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Baked Vegan Chocolate Peanut Butter Donuts

Chocolate and peanut butter donuts. They're baked, they're vegan, and they're delicious!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Author: Linda & Alex


  • 1 and ¼ cups of white whole wheat flour for a softer version use all purpose flour
  • ¼ cup of cacao or cocoa powder
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • ¼ teaspoon of ground sea salt
  • 3 tablespoons of natural peanut butter
  • ½ cup of sugar
  • ¼ cup of apple sauce + 1 teaspoon of baking powder mixed together this is your egg replacer
  • 1 teaspoon of vanilla
  • 1 cup of almond milk
  • ¼ cup of hot water
  • Glaze
  • ¼ cup of confectioners’ sugar
  • 2 tablespoons of almond milk


  • Preheat oven to 375°
  • Grease and flour the pan
  • In a medium bowl whisk the dry ingredients together. Set aside
  • Mix the apple sauce and baking powder together in a small bowl until it foams and rises. Set aside
  • In a mixing bowl mix the peanut butter and sugar on a high setting until the peanut butter is light and creamy. Add the egg replacer and whip for 1 minute. Add the vanilla and ⅓ of the dry ingredients, mix until just combined then add ⅓ of the milk, continue adding the dry mix and the milk in thirds. Stir in the hot water until the mix is thoroughly combined. Don’t over mix.
  • Spoon or pipe (you can use a plastic bag, just cut a corner to pipe the mixture in) the batter into the pan. Fill ¾ of the way full. Bake for 10 minutes and then reduce the heat to 350° and bake for 10 -15 more minutes. Test with a toothpick. It should come out clean and the tops of the donuts should be slightly cracked.
  • Cool for 10 minutes then remove from pan and cool on a cooling rack. Cool completely before glazing.
  • Glaze
  • Stir the sugar and milk together in a small, wide bowl until smooth and creamy. Dip the tops of the donuts in and place on a cooling rack until hardened.
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