Chocolate Donuts

5 from 16 votes

For special breakfasts, I love making these sweet yet still nourishing chocolate donuts. I use whole wheat pastry flour, cocoa powder, and almond milk. Unlike typical chocolate donuts, the rich cocoa flavor is in the icing AND the dough. All it takes is 40 minutes, and I have a light, fluffy, perfectly glazed breakfast.

Prep Time15

Cook Time15

Cooling Time10

Total Time40

Course: Baking, Breakfast, Brunch, Dessert

Cuisine: American, Vegan

Diet: Vegetarian

Servings: donuts

Calories: 209kcal

Author: Anjali Shah

Equipment

Ingredients

For The Doughnuts

1 cup whole wheat pastry flour or whole wheat flour
¼ cup unsweetened cocoa powder
½ cup granulated sugar or coconut sugar
1 tsp baking soda
½ tsp salt
¾ cup unsweetened almond milk
2 tbsp applesauce
3 tbsp coconut oil, melted and cooled
1 tsp apple cider vinegar
cooking spray

For The Icing / Toppings

¾-1 cup confectioners’ sugar
2 tbsp unsweetened cocoa powder
2 tbsp unsweetened almond milk
Shredded coconut OR vegan-friendly sprinkles

Instructions

Preheat oven to 350 degrees F. Spray donut pan with vegan-friendly cooking spray (vegetable oil, extra virgin olive oil, etc.).
In a large bowl, sift together flour, cocoa powder, sugar, baking soda and salt.
Next, add the wet ingredients: almond milk, applesauce, melted coconut oil and apple cider vinegar.
Mix all ingredients well until a thick batter forms.
Scoop the donut batter in a piping bag and squeeze it into the donut pan. You will have to do this in 2 batches since the batter makes 8 donuts.
Bake for 15 minutes and allow to cool.
To make the topping, mix together confectioners’ sugar, cocoa powder and almond milk. Mix vigorously and well.
Once the donuts are cooled, use a spoon to spread the cocoa topping on each of the donuts. Sprinkle with either shredded coconut or sprinkles.

Video

https://youtu.be/OytaaT6E8tk

Notes

My #1 Secret Tip for this chocolate donut recipe is to not overmix the batter. I stir until everything is just combined to avoid a dense and tough texture.
Add sprinkles before setting: I add my sprinkles as soon as I have spooned over the chocolate glaze. This allows them to stick to the surface.
Use pastry flour: I use this flour because it has a finer texture and yields lighter, more tender baked goods.
Cool before glazing: I make sure to cool the donuts completely before glazing. Any warmth melts the glaze and makes it run off.
Glaze on wire rack: I glaze my donuts on the wire rack to prevent any pooling at the base of the donut. If I do not do this, the donuts are messier to handle.

Nutrition