Coconut Almond Butter Frosted Vegan Chocolate Doughnuts

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These rich vegan chocolate doughnuts are topped with a creamy almond butter frosting and sprinkled with shredded coconut.

Good morning! Or is it good afternoon? Or does it really matter on a Sunday?

In any event, I brought the donuts. Rich, gooey, chocolate, almond butter dipped doughnuts. I’ve been looking for an excuse to use this almond butter frosting for a while, and I finally found it. These were perfect.

A word of warning, if you decide to bring the doughnuts somewhere: these are some sloppy suckers. Stick them in the fridge for a while to get the frosting set. Otherwise you will take a bath in the stuff (which doesn’t sound all that terrible when I think of it).

Also, and I think this is a first for me, I liked these better cold. Maybe it’s the August heat, but I don’t think so. I nearly always go for things hot. Out of the oven is my heaven. But after chilling these for a few hours and transporting one directly from the fridge to my face (merely because I was too lazy to zap it), I decided these little guys were best chilled, with a cold glass of soy milk on the side.

5 from 1 vote Print

Coconut Almond Butter Frosted Vegan Chocolate Doughnuts

These rich vegan chocolate doughnuts are topped with a creamy almond butter frosting and sprinkled with shredded coconut. CourseDessert CuisineAmerican Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Servings 8 -9 Author Alissa


For the Chocolate Doughnuts

  • ¾cupunflavored soy or almond milk
  • ¼cupmelted coconut oil
  • 1tsp.vanilla extract
  • 1tbsp.ground flax seeds
  • 1 ¼cupswhole wheat pastry flour
  • cupgranulated sugar
  • ¼cupcocoa powder
  • ½cupshredded coconut
  • 1 ½tsp.baking powder
  • ¼tsp.salt
  • ¼cupmini vegan chocolate chips

For the Almond Butter Frosting

  • ¼cupcreamy almond butter
  • 2-3tbsp.unflavored soy or almond milk
  • 1tsp.vanilla extract
  • ½cuppowdered sugar

For Topping

  • ½cupshredded coconut


Make the Doughnuts

  1. Preheat oven to 350°. Spray doughnut pan with nonstick cooking spray.
  2. Stir milk, coconut oil, vanilla and flax together in small bowl. Set aside.
  3. Stir flour, sugar, cocoa powder, coconut, baking powder and together in medium mixing bowl. Add liquid mixture and stir just until blended. Fold in chips.
  4. Divide mixture into 8 or 9 cavities of doughnut pan. (Bake in batches if using a 6 cavity pan.)
  5. Bake 12 minutes. Transfer to cooling rack and allow to cool completely before removing from molds.

Make the Almond Butter Frosting

  1. Stir all ingredients together in small bowl. Add a bit extra powdered sugar if it seems too thin, a bit more milk if too thick. Mixture should be just a bit on the runny side.

Top the Doughnuts

  1. Dip tops of doughnuts in almond butter frosting. Sprinkle with shredded coconut.
  2. Serve.

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Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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