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Vegan Donuts with Chocolate Glaze

October 1, 2015 by Sina 100 Comments
Last updated on: August 6, 2018

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These vegan donuts with chocolate glaze and hazelnuts are pure decadence! But they are baked, therefore, super fluffy and oil-free! Have some of these goodies!

Vegan Donuts with Chocolate Glaze and Hazelnuts

Actually I’ve never been a big donut fan before I turned vegan. I’d always take muffins and cookies over donuts any time.  Mostly because I don’t like that a lot of them are super sweet. But now that I tried so many new things in the last couple of months, I thought what the heck why not just give vegan donuts a try. So I ended up with these delicious  donuts with chocolate glaze and hazelnuts.

Can You Eat Donuts as a Vegan?

Admittedly, it is a bit harder to eat donuts as a vegan, but you definitely can. The only thing that is actually harder as a vegan, is to get store-bought donuts. Store-bought donuts mostly contain milk, eggs and butter. Plus, the chocolate glaze often contains butter.

Dunkin Donuts, for example, does not (yet) offer vegan donuts. However, they offer vegan bagels, muffins and hash browns. If you want to check their vegan options, have a look here. If you want to have homemade-donuts, vegan donuts are super easy to make.

Are Vegan Donuts Good For You?

Yes, definitely better than regular donuts! Because they don’t contain eggs and dairy products, they are free of cholesterol and saturated fat. Plus, usually you bake homemade vegan donuts and don’t fry them. Therefore, are overall lower in fat.

Some vegan donuts also use black beans or chickpeas as a basis, instead of flour. This way you not only get a super delicious treat but also one that is packed with proteins!

Vegan Donuts with Chocolate Glaze and Hazelnuts

It’s probably hard to believe, but I used kidney beans for the donut batter. At first, I was really skeptical about baking with beans. But when my black bean brownies turned out so delicious and moist a couple of weeks ago, I thought I really needed to use beans for other baked goods as well.

However, I also added a cup of whole wheat flour this time, so the vegan donuts are not gluten-free, but it’s very easy to change the recipe.

Vegan Donuts with Chocolate Glaze and Hazelnuts

People would probably never guess that there are beans in these vegan donuts, they are just so damn chocolaty and delicious!! I made these for my family a couple of days ago and everybody just loved them! I’m telling you they were gone so fast!

They are already used to my crazy bean recipes and weren’t even a bit surprised when I told them that I used kidney beans for the batter. Haha, they know me and my vegan recipes pretty well by now.

Vegan Donuts with Chocolate Glaze and Hazelnuts

Vegan Donuts with Chocolate Glaze and Hazelnuts

How to make these vegan donuts

I bought a special donut baking tray a couple of weeks ago and I love how easy it is in comparison to frying donuts.

  1. First, place the drained kidney beans in a blender together with brown sugar, almond milk, and cacao and blend until the mixture is smooth.
  2. Then transfer it to a medium bowl and stir in the whole-wheat flour, the baking powder, and vanilla. Spray the donut pan with cooking spray or grease it with vegan butter such as Earth Balance.
  3. Then either use a spoon to fill each donut or fill the batter into a Ziploc bag and cut off one edge.
  4. Preheat the oven to 350 degrees and bake the vegan chocolate hazelnut donuts for 9-11 minutes.
  5. Allow to cool down in the pan for a couple of minutes, then move them to a cooling rack.

Vegan Donuts with Chocolate Glaze and Hazelnuts

How to make a chocolate glaze for donuts

In the meantime, make the chocolate glaze. Melt a 3.5-ounce package vegan dark chocolate either by using a microwave or place the chocolate into a heatproof bowl and place it over a pan of barely simmering water.

Once melted, cover the donuts with the chocolate and sprinkle with hazelnut brittle. I used store-bought brittle, but of course you can also sub it with chopped hazelnuts if you want. Or use other decorations like sugar sprinkles or coconut flakes.

Vegan Donuts with Chocolate Glaze and Hazelnuts

Did I make you hungry yet? Then I guess you should start baking. What’s your favorite donut recipe? My next recipe is definitely going to include some kind of pumpkin or pumpkin spice. I simply love eeeeverything with pumpkin in it these days!!

If you’re looking for more vegan donuts, check out my roundup of 24 drool-worthy vegan donuts. So many delicious vegan donuts in just one place!

