Welcome to your new favorite dessert! These vegan baked doughnuts with a rich chocolate glaze are not just incredibly delicious but also surprisingly easy to make. Light, fluffy, and ready in under 30 minutes, they’re the perfect treat for any occasion, from a cozy morning indulgence to a delightful snack shared with friends. Forget the fuss and mess of deep-frying; these baked beauties offer a healthier twist on a classic favorite without compromising on flavor or texture.
There’s something truly special about a treat that brings warmth and comfort, especially during the colder months. I recall a recent February, enjoying a rare, thick blanket of snow that transformed our village into a picturesque wonderland. Watching the flakes fall gently outside, I found myself in the kitchen, filled with a sense of cozy contentment, baking these irresistible doughnuts. It was a perfect moment, a reminder that simple pleasures, like a beautiful snowy day or a freshly baked vegan doughnut, can bring immense joy.
While the snow has since melted, the memory and the recipe for these fabulous, light, and utterly delicious baked doughnuts with a luscious chocolate glaze remain. And the best part? They’re entirely vegan! If you’re ready to dive into a world of guilt-free indulgence, keep reading to discover how to make these delightful plant-based treats that are sure to impress.
Baked Doughnuts with Chocolate Glaze: The Healthier, Lighter Vegan Indulgence
For most of my life, my understanding of a doughnut was deeply rooted in the traditional, deep-fried versions – often large, fluffy balls generously filled with jam and dusted with sugar. My nana was, and still is, a master of these classic pastries, creating a culinary legacy in every bite. It wasn’t until I moved to the UK in the early 2000s that I encountered the “doughnut with a hole in the middle,” a revelation in itself!
However, the real game-changer came just a few weeks ago when I tried baked doughnuts for the very first time. I couldn’t believe what I had been missing! Baked doughnuts are not only significantly easier and quicker to prepare but also boast a much lighter texture and fewer calories compared to their fried counterparts. This method eliminates the need for large amounts of oil, making them a far healthier option for satisfying your sweet cravings.
As if the ease and reduced calorie count weren’t enough, these baked vegan doughnuts are crafted using wholesome wholemeal flour. This choice is crucial for their nutritional profile, as wholemeal flour retains precious nutrients and fiber that are often stripped away during the processing of white flour. By incorporating wholemeal flour, we create a more substantial and satisfying doughnut that keeps you feeling fuller for longer, without sacrificing the desired light and fluffy consistency. Plus, with almost no oil needed beyond lightly greasing your baking molds, these doughnuts are truly a guilt-free pleasure.
Why Choose Baked Doughnuts Over Fried?
The debate between baked and fried doughnuts often comes down to personal preference, but for many, baked doughnuts offer a compelling list of advantages. Firstly, the health aspect is undeniable. Deep-frying drenches pastries in oil, significantly increasing their fat and calorie content. Baking, on the other hand, requires minimal oil, resulting in a treat that’s lighter on your digestive system and your waistline. This makes our vegan baked doughnuts an excellent choice for those seeking a healthier dessert option or simply looking to enjoy a sweet treat without the heaviness associated with traditional doughnuts.
Beyond health, the convenience factor is a major draw. Frying requires careful temperature management of hot oil, which can be intimidating and messy. Baking, however, is as simple as mixing your ingredients, pouring them into a mold, and letting your oven do the work. There’s no splattering oil to clean up, no lingering fried smell in the kitchen, and significantly less active cooking time. In less than 30 minutes from start to finish, you can have a batch of these delectable doughnuts ready to enjoy, making them perfect for impromptu cravings or busy schedules.
The Nutritional Benefits of Wholemeal Flour
The choice of wholemeal flour is a cornerstone of this recipe’s “healthier” claim. Unlike refined white flour, which has had its bran and germ removed, wholemeal flour retains all parts of the wheat grain. This means it’s packed with dietary fiber, which aids digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness. Furthermore, wholemeal flour provides essential vitamins and minerals, including B vitamins, iron, magnesium, and zinc, making these doughnuts a more nourishing option than those made with conventional flour.
