Vegan Chocolate Donuts with Salted Caramel Glaze

Soo… I will admit to maybe having a little problem in the kitchen gadget acquiring area. I spend a lot of time experimenting in my kitchen, and I like my gadgets. Yeah, sure, there are things I use on a daily basis: my knife, cutting board, my stovetop espresso coffee maker, and my milk foamer. But I have other things I only bust out on special occasions, like cookie cutters, or my wire racks, or the pizza cutter. I recently acquired a new kitchen gadget which I’m having tons of fun with: a donut pan.

My 10-year-old son, like many kids his age, loves donuts. I have to share some responsibility in this love. Having spend a large portion of my life on Canada’s East Coast, Tim Horton’s coffee flows through my veins. So, our trips to Timmies are frequent, and while I get a coffee, his nibs usually will enjoy a milk and some timbits.

This pan now offers me a convenient at-home way of making a healthier version of my son’s favourite treat, because the donuts are baked, and not deep fried in oil. In addition, I can control what goes in them, so I can, for example, make them vegan. If you are vegan, you know that there are few donut options for you–Cartems does make a killer version, though.

vegan chocolate donuts

But now I can make them myself! These are pretty delicious, by the way. More cakey in texture than a traditional yeasted donut, but if you use a good, dark dutch cocoa, trust me, you won’t have any complaints.

Vegan Chocolate Donuts with Salted Caramel Glaze

For the donuts (adapted from here)


  • 1 tbsp ground flax
  • 3 tbsp water
  • 4 tbsp vegan butter
  • 1 tsp vanilla
  • 1/2 cup nondairy milk (I used a mix of soy and coconut)
  • 1 tsp apple cider vinegar
  • 3/4 c flour (or gluten-free baking mix)
  • 1/4 c good-quality dark cocoa powder
  • 1/2 c sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt


  • In a small saucepan, mix the flax and water, and bring to a boil. Turn down and allow to simmer until it incorporates and reaches an egg-like consistency. Add the vegan butter, cider vinegar, milk and vanilla.
  • Place flour, baking powder, sugar and salt in a large bowl, and sift in the cocoa. Mix well.
  • Gently mix the wet ingredients into the dry.
  • Put the batter into a large ziploc bag, and squeeze all the dough down into on corner. Squeeze out all the remaining air, and seal the bag. Cut the tip of the bag–you can make it pretty large, about 1/2-3/4 inch. Pipe the dough into the greased donut pan, filling up the circles about 2/3 of the way up. One turn around should be enough.
  • Bake for 10-12 minutes until donuts spring back when you poke them. Allow to set in the pan for a few minutes, and then turn out onto a wire rack to cool.

For the glaze: 

  • 1/2 c sugar
  • 1 tbsp vegan butter
  • 1 tbsp coconut milk

Add all ingredients to the pan and allow the sugar to dissolve, and then bring to a boil. Allow to caramelize, stirring every few minutes. This process will take quite some time. If if the caramel gets too thick, add a tablespoon of water and stir well. The caramel will seperate, but then it will come back together again. When the caramel has achieved the right colour and consistency, pour it into a glass jar to cool. You can put the cooled caramel in a squeeze bottle to apply it to the donuts.

To glaze: place the donuts on a wire rack on top of a cookie sheet and apply the caramel. Sprinkle each one with sea salt.

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