3 tablespoons hot water
  • ⅔ cup dairy free milk
  • ½ teaspoon apple cider vinegar
  • 3 tablespoons oil
  • ½ cup sugar
  • ½ teaspoon vanilla
  • Chocolate Ganache Frosting
  • ½ cup vegan chocolate chips
  • 1 tablespoon dairy free milk

Instructions

  • Preheat the oven to 350°F/180°C. Thoroughly spray a donut pan with cooking spray. Set this aside.
  • Make the flax seed egg. In a small bowl, combine the ground flax seeds with hot water. Stir together well and set aside for 5 minutes to allow it to gel.
  • Make the vegan “buttermilk”. In a small cup, mix together the dairy free milk and apple cider vinegar. Set this aside as well to allow it to curdle slightly.
  • Sift together the dry ingredients. In a medium sized bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Mix together the batter. In a large bowl, whisk together the wet ingredients of the flaxseed mixture, dairy free milk mixture, oil, sugar, and vanilla. Add the flour, baking powder, baking soda, cocoa powder, and salt. Mix well with a spatula, making sure to scrape the sides and bottom of the bowl.
  • Fill the donut pan. Transfer the donut batter to a piping bag (or plastic bag with the corner cut off). Fill each donut about ½ way full.
  • Bake. Bake in the preheated oven for 23 to 25 minutes. The donuts will have puffed up and will be done when a toothpick inserted into each pulls out clean. Using a toothpick, carefully lift each donut out of the hot pan and let it cool completely on a wire cooling rack.
  • Frost. In a microwave safe bowl, or in a double boiler on the stove top, melt the vegan chocolate chips with a tablespoon of dairy free milk. Mix until fully melted. Carefully dip the tops of each donut into the chocolate ganache and set on a wire rack to allow for drips. Top with sprinkles if desired. Enjoy!

Notes

  • How to store these donuts
    • Fridge: Keep these donuts in an airtight container in the fridge for up to 4 days. I recommend storing them in the fridge for the safety of the chocolate ganache. 
    • Freezer: Store donuts in a freezer safe container in the freezer for up to 3 months. Thaw overnight in the fridge and then frost and serve as directed. Yum!

Nutrition

Calories: 153kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 137mg | Potassium: 64mg | Fiber: 2g | Sugar: 12g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
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