As always, I love hearing from you in the comment section below, on Facebook, or Instagram.

Have a great weekend and talk to you soon!

Sina – xx

Vegan Donuts with Chocolate Glaze and Hazelnuts

 

Vegan Chocolate Hazelnut Donuts
5 from 4 votes
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Vegan Donuts with Chocolate Glaze

These vegan donuts with chocolate glaze and hazelnuts are super delicious, fluffy, and easy to make! Plus they are baked and oil-free. Have some!
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 12 servings
Calories 192 kcal

Ingredients

  • 1 15 oz can kidney beans
  • 1 cup almond milk
  • 1 tablespoon vanilla extract
  • 1/2 cup brown sugar
  • 1 cup cocoa powder
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 3.5 oz package vegan dark chocolate
  • 4 tablespoons hazelnut brittle You can also sub it with chopped hazelnuts, or use sugar sprinkles or coconut flakes instead

Instructions

  1. Rinse and drain the kidney beans. Place them into a blender together with the brown sugar, almond milk, and cacao and blend until the mixture is smooth.
  2. Then transfer it to a medium bowl and stir in the whole-wheat flour, the baking powder, and vanilla. Spray the donut pan with cooking spray or grease it with vegan butter such as Earth Balance.
  3. Either use a spoon to fill each donut or fill the batter into a Ziploc bag and cut off one edge.
  4. Preheat the oven to 350 °F and bake the vegan chocolate hazelnut donuts for 9-11 minutes. Allow to cool down in the pan for a couple of minutes, then move them to a cooling rack.
  5. In the meantime, make the chocolate glaze. Melt a 3.5-ounce package vegan dark chocolate either by using a microwave or place the chocolate into a heatproof bowl and place it over a pan of barely simmering water. Once melted, cover the donuts with the chocolate and sprinkle with hazelnut brittle.
Nutrition Facts
Vegan Donuts with Chocolate Glaze
Amount Per Serving
Calories 192 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 0.3mg 0%
Sodium 137mg 6%
Potassium 409mg 12%
Total Carbohydrates 34g 11%
Dietary Fiber 9g 36%
Sugars 12g
Protein 7g 14%
Vitamin A 1%
Vitamin C 1%
Calcium 7%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
These vegan chocolate hazelnut donuts are one of my all-time favorite vegan baking recipes! They taste just like
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Filed Under: All Recipes, Beans/Legumes, Recipe, Sweets Tagged With: baking with beans, vegan baking with beans, vegan chocolate donuts, vegan chocolate doughnuts, vegan donuts, vegan donuts recipe, vegan donuts with beans, vegan doughnuts, vegan doughnuts recipe

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Comments

  1. Natalie | Feasting on Fruit says

    October 1, 2015 at 20:15

    These are epic Sina!!!!!!!! That bite missing shot with the perfect gaze crackle just makes me want to steal them right from the screen! And brown sugar with chocolate is so rich, I just love everything about these donuts <3

    Reply
    • Sina says

      October 2, 2015 at 20:58

      Thanks, Natalie! :-) I actually never really liked donuts before I turned vegan, but I just love these. And the kidney beans make them so moist. If you’d told me this a couple of years ago, I probably would have laughed. I mean beans in sweets sounds pretty weird, right? But it’s amazing!! :-)

      Reply
      • Ashley says

        April 6, 2016 at 23:32

        Can you replace kidney beans with something else? I’m allergic to them! :(

        Reply
        • Sina says

          April 18, 2016 at 19:16

          Hi Ashley, Are you allergic to beans in general or just kidney beans? If not you could replace them with black beans. :-)

          Reply
  2. The Vegan 8 says

    October 1, 2015 at 21:12

    Omg seriously?! These look incredible! I could eat 5 right now! And I love that you used kidney beans instead. I have wanted to try those in some brownies instead of black beans, because they are much softer and would mush/blend so much better. I’m in love with these. All that cocoa powder would definitely mask the beans. Great recipe!

    Reply
    • Sina says

      October 2, 2015 at 21:02

      Thanks, Brandi! Haha! I could have eaten five of them too, but they were gone way too fast! :D I didn’t even have a chance to have a second one. ;-) But I don’t wanna complain, I love it when my family loves the vegan stuff I bring over. I definitely like baking with beans, it makes them so moist and yeah you’re right the cocoa powder totally masks the beans. You probably wouldn’t even guess that there are beans in them. :-)

      Reply
  3. Tori says

    October 1, 2015 at 21:26

    Oh my God, these look absolutely devine! I can’t believe they are vegan! I want them!

