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close-up of a plant-based chocolate fudge donut with white sprinkles

Plant-based Baked Chocolate Fudge Doughnuts

Making small changes such as substituting plant-based ingredients for dairy and eggs in baked recipes like in these Plant-based Baked Chocolate Fudge Doughnuts can lead to big changes in your health without sacrificing any of the flavor or satisfaction.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: All Recipes, Breakfast, Brunch, Dessert, Snacks
Cuisine: American
Servings: 12 servings
Calories: 508kcal

Ingredients

Flax Eggs

  • 5 tablespoons water
  • 2 tablespoons flax meal

Donut Batter

  • cup unsweetened cocoa powder
  • 1 ¾ cups all-purpose flour or 1:1 gluten-free flour
  • 1 ¼ cups brown sugar such as Wholesome Foods brand 
  • ¾ teaspoon espresso powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup dairy-free chocolate chips
  • ¾ cup full-fat coconut milk room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons apple cider vinegar
  • ½ cup melted coconut oil

Chocolate Icing

Instructions

Prepare the Flax Eggs:

  • In a small bowl, place the flax meal and pour in the water.
  • Stir to combine and set aside for at least 5 minutes while you begin preparing the doughnut batter.

Prepare the Donut Batter:

  • In a large mixing bowl, whisk together cocoa powder, flour, brown sugar, espresso powder, baking powder, baking soda, salt, and chocolate chips. Set aside.
  • In a separate bowl, whisk together the flax eggs, coconut milk, vanilla, and vinegar.
  • Add wet ingredients to dry ingredients, stirring with a wooden spoon to blend.
  • Add in the melted coconut oil and stir until evenly combined. The batter will be thick.
  • Spoon batter in a gallon-sized ziptop bag and cut a ½-inch triangle off one of the corners to create a piping bag
  • Twist the top of the bag to prevent batter from pushing out of the top while you’re piping.
  • Pipe the batter into prepared pans, filling them to the top but not overflowing.
  • Bake doughnuts for 11 to 12 minutes, or until a toothpick inserted into the center of one comes out clean.
  • Remove the doughnuts from the oven and allow to cool in pans for 1 minute. Carefully turn doughnuts out onto a wire rack and allow to cool.

Make Icing:

  • In a microwave-safe bowl, combine the chocolate chips and coconut cream. 
  • Heat for 45-60 seconds, or just until the coconut cream is steaming and starting to bubble.
  • Stir until the chips have melted and the icing is smooth.
  • Dip the top of each doughnut in the icing and set on wire rack.

Notes

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

Nutrition

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