Vegan Donuts Recipe with Chocolate Glaze
User Reviews
5
Vegan Donuts Recipe with Chocolate Glaze
Description
The Vegan Donuts Recipe with Chocolate Glaze uses a combination of non-dairy milk, maple syrup, sugar, coconut oil, and vanilla to activate yeast and form the wet base. The dry ingredients include all-purpose and almond flours with baking powder and salt. After allowing the batter to rest and rise slightly, it is baked in a donut pan until lightly golden.
The donuts come out tender with a light crumb and are enhanced by spices like nutmeg and cinnamon. Once cooled, they are dipped in a warm chocolate glaze that sets for a shiny finish. The glaze combines sugar, non-dairy milk, coconut oil, and semi-sweet vegan chocolate chips melted together for coating.
These donuts can be served fresh for breakfast or dessert and offer a plant-based option that balances texture and flavor through the yeast-based batter and chocolate topping.
Letting the batter rest allows the yeast to activate and give the donuts lightness, while cooling them completely before glazing helps the chocolate set properly without melting off.
Ingredients
Wet:
- 1/2 cup non-dairy milk
- 1/4 cup maple syrup
- 2 tbsp sugar
- 1 tsp active yeast
- 2 tbsp coconut oil refined for neutral flavor or use other oil
- 1 tsp vanilla extract
- nutmeg a generous pinch
- cinnamon a generous pinch
Dry:
- 1 cup all-purpose flour unbleached
- 2 tbsp almond flour
- 1 tsp baking powder
- 1/4 tsp salt
Glaze:
- 3 tbsp sugar
- 3 tbsp non-dairy milk
- 2 tbsp refined coconut oil
- 1/2 cup vegan semi sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F / 180ºc. Grease a doughnut pan.
- Warm non dairy milk and maple and sugar in a saucepan or in a bowl in the microwave. The mixture should be jut warm to touch. Mix well to combine the sugar. Add yeast and mix in. Let sit for 5 mins to activate. Add oil, vanilla, spices and mix in.
- Add flours, baking powder, salt and whisk well to make a smooth batter. Let the batter sit for 10 mins. It should increase in volume. Transfer to a ziplock. Snip one of the ends of the bag and pour into greased donut pan. Or use a spoon to fill the greased doughnut pan. I usually like to fill them a bit more than half to make thinner donuts rather than very tall results. Let the batter sit for 5 minutes.
- Bake at 350 degrees F / 180ºc for 11 to 12 mins.
- Cool for a minute. Tap to release, cool completely before adding a glaze.
- Dip in prepared glaze and let it sit in a cool place for a few minutes to set. Serve.
Glaze:
- Mix the sugar and milk over medium heat. Add oil and mix in. Take off heat. Add chocolate and let it sit for a minute. Whisk to melt until smooth. Dip the doughnuts to coat, or drizzle the chocolate on the doughnuts.
Notes
- Nutrition values are calculated per one donut serving.
- Ensure the non-dairy milk mixture is lukewarm to activate yeast best.
- Cool donuts completely before glazing to achieve a good chocolate finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Sodium | 136mg | 6% |
| Potassium | 143mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Calcium | 112mg | 11% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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