Strawberry Glazed Chocolate Vegan Donut Recipe – These easy gluten free, vegan donuts are soft and chocolatey and dipped in a sweet pink glaze made with fresh strawberries.
I’m not lying when I tell you we ate SIX batches of these donuts in one week!
Please don’t do the math on how many donuts that was per person….especially since my husband didn’t have any.
Needless to say, we love them! And I know you will love them, too!
Go make up a batch of these amazingly delicious Chocolate Vegan Donuts with Fresh Strawberry Glaze and see how many you eat in one sitting!
What are Vegan Donuts Made Of
This vegan donut recipe is made with oat flour, cocoa powder, coconut sugar, pure maple syrup, pure vanilla extract, oat milk, chocolate chips, and a few extras to make them super chocolatey, tender and soft, and crazy tasty.
Because I use oat flour in these vegan donuts, they are gluten free! I tried them with a gluten free flour blend as well, and while they worked, they weren’t as good as the oat flour version, so I don’t suggest subbing.
These chocolate donuts are also oil free and nut free!
How to Make Baked Vegan Cake Donuts
This soft baked vegan donut recipe is super easy to make. Simply sift the dry ingredients into a bowl. Whisk the wet ingredients in another bowl. Pour the dry into the wet and stir just until smooth. Then, stir in the chocolate chips.
I like to use a pastry bag to fill the donut pan. Real talk: I don’t own a pastry bag, so I use a zip-lock bag.
If using a zip-lock bag, place the bag into a tall glass or cup and fold over the sides to the outside…this helps keeps the batter on the inside of the bag even if you get sloppy! Slowly pour the batter into the bag. Gently press or squeeze the batter into one corner of the bag. Twist the top of the bag above the batter…this is where you’ll hold it. Using scissors, cut the tip of the corner off. You want to cut it just big enough to let the chocolate chips through, but not any bigger or it will pour out too fast.
Using the pastry bag or zip-lock bag, gently squeeze out the batter to fill each donut cavity to the top.
You can also just spoon the batter into the donut pan!
Bake, cool, glaze, devour!
What is Donut Icing Made Of
This donut icing is fairly traditional, made with powdered sugar and liquid, but with a twist!
Most icing uses some kind of milk for the liquid and food dye for coloring, but for this vegan donut recipe I’m using fresh strawberry purée! No food dyes needed here!
To make the strawberry purée, simply blend fresh strawberries in a blender. You can use a drop or two of water to get them going if needed, but use as little as possible because you don’t want to dilute the strawberry flavor.
Mix a few tablespoons of this bright red purée into the powdered sugar until smooth.
The light pink color from the mixture of strawberries and sugar is gorgeous against the dark brown chocolate donut.
Love Strawberries? Be sure to check out these other tasty dairy free strawberry recipes!
- Fresh Strawberry Cupcakes
- Strawberry Rhubarb Coconut Milk Popsicles
- Strawberry Beet Smoothie
- Strawberry Lemonade Ice Cream Cake
- Vegan Strawberry Dessert Tamales
Are Vegan Donuts Healthier
This chocolate vegan donut recipe is likely healthier than your average donut shop variety.
These donuts don’t contain any oil and are baked, not fried which means they’re probably lower in fat than your average donut. They’re also free from dairy and eggs making them cholesterol free.
That being said, donuts (or doughnuts as they are sometimes called) are definitely not a health food. They are a treat to be enjoyed once in awhile. I do not recommend you eat 6 batches in one week like we did, but I wanted to make sure I got them just right for all of you! You’re welcome!
Don’t miss these other delicious vegan donut recipes!
How Long Do Baked Donuts Last
That depends on how many you eat in one sitting! HaHa! They didn’t last long in this house.
If you do have some leftover, however, I recommended placing the completely cooled glazed donuts in an airtight container on the counter for 2 days.
If you still have some left after that, you can store them in the fridge for a few more days, not longer than a week after baking.
However, I find the consistency much better at room temperature, so you should just try to finish them all before having to resort to the fridge for storage. I don’t think you’ll have a problem doing that…I believe in you! 🙂
Strawberry Glazed Chocolate Vegan Donut Recipe
I hope you love this Vegan Donut Recipe as much as we do! If you try it, please come back and leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
For the Chocolate Vegan Donuts
- 1 cup oat flour*
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 1/4 cup + 2 tablespoons oat milk (almond milk would also work)
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/4 cup dairy free mini chocolate chips
For the Fresh Strawberry Glaze
- 3/4 cup chopped strawberries
- 1 teaspoon water, or more, as needed
- 1 1/2 cups organic powdered sugar
For the Chocolate Vegan Donuts
- Preheat the oven to 350 degrees F. Lightly spray a 6-cavity donut pan with cooking spray and set aside.
- Sift together the oat flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl.
- In a small bowl, whisk together the cornstarch and 3 tablespoons water and set aside.
- In a large mixing bowl, whisk together the coconut sugar, maple syrup, oat milk, apple cider vinegar, vanilla, and cornstarch slurry from Step 2.
- Pour the dry ingredients into the wet while stirring continuously until smooth.
- Stir in the chocolate chips.
- Using a pastry bag** or spoon, fill each donut cavity to the top.
- Bake for 12-14 minutes until set.
- Cool in the pan on a wire rack for 5-10 minutes before turning them out of the pan.
For the Fresh Strawberry Glaze***
- Place the chopped strawberries into the blender and purée. Add a teaspoon of water to get them started if needed. Only add more water if absolutely necessary - you don't want to dilute the color or flavor of the strawberries.
- Place the powdered sugar into a bowl and add 2 tablespoons of the strawberry purée to start. Whisk until smooth, adding another 1 tablespoon of strawberry purée, if needed, to get the correct consistency. You want it thick enough to coat the top of the donut, but thin enough to drip down the sides a bit. See photos in post for help.
To Glaze the Donuts
- Place the wire cooling rack onto a rimmed baking sheet to catch the drips from the glaze as they dry.
- Place the perfectly rounded bottom half of a donut into the glaze and place back onto the wire rack glaze side up to dry.
- Repeat with remaining donuts.
- To get an even brighter pink color, dip each donut once more into the glaze, again placing back onto the wire rack, glaze side up, to dry.
- The glaze will get brighter as it dries.
*Be sure to use Certified Gluten Free Oat Flour to ensure the donuts are gluten free.
**If you don't have a pastry bag, you can use a plastic zip-lock bag. Place the bag into a tall glass or cup and fold over the sides to the outside...this helps keeps the batter on the inside of the bag even if you get sloppy! Slowly pour the batter into the bag. Gently press or squeeze the batter into one corner of the bag. Twist the top of the bag above the batter...this is where you'll hold it. Using scissors, cut the tip of the corner off. You want to cut it just big enough to let the chocolate chips through, but not any bigger or it will pour out too fast. See photos in post for help.
***You'll probably have more strawberry purée than you need, but it's very hard to blend with less strawberries. Use leftover purée in oatmeal, smoothies, pancake batter, drizzle it over ice cream, etc.
~While I don't suggest substituting any ingredients, if you don't need these donuts to be gluten free, all-purpose flour would probably work, though I personally haven't tried it. I did try an all-purpose gluten free flour blend and I didn't like the texture as much as the oat flour, but they will work in a pinch...just know the texture won't be the same.
Amount Per Serving: Calories: 343 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 249mg Carbohydrates: 80g Fiber: 4g Sugar: 58g Protein: 4g