One Bowl Chocolate Donuts

chocolate covered chocolate donuts arranged on white background with bowl of chocolate chips

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5 from 13 reviews

These fluffy Chocolate Donuts are made in only one bowl and baked instead of fried! A yummy Gluten-Free, Vegan, and Oil-Free healthy treat.



For the Donuts:

  • 1 ¼ cup Quick-Cooking Oats, blended into a fine flour*
  • ¼ cup Cacao Powder
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Sea Salt
  • 2 Flax “Eggs” (2 tbsp Ground Flax + 5 tbsp Water)
  • 1 cup Unsweetened Non-Dairy Milk
  • ½ cup (130g) Unsalted Almond Butter
  • ½ cup (75g) Coconut Sugar
  • 1 tbsp Apple Cider Vinegar
  • ½ tsp Vanilla Extract

For the Chocolate Topping (Optional):


  1. Preheat the oven to 350F and grease two 6-donut tins. If you have silicone donut tins, you do not have to grease them.
  2. Mix the blended Oat Flour, Cacao Powder, Baking Soda, Baking Powder, and Salt together in a large bowl.  Form a well in the center of the bowl and add the remaining wet ingredients. Begin by mixing the wet ingredients together in the center of the bowl, then slowly incorporate the surrounding dry mix until a thick batter forms.
  3. Evenly distribute the batter between 12 donut molds; I use these molds and a scant ¼ cup of batter for each. Bake for 25 minutes, then remove from the oven. Let sit in the tray for 3 minutes, then carefully “wiggle” each tray to loosen the donuts and transfer to a cooling rack. Let cool completely before topping with Chocolate. Store leftovers at room temperature in a container with a loose-fitting lid for up to 5 days.
  4. For the optional Chocolate Topping: melt your Chocolate chips in a small bowl with a flat bottom using either the microwave* or a double boiler. Use your hand to carefully “dunk” each Donut into the bottom of the bowl, then twist the Donut in the chocolate in a clockwise motion as you remove it (sort of like opening a doorknob). Transfer to a cooling rack and let cool until the Chocolate has set.


  • To Make Oat Flour: blend Quick-Cooking or Rolled Oats in a high-speed or bullet blender for 20-30 seconds until finely processed – it should have the consistency of a regular all-purpose flour!
  • To Melt Chocolate in the Microwave: microwave the Chocolate for 60 seconds at full power, then remove and stir well. Continue to microwave at 15 second intervals, stirring between each one. Once 80% of the Chocolate has melted, remove from the microwave and stir continuously until no pieces remain.
  • Substitutions: Make this recipe Nut-Free by using Tahini or Sunflower Butter in place of Almond Butter. Coconut Sugar may be substituted with Brown Sugar or another granulated sweetener of choice; I have not tested this recipe with liquid sweeteners.
  • Flavor Variations: Add in 1 tsp of Peppermint Extract for Mint Chocolate Donuts, or replace the Almond Butter with Peanut Butter for Chocolate PB Donuts!