Easy dark chocolate baked donuts, soft on the inside, glossy glaze on top, are a treat for breakfast. And they are not just empty calories either, gluten-free, dairy-free and vegan, they are also high in mood-boosting magnesium and other nutrients. Perfect dessert for breakfast!
Dark Chocolate Baked Donuts
Easy dark chocolate baked donuts. Breakfast. On the patio. Sun is shining. Places are set. Napkins, cutlery, sprigs of fern, glasses of iced juice, and plates full of …donuts? Well, why not?
Having baked donuts for breakfast is not a bad idea. These donuts are baked not fried, full of plant-based ingredients that are organic and gluten-free. Dessert for breakfast!
Let me tell you about these donuts. The glossy chocolate top is made from quality dark chocolate, full of mood-boosting nutrients. And the donut itself is a cakey wonder, thanks to the star ingredient, the gluten-free baking flour.
Actually, it’s gluten-free 1 to 1 baking flour to be exact. It’s a product of Bob’s Red Mill’s. And extremely dependable, I can attest, since I’ve used it in many a recipe since I started cooking clean.
How To Make Baked Donuts Gluten-free
Make your baked donuts with gluten-free 1 on 1 baking flour. Just replace your wheat flour with this one to one to turn your baking recipes gluten-free. I could almost say this is my favorite flour of Bob’s.
I love his almond flour and oat flour and garbanzo flour and quinoa flour as well. All these flours really hike the nutrition in baked goods, loaded with vitamins, protein and and fiber. Oh, and don’t forget his potato flour, buckwheat flour, and hazelnut flour – yum, I make homemade healthy nutella with that last one.
You have probably seen his familiar bags of flours and seeds and more in grocery stores, but if there is one particular product you can’t find, just buy it on his website here.
Okay, I think we should return to waxing poetic about baked donuts for breakfast, don’t you?
How Easy Is It To Bake Donuts?
It’s far easier to bake than to fry. For one, frying involves lots of dangerous hot oil.
I don’t know why it took me so long to make baked donuts. I have made several vanilla, apple and cinnamon ones..and yet baked chocolate donuts always intrigued me, ever since I munched on my first one one hot humid summer on the dock in Edgartown, Martha’s Vineyard.
It was Fourth of July weekend, and as is still typical of me, I was busy hitting up the bakeries, leaving the kids with Dad. #motheroftheyear And my favorite had just pulled a tray of hot chocolate donuts out of the oven.
They handed me one unfrosted to try – very family-oriented place – to ask me to test the recipe. It was unbelievable. Even without frosting. Like a cupcake in a circle.
I knew then, chocolate vegan baked donuts were the way to go. And even though it took me a year or so, here I am, making my own vegan baked donuts.
Why is it Better to Bake Rather Than Fry Donuts?
Donuts that are baked have less oil than fried donuts.
And in my baked donut recipe, I keep the sugar low and I only use organic cane sugar. I suppose dates could be used instead to keep it nutritious, but I wanted a cakey texture and sugar enhances that.
The cake is chocolate from raw nutritious-rich cacao powder. And the topping, quality dark chocolate chips, melted with a little coconut oil to help shine.!
Questions Answered About Baked Donuts
1. Do they store?
Yes, feel free to store them unfrosted 3-4 days in a sealed container in the refrigerator, or freeze them covered for 3 months.
2. Can you swap out the flours?
You can certainly use a non-gluten-free all purpose flour, but you might have to tweak the moisture depending on the brand. You want to achieve the batter texture you see in my prep shot above.
3. Can I Fry these donuts?
I don’t think so. I have never made a fried donut so I am familiar with the requirements of the batter.
3. Does the donut rise well?
Yes, pretty well. You can see in my bite shot the fluffy cake-like texture.
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Dark Chocolate Vegan Baked Donuts (vegan, gluten-free)
Dark chocolate vegan baked donuts, soft on the inside, glossy glaze on top, are a treat for breakfast. And they are not just empty calories either, gluten-free and vegan, they are high in mood-boosting magnesium and other nutrients. Perfect dessert for breakfast!
Dry ingredients - medium bowl
Wet ingredients - large bowl
- 3/4 cup plant milk
- 2 tbsp olive oil
- 1 tbsp cold coffee
- 1/4 tsp vanilla paste
- Donut pan - 6 wells
Rub oil faintly on inside of donut wells. Don't leave residue or your donuts might be oily.
Preheat oven to 400 F
Mix dry ingredients together in the medium bowl.
Mix wet ingredients together in a larger bowl.
Pour the dry mixture into the wet, and either mix by hand or blend a few moments with a hand blender. Don't over mix or your donuts will be chewy.
Use a piping bag to pipe the batter into each well. I fill the wells to the top since these baked donuts don't rise much.
Bake for 10 minutes or until a tester comes clean. Check at 9 minutes. Let them cool 2 minutes before removing them from the pan and setting each on a cooling rack.
Let the donuts cool on a rack while you make the glaze.
Make the glaze
Melt the chips and oil in a shallow bowl in the microwave at 60 seconds. Stir until all chips are melted.
Dip one side of each donut into the chocolate glaze and set to dry on the cooling rack. If you intend to add toppings such as sprinkles or crushed nuts, do so now.
Thank you Bob’s Red Mill for sponsoring this post. The recipe, ideas, content and opinions expressed here are all my own. I do recommend you try Bob’s Red Mill products, you will be so inspired by all their healthy unique products!
Dee Dine is the recipe developer and writer behind Green Smoothie Gourmet. She shares her super healthy wholesome recipes on her blog and her Instagram that she feeds her family and friends. She gravitates toward recipes that are fast to create, plant-based, nutritious, easy, and use familiar ingredients. And chocolate is always a good idea! More about Dee.