This easy baked donut recipe with chocolate glaze is flavorful and light, as well as dairy-free, gluten-free, vegan and super easy to make. This recipe also uses a speedy technique that I call “container recipe” whereby I list ingredients per container they go in!!
Easy Baked Donut Recipe with Chocolate Glaze (vegan, dairy-free, gluten-free)
This easy baked donut recipe is so light and fluffy. And that chocolate glaze adds the perfect lip-smacking sweetness!
We were craving donuts this week and while I often make my chickpea baked chocolate donuts, we wanted a lighter cake batter, and a bouncier cake texture.
So taking my mother’s basic baked donut recipe, I converted it to vegan ingredients. These ingredients are lighter because..
But lighter can sometimes lead to bland so to support the flavor, I added a strong vanilla paste. I love using vanilla paste rather than extract when I want a powerful vanilla stamp on the flavor. You can of course use fresh vanilla beans or even homemade vanilla extract. (I recently ventured into that world and talk about how to make homemade vanilla extract here ). However, vanilla paste is very close to fresh and easier to store. I will link to my favorite brand in the ingredients list.
I actually made these twice. The first time was a bit of a fail only because I baked them too long and they were hard as a rock. I guess the conversion required a shorter baking time. The current timing was perfect for airy donuts.
So How Are These Donuts So Light & Airy?
So how are these donuts lighter than my chickpea donuts?
Well for one, there are no chickpeas – chickpeas of course are a wonderful source of protein in baked goods and make the texture creamy. But if you want an airy texture, it’s best to use a more traditional list of baking ingredients including flour, baking soda and baking powder.
Next, I left the oil out of this recipe, and use only a little bit of vegan butter.
Finally, I added ACV to react with the baking powder and milk and add air and bounce to the texture. The result is a final product light and so airy, it actually has a million little holes in it.
The list of ingredients is longer than I like – so I broke it up into what I call a “container recipe”.
What is An Easy Container Recipe?
This means I list the ingredients based on the container you should put them in so you can dump them in the right container as soon as you gather them up.
I am trying to help take the thinking out of the recipe for you so you can just go through the motions and dream about donuts, haha!
While these donuts are a treat, they are not as fiber-filled as my chickpea version, but they are so much airier and lighter and so much fun to eat! And maybe next time I’ll try adding something to up the fiber.
Maybe you’d like to investigate my other donut recipes? (I have a lot, perhaps I have a thing for donuts?). Oh, well, here they are:
If you are on pinterest, perhaps share this image..
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Easy Chocolate Glazed Vanilla Baked Donuts (vegan, dairy-free, gluten-free)
A baked vanilla donut with a powerfully vanilla flavor that will haunt you in you dream. Also vegan, dairy-free and gluten-free.
In a Large Bowl
In a 2-cup Measuring Cup
- 1/3 cup coconut palm sugar
- 1/2 cup plant milk
- 1 tsp apple cider vinegar (ACV)
- 2 tbsp vegan butter
In a Small Bowl
- 1 cup dark chocolate chips
- 1 tbsp coconut oil, melted
- Preheat oven to 350 F degrees. Lightly grease donut pan with butter or coconut oil.
Make the batter
- Stir up the ingredients in the bowl.
- Stir up the ingredients in the measuring cup.
- Pour the measuring cup contents into the bowl, and stir until all is combined.
- Do not over stir or the donuts will be rubbery.
- Spoon or pipe the batter into the donut rings and bake 10 minutes or until a tooth pick comes out clean.
- Remove pan and let donuts cool in the pan 2 minutes ONLY. Then tip out the donuts and let them cool more on a rack bottom-side up.
Make the Glaze
Melt the chocolate chips and coconut oil in a shallow bowl in a microwave for 60 seconds or hot water bath (use a pyrex measuring cup if melting in a water bath and pour into a bowl to dip donuts).
Dip each donut to coat with chocolate on one side, and set on parchment or a rack to drip set.
- I added sprinkles right away so they would stick.
Keep them refrigerated and eat within 2 days for best texture.
Dee Dine is the recipe developer and writer behind Green Smoothie Gourmet. She shares her super healthy wholesome recipes on her blog and her Instagram that she feeds her family and friends. She gravitates toward recipes that are fast to create, plant-based, nutritious, easy, and use familiar ingredients. And chocolate is always a good idea! More about Dee.