Vegan Chocolate Chip Donuts

These eggless chocolate chip donuts are baked and not fried. They are soft, delicious and very easy to put together. Serve with coffee!!

Author: Pavani

Prep Time: 15

Cook Time: 10

Total Time: 25

Course: Dessert

Cuisine: American

Servings: Donuts

Preheat the oven to 425°F. You can lightly grease a 12-cavity or 2 6-cavity donut pans with cooking spray. If using nonstick pan, then skip the spray for a softer crust.
In a large mixing bowl, whisk butter, oil and both the sugars until well combined. Stir in the egg replacer mixture and vanilla. Mix well. Next add baking powder, baking soda and salt. Mix well.
¼ cup Unsalted Butter, at room temperature, ¼ cup Canola oil, ½ cup Granulated Sugar, ⅓ cup Light Brown Sugar, 2 tablespoons Egg replacer powder whisked in 6tbsp water (or use 2 large eggs), 1 teaspoon Vanilla extract, 1½ teaspoon Baking powder, ¼ teaspoon Baking soda, ¾ teaspoon Salt
Add flour and milk alternately to the bowl and mix until combined. Finally stir in the chocolate chips.
Divide the batter evenly between in the prepared pans. You can transfer the batter into a ziploc or piping bag to make the process easy. Or you can also use a spoon to place batter in the pan.
2⅔ cups All purpose flour, 1 cup Almond milk (or any other dairy or non-dairy milk), ½ cup Semisweet Chocolate Chips
Bake for 10~12 minutes or until a toothpick inserted into the center of the donut comes out clean. Remove from the oven and let the donuts cool in the pan for 5 minutes before removing them onto a wire rack to cool completely.

Combine chocolate chips and coconut milk in a microwave safe bowl or a double boiler. Cook till the chocolate chips melt and become smooth.
Dip the completely donuts in the chocolate and place on the wire rack until the chocolate sets.
½ cup Semisweet Chocolate Chips, 2 teaspoons Coconut oil

You can substitute some of the all purpose flour with whole-wheat pastry flour. I use up to ⅔ cup of ww pastry flour without comprising the texture of these eggless doughnuts.
Substitute light or brown sugar with coconut sugar.
Use 2 large eggs instead of egg replacer.
Instead of dipping in chocolate glaze, you can dip the donuts in cinnamon-sugar or vanilla sugar.
To convert the recipe to vegan chocolate donuts, then substitute butter with coconut oil or unsalted butter and milk with non-dairy milk.
Eggless donuts are best served the same day. But if you have any leftovers, store them in an airtight container for up to 2 days.

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!