    Reply
    • Sina says

      October 2, 2015 at 21:02

      Thanks, Tori! So glad you like them. :-)

      Reply
  4. Jenn says

    October 1, 2015 at 21:26

    Amazing!! I LOVE that you used kidney beans! Healthy donuts…sign me up! And these pictures are stunning!

    Reply
    • Sina says

      March 7, 2016 at 16:46

      Thanks, Jenn! :-)

      Reply
  5. Alessandra says

    October 1, 2015 at 21:34

    These turned out so well! Kidney beans are awesome in vegan desserts. I have a doughnut-shaped baking pan at home too. Going to test out a variation of this!

    Reply
  6. Rebecca @ Strength and Sunshine says

    October 1, 2015 at 22:49

    Those are simply chocolatey doughnuts of joy!!! I love the hazelnut!

    Reply
    • Sina says

      October 2, 2015 at 21:03

      Thanks, Rebecca! I do too! :-)

      Reply
  7. Farrah says

    October 2, 2015 at 4:04

    Donuts haven’t ever been my absolute favorite treat either, but these look amazing! I love that you snuck in kidney beans! :P I never would’ve guessed that!

    Reply
    • Sina says

      October 2, 2015 at 21:08

      Thanks, Farrah! I know, isn’t it crazy that you can bake with beans? :-) I was pretty skeptical at first, but when I made black bean brownies a couple of weeks ago and they turned out absolutely delicious, I just had to come up with another bean recipe.

      Reply
  8. Kelly - Life Made Sweeter says

    October 2, 2015 at 5:03

    Oh my gosh, these donuts are amazing! I love that you made them with beans and that they’re vegan! My husband and I have a secret weakness to donuts so these are just calling my name! That glaze though! Swoon!

    Reply
    • Sina says

      October 2, 2015 at 21:09

      Thanks, Kelly! So glad you like them! :-) I simply love baking with beans!

      Reply
  9. Trish at View from the Birdhouse says

    October 2, 2015 at 16:09

    These look amazing! And the include kidney beans – that is really neat. I want to try this recipe. Thanks!

    Reply
    • Sina says

      October 2, 2015 at 21:10

      Thanks, Trish! :-) If you try it, let me know how you liked them. ;-)

      Reply
  10. Mira says

    October 2, 2015 at 17:29

    Love baked donuts and would love to try these! Love that you used beans! The chocolate hazelnut combo is perfect!

    Reply
    • Sina says

      October 2, 2015 at 21:10

      Thanks so much, Mira! :-)

      Reply
  11. Allison Jones says

    October 2, 2015 at 17:35

    These look amazing! They definitely don’t look like they were made with beans and I’m sure they don’t taste like it either.

    LiveLifeWell,
    Allison

    Reply
    • Sina says

      October 2, 2015 at 21:11

      Thanks, Allison! No, you wouldn’t even guess that they are beans in them. They taste really chocolatey and the cocoa powder totally masks the beans. But they make the donuts really moist and I simply love baking with them. :-)

      Reply
  12. Anu-My Ginger Garlic Kitchen says

    October 2, 2015 at 17:41

    OMG! What a stunning idea of adding kidney beans to the donuts. My daughter is a big donut sucker, and this seems like the best way to make her eat some extra fiber! YUMMY! :)

    Reply
    • Sina says

      October 2, 2015 at 21:14

      Thanks, Anu! So glad you like them! I was a bit skeptical at first, but when my black bean brownies turned out really delicious a couple of weeks ago, I just knew that I had to do some more baking with beans. :-)

      Reply
  13. Tianna says

    October 2, 2015 at 17:52

    wow these look amazing!!

    stop by and chat with me :) http://storybookapothecary.com

    Reply
  14. Ilona @ Ilona's Passion says

    October 2, 2015 at 18:51

    When I looked at this donuts I said OMG! when I read ingredients I said WOW….. I have to make them ASAP. Totally yummy:)

    Reply
    • Sina says

      October 2, 2015 at 21:15

      Haha! Thanks, Ilona! So great to hear that you like them. Let me know how they turned out. :-)

      Reply
  15. Debbie says

    October 2, 2015 at 19:41

    Oh my, these look so good. I rarely ate doughnuts before I was vegan, but now I sometimes crave them. Probably because it’s so rare to find them.

