These baked Vegan Double Chocolate Donuts are the perfect treat when we are feeling crafty! Because they are baked they are considerably less oily but still crazy delicious. Serve them with some plant-based milk on the side or some warm tea. Yum!
Prep Time25 minutesmins
Cook Time10 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Servings: 6Donuts
Calories: 204kcal
Author: Kathy Chrzaszcz
Ingredients
Donuts
1cupall-purpose flour
3tablespooncocoa powder
1teaspoonbaking powder
¼teaspoonbaking soda
½cup+ 2 tablespoons of unsweetened non-dairy milkroom temperature
⅓ - ½cupsugar or cane sugar
2tablespoonsvegan buttermelted or room temperature
½teaspoonvanilla extract
Chocolate Glaze
1cupvegan chocolate chips or chunks
1tablespooncoconut oil
Instructions
Preheat the oven to 400 degrees F.
Sift the flour, cocoa powder, baking powder, and baking soda into a large bowl. Mix to combine and set aside.
In a separate bowl, mix together the milk, sugar, butter, and vanilla until well combined.
Pour the liquid ingredients into the dry ingredients and whisk to combine. The batter will be slightly thick, which is what you want.
Gently grease the donut pan with vegan butter. Use a spoon to scoop the batter into the pan, distributing it evenly between each cavity.
Bake the donuts in the center rack of your oven for 10 minutes.
While the donuts are baking, add the chocolate chips and and coconut oil into a small bowl (just big enough to dip the donuts into), and melt in the microwave (in 30 second increments, stirring between each to prevent burning).
Remove the donuts from the oven and allow them to cool in the pan for 5 minutes.
Transfer the donuts to a wire rack and allow them to cool further.
Dip the donuts in the melted chocolate, place on a cooling rack and allow excess chocolate to drip off, and then then place them in the fridge to chill for about 10 minutes.