Baked Vegan Chocolate Donuts are gluten-free, naturally sweetened, and topped with rich chocolate-avocado icing. These moist, fluffy, dairy-free treats are baked (not fried) and will have you hooked from the first bite. Grab your mixing bowls, whisk, and donut pan, and check out this easy recipe!
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When going to a donut shop the toughest decision is always: Should I get the twisted glaze or the chocolate donut? I’m not alone in this right!? Ultimately for me, chocolate always win. I mean, come on, it’s chocolate!
Now, instead of going to the donut shop, I opt to bake myself a donut treat. These vegan baked donuts are ten times healthier than the average fried donut AND they are just as delicious!
Satisfy your sweet tooth with this moist, chocolatey treat that’s perfect for breakfast or dessert. This quick and easy gluten-free donut recipe is sure to become your favorite!
Get ready to enjoy the Best Baked Vegan Chocolate Donuts! Fair Warning: These donuts are incredibly good and you may find yourself happily eating more than one!
What you need to make these Baked Vegan Chocolate Donuts
- Flax Egg: To keep this vegan we’ll use flax egg in replace of regular eggs. Flax egg is very simple to make. Simply combine Ground Flax Seeds with water and allow it to thicken, about 10 minutes. Then, it will be ready to use!
- Gluten-Free All-Purpose Flour: I love to use Bob Red’s Mill 1:1 Gluten-Free All-Purpose Flour.
- Cocoa Powder: Dutch Processed Cocoa Powder or Cacao Powder works for this recipe!
- Non-Dairy Milk: I like to use almond milk, but any non-dairy milk like coconut milk or oat milk works as well!
- Natural Sweetener: In this recipe, we use maple syrup and coconut sugar as a refined sugar-free, natural sweetener.
- Spices and such: Vanilla Extract, Baking Powder, Baking Soda, Salt, and Coconut Oil
Once you have all of your ingredients, the only thing else you’ll need are a few bowls, a whisk, and a donut pan. Investing in yet another kitchen item, like a donut pan, may seem unnecessary –trust me, I was hesitant too. However, this donut pan is a game-changer, especially when you can make tasty healthy-ish donuts, like my Strawberry Donuts with Lemon Glaze | Gluten-Free & Vegan!
How to Store your Baked Vegan Chocolate Donuts
These chocolate donuts can be stored in an airtight container and placed in the fridge. You can enjoy them for up a week!
Paired with coffee, it’s the perfect way to start your day, or topped with ice cream, it’s the perfect way to finish it!
I hope you enjoy this Baked Vegan Chocolate Donuts Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love seeing my recipes come to life in your kitchen.
More Delicious Gluten-Free Vegan Desserts:
- Double Chocolate Chip Cookies | Vegan + Gluten-free
- Vegan No-Bake Cheesecake
- Blueberry Baked Donuts
- Gluten-Free Chocolate Avocado Bread | Vegan
- Easy Blender Carrot Cake Muffins (Gluten-Free + Vegan)
- Chocolate Almond Butter Cups with Raspberry
Baked Vegan Chocolate Donuts (Gluten-Free)
- 1 cup Gluten-Free All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/4 cup Maple Syrup (or Agave Nectar)
- 3 tbsp Coconut Sugar (or Brown Sugar)
- 1/2 cup Unsweetened Non-Dairy Milk
- 1 tsp Vanilla Extract
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3 tbsp Coconut Oil, melted
- 1/4 tsp Sea Salt
- 2 tbsp Ground Flax Seeds
- 5 tbsp Water
Chocolate Avocado Icing (simply blend ingredients below until smooth for a healthy, tasty glaze)
- 1 ripe Avocado
- 3/4 cup Cacao Powder
- 1 cup Maple Syrup
- 1/2 cup Coconut Oil, melted
- 1 tsp Vanilla Extract
- 1/4 tsp Sea Salt
- Preheat the oven to 375°F (195°C)
- In a small bowl, combine the ingredients for the flax egg and set aside. Measure out the almond milk and sit it out to allow it to come to room temperature (or microwave for 15 seconds). Set aside
- In a medium sized bowl, combine all of the dry ingredients. In a seperate bowl, combine all of the wet ingredients, including the flax egg.
- Slowly pour the dry ingredients into the wet ingredients, whisking to combine. The batter should be thick. If it appears too thin, add 1 tbsp of gluten-free flour at a time until it thickens.
- Lightly grease the donut pan with oil. Using a spoon or pastry bag, fill each donut opening until it is full to the top.
- Bake in the oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Take the donuts out of the oven and let the donuts cool for 1-2 minutes in the pan. Then gently transfer the donuts to a wire rack to cool for 7-10 minutes.
- Leave the donuts as is, or try topping them with my favorite Chocolate Avocado Icing!
- Can sub 1/3 cup Applesauce instead of flax egg to keep vegan or use 2 Eggs for non-vegan option.
- For best results, when you remove the donuts from the oven, let them cool in the pan for no more than 2 minutes, and then transfer to a cooling rack for up to ten minutes. The longer they cool the more firm they will become, making it easier to add any glaze or icing.
- Store in an airtight container for up to 5 days. Can store in the freezer for up to one month.