    Reply
    • Sina says

      October 2, 2015 at 21:18

      Thanks, Debbie! You’re right, they really are pretty hard to find. I actually just had vegan donuts once when I was in New York and I haven’t seen any since then. But this recipe is so easy, so I’ll definitely make this more often. :-)

      Reply
  16. Michele @ Two Raspberries says

    October 2, 2015 at 22:45

    chocolate and hazelnut! YUM! totally need some of these! chocolate donuts sounds amazing right about now! ;-) these looks delicious! happy weekend girl!

    Reply
    • Sina says

      October 4, 2015 at 15:18

      Thanks, Michele! I wish I could send you one over the internet. ;-) Have a great weekend too!

      Reply
  17. Michaell | Foodscape says

    October 2, 2015 at 23:30

    oh my…these look amazing! I love how few ingredients you need to make such a decadent dessert/breakfast. YUM! Your pics are absolutely beautiful. And I LOVE LOVE LOVE that you used beans. Great idea to add some protein!

    Reply
    • Sina says

      October 4, 2015 at 15:21

      Thanks, Michaell! So glad you like the recipe. I love baking with beans!! They made the donuts so moist. :-) Unfortunately they were gone way too fast, my family just loved them. :D

      Reply
  18. Sarah says

    October 3, 2015 at 12:53

    OMG! Being lactose intolerant and allergic to cow milk I never really approached eating a donought. BUT your recipe is just amazing I almost feel as if i can acctually smell the chocolate in the air! I love chocolate! Thanks for sharing I will definitely try to make them.

    Reply
    • Sina says

      October 4, 2015 at 15:25

      Thanks, Sarah! So glad you like it! :-) I love how easy the recipe is. If you make them, let me know how they turned out. ;-)

      Reply
  19. Bianca @ ElephantasticVegan says

    October 5, 2015 at 8:32

    These look amazing! And that chocolate! And the hazelnut brittle! Yumm! Using kidney beans in the donuts is simply genius :)

    Reply
    • Sina says

      October 5, 2015 at 16:55

      Thanks, Bianca! :-) I just love baking with beans!

      Reply
  20. lucie says

    October 5, 2015 at 14:14

    So glad I found your blog. These donuts look absolutely TO DIE for, and amazing that they are vegan too!

    Reply
    • Sina says

      October 5, 2015 at 16:56

      Thanks, Lucie! So glad you like them! I’ve been following your blog for quite a while and it’s amazing! I love your food photography! :-)

      Reply
  21. Erin says

    October 5, 2015 at 14:43

    You weren’t a donut fan??? I dont understand. How is that possible??? lol. These look absolutely amazing!

    Reply
    • Sina says

      October 5, 2015 at 16:58

      Haha! I don’t know, Erin. I mean I didn’t hate them, but I just liked muffins so much better, because donuts are always pretty sweat. But my boyfriend can’t get enough of them, so he made me make this vegan version and I absolutely loved it!:-)

      Reply
  22. Harriet Emily says

    October 5, 2015 at 16:53

    These are amazing Sina!!! I love how you added kidney beans. Wow! I’ve been making so many donuts recently – they’re so fun to make. I can’t wait to try these!

    Reply
    • Sina says

      October 5, 2015 at 17:03

      Thanks, Harriet! :-) They really are fun to make. I bought a donut pan and it’s so easy. I always thought making donuts would be quite complicated.

      Reply
  23. Melissa @ vegan does it says

    October 6, 2015 at 19:45

    Wowza! These look amazing, Sina! And the hazelnut brittle sounds so perfect for a topping! I love healthier versions of typically not so healthy treats. Great idea to use the beans!

    Reply
    • Sina says

      October 7, 2015 at 10:47

      Thanks, Melissa! I do too! I mean it’s still not super healthy, but already a lot better. And I just love baking with beans!! :-)

      Reply
  24. Brie @ ToasterOvenLove says

    October 18, 2015 at 19:51

    Wow, I can’t believe you made these with kidney beans! They look like a bakery donut but better and better for you. Can’t pin fast enough :)

    Reply
    • Sina says

      October 22, 2015 at 12:19

      Thanks, Brie! :-) I know, it’s crazy what you can do with beans! Thanks for sharing!

