Vegan Baked Chocolate Fudge Doughnuts Recipe

Looking for a plant-based take on a classic favorite? These plant-based baked chocolate fudge doughnuts will satisfy any chocolate lover’s biggest craving.

They’re rich, fudgy, and deeply chocolatey — every bite delivers indulgent flavor without animal ingredients. Even if you don’t follow a plant-based or vegan diet, these doughnuts are worth a try.

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What’s the difference between vegan and plant-based?

People often use “vegan” and “plant-based” interchangeably, but they usually mean different things. Veganism is a lifestyle choice that avoids animal products in food and other aspects of life — including clothing, cosmetics, and household items. Plant-based generally refers to a diet that focuses on foods from plants and excludes animal products, but it doesn’t necessarily extend to every lifestyle choice.

Either way, choosing plant-based meals doesn’t mean giving up desserts. These chocolate fudge doughnuts prove you can enjoy decadent treats while avoiding animal ingredients.

How to make plant-based baked chocolate fudge doughnuts

Making plant-based doughnuts is similar to baking regular doughnuts; a few ingredient swaps create a fully plant-based recipe. Most of these substitutes are easy to find at well-stocked grocery stores.

The recipe begins with flax eggs, which are simply a mixture of water and flax meal. Once allowed to sit for a few minutes, the mixture gels and replaces eggs in the batter. Combine the dry ingredients, mix in the wet ingredients including the flax eggs, then pipe or spoon the batter into doughnut pans. A muffin tin can be used instead, though baking times may be slightly longer.

After baking and cooling, dip the doughnuts into a plant-based chocolate glaze for the finishing touch.

Tips for making plant-based chocolate fudge doughnuts

• Flax eggs (flax meal mixed with water) are used here as an egg substitute. Mix them first and let them sit for a few minutes so they gel. If you prefer another egg replacement, feel free to experiment — results may vary.
• Some sugars are processed with bone char, which is not vegan. If you’re avoiding animal-derived processing, check the brand of brown sugar you buy or choose labeled vegan-friendly options.
• To pipe batter, use a piping bag or make one with a gallon-sized zip-top bag: fill the bag, squeeze out excess air, twist the top closed, and snip a small corner. Fill each doughnut well about two-thirds full to preserve the hole during baking.
• If a doughnut bakes closed in the center, you can remove the middle with a small cutter or sharp knife once cooled and enjoy the trimmings — baker’s perk!

Useful kitchen tools

Doughnut pan

Piping bag or disposable bag

Microwave-safe bowl

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Looking for more donut recipes? Try Blueberry Cake Donuts, Brioche Donuts with Vanilla Cream Filling, Baked Apple Cider Donuts, or Pumpkin Cake Donuts.

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Plant-based Baked Chocolate Fudge Doughnuts

These plant-based baked chocolate fudge doughnuts are fudgy and perfect for satisfying a sweet tooth. Even if you’re not vegan, give them a try.

Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes

Course: Breakfast, Brunch, Dessert, Snacks | Cuisine: American | Servings: 12

Calories: 508 kcal

Author: Kimberlee Ho

Equipment

• Donut pan

Ingredients

Flax Eggs

• 5 tablespoons water
• 2 tablespoons flax meal

Donut Batter

• 2/3 cup unsweetened cocoa powder
• 1 3/4 cups all-purpose flour (or 1:1 gluten-free)
• 1 1/4 cups brown sugar
• 3/4 teaspoon espresso powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 cup dairy-free chocolate chips
• 3/4 cup full-fat coconut milk, room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons apple cider vinegar
• 1/2 cup melted coconut oil

Chocolate Icing

• 1 cup dairy-free chocolate chips
• 4 tablespoons coconut cream (or full-fat coconut milk)

Instructions

1. Preheat the oven to 350°F. Lightly grease the wells of donut pans and set aside.
2. Prepare the flax eggs: Combine flax meal and water in a small bowl. Stir and set aside for at least 5 minutes to gel.
3. Prepare the batter: In a large bowl, whisk together cocoa, flour, brown sugar, espresso powder, baking powder, baking soda, salt, and chocolate chips.
4. In a separate bowl, whisk the flax eggs with coconut milk, vanilla, and apple cider vinegar. Add the wet mixture to the dry ingredients and stir until combined. Stir in the melted coconut oil; the batter will be thick.
5. Transfer the batter to a piping bag (or a zip-top bag with a corner snipped). Pipe into prepared pans, filling each cavity about two-thirds full.
6. Bake 11–12 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans 1 minute, then transfer to a wire rack to cool completely.
7. Make the icing: Place chocolate chips and coconut cream in a microwave-safe bowl. Heat 45–60 seconds until steaming, then stir until smooth. Dip the tops of doughnuts in the icing and return to the rack to set.

Notes

• Doughnuts will keep at room temperature for 2 days or in the refrigerator up to 5 days. Warm in the microwave for 30 seconds at 50% power before serving.
• Recipe adapted from King Arthur Flour.

Nutrition

Serving: 1 donut | Calories: 508 kcal | Carbohydrates: 64.6 g | Protein: 6.1 g | Fat: 26.9 g | Saturated Fat: 18.6 g | Sodium: 262.4 mg | Fiber: 5.1 g | Sugar: 41.2 g