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Baked Chocolate Cake Donuts

These baked chocolate cake donuts are easy to make, tender, and delicious with a glossy cocoa glaze, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder Dutch-processed cocoa gives a smoother flavor.
  • 1 tsp baking powder Provides lift and tenderness.
  • 1/2 cup granulated sugar
Wet Ingredients
  • 1/2 cup milk Whole milk gives richer flavor; almond or oat milk can be used for non-dairy.
  • 1/4 cup vegetable oil Can substitute with melted butter for more flavor.
  • 2 large eggs Can be replaced with commercial egg replacer or flax eggs for a vegan option.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease the donut pan thoroughly with nonstick spray or oil.
  2. In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, and sugar until smooth.
  3. In a separate bowl, combine the wet ingredients: milk, vegetable oil, and eggs. Beat until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, avoiding overmixing.
  5. Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full.
Baking
  1. Bake for 10-12 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
  2. Let the donuts cool in the pan for 3-5 minutes, then transfer to a wire rack to cool completely.
Glazing
  1. For the glaze, whisk together powdered sugar and cocoa powder with some milk until you achieve a pourable but thick consistency.
  2. Drizzle the glaze over the cooled donuts and let it set for a few minutes before serving.

Notes

Store in an airtight container for up to 2 days at room temperature, up to 5 days in the refrigerator, or freeze for up to 2 months. Reheat from frozen in a 300°F oven.