Vegan PB Choc Donut with PB Glaze and Chopped Peanuts

Vegan PB Choc Donut with PB Glaze and Chopped Peanuts


For the donuts

  • 1 cup + 3 tbsp. flour 
  • 4 tbsp. cacao powder 
  • ½ tsp. baking powder 
  • 1 tsp. baking soda 
  • ¼ tsp. salt 
  • egg replacer for 1 egg 
  • 2 tbsp. vegan margarine 
  • 2 tbsp. canola oil 
  • 1 tsp. vanilla extract 
  • 2 tbsp. creamy peanut butter 
  • ⅓ cup (80 ml) date paste 
  • 2/3 cup (148 ml) almond milk 

For the topping

  • ½ cup (50 g) powdered sugar
  • 1 tbsp. (15 g) creamy peanut butter 
  • 1 tbsp. (15 ml) almond milk 
  • ½ tsp. vanilla 
  • ¾ cup (110 g) chopped peanuts


For the donuts

Preheat oven to 400˚F (205˚C) . Grease your doughnut 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 the wet ingredients into the dry ingredients and stir until all of the dry ingredients are moistened. There may be some lumps. 

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

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

For the topping

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

Pour glaze over the cooled doughnuts. Sprinkle with the chopped peanuts.

6 servings
40 minutes

Nutritional analysis per serving:

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