Vegan Heart Attack Chocolate Doughnuts
Indulge in decadence with these Vegan Heart Attack Chocolate Doughnuts, your ultimate guilt-free treat for chocolate lovers. Each bite boasts a moist, fluffy texture infused with rich cocoa and a hint of vanilla, made luscious with a glossy vegan dark chocolate glaze. Crafted from pantry staples like unsweetened almond milk, coconut oil, and apple cider vinegar, this vegan doughnut recipe is delightfully indulgent yet dairy- and egg-free. Ready in just 30 minutes, these baked doughnuts are topped with a creamy coconut-based chocolate glaze for a show-stopping finish, with an optional dusting of powdered sugar for extra flair. Perfect for dessert, brunch, or any chocolate craving, these drool-worthy doughnuts are a plant-based twist on a classic indulgence that will wow any chocolate fan.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Cocoa powder
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.75 cups Granulated sugar
- 0.25 teaspoons Salt
- 0.75 cups Unsweetened almond milk
- 1 tablespoons Apple cider vinegar
- 1 teaspoons Vanilla extract
- 0.25 cups Coconut oil (melted)
- 0.5 cups Vegan dark chocolate chips
- 0.5 cups Powdered sugar
- 0.25 cups Coconut cream (thickened portion from a refrigerated can of coconut milk)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 12-cavity doughnut pan.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt. Set aside.
In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for 2 minutes to curdle slightly, creating a vegan buttermilk.
Add the vanilla extract and melted coconut oil to the vegan buttermilk and whisk to combine.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; the batter should be smooth but not overworked.
Using a spoon or piping bag, evenly distribute the batter into the prepared doughnut pan cavities, filling each about three-quarters full.
Bake for 12-15 minutes, or until a toothpick inserted into a doughnut comes out clean. Allow the doughnuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
While the doughnuts cool, prepare the chocolate glaze. In a small saucepan over low heat, melt the vegan dark chocolate chips with the coconut cream, stirring constantly until smooth and glossy.
Once the doughnuts are completely cooled, dip the tops into the chocolate glaze. Allow any excess to drip off and place the glazed doughnuts back on the wire rack.
For an extra decadent touch, sift powdered sugar lightly over the glazed doughnuts or drizzle with additional melted chocolate.
Let the glaze set for 15 minutes before serving. Enjoy your rich and indulgent Vegan Heart Attack Chocolate Doughnuts!
Nutrition Facts
Calories |
2870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1801 mg | 78% | |
| Total Carbohydrate | 441.7 g | 161% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 260.2 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 404 mg | 31% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 1081 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
