Vegan Easter Chocolate Buttercream Donuts

We're getting into the Easter spirit by making some delicious chocolate donuts! If you're a fan of all things sweet and indulgent, then you're going to love this recipe. We'll be combining the rich and decadent flavours of chocolate with fluffy and moist vegan donuts, creating the perfect Easter treat for you and your loved ones.

Makes: 6 Donuts

Calories: 313 kcal

Prep: 5

Bake: 10

Decorating Time 10

Total: 25

Equipment

Ingredients

For the Buttercream

▢ 100 grams Plant Based Butter
▢ 300 grams Icing Sugar
▢ 1 tsp Vanilla Bean Paste
▢ 40 ml Water (You may not need all of the water - see instructions)
▢ Avocado Food Colouring
▢ Assorted Easter Candies

Instructions

Preheat your oven to 425F / 220C and gather all of your ingredients and supplies. The butter and milk should be at room temperature before starting the recipe.

For the Donuts

Mix together the flour, baking powder, salt, white sugar and cocoa powder.
120 grams Cake Flour, 1 tsp Baking Powder, 0.5 tsp Salt, 70 grams White Sugar, 1 tbsp Cocoa Powder
Melt the butter in the microwave (takes approx 20 seconds) then add to the mixing bowl along with the milk and apple sauce. Mix until fully incorporated.
15 grams Plant Based Butter (unsalted), 90 ml Plant Based Milk, 50 grams Apple Sauce
Add the donut batter to a tipless piping bag or ziploc bag. Spray the donut cavities with a spray oil and evenly pipe the mixture between the cavities.
Tap the pan on the counter to level the batter then bake in your oven for 8-10 minutes. Allow the donuts to cool in the pan before removing them on to a plate (they don't take long to cool down).

For the Buttercream

While the donuts are cooling, make the buttercream. Add the butter and half of the icing sugar to a mixing bowl and whisk together until combined.
100 grams Plant Based Butter
Add vanilla bean paste, the remaining icing sugar and a splash of water. Top Tip - do not add all of the water at once as you may not need all of it, depending on the humidity in your kitchen.
300 grams Icing Sugar, 1 tsp Vanilla Bean Paste, 40 ml Water
Add a few drops of green food colouring until you achieve the desired pastel green colour. Continue to add water to the buttercream until it reaches a medium consistency that is soft enough to pipe but still holds its shape.
Avocado Food Colouring
Add the piping tip to a tipless bag then add half of the buttercream to the bag. Pipe grass on each of the donuts by holding the piping bag above the surface of the donut, squeezing the bag slightly and pulling away to create short strands of grass (check out the video for the full bag setup and piping tutorial). Finish the donuts by adding some Easter candies on top.
Assorted Easter Candies

Notes

Yield: This recipe makes 6 ring donuts and can be easily scaled up to make larger batches.
Storage: Store any remaining donuts in an airtight container at room temperature for up to 3 days.
Freezer: Both the donuts and buttercream can be frozen for up to 3 months.
Gluten Free: For gluten free donuts, sub the cake flour with a gluten free substitute. Check out my substitution list for a handy homemade version.
Nutrition: Nutrition information is provided as a guide only and is based on the actual ingredients that I used to create this recipe.
More Recipes: check out my collection of Easter recipes for more tasty allergy friendly treats.
And Finally: if you love this recipe, please consider leaving a 5-star review. I love hearing from you. Happy Baking!

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