Vegan Vanilla Doughnuts with Chocolate Glaze

Vegan vanilla doughnuts with chocolate glaze are soft, sweet doughnuts dipped in decadent dark chocolate! Made with just 6 healthy ingredients, gluten free and naturally sweet.

Has the fall weather officially arrived where you are? If so, let’s make vegan vanilla doughnuts with chocolate glaze. If not, let’s make vegan vanilla doughnuts with chocolate glaze and pretend!

Now that we’re only a couple days away from the official start of the season of all the cozy baked things, I figured doughnuts were in order. There’s something about a doughnut that just goes so well with everything about fall, right? The chilly, crisp air, sweaters, boots, crunchy leaves, cozy blankets, and cravings for all things comfort food.

I can’t think of a better way to welcome the fall season than vegan vanilla doughnuts with chocolate glaze.

Ingredients for vegan vanilla doughnuts with chocolate glaze

• Rolled oats: you’ll blend the oats to flour consistency, which will hold the doughnuts together. Because it’s the only grain in the recipe, the oat flour will give the doughnuts a dense texture – they’re not light like and airy, but hearty and satisfying.
• Medjool dates: you’ll blend the dates with hot water to make a paste, which gives the doughnuts natural sweetness.
• Ground flaxseed: you’ll make a flax egg, which helps to thicken the batter.
• Vanilla extract: vanilla adds flavor to the doughnut batter.
• Nondairy milk: milk brings the doughnut batter together. I always use unsweetened almond milk, but any nondairy milk should work.
• Vegan chocolate chips: I used PASCHA unsweetened, 100% chocolate chips, but use any vegan chocolate chips or a chocolate bar that you know melts well.

Tips for making vegan vanilla doughnuts with chocolate glaze

• Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 2 cups of whole, rolled oats, then put those 2 cups into your blender to make flour.
• Use a nonstick or parchment-lined pan. Make sure you use a nonstick pan, lightly spray it, or line it with parchment paper to avoid any sticking.
• Portion any leftover batter between the 6 doughnuts. Use a 1/4 cup measure to portion the batter into the 6 spaces in the doughnut pan. There will be some batter leftover, so just evenly portion it between the 6 doughnuts.
• Press the batter firmly down into the pan. These doughnuts are pretty soft and delicate, and if the batter isn’t firmly packed into the pan they’ll be more likely to fall apart after baking.
• Let them cool completely. This is a critical step! If you turn these doughnuts out while they’re still hot, they’ll fall apart. Letting them cool helps them firm up quite a bit, so be patient.
• Melt the chocolate and dip each doughnut, then let them set. You’ll melt the chocolate (add a little stevia or date sugar to sweeten if you want it sweeter, but I felt the doughnuts themselves were sweet enough) and dip the top of each doughnut, then let them set for that dreamy little chocolate shell on top.

These vegan vanilla doughnuts with chocolate glaze are so dreamy, and dangerously easy to make. These might have to happen on a regular basis from now until…spring. Ya know, cause it’s cold out and a warm lil doughnut just soothes the soul, right? Perfect logic.

Xo,

Sara