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Vegan Chocolate Glazed Donuts

Prep Time55 mins
Cook Time10 mins
Total Time1 hr 5 mins
Servings: 10
Calories: 289kcal
Author: Nisha Vora


  • 1 cup + 2 tablespoons (~265mL) almond milk or other nondairy milk (use soy milk for a nut-free option)
  • 1/2 tablespoon apple cider vinegar
  • 2/3 cup (~128g) organic cane sugar
  • 1/3 cup (~80mL) refined coconut oil, melted (or a neutral oil like sunflower oil)
  • 1 1/2 teaspoons pure vanilla extract
  • ¼ cup + 2 tablespoons (~36g) unsweetened cocoa powder
  • 2 cups (~240g) all-purpose flour (can substitute a gluten-free flour blend)
  • 1/2 scant teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 2 teaspoons aluminum-free baking powder
  • Topping: culinary rose bud tea, lightly crushed with your fingers

Dark Chocolate Glaze

  • 4 ounces (~115g) 70-80% dark chocolate, chopped (can substitute vegan chocolate chips but the glaze will be sweeter)
  • 1 tablespoon refined coconut oil


  • Preheat the oven to 400°F (204°C). Grease two 6-cavity donut pans with melted coconut oil or a nonstick cooking spray.
  • In a medium bowl, whisk together the almond milk, vinegar, sugar, melted coconut oil, and vanilla extract until well combined.
  • In a large bowl, sift the cocoa powder. Then add in the flour, salt, baking soda, and baking powder.
  • Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix until just combined, taking care to not over mix.
  • Spoon the donut mixture into a pastry bag fitted with a tip (or into a large resealable bag with a hole cut in the corner). Pipe the donut batter into each donut cavity, filling a little more than 3/4 full.
  • Bake the donuts for 10 minutes in the preheated oven or until a toothpick comes out clean. Transfer the donut pan to a wire rack to cool for 20 minutes. Once cooled, flip the donut pan over onto the wire rack and lightly tap each cavity to pop out the donuts.
  • While the donuts are cooling, prepare the Dark Chocolate Glaze. Add a few inches of water to a saucepan and bring to a simmer. Nestle a heatproof glass bowl that sits on top of the saucepan without touching the water to create a double boiler. Add the chocolate chips and coconut oil to the bowl and allow to melt, stirring occasionally with a silicone spatula or spoon until the mixture is smooth and glossy. Alternatively, you can melt the chocolate and coconut oil in intervals.
  • Dip each donut into the chocolate glaze, then sprinkle on just a little bit of the crushed rose bud tea leaves. Allow the glaze to set for 10-15 minutes.