Vegan Chocolate Hazelnut Donuts
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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 192kcal

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

  • 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.
  • 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.
  • Either use a spoon to fill each donut or fill the batter into a Ziploc bag and cut off one edge.
  • 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.
  • 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

Calories: 192kcal | Carbohydrates: 34g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 137mg | Potassium: 409mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1% | Vitamin C: 1% | Calcium: 7% | Iron: 16%