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Vegan Peanut Butter Chocolate Doughnut

vegan peanut butter chocolate doughnut
PREP: 40 minutes
YIELD: 6 servings

Vegan Peanut Butter Chocolate Doughnuts are the perfect morning pastry for the peanut butter lovers in your house.


  • For the doughnuts
  • 1 cup + 3 tablespoons flour
  • 4 tablespoon cacao powder
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt egg replacer for 1 egg
  • 2 tablespoons vegan margarine
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons creamy peanut butter
  • ⅓ cup Medjool date paste (see Related Links below)
  • 5 ounces almond milk
  • For the topping
  • ½ cup confectioners' sugar
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon almond milk
  • ½ teaspoon vanilla
  • ¾ cup chopped peanuts


For the doughnuts

Preheat oven to 400˚F. Grease your donut pan. Set aside.

Place flour, cacao powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk together to fully combine.

Add egg replacer, margarine, canola oil, and vanilla to a medium bowl. Whisk to combine. Whisk in peanut butter, milk and date paste.

Pour wet ingredients into dry ingredients and stir just until all of the dry ingredients are moistened. There may be some lumps.

Divide the mixture over the donut pan filling about ¾ full.

Bake for 8-10 minutes or until donuts are golden brown and pass the clean toothpick test.

For the topping

Add the sugar, peanut butter, milk, and vanilla to a small bowl. Mix until well combined.

Pour glaze over cooled donuts. Sprinkle with chopped peanuts.

Nutritional analysis per serving:

calories - 447.2, fat- grams - 22.6, carbs - grams - 53.6, protein - grams - 16.3

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.