Go Back
+ servings
vegan Triple Chocolate Doughnuts

Vegan Triple Chocolate Doughnuts

Republished with permission from Vegan Treats: Easy Vegan Bites & Bakes by Emma Hollingsworth; Kyle Books.

Course Desserts
Servings 8 doughnuts
Author Emma Hollingsworth


for the doughnuts

  • ½ cup ground almonds
  • ½ cup buckwheat flour
  • ½ cup cacao powder
  • ½ cup pure maple syrup
  • ¼ cup coconut oil melted
  • ¼ cup unsweetened applesauce or puree ½ apple
  • pinch of Himalayan pink salt
  • ¾ cup almond milk
  • ¼ cup small chunks raw chocolate (optional)

for the glaze

  • 6 tablespoons cacao powder
  • 6 tablespoons pure maple syrup
  • 2 tablespoons coconut oil melted


  1. Preheat the oven to 350°F. Grease 8 wells of a doughnut pan (or use a silicone doughnut mold).
  2. To make the doughnuts, process all the doughnut ingredients except the chocolate in a food processor until you have a lovely sticky mixture. (If you don’t have a food processor, mix together the ground almonds, buckwheat flour, and cacao powder in a mixing bowl, then mix in the maple syrup, coconut oil, applesauce, salt, and almond milk.) Stir in the chocolate (if using), then divide the mixture among 
the prepared wells of the pan.
  3. Bake for 15 to 20 minutes, until a skewer inserted into the center comes out clean. Let cool while you make the glaze.
  4. To make the glaze, combine all the glaze ingredients in a mixing bowl and stir until you have the most decadent and rich chocolate.
  5. Dunk the tops of the cooled doughnuts, one by one, into the glaze and get ready for a taste sensation! Store in an airtight container for up to a week in the fridge or freeze for 1 month.