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–+ servings
Four chocolate cake donuts on a wire cooling rack.

Baked chocolate donuts

These easy baked chocolate donuts are ready to eat in less than 30 minutes! They are best fresh, but can be stored in an airtight container for 2 days.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 donuts
Calories 381 kcal

Equipment

  • donut pan
  • mixing bowl, measuring cups & spatula

Ingredients
  

  • 1 ½ cup all-purpose flour
  • 1 cup granulated white sugar
  • ⅔ cup cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk
  • 4 tablespoons avocado oil or canola or vegetable oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract

Chocolate Glaze

  • ½ cup butter melted and cooled
  • 4 tablespoons milk or cream
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 4 ounces semi-sweet chocolate chips melted
  • 1 ½ cup powdered sugar

Instructions
 

chocolate cake donuts

  • Preheat the oven to 350℉. Prepare the donut pan by spraying generously with cooking spray.
  • In a medium bowl, whisk together the dry ingredients: flour, sugar, cocoa, baking soda, and salt.
    1 ½ cup all-purpose flour, 1 cup granulated white sugar, ⅔ cup cocoa, 1 teaspoon baking soda, ½ teaspoon salt
  • In a smaller bowl, stir together the wet ingredients: milk, oil, vinegar, and vanilla.
    1 cup milk, 4 tablespoons avocado oil, 1 tablespoon apple cider vinegar, 2 teaspoons vanilla extract
  • Stir the wet ingredients into the dry and mix until just combined. Spoon the batter into the prepared donut pans. Another way to fill the pans is by pouring the batter into a plastic bag and cutting a corner off to pipe it into the molds.
  • Bake for 14-15 minutes (give or take two minutes). The donuts are done when they spring back when touched and will pull away from the edge of the pan slightly.
  • Leave the chocolate donuts in the pan until they have cooled so that they can be touched without burning fingers. Then invert the pan onto a cooling rack. Dip the donuts upside down into the chocolate glaze. Add sprinkles, if desired!

chocolate glaze

  • In a medium bowl (or stand mixer with whisk attachment), combine the melted butter, milk, maple syrup, vanilla extract, melted semi-sweet chocolate chips and powdered sugar. Whisk until smooth.
    ½ cup butter, 4 tablespoons milk, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 4 ounces semi-sweet chocolate chips, 1 ½ cup powdered sugar
  • The frosting should look deep brown and smooth. If it is light brown and fluffy, heat it in the microwave in 10 second increments until it is dark brown, glossy and has a runny texture. Dip the tops of the donuts in the frosting. Hold upside down until the ganache stops dripping, then place the doughnuts on a wire rack to cool.

Notes

STORAGE

Homemade cake donuts don't store for long. Make them the day you wish to serve them or store them in an airtight container for up to two days.
They can also be frozen for up to three months. Be aware that the sugar coating will break down when frozen and thawed, but the flavor will still be just fine.

TOP TIP

Do not over mix the batter, or your donuts will be tough. Stir the wet and dry ingredients together until just combined so that your donuts are soft.

Nutrition

Calories: 381kcalCarbohydrates: 55gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 24mgSodium: 262mgPotassium: 194mgFiber: 3gSugar: 38gVitamin A: 282IUCalcium: 52mgIron: 2mg
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