Easy dark chocolate baked donuts recipe, soft on the inside, glossy glaze on top! 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 Recipe
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!
What Do Chocolate Baked Donuts Taste Like?
Baked donuts are cake-like, not airy like fried donuts. And yet they are a lighter than pound cake. Let me tell you about these donuts. I think they taste close to devil’s food cake. The glossy chocolate top is made from quality dark chocolate, full of mood-boosting nutrients.
How to Make Chocolate Baked Donuts
You need a donut pan, although in a pinch you can just use the batter in mini-cupcake liners to make donut holes. Just re reduce cooking time.
And then you’ll need a good gluten-free flour if you want to keep it gluten-free. Personally I think everyone should eat gluten-free. I guess I’m not alone. The popularity of eating gluten-free has tripled since 2009. There are two sides to that argument. But if you are interested in making these donuts gluten-free or not, read on and we will bake both ways together.
Make Baked Donuts With Gluten-free Or All Purpose Flour
To make baked donuts gluten-free, just be sure you are using a gluten-free baking flour. I use the one by this brand. If you don’t need the donuts to be gluten-free, use your favorite all purpose flour. I have made these donuts both ways!
How Easy Is this Baked Donuts Recipe?
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 bakery had just pulled a tray of hot chocolate donuts out of the oven.
They handed me one unfrosted to try. It was unbelievable. Even without frosting. Like a cupcake with a hole in the center.
I knew then that a baked donuts recipes was 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 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. This shot is with the gluten-free flour, but the all purpose version was even fluffier!
Other Healthy Baked Donut Recipes
Check Out My Other Vegan Recipe Favorites
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Chocolate Baked Donuts Recipe
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.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.