Who doesn’t love a delicious, homemade donut? And when it’s chocolate cake flavored, it’s even better! Baked chocolate cake donuts are a perfect treat for any occasion, whether it’s a weekend breakfast, a birthday party, or a special dessert.
Ok ok ok OKAY calling all Igloo friends (Canadians). Or anyone that’s been to Canada and has been to our beloved Tim Hortons.
I have recreated the classic Tim Hortons chocolate glazed donut!! Out of all donut recipes I’ve ever made, this one is the best, especially for a chocolate lover!
These glazed chocolate fluffy donuts have a moist crumb, almost like chocolate cake, but they’re healthy enough to eat for breakfast! WINNER WINNER CHICKEN DINNER.
Do you like chocolate mini donuts better? To achieve chocolate glazed timbits, cook them in a mini muffin pan instead or mini donut pan for the perfect miniature size treat!
Baked donuts are seriously the best dessert as you get the satisfaction of a homemade fresh donut from the donut shop, but don’t have to consume all the unnecessary calories that comes with it.
Table of Contents
FULL LIST OF INGREDIENTS YOU NEED FOR THE EASY BAKED GLAZED CHOCOLATE DONUTS
These baked doughnuts are easily made with every day ingredients you probably have on hand. You will need the following ingredients listed below to make them (the exact measurements are in the recipe card below):
- Gluten free flour – I used Bob’s Red Mill 1:1 baking flour. Any gluten free flour blend should work as long as it contains xanthan gum.
- Baking soda
- Baking powder
- Unsweetened cocoa powder
- Golden monkfruit sweetener OR brown sugar – I used Lankanto Monkfruit Sweetener, you can use my code BASICSWITHBAILS at checkout for money off their products.
- Vegan butter – a good substitute is regular butter if you don’t need this to be dairy free.
- Almond milk – you can use whole milk here as well, or substitute for oat milk, cashew milk, or any other plant milk.
- Vanilla extract
- Powdered Sugar – can use something like Swerve Sweetie for a lower sugar option
- Thick non dairy milk or heavy cream – something like MALK, full fat coconut milk or heavy whipping cream for the glaze.
HOW TO MAKE THE CHOCOLATE DONUTS RECIPE
Preheat oven to 350°F (177°C). Spray donut pan with nonstick spray. Set aside.
To Make The Donuts
Sift all the dry ingredients (gluten free flour, baking soda, baking powder, cocoa powder, sweetener, and salt) together in a large bowl. Sifting is important; you want to remove any clumps of cocoa.
In the same bowl, add in the wet ingredients and stir together until completely smooth. The batter will be thick like peanut butter.
Spoon double chocolate donuts batter into the greased donut pan, filling it right to the top like seen below. Alternatively, you can use a piping bag, or ziploc bag with a slit on the edge of the bag, to get the batter into the donut holes.
Bake for 10-12 minutes, or until a toothpick inserted in the centre comes out clean. Allow the donuts to cool for 5 minutes in the pan and then transfer to a cooling rack to cool for 10-15 more minutes before glazing.
To Make The Glaze
While the donuts are cooling, make the glaze by sifting the confectioners sugar into a medium bowl. Stir in the milk, and vanilla.
If your milk is not thick enough, the glaze may be too thin. If this is the case, add in 2-3 tbsp flour, or arrowroot starch if you have on hand.
Do you want an extra thick glaze? Use a thick liquid like MALK almond milk or full fat coconut milk.
Regular almond milk or water won’t give you the same colour or richness that a thicker milk will. While it’s not necessary, I highly recommend it for the glaze.
If the batter is too thick, add more liquid to make it thinner if desired.
Dunk each donut into the glaze using your fingers. Place on a wire rack on top of a large baking sheet to let the glaze drip down.
Put in freezer for 5 minutes so the glaze sets. Repeat dunking two to three more times if you want a thick glaze coating.
I dunked the baked chocolate cake donuts two times. If you run out of glaze, just make more.
More glaze = better chocolate glazed donuts.
