In Dairy Free, Desserts, Egg Free, Gluten Free, Recipes, Vegan

Vegan Chocolate Donuts with Chocolate Peanut Butter Sauce

Vegan Chocolate Donuts with Chocolate Peanut Butter Sauce

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!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 Donuts



  • 2 tbsp milled organic flaxseed combined with 6 tbsp. cold water) I recommend Linwoods (if you're not vegan you can use two medium eggs)
  • 240 ml water cold
  • 80 ml rapeseed oil
  • 120 ml agave nectar or maple syrup
  • 1 tsp vanilla bean paste or 1 whole vanilla pod deseeded
  • 110 g oat flour (if you don't have oat flour to hand, you can blend porridge oats until fine and smooth in a food processor)
  • 110 g buckwheat flour
  • 30 g cacao powder
  • 1 tsp baking powder
  • 2 pinches of sea salt or pink Himalayan salt

chocolate peanut butter sauce

  • 8 tbsp agave nectar or maple syrup
  • 4 tbsp cacao powder
  • 4 tbsp water boiling
  • 4 tbsp smooth peanut butter (no added sugar) or cashew butter
  • 2 pinches of sea salt or pink Himalayan salt


  • 150 g roasted peanuts chopped
  • You will need 2 x 6 hole non-stick donut hole trays (12 holes)


  • 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. Enjoy!
  • Enjoy!
  • When making this recipe, I’d LOVE to see how you get on so either send me a photo to or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood


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 baked donut. These donuts are great for anyone who has intolerance to eggs. Although if you do not require these donuts to be vegan you can swap the flax egg for 2 eggs. If you prefer you can also switch the peanut butter for cashew or almond butter, or sesame butter if you have a allergy to nuts.
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