      Reply
  25. Becky says

    January 25, 2016 at 17:44

    Oh my gosh, these look like perfection!

    Reply
    • Sina says

      February 1, 2016 at 20:54

      Thanks, Becky! :-)

      Reply
  26. Anna says

    February 17, 2016 at 15:05

    Made these yesterday and they were amazing! My boyfriend tried one and was in shock when I said it has beans in it! Definitely a keeper recipe. They are very tasty today as well :)

    Reply
    • Sina says

      February 18, 2016 at 19:30

      Thanks so much for your comment, Anna! So glad you guys liked them! :-) Haha! I know, that’s the typical reaction when you tell people you used beans for baking. :D

      Reply
  27. Beatrice says

    April 22, 2016 at 13:20

    Is it possible to make muffin with the same dough?

    Reply
    • Sina says

      April 25, 2016 at 17:15

      Hi Beatrice,

      Yes,I don’t see why this shouldn’t work. :-) Let me know how you liked them.

      Reply
    • Sina says

      May 10, 2016 at 20:47

      Hi Beatrice, I haven’t tried this yet, but I’m sure it would work as well. :-) Let me know if you give it a try!

      Reply
  28. Kellie says

    April 24, 2016 at 7:05

    Could these be made with gluten free flour ? If so, would you adjust anything ? Thanks !

    Reply
    • Sina says

      April 25, 2016 at 17:13

      Hi Kellie, I haven’t tried making them with gluten free flour yet, but I think this should work as well. :-) What kind or flour are you using?

      Reply
    • Sina says

      May 10, 2016 at 20:52

      Hi Kellie, Sorry for the late reply! Unfortunately I haven’t tried making these with gluten free flour yet, but I’ll give this a try soon. :-) Have you seen my black bean brownies yet? They’re completely gluten-free, so maybe you’d like these too. :-)

      Reply
  29. Carla says

    April 24, 2016 at 13:05

    These are sooo good Sina!
    I love baking with beans and they also don’t contain that much sugar! I love it!
    (Your pictures are beautiful as always!

    Reply
    • Sina says

      May 10, 2016 at 20:53

      So glad you liked them, Carla!! :-) And thanks for the compliment. ;-)

      Reply
  30. Dianna says

    May 18, 2016 at 21:06

    That seems like a lot of cocoa powder! Did you just use regular unsweetened cocoa powder? Do the donuts taste sweet at all without the glaze? I am excited to try these.

    Reply
    • Sina says

      May 31, 2016 at 18:16

      Hi Dianna,

      Sorry for the late reply! Yes, I used unsweetened cocoa powder and they do taste sweet by themselves, but I’d definitely recommend giving them some glaze for extra flavor. :-) Hope you like them! Let me know if you give them a try. ;-)

      Reply
  31. Emilia says

    May 28, 2016 at 16:51

    Thank you so much for this recipe!
    I made 12 cupcakes with oat milk instead of almond milk.
    You can’t believe how delicious they are and how soft the texture is :)
    I baked them fo almost 20 minutes and they are perfectly soft. I’ve never made such perfect cupcakes!

    Reply
    • Sina says

      May 31, 2016 at 18:36

      Hi Emilia, So glad you liked them and thanks for the compliment. :-) Making cupcakes instead of donuts is such a great idea!

      Reply
      • Emilia says

        May 31, 2016 at 19:42

        I actually convinced a lot of non-vegans! My best friend said that they are the best cupcakes she has ever eaten so far!
        I recently found out that your blog is also available in German, is there any difference between the recipes? (I’m from Germany^^)

        Reply
        • Sina says

          June 1, 2016 at 19:33

          Hi Emilia,

          oh, that’s so great to hear! :-) So glad you guys liked them! No, there is no real difference except from the measurements (grams and cups). I started with the German blog, but over the time the English blog became my main focus. I try to post at least some of the recipes on the German blog as well, but right now I’m pretty busy with my master’s thesis, so unfortunately this doesn’t work out too great. But I usually post at least one new recipe on the English blog per week. :-)

          Reply
          • Emilia says

            June 3, 2016 at 13:14

            Hey again!
            Thank you for your quick answer. I love your recipes^^ Keep going :)

  32. Rebecca says

    July 2, 2016 at 9:56

    Hello

    I am going to try these out today, however confused as my oven only goes to 250degrees not 350… Is the recipe above a mistake or do I have a sad oven?

