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A plate of Vegan Sugar Free Chocolate Chip Pumpkin Donuts | BakeThenEat.com
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5 from 3 votes

Vegan Sugar Free Chocolate Chip Pumpkin Donuts

Baked cake style donut's packed full of sweet spices, pumpkin and chocolate chips.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Snack
Cuisine: American
Servings: 6 Donuts
Calories: 245kcal
Author: Emma


  • 3 and 1/2 tablespoons Unsweetened Almond Milk*
  • 6 tablespoons Vegetable Oil
  • 2 teaspoons Molasses/Black Treacle 
  • 6 tablespoons Pumpkin Puree
  • 5 tablespoons Natvia Natural Sweetener*
  • 125 grams Plain/All Purpose Flour 1 cup
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon AllSpice
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Ginger
  • 1/4 teaspoon Ground Cloves
  • 50 grams Dark Chocolate Chips 1/4 cup


  • Lightly grease a 6 hole donut pan with vegan-friendly oil/spread and place to one side.
  • Preheat your oven to 180C / 350F / Gas mark 4.
  • In a medium-sized bowl add in the almond milk, molasses, vegetable oil and pumpkin purée. Mix everything until very well combined.
  • Mix in the Natvia natural sweetener.
  • Add in the flour, baking powder and spices and whisk everything gently together.
  • Fold in the dark chocolate chips.
  • Spoon the mixture into your donut pan and pop it in your hot oven and bake for 15-17 minutes.
  • Once baked through, take the pan out of the oven and allow them to cool for 5 minutes before transferring them to a wire rack to fully cool down.
  • Kept in an airtight tin, these donuts should last for 5 days. If you want to freeze them place them in the freezer and eat within 2 months.


* I used unsweetened Almond Milk but any Vegan milk will work in this recipe.
*I used 0 Calorie Natvia Natural Sweetener but any 0 calorie sweetener can be used. If you want you can replace it with sugar.


Serving: 1Donut | Calories: 245kcal | Carbohydrates: 24.1g | Protein: 2.8g | Fat: 16.2g | Saturated Fat: 4.1g | Sodium: 8mg | Fiber: 0.9g | Sugar: 5.8g