Craving an old-fashioned chocolate glazed donut – but on a dairy free diet? Look no further than this tasty recipe! These dairy free chocolate donuts are easy to make for any skill level in the kitchen. They’re a great recipe for the kiddos to help out with. And they have no expensive dairy-free substitutes; all the ingredients are pantry or refrigerator staples.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need for the donuts and the glaze:
Here are some helpful ingredient notes:
- Almond milk – This is what I typically have on hand in my fridge, but most dairy-free milks should work. Oat milk or soy milk are both good alternatives.
- Vegetable oil – This is a neutral oil that helps keep the donuts soft and tender. Avocado oil also works well if you need a soy-free option.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with step-by-step photos and tips.
Start by mixing together the dry ingredients: the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix together the almond milk, sugar, oil, egg, and vanilla. Whisk well until it’s combined.
Pour the dry ingredients into the wet ingredients. Stir until just combined.
Portion out the batter into a greased donut pan, and bake at 350 degrees F on the center rack for about 13-16 minutes. You can test if the donuts are done by inserting a toothpick into one; it should pull out clean.
Let them cool in the pan for about 5 minutes, then remove to a cooling rack to finish cooling.
Meanwhile, make the glaze. Mix together the powdered sugar and almond milk in a small bowl, starting with half the milk. Add the almond milk little by little until you have the consistency of a smooth glaze. (You may not need all the milk).
When the donuts are cool, dunk each side into the bowl with the glaze. Place them back on the cooling rack over a baking sheet (to catch any drips of the glaze).
Let the donuts sit about 30 minutes until the glaze sets, then dig in!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
The donuts can be stored in an airtight container at room temperature for up to 3 days.
Yes. Freeze cooled unglazed donuts in a ziptop bag. Use within 3 months for best quality. When ready to enjoy, thaw at room temperature and then glaze if desired.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free.
This recipe does contain wheat/gluten (in the all-purpose flour), eggs (in the egg), and nuts (in the almond milk). Also, while not technically labeled as a soy allergen, this recipe does use vegetable oil which is derived from soy and many people with allergies try to avoid that. Here are some suggestions on ways to modify for some of these allergens:
- To make wheat/gluten free: Use a gluten-free all-purpose flour substitute.
- To make nut free: Use another dairy-free milk instead of almond milk, like oat milk or soy milk.
- To make soy free: Use avocado oil instead of vegetable oil.
More Dairy Free Donut Recipes
If you’re looking for more dairy free donuts, be sure to give one of these a try:
- Dairy free cinnamon sugar donuts
- Dairy free chai donuts
- Dairy free carrot cake donuts
- Old fashioned dairy free pumpkin donuts
- Baked vegan strawberry donuts
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Chocolate Donuts
Ingredients
For the donuts:
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup plain almond milk (or any dairy-free milk)
- ⅓ cup granulated sugar
- ¼ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
For the glaze:
- ¾ cup powdered sugar
- 1-2 tbsp plain almond milk (or any dairy-free milk)
Instructions
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Preheat the oven to 350 degrees F. Grease a 6-count donut pan.
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In a medium mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
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In a separate mixing bowl, combine the almond milk, sugar, oil, egg, and vanilla. Whisk until well combined.
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Add the dry ingredients to the wet ingredients, and stir until just combined.
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Pour the batter into the donut pan. Bake at 350 degrees F on the center rack for 13-16 minutes, or until a toothpick pulls clean from the donuts. Let cool in the pan for a few minutes, then remove to a cooling rack.
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Meanwhile, prepare the glaze by mixing together the powdered sugar and milk in bowl. Use enough milk to reach a smooth glaze consistency.
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When the donuts have cooled completely, dunk them in the glaze on both sides of the donut. Place them back on the cooling rack, and place a baking sheet under the cooling rack to catch drips. Let sit for about 30 minutes so the glaze sets, then enjoy.
Recipe Notes
Nutrition analysis (approximate per donut): 267 calories, 11 g fat, 2 g saturated fat, 220 mg sodium, 40.5 g carbohydrate, 2 g fiber, 26 g sugar, 3.5 g protein, Vitamin D: 2%, Calcium: 6%, Iron: 9%, Potassium: 2%
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