Easy One-Bowl Vegan Chocolate Donuts (Baked, Not Fried!)

Remember the pure joy of biting into a perfect chocolate donut? That rich, fudgy flavor, the fluffy texture, and the sweet, glossy glaze.

Now, imagine creating that experience in your own kitchen, in just 30 minutes, with a recipe that’s not only incredibly simple but also completely vegan. I’ve been experimenting for weeks to perfect a baked donut that delivers all the satisfaction of a classic but with the wholesome ease of baking.

These vegan chocolate donuts are the winning result—so moist, so fluffy, and so ridiculously easy, my family devoured the first batch before they had even fully cooled!

Why This Recipe Is a Guaranteed Winner

This recipe isn’t just a fan favorite because it’s delicious; it’s beloved because it’s practically foolproof. Here’s a quick look at why you’ll be adding this to your regular rotation:

• One-Bowl Wonder: Forget piles of dirty dishes. All the magic happens in a single bowl, making cleanup an absolute breeze.
• Baked, Not Fried: Baking gives these donuts a tender, moist, and cake-like crumb. You get all the rich chocolate flavor without the heaviness or hassle of deep-frying. Research from food scientists highlights that baking provides a softer texture compared to the crisp exterior from frying. If you love the convenience of baking, you should also try our crispy baked orange cauliflower.
• Ready in 30 Minutes: From gathering your ingredients to pulling them out of the oven, the entire process takes about half an hour. It’s the perfect recipe for satisfying sudden cravings.
• Simple & Accessible Ingredients: You likely have everything you need in your pantry right now. No hard-to-find specialty items required.

The Simple Ingredients You’ll Need

The beauty of this recipe is its simplicity. Each ingredient plays a crucial role in creating the perfect texture and flavor.

• All-Purpose Flour: Provides the structure for a soft, tender crumb.
• Cocoa Powder: This is where the rich chocolate flavor comes from. I recommend Hershey’s Special Dark for a deep color, but natural cocoa powder works wonderfully too.
• Granulated Sugar: For sweetness. Use organic to ensure it’s vegan.
• Baking Powder: The leavening agent that makes the donuts light and fluffy.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Plant-Based Milk: Soy milk is a great high-protein option, but almond, oat, or any other plant milk will work perfectly. The choice of milk has minimal impact on the final texture.
• Melted Vegan Butter or Oil: Adds moisture and richness, creating that melt-in-your-mouth feel. Melted coconut oil or a neutral vegetable oil are excellent substitutes. For an oil-free version, you can use an equal amount of unsweetened applesauce, though this will result in a slightly denser, more muffin-like texture.
• Vanilla Extract: Rounds out the flavors and adds a touch of aromatic warmth.

A Quick Guide to Cocoa Powder

The “secret” to achieving a professional-looking and deeply flavorful donut often lies in your choice of cocoa.

Natural Unsweetened Cocoa Powder:

• Flavor: Intensely chocolatey, almost fruity, and slightly acidic.
• How it Works: Its natural acidity reacts with the baking powder, which helps give baked goods a good rise.
• Color: Results in a lighter, reddish-brown color.

Dutch-Processed Cocoa Powder:

• Flavor: Smoother, milder, and less bitter than natural cocoa. It has a more classic, earthy chocolate flavor.
• How it Works: It has been washed in an alkaline solution to neutralize its acidity. Because it’s not acidic, it won’t react with baking soda, but it works perfectly with baking powder, as used in this recipe.
• Color: Gives a much darker, almost black color, similar to Oreo cookies.

Which is better for this recipe? As baking authorities like King Arthur Baking point out, both work beautifully! For a classic, rich chocolate flavor and a stunning dark appearance, Dutch-processed cocoa (like Hershey’s Special Dark) is a fantastic choice. If you prefer a slightly tangier, fruit-forward chocolate note, go with natural cocoa.

How to Make Baked Vegan Donuts Step by Step

This one-bowl method couldn’t be simpler. Let’s walk through it.

1. Prep Your Station
   Preheat your oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with non-stick spray or a little melted vegan butter. This is a crucial step to ensure your donuts release easily.
2. Mix the Dry Ingredients
   In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt. Whisking is important as it aerates the mixture and gets rid of any lumps, ensuring a uniform texture.
3. Add the Wet Ingredients
   Pour the soy milk, melted vegan butter, and vanilla extract directly into the same bowl with the dry ingredients. Use a spatula or wooden spoon to mix everything together until just combined. Be careful not to overmix! A few small lumps are perfectly fine. Overmixing can develop the gluten in the flour, leading to tough, dense donuts.
4. Fill the Donut Pan
   This can be the trickiest part. For a mess-free method, spoon the batter into a piping bag or a large ziplock bag and snip off the corner. Pipe the batter evenly into each donut cavity, filling them about ¾ of the way full. If you overfill, the donut hole will bake over. If you don’t have a piping bag, you can carefully spoon the batter in.
5. Bake to Perfection
   Bake for 10-12 minutes. To check for doneness, gently press the top of a donut. It should spring back. You can also insert a toothpick into the thickest part; it should come out clean. Let the donuts cool in the pan for about 5 minutes before carefully inverting them onto a wire rack to cool completely.
6. Prepare the Glaze While You Wait
   While the donuts are cooling, make the simple chocolate glaze. In a medium-sized bowl, whisk together the powdered sugar, cocoa powder, vanilla, and 3 tablespoons of soy milk. It should be very thick and glossy. If it’s too thick to stir, add more soy milk, one teaspoon at a time, until you reach a thick but dippable consistency.
7. Glaze the Donuts
   Once the donuts are completely cool (this is important, or the glaze will melt right off!), dip the top of each donut into the chocolate glaze. Allow any excess to drip off, then place it back on the wire rack. Let the glaze set for about 15-20 minutes before serving.

