These vegan chocolate baked doughnuts with oat flour are healthy, delicious, gluten-free, wholesome and most importantly, VEGAN! Yay for veganism!
If you follow me on Instagram, you know I made mini doughnuts before; however, I wanted to make a vegan baked chocolate doughnut version, and here it is! This recipe is adapted from PETA’s Baked Vegan Doughnuts, and uses oat flour so it’s gluten-free!
For this recipe, I used oat flour instead of all-purpose flour. I find that oat flour makes the doughnuts chewier, which I really like! It also makes the recipe wholesome! You can make your own oat flour by blending oat flakes in the blender, which grinds it into a powder.
This recipe can be used to make pancakes instead, but I wouldn’t recommend making regular-sized baked doughnuts because these are quite chewy (and not cakey or fluffy).
The mini doughnuts are ready when you insert a toothpick and it comes it out clean. If you overfilled the pans before baking and there’s no hole in the middle, you can hollow it using a chopstick or a small knife. I had some of these, but I fixed them.
Let it cool on a rack, and make your chocolate glaze (or any glaze you want to use) while it cools. I used my favourite chocolate chips, PC’s “The Decadent” Semi-Sweet Chocolate Chips! To thin it out, I used coconut oil, which gave the glaze a coconut-y flavour (I LOVE COCONUT).
Dip the mini doughnuts in the chocolate glaze halfway, and top with whatever you want to put on top! For mine, I topped with almonds, chocolate shavings and almond flour. You can also put sprinkles, chocolate chips, cereal or graham crackers.
Enjoy these vegan chocolate baked mini doughnuts with oat flour! Let me know how you like them if you decide to make these!
Vegan Chocolate Baked Doughnuts with Oat Flour
- 1 tbsp ground flax seed
- 3 tbsp water
- 1/2 cup non-dairy milk (soy/almond/hemp/rice milk)
- 1/4 cup coffee
- 1 tbsp vegetable oil (canola, olive, coconut, etc.)
- 1/2 tsp vanilla extract
- 1 1/2 cups oat flour (from approx. 2 cups of oats; see notes)
- 2 tbsp unsweetened cocoa powder
- 1/2 cup cane sugar (scant; see notes)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips (or other type of dark chocolate)
- 2 tsp coconut oil (more or less, see notes)
- Preheat oven to 350 °F (175 °C). Grease the mini doughnut pan with coconut oil.
- Mix the flax seed and water together in a small bowl, and allow to sit for ~5 minutes. This makes a "flax egg." If you have store-bought egg replacer, you can use it instead.
- In a medium bowl, mix all the dry ingredients together. In a separate bowl, mix the wet ingredients and flax egg together. Add the wet mixture to the dry mixture and combine well.
- Put ~1 tbsp of batter into each mould, or put the batter in a piping bag and pipe in the moulds. Make sure not to fill over the middle.
- Bake for ~9 minutes, or until a toothpick inserted comes out clean. Remove from the pan and allow to cool upside down.
- Add the chocolate chips and coconut oil in a small microwave-safe bowl, and microwave until everything is all melted, at one-minute intervals. Stir well together so the oil mixes with the chocolate.
- Dip the mini doughnuts halfway into the glaze, and allow to cool on a rack. Quickly add your toppings (if desired) before the glaze hardens fully.
- You can use store bought egg replacer instead of the flax egg, or 1 whole smashed banana.
- You can use any kind of flour you want, including all-purpose flour, whole wheat flour or gluten-free flour blend.
- If you don't have minimally-processed cane sugar, feel free to use coconut or even regular white sugar.
You can put any toppings you want on your doughnuts, from nuts to chocolate shavings to sprinkles and even cereal!
You can also use candy melts or white chocolate instead of chocolate to acts as a glaze for your doughnuts. Royal icing glaze also works if you like that better.