• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sugared & Stirred

dairy-free. still delicious.

  • Home
  • Recipes
    • Bars + Brownies
    • Breads
    • Cake
    • Cookies
    • Gluten-Free
    • Ice Cream + Popsicles
    • Pies + Pastries
    • Vegan
  • About
  • Contact
  • Resources
    • FAQ
    • Shop
    • Work with Me

Vegan Chocolate Banana Cake Donuts

November 7, 2018 by Rachael Ng 16 Comments

It’s our first week in our new apartment, and I really wanted my first bake to be something with a chocolate icing. I melted dark chocolate and added that to a super simple mix of confectioner’s sugar and almond milk and OMG. It came out so good. And then I dipped my Chocolate Banana Donuts in it and I literally ate three. Yeah, that happened. These donuts are freaking good. I made Nathan take them to work, because I knew I’d end up eating all 12.

The batter is easy to whip together – it’s basically a quick bread batter that I piped into a donut pan. If you don’t have a donut pan yet, then you should definitely get one. They’re relatively inexpensive, especially if you buy one from a favorite craft store that regularly has 40% off coupons…

For this baked donut recipe, you’ll use a piping bag or large Ziploc bag to simply pipe the batter into the pan – that’s it! I promise it’s easy. And the icing? Just three basic ingredients, warmed up over a double boiler to make sure it sets. If you don’t warm your icing, there’s a good chance it will soak into the donuts (trust me). If you have any questions, leave them below. Happy baking!

Vegan Chocolate Banana Cake Donuts
Makes 12 regular donuts

Donuts
1/4 cup coconut sugar
1/4 cup maple syrup (or honey if non-vegan)
1/2 cup coconut milk yogurt
1/4 cup unsweetened almond milk
2 flax eggs (2 Tbsp flaxseed meal + 6 Tbsp water)
1 tsp vanilla extract
2 Tbsp neutral oil*
1 cup mashed ripe banana
1 cup all-purpose flour
1/2 cup spelt flour (all-purpose will work, too)
1 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
Icing
1 cup confectioner’s/powdered sugar
~2 Tbsp unsweetened almond milk
.7oz (20g) vegan dark chocolate

1.) Preheat your oven to 350°F and spray a donut pan with olive oil. In a medium bowl, mix together the coconut sugar, honey, yogurt, almond milk, flax eggs, vanilla, oil, and mashed banana; set aside.

2.) In a large bowl, sift together the flours and cocoa powder. Whisk in the baking powder, baking soda, and salt. Add the liquid ingredients to the dry and mix until no flour pockets remain.

3.) Fill a pastry bag or large Ziploc bag with the batter (I started out with half). Pipe the batter into your greased donut pan, filling to the top. Bake at 350°F for 10-11 minutes or until toothpick inserted into a donut comes out with crumbs. Allow donuts to cool in the pan for 10 minutes before removing to a cooling rack – they should pop right out when you turn the pan over and shake a bit. Let donuts cool completely.

4.) To melt the dark chocolate, bring about an inch of water to simmer in a medium saucepan. Place your chocolate in a heatproof bowl that will rest on top of your saucepan, being sure it doesn’t touch the water. Let your chocolate melt, stirring constantly. Remove your bowl from the heat and set your chocolate aside.

5.) In another heatproof bowl, stir together the powdered sugar and almond milk until combined. Add the melted chocolate and mix until totally combined. Heat your icing over the simmering water (the same way you did the chocolate) until just warm to the touch; remove from heat. Dip the tops of your donuts in the icing and then set them to rest on a cooling rack. Be sure to work quickly as the icing will begin to set fast. Enjoy your iced donuts!

*an oil with a light taste, such as avocado, grapeseed, or light olive oil. I don’t recommend coconut oil, as the cold ingredients (milk and yogurt) will cause the melted oil to solidify

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Breads, Cake, Dairy-free, Vegan Tagged With: banana, chocolate, coconut sugar, dairy-free, donuts, glaze, icing, vegan

Previous Post: « Vegan Pumpkin Butter Pop-Tarts
Next Post: Pumpkin Coffee Chocolate Chip Muffins (DF + vegan option) »

Reader Interactions

Comments

  1. the #1 Itinerary

    November 7, 2018 at 12:02 pm

    Great post 😁

    Reply
    • Rachael Ng

      November 14, 2018 at 2:03 am

      Thank you!

      Reply
  2. Maria Menendez-Price

    November 18, 2018 at 1:15 am

    Thank you for the recipe!! Can I substitute the honey and the flaxseed meal?

    Reply
    • Rachael Ng

      November 18, 2018 at 3:22 am

      Hi Maria! You can use maple syrup instead of honey, or even more coconut sugar. You can also use regular eggs instead of flax eggs. Hope that helps!