    Reply
    • Sina says

      July 2, 2016 at 13:15

      Hi Rebecca,

      Are you using Celsius? Because the recipe is in Fahrenheit, so no magic oven involved here. ;-) 350°F is about 180°C, so that’s what you should be using. Let me know how you liked them. :-)

      Reply
      • Rebecca says

        July 4, 2016 at 16:30

        Made them for the family last night and they loved them.. We are 4 months into a vegan life and loving it.. Finding yummy blogs like yours sure helps keep the husband on board! Thank you

        Reply
    • Sina says

      July 2, 2016 at 13:19

      Oh, and sorry for the confusion! ;-)

      Reply
  33. Annie says

    July 4, 2016 at 7:37

    Can’t wait to try these! I am going to use freshly soaked and boiled beans though – not canned. Any idea what the weight of the beans should be then? Thank you!

    Reply
  34. lara says

    July 20, 2016 at 17:22

    hi can i use something other than almond milk my babys allergic to almonds would coconut milk work.

    Reply
    • Sina says

      July 27, 2016 at 16:01

      Hi Lara,

      I’m SO sorry for the late reply! I haven’t tried making them with coconut milk yet, but oat or soy milk work just as good. And I don’t see why coconut milk shouldn’t work. :-) Let me know how you liked them and how they turned out.

      Best, Sina

      Reply
  35. Marina says

    August 5, 2016 at 16:19

    I Love how simple this recipe is! I have to try it definately
    But can i bake them in a muffin tray? I dont have one for donuts

    Reply
  36. Tiffany says

    August 30, 2016 at 5:47

    Hello! I made your wonderful Vegan Chocolate Hazelnut donuts, and I was wondering how would I go about making an ingredient label for them?
    Thanks!!

    Reply
    • Sina says

      September 23, 2016 at 12:23

      Hi Tiffany,

      So glad you liked them! :-)

      Reply
  37. Jill says

    September 25, 2016 at 2:20

    I made these donuts today. I made one batch because I couldn’t believe donuts with red kidney beans wouldn’t be disgusting. OMG!! They are absolutely amazing! My husband will eat these for a quick protein fix after playing hockey (7 g of protein) instead of eating a store bought protein bar. I made 3 dozen. I couldn’t get the dark chocolate cubes so I used 100g of dairy free mini chocolate chips instead. Also I used 1/2 C nuts instead of the brittle. Thanks for the great recipe.

    Reply
    • Sina says

      October 4, 2016 at 9:05

      Thanks so much for your comment, Jill! So glad you guys like them! :-) Haha! I know, I was pretty skeptical about baking with beans too, but I absolutely love it. Have you checked out my black bean brownies yet? I think you might like these as well. I got two versions: https://veganheaven.org/recipe/vegan-black-bean-brownies/ or https://veganheaven.org/recipe/oreo-peanut-butter-brownies/

      Reply
  38. Connie says

    October 19, 2016 at 1:49

    Can I replace the 1 3.5oz of dark chocolate w cocoa powder?

    Thank you!

    Reply
  39. Ayesha says

    November 11, 2016 at 19:12

    Wow! I want to try it for sure :)
    Did you boil the beans before grinding them or just rinsed with water?

    Reply
  40. Ashley says

    November 19, 2016 at 17:58

    I made these this morning for breakfast. They’re good, but they are really dense. Is there any way to make them a little less dense? We found them a little difficult to eat.

    Reply
  41. PJ says

    December 1, 2016 at 0:55

    Does the recipe make 12 donuts or just 4 ? wasn’t sure because it says four servings so wanted to clarify before baking them. Will be trying these very soon

    Reply
    • Florian says

      December 4, 2016 at 12:25

      Hi PJ, The recipe makes 12 small donuts. Hope you like them! :-)

      Reply
  42. Eddie says

    December 17, 2016 at 12:58

    These donuts look so incredibly divine. I haven’t baked with beans yet but I tried some cupcakes a friend made with beans and they were great so obviously I need to jump on board! I will make these soon.

