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Chocolate Doughnuts

Deliciously Guilt-Free Chocolate Doughnuts You’ll Love

These Vegan Chocolate Doughnuts are guilt-free and delicious, each only 180 calories, perfect for satisfying your sweet tooth.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 doughnuts
Course: Desserts
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 can Garbanzo Beans (Chickpeas) Can be substituted with black beans for a different flavor profile.
  • 1 cup Almond Milk Can be replaced with any non-dairy milk, like oat milk.
  • 1 tsp Baking Powder Ensure it's fresh for proper rise.
  • 1 tsp Baking Soda Works alongside baking powder for extra lift.
  • 1 tsp Vanilla Extract For a stronger taste, try using vanilla bean paste.
  • 1 tsp Apple Cider Vinegar Can be substituted with lemon juice.
  • 1/2 tsp Salt Balances sweetness; definitely do not omit.
  • 1/2 cup Sugar Coconut sugar or maple syrup can be used for different flavor notes.
  • 1 cup Flour Consider whole wheat flour for a healthier option or gluten-free flour for a gluten-free variant.
  • 1/2 cup Chocolate Chips Choose dark chocolate for extra richness or vegan chocolate chips for a plant-based option.
For the Frosting
  • 1/2 cup Chocolate Chips Use for melting into frosting; dark chocolate will give a richer taste.
  • 1/4 cup Almond Milk Substitute with any non-dairy milk if preferred.
  • 1 cup Powdered Sugar Feel free to adjust the amount for your desired sweetness.

Equipment

  • Blender
  • Doughnut Pans
  • Microwave
  • mixing bowl

Method
 

Step-by-Step Instructions for Vegan Chickpea Chocolate Doughnuts
  1. Preheat your oven to 350ºF (175ºC).
  2. In a blender, combine garbanzo beans, almond milk, baking powder, baking soda, vanilla extract, apple cider vinegar, salt, and sugar. Blend until smooth, about 1-2 minutes.
  3. Melt chocolate chips in the microwave, heating in short bursts of 20 seconds until fully melted, stirring in between. This should take around 1-2 minutes total.
  4. Pour the blended chickpea mixture into the bowl with the melted chocolate. Add the flour, and gently stir until a thick batter forms.
  5. Lightly spray your doughnut pans with cooking spray. Fill each doughnut well with the batter until about ¾ full.
  6. Bake for 8-10 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the doughnuts to cool in the pan for about 5 minutes before transferring to a cooling rack.
  8. Melt chocolate chips again in a microwave-safe bowl until smooth. Stir in almond milk, vanilla extract, and powdered sugar until well combined.
  9. Once the doughnuts are completely cool, frost each one generously with chocolate frosting.

Nutrition

Serving: 1doughnutCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gCalcium: 5mgIron: 5mg

Notes

These chocolate doughnuts taste best fresh; however, they can be stored in an airtight container for up to 2 days or refrigerated for up to 5 days.

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