Cake donuts may be less popular than their fried counterparts, but they’ve always had a special place in my heart. I definitely have my dad to thank for that, since he almost exclusively ate old fashioned donuts when I was growing up. Yes, plain, unglazed, old-fashioned cake donuts. He loves them, and so do I. Even better than plain cake donuts, though, is chocolate donuts. There’s just nothing better than a rich, moist chocolate cake in donut form. Especially if it’s coated in chocolate glaze!
Before you start arguing with me about how terrible cake donuts are, try this recipe. After tasting a homemade chocolate donut, I promise you’ll realize they’re just as good as yeast donuts! Who knows? Maybe you’ll even start ordering cake donuts at your local coffee shop.
These donuts are already perfectly suited for a chocolate lover, but if you want to, you can take them up a notch by adding vegan chocolate sprinkles on top. I used the 365 everyday value brand from Whole Foods, but this one from Fancy Sprinkles is also a great option! I have several fun sprinkle mixes from that brand, and they honestly make baking so much more fun. Not sponsored, I just really love their product!
For more vegan donut recipes, click here!
Baked Double Chocolate Donuts (Vegan)
These vegan donuts are a chocolate lover's dream. Since they're baked and not fried, you don't have to feel guilty about eating them for breakfast!
- For the Donuts
- 1/2 tbsp ground flax mixed with 1 1/2 tbsp water
- 1/4 cup almond milk
- 2 tbsp vegetable oil
- 2 1/2 tbsp maple syrup
- 1/2 tsp pure vanilla extract
- 1/2 cup all purpose flour
- 1 tbsp corn starch
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- For the Chocolate Glaze + Sprinkles
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 1/2 tsp pure vanilla extract
- 2-4 tbsp almond milk
- 3 tbsp vegan chocolate sprinkles optional
For the Donuts
Preheat oven to 350°F. Spray a standard donut pan with nonstick spray and set aside.
Stir together ground flax and water in a small bowl and leave to thicken.
In a mixing bowl, whisk together the almond milk, oil, maple syrup, and vanilla. Add the prepared flax mixture and whisk to combine.
In a separate bowl, whisk together the flour, corn starch, cocoa powder, baking powder, baking soda, and salt. Gradually add dry ingredients into wet, mixing with a rubber spatula until fully incorporated.
Fill each of the 6 cavities in the donut pan 2/3 of the way full with batter. Bake for 10-12 minutes, or until toothpick inserted in donuts comes out clean. Remove from oven and allow to cool in pan while preparing glaze.
For the Chocolate Glaze and Sprinkles
In a mixing bowl, whisk together the powdered sugar, cocoa powder, vanilla extract, and 2 tbsp almond milk. Add additional almond milk, 1 tbsp at a time, until glaze reaches a thick but pourable consistency.
Dip the tops of the donuts into the glaze, one at a time, then return donuts to wire rack. Dip each donut a second time for a thicker coating. Top with chocolate sprinkles while glaze is still wet.
- Donuts can be stored in an airtight container for up to 3 days.
Not enough chocolate for ya? Here’s a double chocolate muffin recipe that’ll be sure to satisfy your cravings!