Using wholemeal flour also contributes to the doughnuts’ wonderful texture. While it might sound denser, when combined with the right wet ingredients and leavening agents, it yields a delightfully soft crumb with a slightly more rustic character. This subtle earthy note from the whole grain perfectly complements the sweetness of the maple syrup and the rich dark chocolate glaze, creating a balanced and satisfying flavor profile that you’ll absolutely adore.
How to Make These Effortlessly Delicious Baked Doughnuts
Creating these vegan baked doughnuts is incredibly straightforward, requiring only a few simple steps and readily available ingredients. The key to their perfect shape lies in using a doughnut baking tin or silicone molds. If you don’t own these, a muffin tin can be a good substitute for doughnut “holes,” though they won’t have the classic ring shape. Before you begin, ensure your molds are lightly greased with baking spray, coconut oil, or olive oil to prevent sticking and ensure easy release.
The beauty of this recipe lies in its simplicity. You’ll combine dry ingredients in one bowl and wet ingredients in another, then gently bring them together. This method ensures a perfectly mixed batter without overworking it, which is essential for light and fluffy doughnuts. The vegan ingredients, such as almond yogurt and almond milk, contribute to the moistness and tender crumb, making these doughnuts indistinguishable from their dairy and egg-laden counterparts.
Pre-heat your oven to 180°C (fan-assisted) to ensure it’s ready when your batter is. In a large bowl, whisk together the wholemeal flour, baking powder, a pinch of salt, and, if you desire a warm, comforting note, cinnamon. In a separate, smaller bowl, combine the liquid ingredients: maple syrup (which provides natural sweetness), plant-based yogurt (such as almond yogurt for moisture), almond milk (or any other plant-based milk you prefer), and a touch of vanilla bean paste for that irresistible aroma and flavor. Once both mixtures are ready, pour the wet ingredients into the dry and stir gently with a whisk or fork until just combined. Be careful not to overmix; a few lumps are perfectly fine and help keep the doughnuts tender.
The next step for perfectly shaped doughnuts is to transfer the batter into a piping bag. If you don’t have one, a sturdy ziploc bag with a corner snipped off will work just as well. Carefully pipe the batter into your prepared doughnut molds or baking tins, filling each cavity about two-thirds full. This ensures they have enough room to rise without overflowing.
Once filled, place the molds on the middle shelf of your pre-heated oven and bake for a quick 15 minutes. While your doughnuts are baking to golden perfection, it’s the ideal time to prepare the luscious chocolate glaze. Simply melt your dark chocolate (ensuring it has at least 70% cocoa solids for the best flavor) using either a microwave (in short bursts, stirring frequently) or a double boiler method for a smoother, more controlled melt. This rich, dark chocolate glaze will provide the perfect sweet contrast to the wholesome doughnut base.
After 15 minutes, your kitchen will be filled with an inviting aroma, signaling that your doughnuts are ready. Carefully remove them from the oven and allow them to cool in their molds for a few minutes. This crucial step helps them firm up slightly before you attempt to remove them. Once they’ve cooled enough to handle, gently pop them out of the molds and transfer them to a wire cooling rack. Now comes the fun part: dipping! Dip each doughnut into the warm, melted chocolate, allowing any excess to drip off before placing them back on the cooling rack. Allow the glaze to set for a bit, or, if you’re like me and can’t wait, dig in straight away!
These vegan baked doughnuts are truly a game-changer for satisfying your sweet cravings. They are light, incredibly fluffy, and utterly delicious, making them a much healthier and more satisfying alternative to many shop-bought options. They’re perfect for sharing with friends and family during a weekend brunch or a casual get-together, but let’s be honest, no one would blame you if you decided to keep a whole batch all to yourself! The joy of baking your own vegan treats is unmatched, and these doughnuts are a testament to how simple and rewarding plant-based baking can be.