      Reply
  3. Kate

    November 18, 2018 at 1:54 am

    Honey isn’t vegan?!

    Reply
    • Rachael Ng

      November 18, 2018 at 3:21 am

      Ahhh! I use honey and maple syrup interchangeably so often that I totally flubbed! Thanks for catching that – I’ve updated the recipe to reflect a vegan recipe with maple syrup 🙂

      Reply
  4. Elena Lynch

    November 30, 2018 at 2:53 pm

    Dying to try!! Thanks for this. A printable version button would be awesome.

    Reply
    • Rachael Ng

      November 30, 2018 at 8:20 pm

      Thank you, Elena! Oh! I’ll look into adding one 🙂

      Reply
  5. Nancye Smith

    January 20, 2019 at 3:06 am

    Hi Rachael…Can I just use Baking Powder, I’ve tried to get baking soda and it’s been a difficult journey in finding any…the one we came up with was the double – acting Baking Powder made by Anchor…your thoughts please. Love your site, and you have some wonderful recipes, thank you so much for sharing with us all…I’m also an Aussie…

    Reply
    • Rachael Ng

      January 20, 2019 at 4:40 am

      Thank you so much, Nancye! Do you have bicarbonate of soda available (that’s what Google tells me it’s called in Australia)? If not, you can use a total of 3/4 tsp of baking powder instead – I think that should work! 🙂

      Reply
  6. Michelle

    January 22, 2019 at 6:21 am

    How would the baking time differ with a mini donut pan?

    Reply
    • Rachael Ng

      April 3, 2019 at 1:58 pm

      Hi Michelle! I’m sure you’ve already made these, but I would think mini donuts would take somewhere around 5 minutes. I would check them at 5 minutes and go from there 🙂

      Reply

Trackbacks

  1. 14 Vegan Desserts That Fill Those Cravings - GALH says:
    December 17, 2018 at 1:19 pm

    […] VEGAN CHOCOLATE BANANA CAKE DONUTS […]

    Reply
  2. Vegan Chocolate Flax Cookies | Sugared & Stirred says:
    April 12, 2019 at 8:20 pm

    […] Vegan Chocolate Banana Cake Donuts […]

    Reply
  3. Chocolate Sheet Cake with Dark Chocolate Frosting | Sugared & Stirred says:
    October 1, 2019 at 1:53 pm

    […] Vegan Chocolate Banana Cake Donuts […]

    Reply
  4. Spicy Hot Cocoa Muffins (DF) | Sugared & Stirred says:
    October 25, 2019 at 8:09 pm

    […] Chocolate Banana Cake Donuts (Vegan) […]

    Reply

Leave a Reply Cancel reply

Primary Sidebar

Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Never miss a recipe!

Instagram

Peanut Butter Oatmeal Chocolate Chip Cookies — save these for when your mid-week cookie craving hits 🍪🥛
Ultra fluffy Coconut Cake!! Three 6” layers of homemade coconut flavored cake with coconut buttercream — all wrapped up with plenty of shredded coconut for maximum flavor 🥥✨
Easy, one-bowl Coconut Lime Cookies packed with SPRING flavor! Add your fave chocolate chips and enjoy these soft-baked cookies ☺️
Thin Mint Cookies 🌱 Snappy chocolate peppermint cookies with a dark chocolate peppermint coating — a homemade version of the cookie we all know and love 🤎
Quick & simple Double Chocolate Banana Cookies with a *real* cookie texture! These chocolate cookies use mashed banana in place of eggs for a lovely banana flavor (without sacrificing texture — no cakey cookies here) 🍌✨
Fan of cookie bars? You’ll love these Peanut Butter Cookie Bars with chocolate chips and a sprinkling of sea salt (optional!) 🥜🧂
✨NEW✨ Ginger Kale Smoothie — a zippy, nutritious drink based off the beloved green smoothie from Jamba Juice. With bright lemon, nutrient-dense kale, and frozen fruit, this flavorful smoothie makes for a perfect snack 🥭
It’s officially spring, which means I’m ready for all things FRUITY 🫐🍑✨
These Healthier Zucchini Chocolate Chip Muffins are lightly-spiced, perfectly fluffy, and vegan-friendly 🌱 With a 5-star rating over on the blog, I think you’re gonna love them! 🌟

Top Recipes

  • Egg Yolk Chocolate Chip Cookie Bars
  • Peanut Butter Spelt Chocolate Chip Cookie Bars
  • Peanut Butter Oatmeal Chocolate Chip Cookies
  • Big Chocolate Chip Cookies for Two
  • Double Chocolate S'mores Cookies

Footer

Connect with Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2023 · Foodie Pro & The Genesis Framework

 

Loading Comments...