Blog, Recipes

Vegan Chocolate Donuts with Chocolate Peanut Butter Sauce

23rd December 2016

These baked donuts are delicious and I love them, that is no secret! This recipe is simple to make yet nutritious and will delight anyone who is gluten, dairy and egg free. With the added benefit of no refined sugar!

{makes 12}


2 tbsp. milled organic flaxseed combined with 6 tbsp. cold water

240ml cold water

80ml rapeseed oil

120ml agave nectar

1 tsp. vanilla bean paste or 1 whole vanilla pod deseeded

110g oat flour

110g buckwheat flour

30g cacao powder

1 tsp. baking powder

2 pinches sea salt

chocolate sauce

8 tbsp. agave nectar or maple syrup

4 tbsp. cacao powder

4 tbsp. boiling water

4 tbsp. smooth peanut butter (no added sugar) or cashew butter

2 pinches sea salt


150g roasted peanuts, chopped

You will need 2 non-stick donut hole trays

Preparation time – 20 mins, cooking time – 20 mins

Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).

To make the flaxseed egg (vegan egg replacement), in a small mixing bowl add 2 tbsp. milled flaxseed together with 6 tbsp. water, mix together and then leave to set in the fridge for 15 minutes.

Pour the 240ml water in a large mixing bowl then add the rapeseed oil, agave nectar and vanilla bean paste.

Combine the two flours in a separate bowl together with the cacao powder, sea salt and baking powder.

Once the flaxseed egg has set, remove from the fridge, add to the wet mixture in the large mixing bowl, then sieve in the flour mixture and the gently fold in until the mixture is smooth.

Pour the mixture into a piping bag and pipe evenly into the donut trays (about ¾ full) and bake in the pre-heated oven for 20 minutes.

To make the chocolate sauce, in a mixing bowl dissolve the cacao powder with the boiling water mix until all the powder has dissolved then add the agave or maple syrup and stir until smooth. Then add the peanut butter sea salt and mix together until thoroughly combined and smooth.

Once the donuts have baked, take them out of the oven, loosen lightly around the edge, leave to cool. When cooled gently remove them from the donut tray and place them on a cooling rack to cool. Cover the tops of the donuts with the chocolate peanut butter sauce and top with chopped peanuts.


LISA’S TIP – Flaxseed as an egg substitute is perfect for those who follow a vegan lifestyle so you can achieve baked good without eggs. It brings the mixture together as an egg would do. Suitable for anyone following a strict vegan diet but still enjoys a chocolate treat. These donuts are great for anyone who has intolerance to eggs. If you prefer you can switch the peanut butter for cashew or almond butter.

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