Double Chocolate Baked Donuts

Brighten up your day with this Double Chocolate Donut Recipe! Baked chocolate donuts made with whole wheat flour and dipped in a delicious chocolate glaze. It’s the perfect treat for anytime of day!

These homemade double chocolate donuts dipped in a chocolate glaze are light, fluffy and moist. They are so easy to make, no frying and perfect for any occasion. Including a random Wednesday afternoon! Ha!

Sprinkles make these donuts an extra special treat, especially for Valentines Day. Change the color of sprinkles to suit any holiday!

You likely have everything you need to make these already! Not only are these deliciously double chocolate, they are also a dairy free baked donut recipe. These donuts have no butter and are made with almond milk.

You will love these double chocolate donuts and want to make them time and time again! Ready in just about 30 minutes, whenever that chocolate craving hits.

Ingredients and Substitutions

• Whole Wheat Pastry Flour – I love using pastry flour as opposed to just whole wheat flour. It is lighter and bakes closer to all purpose flour without being too dense. It still has all the added benefit of using whole grain. See tips for success on how to measure your flour more accurately.
• Granulated Sugar – I typically use coconut sugar in baking however, I have used sucanat and regular white sugar in this recipe and they all work great.
• Cocoa Powder
• Baking Powder
• Baking Soda
• Salt
• Espresso Powder – Optional, but enhances the flavor of the chocolate. I highly recommend.
• Almond milk – Other non-dairy milks may be substituted. Regular milk if you do not need these to be dairy free.
• Lemon Juice
• Coconut Oil
• Egg
• Vanilla

Ingredients for Chocolate Glaze

• Chocolate Chips – Allergen friendly if needed
• Coconut Oil
• Vanilla

How to make this Double Chocolate Donut Recipe

• Preheat oven to 350°F
• Lightly grease donut pans, unless using silicone

• In a small bowl, combine the lemon juice, almond milk, egg and vanilla. Whisk to combine.
• In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder (if using).
• Add the wet ingredients to the dry. Using a rubber spatula, stir until just combined. Do not over-mix.

• Fill each donut pan with batter. I find the easiest way to do this is to put the batter in a large zip lock bag, cut off the tip and pipe the batter in.
• Bake for 12-14 minutes. Until a toothpick comes out clean.
• Remove from oven, allow to cool for 5 minutes then turn out onto a cooling rack.
  • If using a non-silicone pan, you may need to run a knife around the edges.
• While donuts are cooling, melt the chocolate chips together with the coconut oil and vanilla.
  • Place in a microwave for 30 seconds. Stir and heat in 15 second intervals, stirring between each interval, until it is smooth.
• Dip each donut into the glaze.
• Add any sprinkles or toppings while frosting is still wet.
• The glaze will harden as it cools.

Tips for Success

• Silicone donut pans work great and no sticking! I use this one. Make sure to grease any non-silicone pans.
• Spoon and level your flour. Too much flour will make these donuts dry. Here’s how to do it:
  • Use a spoon to fill your measuring cup up with flour.
  • Hold the measuring cup over your container of flour and using the straight edge of a knife, sweep the excess flour off.

FAQs

Do baked donuts taste the same as fried?

No. They are more cake like and do not have that fried flavor to them. They are a healthier alternative to fried donuts.

How to store leftover baked donuts?

They taste the best the same day however, these can be stored in an airtight container for 1-2 days.

More sweet recipes

• Caramel Toffee Chip Cookies
• Caramel Chocolate Chip Banana Bread
• Fruit Salad with Orange-Mint Dressing

Did you make this recipe?  Be sure to leave a star rating! ⭐⭐⭐⭐⭐ Have any questions? Leave a comment below, I would love to hear from you!