DO I HAVE TO USE A DONUT PAN FOR THESE CHOCOLATE CAKE DONUTS?
HIGHLY recommend you get one! If you don’t have a doughnut pan, you can use a muffin tin.
Just note that the cooking time is lower with a donut pan because the donut dough gets contact all around, including in the center with the donut pan. You will have to cook the batter longer if using a muffin tin!
DOES THIS CHOCOLATE CAKE DONUT RECIPE FREEZE WELL?
Yes, these donuts freeze very well. I often double the batch and freeze the rest in an airtight container for when I’m craving a chocolate treat (which lets be real, is daily).
That way I don’t have to make a fresh batch each week. Simply take the dark chocolate donuts out the night before, or defrost them in the microwave in the morning.
DOES THIS CHOCOLATE DONUT RECIPE HAVE TO BE GLUTEN FREE AND DAIRY FREE?
No, you can definitely substitute all-purpose flour and regular milk in this recipe if you desire! If you are using dairy milk for the glaze I recommend using a heavy whipping cream for best results.
These Chocolate Glazed donuts are incredible any time! You can enjoy them with the regular glaze, a rich chocolate glaze or decorate them with frosting to make them chocolate sprinkle donuts!
You could also add chocolate chips to them to create chocolate chip donuts.
To cut down on cooking time you could also try air frying them to create air fryer chocolate donuts. I have had lots of success with air frying my high protein baked oatmeal recipes and this wouldn’t be much different!
They’re super easy to make! I hope you’ll try these and see just how simple they are to make.
When you do, please let me know what you think in the comments and what you topped your baked chocolate cake donuts with.
Other Chocolate Treats You May Want To Try!
- Chocolate Peanut Butter Overnight Oats
- Double Chocolate Peppermint Cookies
- Chocolate Zucchini Baked Oats
- Homemade Snickers Chocolate Bars
- Chocolate Peanut Butter Superfood Smoothie
- 1 cup 1:1 gluten free all-purpose flour, I used Bobs Red Mill
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 cup cocoa powder
- 1/2 cup golden monkfruit sweetener
- 1/4 tsp salt
- 1 egg
- 1/4 cup vegan butter, melted
- 3/4 cup almond milk
- 1 tsp vanilla extract
- 1 3/4 cup powdered icing sugar
- 1/4 cup thick non-dairy milk
- 1 tsp vanilla
- Preheat oven to 350°F (177°C). Spray donut pan with nonstick spray. Set aside.
- Make the donuts. Sift the gluten free flour, baking soda, baking powder, cocoa powder, sweetener, and salt together in a large bowl. Sifting is important; you want to remove any clumps of cocoa.
- In the same bowl, add in the eggs, vegan butter, non dairy milk, and vanilla and stir together until completely smooth. The batter will be thick like peanut butter.
- Spoon batter into the donut pan, filling it right to the top. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean. Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 10-15 more minutes before glazing.
- Make the glaze. While the donuts are cooling, make the glaze by sifting the confectioners sugar into a medium bowl. Stir in the milk, and vanilla. If your liquid is not thick enough, the glaze may be too thin. If this is the case, add in 2-3 tbsp flour, or arrowroot starch if you have on hand. If the batter is too thick, add more liquid to make it thinner if desired.
- Dunk each donut into the glaze using your fingers. Place on a wire rack on top of a large baking sheet to let the glaze drip down. Put in freezer for 5 minutes so the glaze sets. Repeat dunking two to three more times if you want a thick glaze coating. I dunked mine two times. If you run out of glaze, just make more.
Can use use brown sugar in place of monkfruit sweetener.
Can sub Swerve Sweetie powdered sugar instead of regular powdered sugar for sugar free option.
Use a thick non-dairy milk such as such MALK, or full fat coconut milk, coconut milk may alter the taste.
Amount Per Serving: Calories: 212Total Fat: 6gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 21mgSodium: 167mgCarbohydrates: 36gFiber: 1gSugar: 23gProtein: 3g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
IF YOU TRIED THIS RECIPE PLEASE LEAVE IT A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…