The goodness of cakey chocolate donuts without the guilt of traditional fried donuts! Topped with an amazing peanut butter glaze. And, they’re vegan to boot!
Donuts hold a special place in my heart. In fact, its a possibility that my heart is actually a donut itself. I have no proof of otherwise so I’m not discounting it.
Muffins and cupcakes are awesome. And yeah, cookies are basically life. But donuts, donuts are on a whole other level of f- yeah. I hear the word “donut” and my ears perk up. I get a little excited. Then, I remember that big box chain donuts are no bueno. Le sigh.
Naturally, I had to find a way to enjoy donuts without dealing with the aftermath that comes from eating regular donuts. This includes:
a. Feeling like a pile of ass from all the sugar
b. Feeling like a pile of ass from all the dairy products (hello, lactose intolerance)
c. Then on top of it all, feeling like a guilty pile of ass from eating approximately 4,000,000 calories from 2 or 3 donuts – cause who ever eats just ONE donut, puh-lease
But friends, there is hope! Baked donut recipes have been circulating the interwebs for quite some time now, and just want to do my part to spread donut fever to as many people as I can. It’s my donut duty. If you don’t have a donut pan, do yourself a huge favour and get one.
This particular recipe is adapted from Gretchen’s Bakery. I have tried so so so many donut recipes, (just ask my mom, she’s been forced to eat them. All of them – thanks mom <3), but in my opinion, this is one of the best.
These donuts are super cakey and chocolatey, exactly like what you’d expect of a cake donut. The unglazed donuts themselves are less than 200 calories each. Say what!? So depending on how much glaze you use and any extras that you may top your donuts with, they can actually remain in the realm of donut deliciousness, sans guilt. I’m sold. Muy bien!
I chose to go with a peanut butter glaze for these ones, to kill* two birds (vegan birds of course) with one stone to handle both my chocolate and nut butter craving simultaneously.
If you’re also a member of the peanut butter fiend club like I am, I recommend sprinkling some chopped peanuts on top. A chocolate drizzle is totally acceptable, too. Enjoy!
As always, the hashtag #sweetlikecocoa on social media so I can peep all the yumminess!
- 1 cup and 2 tbs cake flour*
- 1/4 cup cocoa
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup non-dairy milk
- 4 tsp coconut oil, melted
- 1 flax egg (1 tbs ground flax + 3 tbs warm water)
- 1 tsp vanilla extract
- 1 cup icing sugar
- 1/2 cup creamy peanut butter
- 4-5 tbs non-dairy milk
- Preheat oven to 350 °F
- In a small bowl, combine 1 tbs ground flax with 3 tbs warm water. Set aside to thicken
- In a medium bowl, combine the cake flour*, cocoa, baking soda, and salt
- In a large bowl, whisk together the sugar, milk, melted coconut oil, flax egg, and vanilla extract
- Add the dry ingredients to the wet, and mix until combined
- Pour batter into a piping bag or ziplock bag with a corner cut off, and pipe into a greased donut pan
- Don’t over fill the wells, pipe around one circle in each well (about 1/2 full)
- Bake for 13-17 minutes, or until a toothpick inserted in the donuts comes out clean and the donuts spring back when touched
- Cool in the pan for a few minutes, then remove donuts continue cooling on a cooling rack
- Combine all ingredients for the glaze in a bowl and stir until fully combined. You may need to add a bit more milk if too thick, or some more icing sugar if too thin
- Dip each donut into the glaze. If you want to top your donuts with any extras, now is the time to do so. Allow glaze to set before stacking donuts on top of each other or transporting
* I highly recommend weighing the cake flour - you're looking to have 125g. If you substitute all-purpose flour, you only need to use 1 cup