We are proud to announce this amazing Vegan Recipe for Chai Doughnuts from our friend Becca at @the_little_veggie_kitchen . Made using our delicious Vegan Chai & her incredible doughnut recipe. The perfect idea for a Sunday of Baking!!

The message below is from The Little veggie Kitchen:

For the recipe below you will need 2 x 6-hole doughnut silicone moulds. I bought a couple online and trust me you will NOT regret it. These doughnuts are amazing and many of my friends “can’t tell they’re vegan!”

Thanks to the team at ‘Drink me Chai‘ for sending me some of their delicious vegan chai latte to add to my bakes. This does not disappoint.

These doughnuts are slightly heavier than traditional doughnuts, but no less tasty!


 Prep Time 15 Minutes
 Cook Time 15 Minutes
12 Doughnuts


  1. Preheat your oven to 180ᵒc / Gas Mark 4 / 350ᵒF and lightly oil 2 x 6 hole doughnut silicone moulds.
  2. Over a low heat, melt together the vegan butter, vanilla extract, egg replacement mix (chia seeds plus water) and hazelnut milk.
  3. In a separate bowl, sieve the flour then gently mix together all the remaining dry ingredients and make a hole in the centre.
  4. Once the butter mix has melted, pour it into the middle of the dry ingredients and stir together until a thick batter forms.
  5. Use a ladle to spoon the mixture evenly into the doughnut moulds (wipe off any spills ahead of going into the oven).
  6. Bake in the middle of the oven for 15 minutes and then leave to cool for 10 minutes, before turning them out onto a cooling rack.
  7. Make the chocolate topping by heating up the almond milk into boiling and then remove from the heat and add in the dark chocolate. Once mixed together coat each doughnut and leave to dry. I then added my extra toppings on top of the chocolate coat i.e. melted peanut butter, melted lotus spread etc. Feel free to get creative!