These Easy Vegan Baked Chocolate Chip Donuts are oil-free, light, fluffy and easy to make! They are just 8 ingredients, made in 1 bowl, and have a richness thanks to 2 forms of vanilla.
VEGAN BAKED CHOCOLATE CHIP DONUTS OIL-FREE
These Vegan Baked Chocolate Chip Donuts are full of double vanilla flavor, chocolate chips and are the fluffiest texture without any oil and are low-fat. 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.
EASY VEGAN BAKED DONUTS
These Vegan Baked Chocolate Chip Donuts are so easy to make. Just 1 bowl for the donuts, 8 ingredients (+ salt) and are also oil-free! Even though these are oil-free, they are light, fluffy, moist and so darn yummy. Be sure to check out these baked Vegan Cinnamon Sugar Donuts while you are in the mood for donuts!
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!
HOW TO MAKE VEGAN BAKED OIL-FREE DONUTS
To make these vegan baked oil-free donuts you will need just 8 ingredients:
- spelt flour or oat flour for gluten-free
- potato starch
- baking soda
- dairy-free vanilla yogurt
- maple syrup
- vanilla extract
- chocolate chips
I was determined to get two things right with these vegan baked chocolate chip 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.
DONUTS OR MUFFINS
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 love these vegan baked oil-free donuts. Please come back and leave me feedback, it really makes my day to have you all leave your feedback here on the blog! Enjoy!
Other Vegan Chocolate Chip Desserts:
- Best Vegan Gluten-free Chocolate Chip Cookies
- Gluten-free Vanilla Chocolate Chip Vanilla Cake
- Grain-free Vegan Chocolate Chip Cookies
- Gluten-free Chocolate Chip Muffins
Vegan Baked Chocolate Chip Donuts
- 1 1/4 cups (160g) spelt flour (See Note below for gluten-free)
- 2 tablespoons (20g) potato starch
- 1 teaspoon baking soda
- 1/2 teaspoon 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 (75g) Enjoy Life semi-sweet dairy-free chocolate chips
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 chocolate chips
- 1 tablespoon (15g) yogurt
- optional: tiny bit of milk if a thinner drizzle is desired
- I use this donut pan.
- 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. If making as muffins, line a muffin pan with 8 liners. I recommend the Reynolds "Staybrite" foil liners because they never stick.
- To a large bowl, add the spelt flour, potato starch, baking soda and salt and whisk very well to ensure no lumps.
- To the same bowl, add the yogurt, applesauce, syrup, 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.
- 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.
- 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 over-bake or it will dry them out.
- Remove from the oven and leave them in the pan for just 5 minutes, then flip over to cool completely on a cooling rack.
- 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.
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