Pro Tips for Perfect Donuts Every Time

Want to take your donuts from great to absolutely perfect? Here are a few tips from my own trial and error.

• Don’t Overmix the Batter: When you combine the wet and dry ingredients, mix only until they are just incorporated. A few lumps are okay! Overmixing develops gluten, which will make your donuts tough instead of tender and cakey.
• The Piping Bag Trick: Filling a donut pan can be messy. The easiest way to do it cleanly is to transfer the batter to a piping bag or a large plastic food storage bag. Snip off a corner and pipe the batter neatly into the molds. This gives you perfect, uniform donuts every time.
• Check for Doneness Correctly: Baked donuts are done when they spring back lightly to the touch. A common mistake is to over-bake them, which can make them dry. Start checking at the 10-minute mark.
• Cool Completely Before Glazing: This is non-negotiable! If the donuts are even slightly warm, the glaze will become thin and runny, absorbing into the donut rather than creating a beautiful, glossy shell on top. Patience is key.
• Customize Your Glaze Thickness: For a thick, fudgy layer of glaze, keep it on the thicker side. For a thinner, more traditional glaze, add a tiny bit more plant milk until you reach your desired consistency.

Ingredient Substitutions & Variations

This recipe is a fantastic starting point, but don’t be afraid to make it your own! Here are some common substitutions that work well.

• Flour: You can substitute the all-purpose flour with an equal amount of white whole wheat flour or spelt flour for a slightly nuttier flavor and denser texture. A 1:1 gluten-free baking blend (that contains xanthan gum) should also work, though the texture may be slightly different.
• Vegan Butter: Any neutral-flavored oil, like melted coconut oil or canola oil, can be used in place of vegan butter. For an oil-free option, substitute with an equal amount of unsweetened applesauce. Note that using applesauce will create a denser, more muffin-like donut.
• Plant Milk: This recipe is very flexible. Soy milk, almond milk, oat milk, or cashew milk all work perfectly without any other adjustments needed.
• Sugar: While granulated sugar provides the best texture, you can experiment with coconut sugar or maple syrup. If using a liquid sweetener like maple syrup, you may need to reduce the amount of plant milk slightly (by about 1-2 tablespoons) to maintain the right batter consistency. Start with 1/4 cup of maple syrup.

Frequently Asked Questions

Here are answers to some of the most common questions from fellow bakers.

Can I make these without a donut pan?

Yes! You can use a muffin pan to create “donut muffins.” For something closer to donut holes, a mini muffin pan works great. Baking time may need to be adjusted slightly, so keep an eye on them.

Is there a way to make a vanilla version of these donuts?

While you can’t simply omit the cocoa powder (as it’s a dry ingredient that affects the batter’s consistency), you can adapt the recipe. To try a vanilla version, replace the 1/4 cup of cocoa powder with an additional 1/4 cup of all-purpose flour and increase the vanilla extract to 2 teaspoons. For the glaze, simply omit the cocoa powder and use powdered sugar, vanilla, and plant milk.

Can I freeze these donuts?

Absolutely! These donuts freeze beautifully. For the best results, freeze them without the glaze. Let them cool completely, then place them in a freezer-safe bag or airtight container. They will keep for up to 3 months. To serve, thaw them at room temperature and then prepare and add the glaze.

What’s the best way to store leftovers?

These donuts are best enjoyed the day they are made. However, according to food storage experts at The Kitchn, you can store any leftovers in an airtight container at room temperature for up to 2 days. Avoid refrigerating them, as it can cause them to dry out. If they have a simple glaze, room temperature is fine. If you add a cream-based frosting, they should be refrigerated.

Conclusion

There you have it—a simple, foolproof path to rich, moist, and deeply chocolatey vegan donuts. By using just one bowl and a handful of pantry staples, you can create a truly satisfying treat that rivals any bakery.

This recipe isn’t just about making donuts; it’s about making indulgent moments accessible, easy, and enjoyable for everyone, much like our approach to easy weekly meal prep. So go ahead, bake a batch, and watch them disappear.

Happy baking!