Vegan Double Vanilla Chocolate Chip Donuts

Vegan Double Vanilla Chocolate Chip Donuts

These Vegan Double Vanilla Chocolate Chip Donuts are so light, fluffy and easy to make! They are just 8 ingredients, made in 1 bowl, are oil-free and have a richness thanks to 2 forms of vanilla. The combo of yogurt and applesauce gives just the right amount of moisture.

While most recipes tend to feature "double chocolate", this one features double vanilla. My all-time favorite flavor for baked goods, next to cinnamon, is vanilla. It's fresh, gourmet, naturally sweet and the smell is intoxicating. Well, these donuts have 2 forms of vanilla in them.

VEGAN BAKED DONUTS

Many of you might have seen this one coming. If you remember my Disneyworld post, my daughter was less than thrilled about the vegan baked donuts we tried at McKenna's Bakery. They were dry and just...not good. They didn't taste fresh, so I promised her that I would make her some delicious donuts. I have made donuts before of course, but they were on a mini donut pan and I've been meaning to use my regular size 6 donut pan for quite some time. That donut experience reminded me to get back to it. I use this donut pan to make them. Love it.

Now, the donuts are good on their own, but they went from good to amazing with the chocolate drizzle. Plus, it makes them look and feel more like a donut, too.

These donuts are to die for. It was hilarious because the first thing my daughter said after the first bite in....after several happy moans, was to say how much better it was than the Disneyworld donut, LOL. She cracks me up!

These Vegan DOUBLE Vanilla Chocolate Chip Donuts are so light, fluffy, moist and so darn yummy. They are also so easy to make. Just 1 bowl for the donuts, 8 ingredients (+ salt) and are also oil-free! 

VEGAN OR GLUTEN FREE DONUTS

To make these you will need:

  • spelt flour or oat flour for gluten-free
  • potato starch
  • baking soda
  • dairy-free vanilla yogurt
  • applesauce
  • maple syrup
  • vanilla extract
  • chocolate chips

I was determined to get two things right with these donuts...a soft and light texture AND to be moist without being heavy. 2 ingredients solved that...applesauce and vegan yogurt. The combo of both applesauce and yogurt made these perfectly moist, yet not heavy or dense, which can happen with too much applesauce in baked goods. I didn't want a brick in my hands while eating the donut. I wanted light and soft specifically for these donuts. The spelt + potato starch combo nailed that perfectly.

The chocolate drizzle is INSANE. I added just chocolate chips and some yogurt and the flavor is SO good and it makes it firm, yet ganache-like. The yogurt also makes the drizzle super thick, not thin and boring.

Just look at the soft and fluffy texture. They turned out exactly as I wanted them. The combo of yogurt and applesauce gave just the right amount of moisture, so it keeps them fluffy.

Now, I already know that many of you do not have a donut pan and while I LOVE them as donuts with the chocolate drizzle, I tested a muffin version for you all. They are delicious as muffins as well! Light, fluffy and rise beautifully. They just take about 5 minutes longer to cook as muffins.

Whether you make them as donuts or as muffins, I hope you all really enjoy them. Please come back and leave me feedback, it really makes my day to have you all leave your feedback here on the blog! Enjoy!

Also, I made another video! I'm really going to be focusing on growing my YouTube channel this year, so please hop on over and follow me there. I will be doing actual cooking videos with myself in them too for some fun! Enjoy the video!

Yields 8 donuts or 8 muffins

Vegan Double Vanilla Chocolate Chip Donuts

These Vegan Double Vanilla Chocolate Chip Donuts are so light, fluffy and easy to make! They are just 8 ingredients, made in 1 bowl, are oil-free and have a richness thanks to 2 forms of vanilla. The combo of yogurt and applesauce gives just the right amount of moisture.

