Easy Peanut Butter Doughnuts (vegan)
These soft and decadent vegan chocolate peanut butter doughnuts are such a treat! Taking under thirty minutes to make and bake, they are full of rich chocolate flavor and nutty peanut butter taste. These baked donuts are made with simple ingredients likely already in your kitchen.
Equipment
- donut tray
Ingredients
- ¾ cup all purpose flour
- ¼ cup cocoa powder
- 2 tbsp peanut butter melted
- ¼ cup maple syrup
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ cup plant based milk
- 1 tsp plant based milk
- 1 tsp vanilla extract
- 3 tbsp vegan butter melted
- 2 tbsp peanut butter cups crushed, vegan
Peanut Butter Frosting
- 3 tbsp peanut butter
- 2 tbp vegan butter room tempature
- ¾ cup confectionary sugar
- 1-2 tsp plant based milk
Instructions
- Preheat your oven to 375 degrees F.
- In a large mixing bowl, combine all of your dry ingredients (not peanut butter or peanut butter cups) and mix until the ingredients are combined.
- In a medium size mixing bowl, combine all of your wet ingredients, including your melted peanut butter, and whisk until the ingredients are combined and a dough forms.Note: You will still not add in the PB cups yet.
- Now, fold in you crushed peanut butter cups.
- Using any left over melted butter (I scraped the bottom of the bowl I used to heat it up) or using canola oil, lightly grease the donut tray.
- Fill each donut mold evenly, with the mixture coming right to the top (see picture above). It is approximatelt ¾ full and this recipe will make four donuts.
- Cook for 10-12 minutes, or until you can insert a toothpick with it coming out clean.
- While the donuts are baking, begin making the frosting. Mix all ingredients into a bowl and whisk vigrously. If you desire a thinner frosting, add in more plant based milk.
- Once the donuts are done baking, allow them to cool for 15 minutes. Then pipe or spoon your frosting onto the donuts. Option to top with more crushed peanut butter cups.
Notes
Substitutions
Please note, I have only tried this recipe with all-purpose flour and whole wheat flour. I have not tried it with almond flour, gluten-free flour, or any other flour.
You may use any plant based milk for these donuts.
Storage
To store these peanut butter chocolate doughnuts, place them in an air-tight container in a dry cool place. They will keep well for approximately 4-5 days. If you want to keep them fresher longer, store them in the fridge.
Please note, these donuts are moist, so if you store them in a warm or hot environment, they will spoil, so keep them in the fridge if its hot.
Tips
Be sure to allow the donuts to cool down before frosting them.
My favorite vegan peanut butter cups are Lily’s brand.
I use Hershey Dark Chocolate cocoa powder, which is vegan (at the time of this post - be sure to always check, as ingredients in products change).
Nutrition
Calories: 423kcalCarbohydrates: 67gProtein: 10gFat: 25gSaturated Fat: 6gTrans Fat: 1gCholesterol: 1mgSodium: 489mgPotassium: 338mgFiber: 4gSugar: 18gVitamin A: 755IUVitamin C: 1mgCalcium: 130mgIron: 3mg
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