These vegan baked doughnuts with chocolate glaze are the easiest treat you will ever make. Light, fluffy and ready in about 15 minutes, they’re perfect for a cozy morning or a quick dessert.
Happy February, friends!
We finally had proper snow this winter — a thick blanket that made the whole village look postcard-perfect. It felt so cozy watching it fall while I baked in the kitchen. But enough about the weather — let’s talk about these irresistible vegan baked doughnuts with chocolate glaze.
These baked doughnuts are light, tender and surprisingly simple to make. They’re an excellent alternative to traditional fried doughnuts — quicker to prepare, lower in fat, and easier on the waistline while still delivering plenty of comfort and flavor.
Baked doughnuts with chocolate glaze — a healthier, lighter vegan treat
I grew up with jam-filled, deep-fried doughnuts dusted in sugar — my nana’s always were the best. It wasn’t until I moved to the UK that I met the classic ring doughnut, and only recently I discovered baked doughnuts. I wish I’d tried them sooner: they’re easier to make, lower in calories, and still fluffy and delicious.
These doughnuts use wholemeal flour and require almost no oil — only a light coating for the moulds. Wholemeal flour keeps more of the natural fiber and nutrients compared with refined white flour, giving these treats a slightly wholesome touch without sacrificing texture.
How to make baked doughnuts
You’ll need silicone doughnut moulds or a doughnut baking tin. Lightly grease them with baking spray, coconut oil or olive oil. The rest of the method is straightforward and quick.
Preheat the oven to 180°C (fan). In a large bowl, whisk together the wholemeal flour, baking powder, cinnamon (optional) and salt. In a separate bowl, combine the maple syrup, almond yogurt, almond milk and vanilla bean paste. Pour the wet ingredients into the dry and stir until just combined — do not overmix.
Transfer the batter into a piping bag and pipe it into the prepared moulds, filling each cavity about three quarters full. Bake on the middle shelf for 15 minutes.
While the doughnuts bake, melt the dark chocolate (at least 70% cocoa) in a microwave in short bursts or over a double boiler until smooth. When the doughnuts come out of the oven, let them cool in the mould for a few minutes, then transfer them to a cooling rack.
Dip each doughnut into the melted chocolate to coat the top, then return to the rack to set. Decorate with sprinkles if you like, or enjoy them plain — they’re delicious either way.
These baked doughnuts are best enjoyed fresh, while they’re still tender and the chocolate glaze is slightly soft. They’re great for sharing — though you won’t be judged if you keep them all to yourself.
These baked doughnuts are a lighter alternative to shop-bought fried doughnuts. They stay soft, are full of flavor, and come together in under 30 minutes. If you enjoy them, try experimenting with different glazing options or add fruit-based toppings.
Thanks for reading — until next time!
A.
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Baked doughnuts with chocolate glaze
Ingredients
- 256 g wholemeal flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 120 ml maple syrup
- 125 g almond yogurt
- 250 ml almond milk
- 1 teaspoon vanilla bean paste
- 100 g dark chocolate (min 70% cocoa solids) melted
Instructions
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Preheat the oven to 180°C (fan). Lightly grease the doughnut moulds or tin and set aside.
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In a large bowl, whisk the wholemeal flour, baking powder, cinnamon and salt together. In another bowl, combine the maple syrup, almond yogurt, almond milk and vanilla paste. Add the wet mixture to the dry and stir until just combined.
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Pipe the batter into the prepared moulds, filling each cavity about three quarters full. Bake for 15 minutes. Allow to cool in the mould for a few minutes, then transfer to a cooling rack.
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Dip each doughnut into the melted dark chocolate to glaze. Add sprinkles if desired. Serve fresh.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for the most accurate results. Conversions to US customary are provided but not tested.
Notes
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