10 minPrep Time

12 minCook Time

22 minTotal Time

Recipe Image
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Ingredients

  • 1 1/4 cups (160g) spelt flour (See Note below for gluten-free)
  • 2 tablespoons (20g) potato starch
  • 1 teaspoon (6) baking soda
  • 1/2 teaspoon (3g) fine sea salt
  • 1/2 cup (125g) dairy-free vanilla yogurt* (make sure it is not a fruit-flavored one, but labeled "vanilla")
  • 1/4 cup (60g) unsweetened applesauce
  • 1/2 cup (160g) pure maple syrup
  • 2 teaspoons (10g) vanilla extract
  • 1/4 cup + 2 tablespoons (74g) dairy-free semi-sweet chocolate chips (I used Enjoy Life)
  • Chocolate Drizzle (This makes enough just to drizzle the donuts. If you want to fully coat the tops of the donuts, then double the chocolate and yogurt.)
  • 1/4 heaping cup dairy-free semi-sweet chocolate chips
  • 1 tablespoon (15g) of the same yogurt
  • optional: tiny bit of milk if a thinner drizzle is desired
  • Note: I tested these with both So Delicious coconut yogurt and Almond Dream low-fat almond yogurt. Both worked well but I preferred the texture from the coconut. I have not tested any other yogurts.
    Note 2: To make these gluten-free, sub the spelt flour with superfine oat flour for the same amount 160g. They are just as delicious, just slightly less fluffy. Baking time is about the same.

Instructions

  1. Preheat the oven to 350 degrees F and lightly spray a regular size 6 donut nonstick pan with nonstick spray. It makes 8 donuts, so you will only be making 6 at first, so don't use all of the batter for the 6. I use THIS PAN for my donuts. If making as muffins, line a muffin pan with 8 liners. I recommend the Reynolds "Staybrite" foil liners because they never stick.
  2. To a large bowl, add the spelt flour, potato starch, baking soda and salt and whisk very well to ensure no lumps.
  3. To the same bowl, add the yogurt, applesauce, vanilla and chocolate chips. Gently stir and fold the ingredients just until it all comes together and is smooth, making sure to fold from the bottom too. Be careful not to over-mix the batter so the donuts don't turn out tough. Refer to video for how the texture should look. It should be similar to a fairly thick muffin batter.
  4. With a small spoon, smooth the tops of the batter so they are all flat and even. This will ensure they rise and bake evenly.
  5. Carefully spoon the batter into the donut pan or 8 muffin liners. If making muffins, top with a few extra chocolate chips. I used a 6 regular size donut pan so I could only bake 6 at first. Bake the donuts for just 12 minutes, 15-18 minutes for muffins (my muffins took exactly 18). These cook really fast since they are low-fat. They should have risen beautifully and have a golden color. Check the toothpick at 12 minutes for it to be clean. Do not overbake or it will dry them out.
  6. Remove from the oven and leave them in the pan for just 5 minutes, then flip over to cool completely on a cooling rack.
  7. Once the donuts/muffins are cooled, prepare the chocolate drizzle. To a small bowl, add the chocolate chips and yogurt. Heat for 30 seconds and stir until it all melts and is completely smooth and runny. Heat for a few more seconds if necessary. This combo gives a nice thick drizzle as seen in the pictures and firms up. If you want a thinner drizzle, add a touch of milk. It will be too thick to drizzle with a spoon, so add the chocolate to a baggy and cut the corner off. Drizzle each donut. Alternatively, you could spread some chocolate on the donuts with the back of a spoon. It only makes enough to drizzle the donuts, so if you prefer a fully coated donut for the tops, double the chocolate sauce.
Recipe Type: Dessert

Notes

Nutrition per donut (not including glaze): 210.6 calories, 38.8g carbs, 3.2g protein, 4.1g fat, 19.4g sugar, 3.6g fiber, 347.3 mg sodium

7.6.4
1900

35 Comments

  1. Would you believe me I've never made my own donuts at home? But what I can say these look amazing and delicious as always! Many doughnuts are fried in a pile of fat, so baking is the way to go and so much healthier and better for you. Love that you can make these in a muffin form, too, for more options! Looking at al these mouthwatering pics, I know I'm craving donuts right now! 😊
    • brandi.doming@yahoo.com
      Thank you so much Florian! You are so right, so many are full of grease...yuck! These definitely are healthier but don't lack in the deliciousness!
  2. I hate to ask people about altering their recipes but do you think it would work to substitute oat flour for the spelt? These look amazing but I can't have the spelt flour.
    • brandi.doming@yahoo.com
      Hi Danny! I have not tested it yet, but I'm 99% sure that oat flour would work in place of the spelt. Just make sure it's superfine oat flour. I have baked with oat flour and potato starch before and it was amazing. I plan to test it tonight or tomorrow as well and will update the recipe but let me know if you try it with oat flour. It may make them slightly more dense but should still be delicious!
      • Thank you! I'm going to make them today with oat flour. I'll let you know how they turn out.
        • brandi.doming@yahoo.com
          Hi Danny! I justed tested them with oat flour and they were delicious! I updated the recipe above! They aren't 100% as fluffy, but still wonderful and yummy!
          • Just posted my pics on Instagram. They turned out amazing with the gf oat flour. You are definitely my inspiration. Every time I make something new of yours I am blown away. Forgot to ask you the best way to store these..in container on countertop or in fridge. Thanks again, Brandi!
          • brandi.doming@yahoo.com
            You are so sweet Danny, thank you so much for your kind words! I saw your pics on both Facebook and IG and wow, they looked amazing! I'm so happy you loved these so much. Thank you so much for sharing and taking the time to come back here and leave feedback :)
  3. And wouldn't you know I actually just finally caved and bought a full size donut pan. Enough with these mini ones, I want one big fluffy ring of cake! Plus full size donut = more room for more chocolate drizzles :) You don't even know how much I love this whole double vanilla concept, I honestly don't think there can ever be enough vanilla in baked goods. And on ingredients, texture, presentation, and flavor combo the Disneyworld ones have nothing on these. I have not baked with yogurt in forever, but it is definitely working some magic combined with the applesauce here because these look moist and fluffy as can be. So often with baked donuts the upward facing side cracks or looks weird after baking but these are cakey and perfect from all angles. And yogurt in the "ganache" drizzle too, I've never thought of that. Vanilla with chocolate glaze is my favorite kind of donut and these look completely heavenly! So happy you got back into the video groove too :)
    • brandi.doming@yahoo.com
      Thank you so much Natalie! Yes, I totally know what you mean about the ugly side of donuts, hahaha! These are beautiful either side, which I loved! I totally agree with you, the more vanilla, the better. These have such a strong vanilla aroma and taste and they totally hit the spot! Bonus, that besides the chocolate chips, they are really low-fat!
  4. Those look delicious! Any chance I could leave out the applesauce? My son is allergic. Or maybe a substitute for it?
    • brandi.doming@yahoo.com
      Hi Karen! I would replace the applesauce with another 1/4 cup of the yogurt, it definitely can't be omitted or the donuts would be too dense and dry. Let me know what you think of them!
  5. Your video is beautiful and easy to follow. I made these in a cake pop pan and the cake pops on a stick came out with the perfect texture. I agree that many commercial vegan bakeries do not get it right. Thank You.
    • brandi.doming@yahoo.com
      Yay! So glad you loved these Lucy!! Thank you very much for the feedback!
  6. These look SO perfectly soft and fluffy, so I think you definitely nailed that goal! Some vegan doughnuts can get so dense and horribly dry, I'm glad you were able to top the bad ones you got at Disney! I'm a total chocoholic but even I have to admit that double vanilla sounds pretty perfect, especially for doughnuts. And that drizzle of chocolate and the chips provide just enough to satisfy the chocolate craving, anyway! I've never used potato starch, so I'm thinking these gems will have to be baked up in my kitchen soon!
  7. I made these this morning, GF muffin form. I didn't have any coconut yogurt on hand so I took a risk with vanilla silk yogurt and it was delicious. I'm so glad to have another low fat dessert in rotation! Thank you!
    • brandi.doming@yahoo.com
      So awesome Izzy! So glad to hear you loved these so much, thank you for the review!
  8. Double vanilla. Enough said ❤ Vanilla is my absolute favorite so these sound amazing! Plus chocolate chips?? Basically the perfect donut! You really nailed this recipe fast!! So glad to hear that Olivia approved (not surprised) and got her donut fix. While I'll never know the true magic of spelt + potato starch, just by looking at these photos, I can tell that they are delicious! Fluffy and that yogurt + applesauce combo definitely makes them far from dry. And then there's that ganache drizzle. Oh, man. Heaven!!! These look incredible, my friend! Also, I'm super excited to see more videos from you!! xo
    • brandi.doming@yahoo.com
      Thank you so much my sweet friend!! I'm so happy with how delicious they turned out and far from dry and nasty like the other ones, lol!
  9. They look easy to make but, even more importantly, they look so cool when they're done. Must definitely try these, as I'm constantly looking for good, sweet vegan recipes that aren't going to require 50 ingredients (some vegans make lovely sounding things, but geez, the cost :)
    • brandi.doming@yahoo.com
      Haha, yes, I know what you mean Leo! Thank you so much! I'm all about easy recipes with very few ingredients without skimping on the flavor!
  10. This look and sound amazing! Can coconut flour be substituted for the spelt?
    • brandi.doming@yahoo.com
      Hi Rachel! Thank you so much! Unfortunately, coconut flour will not work in place of spelt. Coconut flour has about 5 times absorbing power than regular flours, which would make these very dry and crumbly. It needs to be spelt flour or also, oat flour I tested it with. Otherwise, you could try a gluten-free all-purpose blend in place of both the spelt and starch, but since I've not tested that, I can't vouch for the results.
  11. So light! So fluffy! So very delectable in their vanilla-y goodness! Many thanks for this wonderful new recipe, Brandi. Ironically I just sold my doughnut pans at our garage sale thinking I would never use them again and along came your recipe, but they came out terrific as mini muffins. I have also been shying away from yogurt since going vegan, but I bought an extra vanilla and have discovered I enjoy it almost as much as the dairy variety. So I guess that's a double thanks to you. Keep these awesome recipes coming, Brandi, and thank you again for all the time and effort you put into them!
    • brandi.doming@yahoo.com
      Yay!! So happy to hear you loved these Colleen, thank you so much for the wonderful review!!
  12. I used all oat flour (just blended some oats in a Vitamix) and they turned out perfect - light and airy! Thanks for the great recipe.
    • brandi.doming@yahoo.com
      Awesome Colleen! So good to hear you loved these, thank you so much for the feedback!
  13. Hi! I've made these 3 times, and my kids and everyone else love them! Just a question on the yogurt...I was using sweetened vanilla coconut yogurt. Now my brand is sold out, and the only option I have is Silk unsweetened vanilla coconut yogurt. Was the yogurt you used sweetened or unsweetened? I wonder if the unsweetened vanilla coconut yogurt would work. Thanks for the great recipe! I love your blog!
    • brandi.doming@yahoo.com
      Hi Paige! So glad to hear you are loving these! Yes, I actually use sweetened Soy vanilla yogurt now and it works amazing, but honestly, unsweetened should work just as well since the donuts are plenty sweet. So you are good on that!
      • You were right! It works with unsweetened vanilla. Still really good just less sweet, and I think I prefer it that way! The kids didn't even notice, except for my 3 yo. He told me the drizzle was 'sour'. He still ate it ☺
        • brandi.doming@yahoo.com
          Haha! Too funny! I would think the chocolate chips would make it sweet enough but yes, the sweetened yogurt is definitely sweet! My daughter LOVES the sweetened one :)
  14. Do you think tapioca starch could be used instead of potato starch? Just bc that is what I have already from another recipe.
    • brandi.doming@yahoo.com
      Hi Cheryl! I haven't tried it, but if you have cornstarch, that would be an even better option! If not, try the tapioca and let me know! Potato starch makes them fluffier, but it might work.
      • Tried them as a gluten free option with oat flour and used tapioca starch. They were probably more dense than your original version and I don't have a comparison but I do know we all loved them!!! They were fantastic thank you so much.
        • brandi.doming@yahoo.com
          Wonderful Cheryl!! I'm so happy to hear that you loved them! Yes, they are slightly more dense with the oat flour, but so darn moist and yummy! I love them both ways.

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