Baking vegan donuts at home is always a treat, especially these delectable double chocolate baked donuts. These are so good topped with a simple sugar glaze, powdered sugar dusting, or even a thick vegan buttercream chocolate icing, like the one included in the recipe. Use colored sprinkles with the glaze or the icing to color coordinate your donuts with any holiday or special occasion. With the thick chocolate icing, you can even top the donuts with crushed nuts of your choice.
I made this icing recipe specifically for nine donuts, but this yummy chocolate icing can be used for cookies and cakes, too. Just double or triple the recipe to make more and pop it into the fridge for up to 24 hours before using. If you want a fluffier icing, use your electric mixer to whip it for a few minutes.
I almost always sift powdered sugar and cocoa powder when using, due to the likeliness of clumps. I have skipped sifting powdered sugar before and hated seeing white spots in my sugar glaze, so it matters! It only takes a minute, so it’s totally worth it. If you are using an old-fashioned hand sifter with a squeeze handle, just add a little bit more of the ingredient you are sifting, to make up for any caught and left in the sifter.
In this recipe, I threw some cinnamon and a pinch of cayenne pepper into the donut batter. I don’t know if you’ve ever had a version of Mexican hot cocoa with cinnamon and cayenne, but the combination of the two spices with chocolate creates its own unique flavor that is so delicious! I tried to recreate that in these donuts. You might not notice the flavor if you haven’t made the donuts without the two spices first, but it mostly just deepens the chocolate flavor. You can omit both, if desired.
The same is true for adding the dissolved instant espresso to the recipe. You won’t taste the coffee, but the chocolate flavor will be deepened. If you choose to omit the espresso and water, just use 3/4 cup of plant based milk instead of 1/2 cup.
If you haven’t used a piping bag or a plastic zip storage bag for piping anything before, don’t worry! It’s so easy. Just use a measuring cup or large spoon to put the icing into the plastic bag, being careful to keep it away from the sides. If you get some on the sides of the bag, just squeeze it down as you fill the doughnut pans.
Once you have the bag full of icing, zip the top of the it, leaving about an inch or two unzipped so air can help push the icing through. Holding the bag so that the corner you are going to snip is pointing upward, use scissors to cut a 1/4-inch hole across the corner. Then point the bag into the donut molds and start to fill them by gently squeezing the bag. Once the bag gets nearly empty, run your fingers down the sides to get out the last of the batter.
If you have a reusable piping bag, even better, since you can wash and reuse it.
I’ve found when I fill my donut pans 1/2 full, I get nine donuts from this recipe. If you fill them 3/4 full, you can make six larger (thicker) donuts. The size of your donut baking pans may vary from mine.
You might also like to try these other vegan donut recipes: