The whole family will adore these delicious dairy free chocolate donut holes! Baked not fried, they’re soft, fluffy and oh-so-chocolatey. And the best part? They couldn’t be easier to make – all you need is a mini muffin pan. Gluten free option included.
These dairy free chocolate donut holes were originally published in March 2013. The post has been updated as of October 2024 with new photos, text and an improved recipe.
These dreamy chocolate donut holes make an ideal easy treat for breakfast, snacks or dessert. They’re baked rather than fried, so they’re lighter but still deeply chocolatey, soft and tender with a slightly fudgy crumb. A simple glaze finishes them off.
No fancy equipment is required—just a few bowls and a mini muffin pan—so they’re quick to pull together and disappear fast. If you need more, you can easily bake a second batch in no time.
Tips & Tricks
- Measure flour by fluffing it in the container, spooning it into the measuring cup, and leveling it off—don’t scoop directly from the bag or you may end up with too much.
- Scoop cocoa powder into the measuring cup with a spoon and level it off rather than packing it in.
- The batter should also work in a standard donut pan; bake times can be similar—check for doneness with a toothpick.
Substitutions
- Use coconut sugar in place of light brown sugar for a different flavor and a lower glycemic option.
- Melted coconut oil can replace dairy free butter—measure after melting and allow it to cool slightly before mixing. Ensure ingredients are at room temperature to avoid the batter firming up.
- Other dairy free milks (almond, soy, cashew) can be used instead of oat milk; results may vary slightly but should still be good.
How To Store
These donut holes are best enjoyed the day they’re made, especially once glazed. Here are storage guidelines:
Counter: Glazed donut holes can be stored in an airtight container at room temperature for 2–3 days.
Freezer: Unglazed donut holes freeze well. Store them in an airtight container for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then glaze.
Additional Dairy Free Chocolate Recipes:
- Dairy Free Chocolate Muffins
- Dairy Free Chocolate Cupcakes
- Dairy Free Chocolate Buttercream Frosting
- Dairy Free Chocolate Crinkle Cookies
- Dairy Free Fudgy Brownies
- Dairy Free Fudge
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Dairy Free Chocolate Donut Holes
24 donut holes
20 minutes
12 minutes
32 minutes
The whole family will adore these delicious dairy free chocolate donut holes! Baked not fried, they’re soft, fluffy and oh-so-chocolatey. And the best part? They couldn’t be easier to make – all you need is a mini muffin pan.
Ingredients
For the donuts:
- 1 ¼ cups all-purpose flour*
- ¼ cup unsweetened natural cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅔ cup oat milk
- ½ cup lightly packed brown sugar
- 1 large egg
- ¼ cup dairy free butter, melted and cooled slightly
- 1 teaspoon vanilla extract
For the glaze:
- 2 cups confectioners’ sugar
- ¼ cup oat milk
- ½ teaspoon vanilla extract
- pinch of fine sea salt
Instructions
For the donuts:
- Preheat the oven to 325ºF. Generously spray a 24-cup mini muffin pan with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In a medium bowl, whisk together the oat milk, brown sugar, egg, dairy free butter and vanilla until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Scoop the batter evenly into the prepared muffin tin, filling about ¾ of the way full.
- Bake for 10 to 14 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool 5 minutes in the pan, then remove to a wire rack.
- Let the donut holes cool another 10 minutes before glazing.
For the glaze:
- Whisk together the confectioners’ sugar, oat milk, vanilla and salt until smooth. Adjust with more sugar or milk to reach your preferred thickness.
- Place parchment under a wire rack to catch drips.
- Working one at a time, roll each donut hole in the glaze, let excess drip off, then place on the rack to set.
Notes
These donut holes are best enjoyed the day you make them.
*To keep them gluten free, use a 1:1 gluten free all-purpose flour. Certified gluten free oat milk is recommended if you need to avoid gluten.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 206Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 136mgCarbohydrates: 39gFiber: 1gSugar: 27gProtein: 2g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only.