Baked Chocolate Donuts Recipe

DifficultyIntermediate

In under 15 minutes, cook these super rich gluten-free chocolate Donuts with chocolate glaze! These are perfect for any chocolate lover.

Baked chocolate donuts - MiRecipe
Yields10 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins
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DONUTS
 2 ½ cups all-purpose our
 1 teaspoon salt
 1 cup sugar
 1 ¼ cup soy, almond, or rice milk
 3 tablespoons unsweetened cocoa powder
 ¼ cup canola oil
 2 teaspoons instant espresso powder
 ¼ cup white or apple-cider vinegar
 2 teaspoons baking soda
 1 teaspoon pure vanilla extract
CHOCOLATE GLAZE
 ¼ cup semisweet chocolate chips(dairy-free)
 2 tablespoons plus 1 teaspoon soy, almond, or rice milk
 ½ cup powdered sugar


1

To make the donuts: Preheat the oven to 375 degrees. Lightly grease two doughnut pans. In a large bowl, whisk our, sugar, cocoa, espresso powder, baking soda, and salt. In a medium bowl, whisk nondairy milk, oil, vinegar, and vanilla. Add the wet ingredients to the dry and whisk together quickly until just combined. Do not overmix. The batter will be sticky.

2

Using a pastry bag or plastic bag with the tip cut, pipe the batter into the prepared doughnut pans and bake for 10 to 12 minutes. Remove the pans from the oven and let sit 5 minutes before unmolding.

3

To make the glaze: In a double boiler or microwave, melt chocolate chips and nondairy milk
together. Whisk in powdered sugar until smooth. Let sit for 5 to 10 minutes, so that the
glaze thickens and any powdered sugar clumps dissolve.

4

To assemble the donuts: Dip each doughnut into the glaze, coating the top. Twist the
doughnut as you remove it from the glaze to give it a nice nish and prevent dripping.
Immediately sprinkle the topping onto the glaze and let set.

Category

Ingredients

DONUTS
 2 ½ cups all-purpose our
 1 teaspoon salt
 1 cup sugar
 1 ¼ cup soy, almond, or rice milk
 3 tablespoons unsweetened cocoa powder
 ¼ cup canola oil
 2 teaspoons instant espresso powder
 ¼ cup white or apple-cider vinegar
 2 teaspoons baking soda
 1 teaspoon pure vanilla extract
CHOCOLATE GLAZE
 ¼ cup semisweet chocolate chips(dairy-free)
 2 tablespoons plus 1 teaspoon soy, almond, or rice milk
 ½ cup powdered sugar

Directions

1

To make the donuts: Preheat the oven to 375 degrees. Lightly grease two doughnut pans. In a large bowl, whisk our, sugar, cocoa, espresso powder, baking soda, and salt. In a medium bowl, whisk nondairy milk, oil, vinegar, and vanilla. Add the wet ingredients to the dry and whisk together quickly until just combined. Do not overmix. The batter will be sticky.

2

Using a pastry bag or plastic bag with the tip cut, pipe the batter into the prepared doughnut pans and bake for 10 to 12 minutes. Remove the pans from the oven and let sit 5 minutes before unmolding.

3

To make the glaze: In a double boiler or microwave, melt chocolate chips and nondairy milk
together. Whisk in powdered sugar until smooth. Let sit for 5 to 10 minutes, so that the
glaze thickens and any powdered sugar clumps dissolve.

4

To assemble the donuts: Dip each doughnut into the glaze, coating the top. Twist the
doughnut as you remove it from the glaze to give it a nice nish and prevent dripping.
Immediately sprinkle the topping onto the glaze and let set.

Baked Chocolate Donuts Recipe

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