If you enjoy the delightful simplicity of baked doughnuts, be sure to explore more recipes! You might love these Baked Blueberry Donuts for a fruity twist or these delicious Banana Donuts from Modern Munchies for another delightful variation.
Tips for Perfect Baked Vegan Doughnuts Every Time
- Donut Pan Choice: Both silicone and metal doughnut pans work wonderfully. Silicone pans offer easier release, while metal pans can sometimes yield a slightly crispier edge. Whichever you choose, ensure you grease them well.
- Don’t Overmix: Overmixing the batter can lead to tough doughnuts. Mix just until the wet and dry ingredients are combined. A few lumps are fine!
- Piping Bag for Easy Filling: A piping bag (or a zip-top bag with the corner snipped) makes filling the doughnut molds incredibly neat and easy, ensuring evenly shaped doughnuts.
- Cool Completely Before Glazing: While it’s tempting to glaze warm doughnuts, waiting until they are fully cooled will prevent the chocolate glaze from melting or sliding off.
- Customize Your Glaze: Don’t limit yourself to just chocolate! You can make a simple powdered sugar glaze with plant milk and vanilla, a zesty lemon glaze, or even a coffee-flavored glaze for an adult twist.
- Fun Toppings: Sprinkles are a classic for a reason, but consider other toppings like chopped nuts, shredded coconut, dried fruit, or even a dusting of cocoa powder for extra flair.
Common Questions About Vegan Baked Doughnuts
Can I make these doughnuts gluten-free?
Yes, you can! Substitute the wholemeal flour with a 1:1 gluten-free all-purpose flour blend. Ensure your blend contains xanthan gum, or add about 1/2 teaspoon per cup of flour, to help with structure.
How long do these baked doughnuts last?
These doughnuts are best enjoyed fresh on the day they are made. However, they will keep in an airtight container at room temperature for 2-3 days. The texture might become slightly denser over time.
Can I freeze baked doughnuts?
You can freeze the unglazed baked doughnuts for up to 1 month. Allow them to cool completely, then place them in an airtight freezer-safe bag or container. Thaw at room temperature and then glaze as desired. Glazed doughnuts can also be frozen, but the glaze might become slightly sticky or crack upon thawing.
What if I don’t have almond yogurt or almond milk?
Feel free to use other plant-based yogurts like soy or coconut yogurt, and any unsweetened plant-based milk such as soy milk, oat milk, or cashew milk. The key is to use unsweetened varieties to control the sweetness of the doughnuts.
Thanks for reading, and until next time!
A.
As always, I would love to hear from you! Leave me a comment below and let’s be friends!
📖 Recipe: Quick & Easy Vegan Baked Doughnuts with Chocolate Glaze
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Baked Doughnuts with Chocolate Glaze
Ingredients
- 256 g wholemeal flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- 120 ml maple syrup
- 125 g almond yogurt (or other plant-based yogurt)
- 250 ml almond milk (or any plant-based milk)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 100 g dark chocolate (min 70% cocoa solids) melted, for glaze
Instructions
- Pre-heat your oven to 180°C (350°F) for fan-assisted ovens. Lightly spray or oil your doughnut molds/tins and set them aside.
- In a large bowl, combine the wholemeal flour, baking powder, cinnamon (if using), and salt. In a separate, smaller bowl, mix together the maple syrup, almond yogurt, almond milk, and vanilla bean paste. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.
- Transfer the doughnut batter into a piping bag (or a zip-top bag with the corner snipped off) and pipe it evenly into the prepared molds/tins. Place them in the pre-heated oven and bake for 15 minutes, or until golden and a skewer inserted comes out clean. Remove from the oven and allow to cool in the molds for about 10 minutes.
- While the doughnuts are cooling, melt the dark chocolate using a microwave or a double boiler. Once cooled, gently remove the doughnuts from their molds and dip each one into the melted dark chocolate to create a smooth, glossy glaze. If desired, decorate with sprinkles or other toppings before the glaze sets.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
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