Vegan Chocolate Donuts
These baked chocolate donuts are deeply fudgy, glossy with a melted chocolate glaze, and genuinely hard to believe they came out of your own oven. The secret to skipping eggs without sacrificing texture is a flaxseed gel — just ground flaxseed stirred into water and left to thicken for five minutes — which binds the batter beautifully and keeps every bite moist. A splash of apple cider vinegar reacts with the baking soda to give the donuts a subtle lift, so they come out tender rather than dense. Plant-based milk and neutral oil round out the wet ingredients, making this a pantry-friendly bake with zero compromise on richness. The glaze is a simple stovetop situation: vegan chocolate chips, a little more plant-based milk, and a spoonful of maple syrup melted together until silky and pourable. Dip, set, and scatter on sprinkles if you're feeling festive — the whole batch makes 12, so there's plenty to share (or not). Whether you're baking for a crowd or just treating yourself on a weekend morning, these deliver full chocolate-donut satisfaction from start to finish.
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Learn more →Ingredients
12 servings
For the donuts
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup organic cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup plant-based milk
- ¼ cup neutral oil (such as canola or sunflower)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
For the glaze
- 1 cup vegan chocolate chips
- 3 tbsp plant-based milk
- 1 tbsp maple syrup
For serving
- rainbow sprinkles (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease two 6-cavity donut pans with neutral oil or cooking spray.
- 2
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
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