These soft healthy mini chocolate donuts are baked and topped with 2-ingredient chocolate glaze. They are made dairy-free, in one bowl, and are easily ready in under half an hour or make half as many full size donuts.
Add the teaspoon of lemon juice to the ⅓ cup of milk and wait 5 minutes.
Make Donuts
In a large bowl, use a hand-mixer or stand mixer to combine wet ingredients and sugar. Be sure to mix at least 2 minutes to be sure sugar is melted.
¼ cup organic cane sugar, ⅓ cup dairy-free milk, ¼ cups unsweetened apple sauce, 1 teaspoon vanilla, 1 teaspoon lemon juice
To the wet ingredients, add the dry ingredients.
¾ cup all purpose flour, 2 tablespoon unsweetened cocoa powder, ½ teaspoon baking powder, 1 teaspoon cinnamon, pinch of salt, ½ teaspoon baking soda
Mix until just combined. Add the mixture to a frosting piping bag, and snip the tip to allow about a 1-inch opening. Or use a 1-gallon ziplock bag.
For ease in filling the bag, tuck it into a tall glass and open the bag and fill with batter using a spoon.
Squeeze the batter into donut pan rings. Fill up each donut well with 1-2 tablespoon of batter. Level with a spoon if needed.
Bake donuts for 8-10 minutes, or until a tester comes out clean.
Cool pan for 10 minutes, then extract the donuts and line them on a cooling rack.
Bake Donuts Mixture in Muffin Pan
To use a mini muffin pan, line them with paper, fill each well just below the top line and bake at 8 minutes or until a tester comes out clean.
Make Glaze
Melt the chocolate chips in a glass pyrex measuring cup, microwave at 1 min and stir until all chips are melted. Microwave an additional 10 seconds if chips need more melted.
½ cup chocolate chips
Stir in the milk, and stir vigorously until you have a creamy, shiny glaze. Pour glaze into a shallow bowl for dipping donuts in.
2 tablespoon dairy free milk
Dip one side of each donut, allow excess to drip off, and set non-glazed side down on a cool rack. Allow glaze to set, about 10 minutes or less.
Store
Store covered lightly for one day on the counter; any longer and they dry up. You can refrigerate them covered for a week, or freeze for a month. If you freeze, don't glaze them.
Video
Notes
1. Be sure your applesauce has no added sugar.2. Measure your flour carefully by loosening it in the bag, then spooning it loosely into a 1 cup measuring cup, and leveling it off with a knife.3. Use a dutch processed cocoa (dark) to get this lovely dark color and rich flavor.4. If you don't have a mini silicon donut pan, than use a mini muffin pan, or a regular-sized donut pan, or regular sized muffin pan.5. Grease and flour your mini donut mold. Even though it is silicon, because we are baking in it, it needs to be greased and floured well, just like a regular sized metal donut pan. I use cocoa powder to dust with because if I used white flour, the donut would turn white.