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Vegan Chocolate Doughnuts

No One Would Guess These Chocolate Doughnuts Are Healthy

I know what you're thinking. Chocolate frosted doughnuts on a health and fitness blog? They have to taste like cardboard, right? But no. Oh no. While baking a batch, the sweet chocolate aroma lured my dessert-loving husband into the kitchen, and after inhaling one, he reached for number two as I casually said, "They're vegan." And he said, "I can't even tell anymore." Woot! Seriously. These. Are. So. Good! Like wouldn't-guess-that-there-are-chickpeas-in-these-doughnuts GOOD!

Yes, you heard right. There are chickpeas in these delicious doughnuts, adding protein, fiber, and a satisfying softness. Obviously, at 180 calories, these aren't something you'd make and eat every day, but since each baked doughnut offers 4.5 grams of fiber and 5.1 grams of protein, these are the perfect healthier way to conquer your doughnut cravings — one from Dunkin' Donuts will run you 270 calories!

OK, enough talk. You want these in your belly right now, so start baking. The batter is easy to whip up, and don't fret if you don't have a doughnut pan — just use a muffin tin instead. Decorate as you like, and enjoy right away, since these babies taste best freshly made.

Vegan Chocolate Frosted Doughnuts

Adapted from How to Eat Real Food

Vegan Chocolate Doughnuts


  1. Doughnuts:
  1. 1 cup garbanzo beans, rinsed and drained
    1/2 cup unsweetened almond milk (or soy)
    3/4 teaspoon baking powder
    1/4 teaspoon baking soda
    2 tablespoons vanilla extract
    1 teaspoon apple cider vinegar
    1/2 teaspoon salt
    1/2 cup sugar
    3/4 cup vegan chocolate chips (I used Trader Joe's semisweet chips)
    1 cup white whole-wheat flour
  1. Frosting:
    1/2 cup vegan chocolate chips
    1 tablespoon unsweetened almond milk (or soy)
    1/2 tablespoon vanilla
    1/4 cup organic powdered sugar


  1. Preheat oven to 350ºF.
  2. Place the garbanzo beans, almond milk, baking powder, baking soda, vanilla, apple cider vinegar, salt, and sugar in a blender (I used my NutriBullet). Blend until smooth.
  3. Melt the chocolate chips in the microwave in a large glass mixing bowl. Pour in the pureed mixture and flour, and stir until a thick batter forms.
  4. Spray two doughnut pans with cooking spray.
  5. Using a small spoon, carefully fill each doughnut well, smoothing out the batter with the back of the spoon.
  6. Bake for 8-10 minutes.
  7. Allow to cool in the pan for 5 minutes before moving to a cooling rack.
  8. While they're cooling, make the frosting. Melt 1/2 cup of chocolate chips in a small bowl. Stir in the almond milk, vanilla, and powdered sugar.
  9. Spread onto each doughnut, decorate as you like, and enjoy immediately!
  10. Store uneaten doughnuts in an airtight container and enjoy within a day or two.

Here's the nutritional info for one doughnut:

Source: Calorie Count


Calories per serving
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