Craving some chocolate glazed doughnuts? This decadent recipe is baked, glazed and extra chocolatey, Vegan, Top 8 free & Gluten-free.
Have you ever made doughnuts at home? Today we’re making baked chocolate doughnuts that are dipped in a rich and glossy, chocolate glaze. They’re a perfect treat for true chocolate lovers – and super easy to make at home since they’re baked, not fried.
Anyone ever fall into the Breakfast “Rut”? You know, when you eat the same thing every day just because it’s easy. In my house, everyone has their go-to. For X, it’s toast with SunButter while my daughter typically chooses a smoothie. And me….well it’s always coffee (don’t judge, I’m sure plenty of you consider coffee a breakfast meal). Anyways…. sometimes, I like to mix it up and make donuts!
YEP, DONUTS! Donuts of all kinds…. Cinnamon Sugar Pumpkin Donuts , Carrot Cake Donuts , Galaxy Donuts, Baked Pumpkin Donuts and even Maple Glazed Donut Muffins. WE like homemade donuts! Not only are they a fun way to mix up the weekday, it’s also perfect for when your house is filled with kids sleeping over on the weekends. They get to eat a yummy ring of happiness and I get to be the “cool” mom who gives them homemade donuts.
How to Make Chocolate Glazed Donuts
Homemade donuts can seem intimidating, but this version is SO EASY. No messing around with yeast and hoping it rises, and absolutely, no working with hot oil.
It’s basically similar to a cupcake, so it’s just a matter of putting your dry ingredients in a bowl, whisking your liquid ingredients together in another bowl, and then combining the two. We want soft, pillowy donuts, so just give it a few quick strokes, otherwise, too much mixing will make these more dense.
The key to the whole thing is the donut pan and how you fill it with batter. My trusty pan when making a ton of donuts is Wilton’s Perfect Results Donut Pan (It makes 20 at a time), but we also have Wilton pans to accomodate 6, 12 or mini donuts. When filling my pans, I use a large pastry bag or ziplock bag to pipe in the batter, which makes uniformly smooth donuts AND this also keeps the mess to a minimum. (Check out the video to see it what I mean.)
How to make the Chocolate Glaze
The chocolate glaze is really the final touch that makes these donuts extra chocolate-y good!
A little powdered sugar, dairy-free milk, liquid sweetener, melted chocolate, and melted butter whisked together and you’re done. A beautifully, rich and glossy chocolate glaze, to take these chocolate donuts over the edge.
Watch how easy it is to make our Chocolate Glazed Donuts
If you really want to start someone’s morning off with a smile, make them these chocolate glazed donuts! They’re such a fun & delicious breakfast treat.
Chocolate Glazed Vegan Donuts
If you really want to start someone’s morning off with a smile, make them these chocolate glazed donuts! They’re such a fun & delicious breakfast treat )PLUS, they are vegan and gluten-free)
Ingredients
- Chocolate Donuts Recipe:
- 2 1/2 cups 1-to-1 gluten-free flour (or sub in All-Purpose Flour)*
- 1 cup vegan cane sugar
- 3 tablespoons cocoa powder
- 2 teaspoons espresso powder (optional, or sub with more cocoa powder)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups dairy-free milk (we used flax milk)
- 1/4 cup vegetable oil
- 1/4 cup vinegar
- 1 teaspoon vanilla extract
- Chocolate Glaze:
- 1 cup vegan powdered sugar
- 2 tablespoons melted vegan butter
- 2-3 tablespoon non-dairy milk
- 1 tablespoon brown rice syrup (corn syrup or agave)
- 1/2 cup allergy-friendly chocolate chips
Instructions
Chocolate Donut Recipe:
- Preheat oven to 350°. Prepare your donut pan by lightly spraying with vegetable oil.
- In a large mixing bowl, whisk together all your dry ingredients. Flour, sugar, cocoa, espresso, baking soda and salt.
- In a medium sized bowl, whisk together milk, oil, vinegar and vanilla.
- Pour the wet ingredients into the dry and whisk to incorporate together (you can also use a hand mixer if you prefer.
- Using a pastry bag or large zip lock bag, fill this up with your donut batter and cut off tip. Pipe batter into prepared pan then bake 10-12 minutes.
- Allow to cool 5 minutes before removing from pan and placing on a baking rack. Let cool completely then dip the presentation side of your donut into the chocolate glaze. Add sprinkles if desired.
Make your Glaze:
Pour melted butter, milk, corn syrup and melted chocolate into a bowl with your powdered sugar. Blend with your hand mixer until smooth.
Notes
To avoid air bubbles in the glaze: Air bubbles is easily avoided by mixing together your ingredients with a stick blender at low speed in a up and down motion while gently mixing, while keeping its blade under the surface of the liquid at all times.
*To make GF, simply replace AP flour with a cup-for-cup blend, such as Bob's Red Mill 1:1 or Better Batter Flour. Nothing else is needed.
**Only have regular GF flour, that's ok, use the same amount of flour but add Xanthan gum as directed on product packaging.
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OH MY GOODNESS! these donuts look soo gooey & delicious!
That’s a perfect description for these donuts.
These look out of this world amazing!! Can’t wait to make them.
Can’t wait for you try them also.
