Fluffy Chocolate Chip Donuts

Happy Sunday! If you’ve been following my blog for a while now, you probably already know that Sunday = Donut Day in my household. So I have whipped up yet another batch of fresh donuts for my family to enjoy here this morning and that means… another recipe for you all to enjoy and make at home if your heart desires to do so! Lately I have been feeling a little uninspired in the kitchen so I’ve been doing a lot of brain storming and I think I’ve come up with some cool new content so stay tuned! Now, lets get into the good stuff!


What you will need for this recipe…

  • 1 & 1/2 cup unbleached, all-purpose baking flour (I used Bob’s Red Mill)
  • 2/3 cup coconut sugar (or sugar of your choice)
  • 2 tbsp corn starch
  • 2 tsp baking powder
  • 1 tsp Himalayan pink salt (or salt of your choice)
  • 3/4 cup plant milk of your choice (I used Oatly oat milk)
  • 1 egg using Bob’s Red Mill Egg Replacer (use regular egg if not vegan)
  • 1 tsp vanilla extract
  • 2 tbsp melted (vegan) butter
  • 1/3 cup mini chocolate chips (I use Enjoy Life)


  1. Preheat your oven to 375F and prepare your donut pan (I grease lightly with coconut oil)
  2. Prepare your egg replacer at this time, and set aside.
  3. Mix all the dry ingredients into a large bowl and set aside.
  4. Mix all of the wet ingredients into another bowl.
  5. Slowly pour the wet ingredients into the dry ingredients and mix well. Add more plant milk if you feel the mixture is too dry.
  6. Fold in the chocolate chips.
  7. Transfer the mixture into a traditional piping bag or into a ziploc bag and snip off the end.
  8. For extra fluffy donuts fill the cavities full, for normal size just fill it about 2/3 full.
  9. Put in the oven for 11-12 minutes.
  10. Remove and let cool for 5 minutes before removing from the pan and onto a cooling rack.
  11. ENJOY!

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