Vegan Chocolate Donuts with Vegan Buttercream Frosting decorated with red, white and blue sprinkles for the 4th of July! Use different colored sprinkles to decorate them for any occasion! They are cakey, moist, and super chocolatey. Easy to make with simple ingredients and can easily be made gluten free.
These vegan chocolate donuts are incredible with the perfect moist and fluffy texture and wonderful chocolate flavor. Top them with vegan chocolate buttercream frosting and any favorite vegan sprinkles to take them to the next level of deliciousness. We love to add red, white and blue sprinkles for 4th of July, but feel free to change it up depending on the occasion or holiday.
Ingredients needed
This vegan chocolate donuts recipe uses minimal, simple ingredients, yet still taste amazing. Here's what you'll need:
- Plant-based milk: To keep these vegan and dairy free, we recommend using a non dairy milk, like unsweetened almond milk or oat milk.
- Butter: Melted vegan butter adds moisture to make these super tender.
- Sugar: Organic cane sugar adds the perfect amount of sweetness without overwhelming the chocolate flavor.
- Baking powder & baking soda: To help these rise and get fluffy in the oven.
- Vanilla extract: For extra flavor!
- Cocoa powder: This is what will give the donuts the most flavor. Use unsweetened natural cocoa powder for the best taste and texture.
- Flour: All-purpose flour works great. If you prefer gluten-free chocolate donuts, we recommend using a gluten-free replacement flour like King Arthur Measure for Measure Flour!
- Vegan chocolate buttercream frosting: For extra decadence, we're topping these with a sweet buttercream frosting. It's a simple mix of powdered sugar, cocoa powder, milk, butter and vanilla!
- Sprinkles: Use whatever colors or shapes that you like best.
How to make this recipe
- Combine all ingredients: Preheat oven to 350 degrees F. In a large mixing bowl, hand mix the almond milk, melted vegan butter, sugar, baking soda, baking powder, and vanilla. Then, whisk in cocoa powder until the mixture is smooth. Mix in the flour until smooth, be careful not to over-mix.
- Bake: Spoon the batter into 14 to 16 silicone donut molds sprayed with nonstick spray. Bake for 25 minutes.
- Make the frosting: While donuts are baking, prepare the frosting using an electric hand mixer. Mix the powdered sugar, almond milk, cocoa powder, vegan butter, and vanilla.
- Frost and serve: Remove the donuts from the molds and allow them to cool before frosting and topping with sprinkles. Serve and enjoy!
Expert tips
- Use fresh baking powder and baking soda: If your baking powder and/or baking soda is older than 6 months, we recommend replacing it for the best baking results.
- Measure the flour correctly: To avoid dense donuts, be sure to use the correct amount of flour. Instead of packing it into the measuring cup, spoon it into the measuring cup and use the back of a butter knife to level off the flour (without shaking the cup).
- Don't over mix the batter: Once you've added the flour to the other ingredients be sure to only mix until the ingredients are combined to avoid tough and overly dense chocolate donuts.
Frequently asked questions
For nice, fluffy donuts, we recommend using all-purpose flour. If gluten-free, we recommend King Arthur Measure for Measure gluten-free flour. Do not substitute any other flour such as almond flour, baking flour, coconut flour, etc.
The combination of sugar and fat add sweetness and make these perfectly rich. The addition of cocoa powder and the buttercream frosting in this recipe really makes these vegan chocolate donuts something special.
For this particular recipe, there are only 165 calories, 33 grams of carbs, 2 grams of protein and 4 grams of fat per donut. See more nutrition information in the recipe card, below.
Storing recommendations
- Storing leftovers: Store any leftover donuts in an airtight container at room temperature for up to 2 to 3 days. Keep them in the fridge and they will last up to one week, but this may start to make them dry.
- Freezing: To freeze, place in a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and top with frosting before serving!
More vegan donut recipes
Vegan Chocolate Donuts
Ingredients
Vegan Chocolate Donuts
- 1 ⅓ cup unsweetened almond or oat milk
- ¼ cup melted vegan butter
- 1 cup organic cane sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ cup cocoa powder
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 2 tablespoon 4th of July sprinkles or any favorite vegan sprinkles
Vegan Chocolate Buttercream Frosting
- 1 cup powdered sugar
- 2 tablespoon cocoa powder
- 2 tablespoon unsweetened almond or oat milk
- 1 tablespoon melted vegan butter
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, hand mix the almond milk, melted vegan butter, sugar, baking soda, baking powder, and vanilla. Then, whisk in cocoa powder until the mixture is smooth. Mix in the flour until smooth, be careful not to over-mix.
- Spoon the batter into 14 to 16 silicone donut molds sprayed with nonstick spray. Bake for 25 minutes.
- While donuts are baking, prepare the frosting using an electric hand mixer. Mix the powdered sugar, almond milk, cocoa powder, vegan butter, and vanilla.
- Remove the donuts from the molds and allow them to cool before frosting and topping with sprinkles.
Notes
- Storing leftovers: Store any leftover donuts in an airtight container at room temperature for up to 2 to 3 days. Keep them in the fridge and they will last up to one week, but this may start to make them dry.
- Freezing: To freeze, place in a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and top with frosting before serving!
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Morgan says
I didn't have the doughnut mold so I made the batter into cupcakes and they turned out great! I ate two right out of the oven.
Jillian says
Hi Morgan, this is wonderful to hear! Thank you so much for trying my recipe!
Janelle says
Will the buttercream harden on top of the donuts?
Jillian says
Eventually, yes!
Linda Ponzetto says
Does the icing harden??
Jillian says
Slightly over time but it still stays pretty moist.