I have got to start making more doughnuts! Great recipe!
Thanks Jules! If you like chocolate, than this one is a good one to start with.
I really shouldn’t be looking at those amazing chocolate donuts so early in the day. That glaze, oh my!!
Donuts are perfect though for early mornings! It’s what makes it worth getting up for
Donuts are our guilty pleasure! I can’t wait to make these very soon!
Glad I’m not alone on that!
time to bring out my donut pans… YUM these look amazing!
Hi, what brand flour and type of vinegar did you use for these?
Thanks!
Hey there! This recipe used just plain ‘ol white vinegar. You could also use apple cider, but this version is a little easier on your budget.
I just went gluten-free so I am so grateful for this donut recipe. I’m going to check out your galaxy donuts next, they are gorgeous.
I used this chocolate base with the galaxy icing, so you can have the best of both worlds 😉
Donut texture was more like cake and there was an aftertaste when taking a bite. Sadly I had to throw them out.
What flour did you use? I’ve used different flour blends and each had a different result.
I made these donuts, but used regular milk and butter as my mom has only celiac disease. She absolutely loved them. Once we glazed them, we put nuts, unsweetened coconut and then some sprinkles on different ones. My granddaughter had a blast ,she couldn’t decide which one to eat first. And my bible study class will go crazy when they see them later.
April, all those toppings sounds fabulous! I hope your class loved them as much as you all did.
Nicole, oh my this is the most delicious, moist doughtnut I have ever had! Thank you so much for this recipe, this is one that I will always keep. Thanks so much
I’m glad you love them Lorrie! Happy Baking
How do you store them?
In a sealed container in the fridge if longer than a day. You can keep them on the counter overnight, but I like them refrigerated and brought to room temp when I’m ready to enjoy.
Have you ever frozen them?
I have not. If you try this, please let me know how this works.I’d suggest freezing without icing though.
These donuts were just chocolate gems! I made the recipe with my mini donut maker for a birthday party my daughter was going to that evening. We always do a treat for her. Well, I sent her with extra and just got back empty plates! These earned rave reviews from the food allergy and non-food allergy family and friends alike. A total keeper recipe! Thank you for thinking of treats we might be missing and make an even more delicious version of what we might find out!
I used Krusteaz gluten free all purpose flour with Hershey’s cocoa, almond milk and apple cider vinegar measured carefully, and the donuts taste really weird. There is a strange aftertaste and smell that overpowers the chocolate. The glaze was yummy, but why do little bubbles form on the surface? (used Lillys Stevia-sweetened chocolate chips, regular butter and confectioners sugar with almond milk.) I’ll see what my family thinks but I would toss these if it were not for the glaze that I already made.
Try cutting the baking soda to 1 teaspoon instead of 2. It’s possible that a slight change in the ingredients but reacted differently and caused the baking soda to overpowder. It shouldn’t taste metallic or weird at all. Let me know. As for the bubbles, I figured this out after the post and need to add it as a tip. Creating air bubbles can be avoided by mixing together your ingredients with a stick blender at low speed in a “up-n-down” motion, while keep its blade under the surface of the liquid at all times.
Trying this recipe tomorrow!! Thank you! How many days will these stay fresh or what’s the best way to do so for an out of town party Saturday?
I’d recommend making the donuts then storing in the fridge in a sealed container. However, I like to frost about 30 minutes before serving, rather than icing way in advance.
Theres a “*” (star) beside the Ingredients if subbing all purpose flour but doesnt explain the sub. Equal amounts? Gf all purpose? How does it change the outcome? Does anything else need changed if doing this?
Thanks
Theres a “*” (star) beside the Ingredients if subbing all purpose flour but doesnt explain the sub. Equal amounts? Gf all purpose? How does it change the outcome? Does anything else need changed if doing this?
Thanks
The recipe plug-in changed and I’m finding out slowly which ones didn’t switch correctly. But if you want to make these GF, then I suggest using a Cup-for-Cup blend, such as Bob’s 1:1 or Better Batter GF Flour. Both already contain Xanthan gum and no other substitutions are needed.
Very fluffy and moist! I used gf flour blend and followed everything as the recipe stated. It made 14 donuts. Beat donut recipe I’ve found being gf and vegan!
WooHoo! Go glad you enjoyed them. Which flour blend did you use?
So delicious! What a great gluten free treat!
Glad you enjoyed them as well Sandi. Be sure to give it a 5 star rating to help others know it was a hit.
Amazing recipe.
Thank you so much! So glad you loved them
Thanks so much
Amazing recipe! Kids loved them.
Thankyou
Gotta love it when the kids are enjoying it! Thanks for sharing.
These donuts looks so delicious. Thanks for sharing.
You’re welcome. Let me know if you try it.
Great recipe! I used hemp milk, King Arthur GF AllPurpose flour and Xanthan Gum. I will definitely be making these again!
So glad! Thanks for sending your modifications too…that always help others.
Love a veganized classic! This looks absolutely amazing 🙂
Thank you! Enjoy
Hi! Do you have this recipe in grams and liquid oz?
I do not, however, you could try adding the amounts to this converter. https://www.thecalculatorsite.com/cooking/cups-grams.php. I wish the recipe builder had that option.