In case you didn’t notice, I do already have a recipe on my blog for chocolate frosted donuts. However, those aren’t vegan. Well…now I’ll have both options for you to choose from! The two recipes are quite similar; the biggest difference is that obviously all the non-vegan ingredients were swapped out for vegan counterparts. I love when you experiment with changing a recipe like that and it totally works out.
Not only are these donuts vegan, they’re also on the slightly healthier-isn side because they’re baked and not fried (my other non-vegan donuts are also baked, just FYI!). Less fat, fewer calories, and no risk of splattering yourself with flaming hot liquid. It’s a win win win recipe.
Some people prefer to eat these kind of donuts right after they’re baked and frosted. I actually prefer them the day after they’re baked and frosted. I really can’t explain why they taste even better to me on day 2, but they just do. To be quite honest, though, I ate these on day 1, day 2 and day 3, and they tasted pretty fantastic on all of them.
The fun thing about making donuts is that you can decorate them however you want. Some of mine I topped with sprinkles, just because I think they’re cute. Some I left with plain chocolate. Feel free to let your creativity flow…crushed Oreos, drizzled peanut butter, whatever you like!
So if you happen to wake up early tomorrow morning with that strange the desire to bake something, now you have a recipe for that something. You are so very welcome!
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ½ cup non-dairy milk (I used unsweetened original almond milk)
- ⅓ cup light brown sugar
- 1 Ener-G Egg Replacer egg (1 ½ teaspoons egg replacer powder + 2 Tablespoons warm water)
- 2 Tablespoons canola oil
- 1 ½ teaspoons vanilla extract
- 6 oz. semi-sweet chocolate
- 2 Tablespoons vegan butter
- 1 teaspoon brown rice syrup
- Preheat the oven to 350°F. Lightly coat donut pans with non-stick spray. Set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda and nutmeg. Set aside.
- In a separate bowl, add the milk, brown sugar, Ener-G egg, oil and vanilla, and whisk until fully combined.
- Pour the wet ingredients into the dry and stir until just combined. Be careful not over-mix. The batter will be very thick.
- Spoon* the batter into the donut cavities, filling each about ¾ of the way full. Bake for 9–10 minutes or until the edges are barely browned. Let donuts cool in the pan for a 5-7 minutes before removing to a wire rack. Allow the donuts to slightly cool before frosting.
- To make the chocolate frosting, place the chocolate, butter and brown rice syrup in a microwave-safe bowl. Melt in 20 second increments in the microwave, stirring between each time, until completely melted and smooth.
- Dunk tops of donuts into the chocolate frosting and decorate with toppings if desired.
- *For a less-messy way to fill the donut cavities: Spoon the batter into a large zipper-top bag, cut off one of the bottom corners, and pipe the batter into each donut cavity.
- Leftover donuts can be stored in an airtight container at room temperature for up to 2-3 days.
- (Serving size = 1 donut with frosting)
- Calories: 209
- Fat: 11g
- Sodium: 323mg
- Carbohydrates: 27g
- Fiber: 2g
- Sugar: 15g
- Protein: 3g