Vegan Triple Chocolate Donuts
Decadent baked donuts loaded with cocoa and cacao powders, studded with non-dairy chocolate chips, and finished with a glossy chocolate glaze. Made with gluten-free flour and coconut milk, these dairy-free treats deliver intense chocolate flavor in every bite.
Ingredients
- 1 ½ cups gluten-free flour, siftedall-purpose flour1:1conf:5
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- 1 cup organic cane sugar, or granulated sugar
- ¼ cup cocoa powder
- 2 tbsp special dark 100% cacao powder(optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp Himalayan salt
- ½ cup nut milk, coconut milk used
- 2 tbsp egg replacerflax egg3 tbsp ground flax + 9 tbsp water for 2 tbsp replacertags:veganeggs-free
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- 2 tbsp coconut oil, melted and cooled
- 1 tsp vanilla extract
- ½ cup coconut yogurtregular yogurt1:1conf:5Full guide →
- 1 ½ cups non-dairy chocolate chips, combined from two measurementsdairy chocolate chips1:1conf:5
- 1 tsp coconut oil, for glaze
Instructions
- 1
Preheat oven to 350F and grease donut pan with coconut oil spray.
- 2
In a large bowl, whisk together sifted flour, sugar, cocoa powder, cacao powder, baking powder, baking soda, and salt until fully combined.
- 3
In a separate bowl, combine nut milk, egg replacer, melted and cooled coconut oil, vanilla extract, and yogurt, stirring until combined.
- 4
Add wet ingredients to flour mixture and stir until fully combined, then fold in chocolate chips.
- 5
Transfer batter to a piping bag or plastic sandwich bag and pipe into donut pan.
- 6
Bake for 12-15 minutes and allow to cool completely.
- 7
For glaze, combine chocolate chips and coconut oil in a microwave-safe bowl and microwave in 30-second bursts, stirring between each, until just melted.
- 8
Dip cooled donuts into chocolate glaze and place on cooling rack to set.
Tips
Pipe batter evenly into donut cavities to ensure uniform baking.
Cool donuts completely before glazing to prevent glaze from sliding off.
Use 30-second microwave bursts for glaze to avoid scorching chocolate.
Good to Know
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Prepare batter up to 2 hours in advance and refrigerate. Bake and glaze just before serving for best results.
Serve at room temperature with coffee or tea.
Common Mistakes
Do not skip cooling donuts completely before glazing to avoid glaze pooling at the base
Do not overmix wet and dry ingredients to avoid dense donuts
Do not exceed 30-second microwave bursts when melting chocolate to avoid seizing
Substitutions
Dairy-Free Swaps
Vegan Options
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General Alternatives
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