You only need 30 minutes for these easy, fluffy, homemade baked chocolate vegan doughnuts. The cake donuts are soft and delicious, plus they have an extra-special Earl Grey drizzle. No yeast or frying.
Recipe commissioned by Trex.
Traditionally, doughnuts are deep fried, but that’s a messy business and very unhealthy. Do people even have deep fryers in their kitchens anymore? I’m sure in the 80s it was a ‘thing’ to deep fry at home, but these days healthier methods are the norm.
These, on the other hand, are baked cake donuts. They only take 30 minutes to make and are yeast-free – so much easier!
The egg-free and dairy-free vegan doughnuts have a springy texture and rich chocolate flavour. They’re then topped with a simple Earl Grey tea infused glaze for an extra burst of flavour.
It’s funny, but whenever I think of doughnuts it reminds me of my late Granny, who called them gravy rings. That’s the Northern Irish term for ring doughnuts, apparently named so because gravy is a term for hot oil. It always makes me chuckle to picture her sat in her chair, giggling.
You’ll need a doughnut pan to make these tasty treats, but they’re inexpensive. I bought mine from Amazon for under a tenner. I’ve used it to make lemon spinach doughnuts, pumpkin doughnuts and even watercress and grapefruit doughnuts!
Baked doughnuts are quick and easy. You just need to mix up a cake batter, pour it into the moulds and bake. I like to use a piping bag to pipe it into the moulds for a cleaner result, but a spoon will do!
Have you been watching the latest series of Great British Bake Off? I love the drama, the laughter, the flying flour and challenge panic. It’s amazing to see all the bakers work their magic. It’s great that they’re going to have a vegan week this year.
If I was on it (no way!) I’d perhaps whip up these doughnuts in the tent – though I’d probably have to turn them into a showstopping croquembouche with sugar swirls and sugarpaste teapots…
Baked Vegan Chocolate Doughnuts with Earl Grey Glaze
These doughnuts have a rich chocolate flavour and fluffy springy texture. They’re light but not overly delicate. My secret ingredient is Trex solid vegetable oil baking product rather than butter. But more on that later…
To make them really special, I’ve added a simple Earl Grey glaze. You just need to steep the tea in a little dairy-free milk, then stir in some powdered icing sugar. The result is a flavourful glaze with those unmistakable bergamot and citrus notes. It works beautifully with the chocolate.
Within 30 minutes, you can be sitting down with a cup of tea (Earl Grey of course!) and enjoying these easy vegan baked donuts. Forget tea and biscuits – this year I’m all about tea and donuts.
How to make baked vegan doughnuts
You will need:
Dairy free alternative to butter – I used Trex, the UK’s no 1 alternative for baking
Dairy free milk (oat, almond, soy etc…)
Vinegar or lemon juice
Bicarb of soda (baking soda)
Earl Grey tea bags
Powdered icing sugar
Step 1: Beat the fat and sugar together until light and fluffy
Step 2: Sift in the dry ingredients, along with the milk that has been soured with the lemon juice or vinegar
Step 4: Mix all ingredients together
Step 5: Spoon into a piping bag and pipe into the doughnut pan (or spoon it into the pan), then bake
For the dairy free butter alternative in this recipe, I’ve used Trex. It’s a super-versatile vegan solid vegetable oil that’s perfect for baking. I love how light and fluffy it makes bakes! Plus it’s really easy to use and is lower in saturated fat than butter and whips up lightly really quickly – even straight from the fridge.
It’s great that it has no hydrogenated vegetable oil, e-numbers, colours or preservatives. I like that it’s pure white, so it’s great for making white coloured frostings for cakes. Other dairy free butters tend to make frosting a bit yellow coloured, but not Trex.
Get the recipe for Vegan Chocolate Doughnuts with Earl Grey Glaze
It only takes 30 minutes for these easy, fluffy baked vegan chocolate doughnuts topped with an Earl Grey glaze.
- 150 ml (2/3 cup) dairy-free milk soy, almond etc...
- 1 tsp lemon juice or vinegar
- 75 g (1/3 cup) TREX vegetable baking fat (dairy free spread)
- 100 g (1/2 cup) caster sugar
- 2 tsp vanilla extract
- 150 g 1 1/3 cups) plain (all purpose) flour
- 3 tbsp unsweetened cocoa powder
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 2 tbsp dairy-free milk
- 2 Earl Grey teabags
- 125 g (1 cup) powdered icing sugar (confectioner's sugar)
Preheat the oven to 170C/325F. Lightly grease a donut pan.
- Stir the lemon juice or vinegar into the milk and set aside to thicken slightly into ‘buttermilk’.
Add the Trex and sugar to a large bowl and beat together with an electric mixer until smooth and fluffy (about 2 minutes). Add the milk mixture and vanilla, then sift in the flour, cocoa powder, salt, baking powder and soda, then mix until combined.
- Fill the doughnut moulds with the batter until 3/4 full and bake for 12 minutes, or until springy.
- Leave to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
Heat the milk and tea bags in a small pan until hot.
- Remove from the heat and allow to cool and steep for 10 minutes. Gently squeeze the bags into the milk to extract more Earl Grey flavour, taking care not to tear the bags.
- Allow to cool completely, then beat the infused milk with the icing sugar until smooth. If necessary, add a little more milk or icing sugar to get a thick drizzling consistency.
- Drizzle the icing over the cooled cupcakes.
Best enjoyed on the same day or stored covered at room temperature for up to 3 days.
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.
Disclosure: This recipe was commissioned by Trex. All opinions are my own.