    Reply
  43. Julija says

    December 28, 2016 at 4:39

    So I made donuts and tried to make muffins. They tastes the same way. I could say that frosting makes all the difference. Without it it’s kind of tasteless. I would add maybe little bit more of sugar or even honey for more flavor. But still thanks for sharing your recipe.

    Reply
    • Sina says

      December 30, 2016 at 16:59

      Hi Julija, I wouldn’t recommend using the batter for muffins and I definitely recommend using the chocolate frosting and the hazelnut brittle. They both function as additional sweeteners. So I’d say in this case it’s best to keep to the recipe. :-) Of course you can always adjust the amount of sugar to your personal preference and add a little bit of more sugar as you said. Hope that helps!

      Reply
  44. Ayca Thompson says

    January 18, 2017 at 22:03

    Hi
    I haven’t got a donut tin. Can I try them as muffins?
    Thanks

    Reply
  45. Jordynn says

    January 19, 2017 at 4:32

    These are AMAZING!!!! Thank you for sharing!

    Reply
  46. Sam says

    January 29, 2017 at 21:29

    Hi Sina, Is there a reason you use kidney beans instead of black beans? Also, do you think these will still turn out great with light brown sugar instead of regular? I’m just trying to use what I already have :) Thanks for posting the recipe!

    Reply
    • Sina says

      February 6, 2017 at 15:43

      Hi Sam, I liked kidney beans better for this recipe because of their texture, but you can also use black beans. No problem at all! I use them for black bean brownies all the time. And light brown sugar is fine as well. Let me know how they turned out. :-)

      Reply
  47. mariela says

    February 9, 2017 at 18:39

    I’m just venturing in these life changes and saw your post. I’m so curious about cooking this way, i really hope qe can make the switch now that our kids are young.
    My only concern is the sugar… just watched FED UP and I’m freaking out about sugar haha so many things to stay away from :)
    What can I use instead of sugar?
    Thanks!

    Reply
  48. JA Williams says

    March 6, 2017 at 18:10

    Thanks for sharing recipe but after making
    this doughnuts I would like to share my
    Experience. First it is unclear if you are
    using the mini pan which makes 12, or
    the traditional sized doughnut pan. The
    Amount of batter the recipe yields
    12 minis that were overfilled & 6
    regular sized that I also overfilled. The
    Dough is extremely stiff and not very
    sweet, & lacks the depth of flavor
    so one must rely on the chocolate
    frosting in order to qualify as a sweet treat.
    Also, the texture is interesting not bad just different. For me the recipe is not a keeper but
    I liked the idea of baking with beans so
    will experiment further to get a product
    That I like and would share with friends. I’m
    not trying to be critical but provide feedback
    for others considering baking this product.

    Reply
  49. Livetheindia says

    June 13, 2018 at 19:24

    This is really amazing . Baked donuts . My kid is going to love this . Much better than frying . I dont like to serve much of fried food to my kid so this will be a great food . Thanks for this amazing recipe !!

    Reply
  50. Tanja Turney says

    September 17, 2018 at 20:53

    I made these today- wow they came out delicious!!! I didn’t have hazel nuts si i used slivered almonds, that worked well but next time i an using hazelnuts! Thanks for the awesome recipe!1

    Reply
  51. Hannah Renea "HR" Bumgarner says

    November 7, 2018 at 17:00

    These look delicious! I know it’s been a while since anyone has interacted with this post, but I have a question: If I don’t own a donut tin, can I make these into muffins?

    I have a potluck for class and I have vegan classmates so I’m really excited to have an opportunity to learn more inclusive recipes! These look amazing!

    Reply
    • Sina says

      November 8, 2018 at 9:20

      Hi Hannah,

      I haven’t tried making them into muffins myself, but I had some readers who successfully turned them into muffins. I don’t see why this shouldn’t work. :-)

      Hope you like them!

      Reply
  52. Nazaret Nascimento says

    January 16, 2019 at 17:47

    Hello! They look delicious! I would like to trie them out but please tell me, the pan you used was it for 6 or 12 donuts? Are they mini donuts or regular ones? Thank you!

    Reply
    • Sina says

      January 17, 2019 at 11:23

      Hi Nazaret, They are regular ones and I used a pan for 12 donuts. Hope you like them! :-)

      Reply

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Sina-Veganheaven

Hi, Thanks for stopping by! I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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