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Baked Chocolate Donuts

Deliciously Moist Baked Chocolate Donuts for Every Sweet Tooth

These Baked Chocolate Donuts are moist, fluffy, and perfect for any sweet tooth craving.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donuts
  • 1 cup All-Purpose Flour substitute with gluten-free flour for a gluten-free variant.
  • 1/3 cup Unsweetened Cocoa Powder use Dutch-process cocoa for a richer taste.
  • 1 tbsp Baking Powder ensure freshness for best results.
  • 1/2 tsp Baking Soda ensure freshness for best results.
  • 1/4 tsp Salt always use a pinch to balance the sweetness.
  • 1 large Egg replace with 1/4 cup unsweetened applesauce for an egg-free option.
  • 3/4 cup Granulated Sugar reduce slightly for a less sweet treat.
  • 1/2 cup Milk substitute with almond milk for a dairy-free option.
  • 1/2 cup Yogurt use Greek yogurt for thicker consistency or buttermilk as a substitute.
  • 1/4 cup Unsalted Butter (melted) coconut oil can be a great dairy-free alternative.
  • 1 tsp Pure Vanilla Extract almond extract can be used for a unique twist.
For the Glaze
  • 1 cup Semi-Sweet Chocolate or Chocolate Chips milk chocolate can be used for a sweeter glaze.
  • 1/2 cup Heavy Cream substitute with coconut cream for a dairy-free glaze.

Equipment

  • Donut pan

Method
 

Step‑by‑Step Instructions for Baked Chocolate Donuts
  1. Preheat your oven to 350°F (180°C) and grease a donut pan thoroughly with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk the large egg with granulated sugar until light and fluffy, then add in the milk, yogurt, melted unsalted butter, and pure vanilla extract, mixing well.
  4. Gently fold the wet ingredients into the dry mixture until no dry flour remains.
  5. Fill each donut cavity in the prepared pan about three-quarters full with batter.
  6. Bake for 9-10 minutes, until a toothpick inserted comes out clean, then cool in the pan for 5 minutes before transferring to a wire rack.
  7. Melt together the semi-sweet chocolate, heavy cream, and a bit of butter until smooth.
  8. Dip the cooled donuts into the warm chocolate glaze and let excess drip off before placing them back on the wire rack.

Nutrition

Serving: 1donutCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 100IUCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Freeze for up to 3 months, ensuring each donut is wrapped tightly.

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