Chocolate Donuts | The Picky Eater

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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.

These baked chocolate donuts keep that deliciously indulgent quality of any donut, without the refined sugars and oil. I bake them to keep them lighter, while still retaining that cake texture. If you want the iconic chocolate donut, with the white pastry and deep shiny glaze, then you should try my eggless donuts, which can also be baked!

I created this chocolate donut recipe during the donut revival a few years ago. There was an endless variety of colors, flavors, and textures. Some did not even resemble what I knew donuts to look like. Weekends are reserved for a more decadent breakfast. Usually something chocolatey that can be held with one hand. My kids already thought that my vegan chocolate chip muffins were a huge treat, so these donuts went down really well. You should try them out this weekend!

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🥘 Ingredients

I make these chocolate donuts with simple ingredients and my trusty donut pan. This is what I use:

Whole wheat pastry flour: I use this as the base for a slightly nutty flavor and added fiber, instead of refined flour. 

Unsweetened cocoa powder: This is how I create a deep chocolate flavor throughout the pastry and the glaze.

Sugar: I add sugar to sweeten the batter, while keeping the texture tender. Sometimes I use coconut sugar for a less refined option.

Baking soda: I rely on baking soda for a quick rise, unlike traditional donuts that use yeast and have a longer proofing period.

Salt: A small amount of salt helps balance out the sweetness and enhance the chocolate flavor. 

Unsweetened almond milk: I pour this into add moisture and a slight creaminess without relying on dairy. 

Applesauce: I use this to bind my batter in place of an egg. Sometimes I use my homemade Instant Pot applesauce with cinnamon for added flavor.

Coconut oil: Melted coconut oil gives my donuts a moist texture without the use of butter or trans fats.

Apple cider vinegar: I use this to react with my baking soda and create the lift in my dough during baking. 

Powdered sugar: I combine this with cocoa powder and almond milk to make the smooth glaze.

Rainbow sprinkles: This is what I use to achieve that signature finish. Sometimes I use shredded coconut for a healthier topping. 

🔪 How To Make

I follow these simple steps to turn this batter into soft-baked chocolate donuts. This is how I do it:

Prep and mix dry ingredients: I start by preheating the oven to 350F. Then, I spray the donut pan with vegan-friendly cooking spray. In a large mixing bowl, I sift together the flour, cocoa powder, sugar, baking soda, and salt.

Add wet ingredients: Next, I add the almond milk, applesauce, melted coconut oil, and apple cider vinegar to the flour mixture.

Mix well: I mix all wet and dry ingredients until a thick batter forms.

Pipe into donut pan: Then I scoop the batter into a piping bag and squeeze it into the greased donut pan. If you only have one pan, you will need to do this in 2 batches.

Bake: I bake the donuts for 15 minutes and allow them to cool on a wire rack. I test for doneness by inserting a toothpick into the donut and checking to see if it comes out clean.

Make chocolate glaze: For the glaze, I mix my powdered sugar, cocoa powder, and almond milk in a medium bowl until smooth.

Decorate: Once my donuts are cooled, I use a small spoon to spread the cocoa toppings on the tops of the donuts.

Add toppings: Finally, I top the donuts with my rainbow sprinkles or shredded coconut, and serve!

📖 Variations

These chocolate donuts are quite basic, yet still impressive. They can be changed up in all sorts of ways. These are the variations I make the most:

Double chocolate boost: I fold in 1/2 cup of vegan chocolate chips into the batter for extra gooey chocolate pockets. When my kids make this, they pipe half of the batter into the tin, then a layer of chocolate chips, then the top layer of batter. It is like a filled donut! 

Peanut butter swirl: I swirl 2 tablespoons of creamy peanut butter into the batter before baking. My husband prefers using almond butter and sprinkles a few crushed almonds on top. 

Gluten-free option: I replace the flour with 1 1/2 cups gluten-free flour blend with xanthan gum. This gives me a wheat-free version that still bakes to a soft crumb. I like making these on the days I need to keep bloating to a minimum, but still want my breakfast donut. 

🍽️ Serving Suggestions

I always serve these chocolate donuts on celebratory mornings, like Christmas, birthdays, or anniversaries. When laying out my spread, I like to include one other kind of non-chocolate donut, like my strawberry donuts. And even though these are healthier than the regular fried ones, I still like including something like my breakfast fruit salad for a fresh counterpart.

After attending a slew of activity-based birthday parties, my youngest told me that they wanted a donut decorating party. I made my chocolate donuts along with unglazed versions of my blueberry cake donuts and plain eggless donuts. It was challenging deciding which toppings would not only appeal to kids but also look aesthetically pleasing, and work with any donut flavor.

Eventually, I settled on bowls of my vegan caramel popcorn in addition to the standard sprinkles. And along with the glazes, I added jars of vegan caramel sauce and vegan cream cheese frosting. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover donuts in an airtight container at room temperature for up to 3 days, placing parchment between layers to prevent sticking.

Freezing: I do not recommend freezing these donuts, as the glaze becomes sticky after thawing. 

Reheating: If my donuts lose softness, I warm one in the microwave for less than 10 seconds, and allow it to rest before serving. 

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