Chocolate breakfast donuts that are soft cake on the inside, with a chocolate glaze on top! These plant-based donuts are egg free and easy to bake within 30 minutes. The perfect dessert for breakfast!
Rub oil faintly on inside of donut wells. Dust with cocoa powder so donuts release easily. Preheat oven to 375 F
Make donuts
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 two-thirds.
Bake for 14-15 minutes or until a tester comes clean. Check at 10 minutes. Let them cool 15 minutes before removing them from the pan and setting each on a cooling rack. To remove, run a knife around the edges and tap.
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.