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Stack of vegan chocolate donuts

Double Chocolate Pistachio Doughnuts

Bite into these amazing baked vegan chocolate donuts. They are dipped in chocolate ganache and topped with crushed pistachios for the perfect sweet and salty pastry.
4.5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 doughnuts
Calories: 252kcal
Author: Sarah McMinn


Chocolate Donut

  • ¾ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup applesauce
  • ¼ cup + 2 tablespoon non-dairy milk
  • 3 tablespoon coconut oil, melted
  • ½ teaspoon vanilla extract

Donut Toppings


  • Preheat the oven to 350 degrees Fahrenheit. Generously spray a donut pan and set aside.
  • In a medium-sized bowl combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl whisk together the applesauce, non-dairy milk, coconut oil, and vanilla extract. Add wet ingredients to the dry ingredients and stir until you have a uniform batter.
  • Pipe the batter into your donut pan, filling the donut molds to the top. Bake for 12 -15 minutes, until a toothpick inserted in the middle comes out clean. Remove from the oven and let sit for a couple of minutes before transferring to a cooling rack to let them cool completely.
  • While the donuts are baking, make the chocolate ganache. To make the chocolate ganache place chocolate chips in a small bowl. Heat non-dairy to a scald. A thin layer of skin will form on the top of the milk when ready. Pour over the chocolate chips. Cover for 5 minutes then stir together until chocolate has completely melted and ganache is well combined.
  • Dip the top of each donut into the chocolate ganache. Then dip the donuts in crushed pistachios. Let the ganache set up completely before serving.


Serving and Storing – Serve your vegan donuts immediately as a morning pastry or afternoon snack. Serve with a homemade Chai Tea or Matcha Latte. Store leftovers in an airtight container at room temperature for up to 4 days. To do so, allow the donuts and ganache to cool and set completely. Place them in a sealable container and close the lid securely. They can also be frozen for up to 2 months. When ready to eat, pull them out of the freezer and let them thaw at room temperature for 2-3 hours.
Make in Advance – You can make this batter up to 1 day in advance. Store the batter in an airtight container in the refrigerator. When ready to bake, pipe the batter into the donut pan and bake in a preheated oven. If the batter is chilled, the donuts may need a minute or two extra in the oven.
Recipe Tips
  1. Generously spray the donut pan before piping in the batter to ensure the donuts do not stick to the pan.
  2. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  3. Don’t skip the piping bag - You may be tempted to try to spoon the donut batter into the donut pan, but this will create more of a headache for you. You’ll likely end up with uneven donuts, a mess, or both. It is so much easier to take the time to fill the piping bag and then pipe the donut into the grooved donut pan.
  4. Let the donuts rest in the pan for 10 minutes before flipping them onto a wire cooling rack. Let donuts cool completely before dipping them in the glaze to prevent the glaze from melting.
Frequently Asked Questions
  • What can I use if I don't have a piping bag? If you don’t have piping bags because you don’t bake frequently, no problem! You can use a large, sealable bag instead. To do this, fill the bag by placing it in a tall glass or cup. Drape the opening of the bag over the sides of the cup and spoon in the batter. When the batter is in the bag, remove the bag from the glass and cinch the bag shut. Use scissors to cut about a ½ to 1 inch large triangle out of the one corner of the bag. Push the batter towards the opening and then gently squeeze the batter into the circle shaped grooves on the donut pan.
  • Can I make this recipe into muffins? Yes! When making muffins, I prefer using a mini-muffin pan for these as they do tend to be a bit sweeter than muffins.


Calories: 252kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Sodium: 222mg | Potassium: 194mg | Fiber: 3g | Sugar: 15g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg