Eggless Chocolate Donuts / Baked Chocolate Donuts

Eggless Chocolate Donuts are light, fluffy, and full of chocolatey flavor. They are baked and not fried! Making these donuts is beyond easy and quick. These baked chocolate donuts are topped with chocolate glaze, making them a double chocolatey treat.

Jump to:

• About Eggless Chocolate Donuts
• Ingredients
• Step-by-Step Directions
• Storing Suggestions
• Helpful Tips
• More Eggless Donuts
• Recipe Card

Our Latest Videos

About Eggless Chocolate Donuts

Eggless Chocolate Donuts are perfect for a quick chocolate treat. It takes only 10 minutes to bake these donuts. And also, the batter comes together quickly. If you have already seen my other baked donuts recipes, Eggless Pistachio Donuts (Baked) and Eggless Cinnamon Sugar Donuts (Baked), you may know how easy it is to have baked donuts.

My family loves donuts, and because of our Lacto-vegetarian diet, I try my best to make various types of eggless donuts at home. And I love how the baked donuts taste; they are light, fluffy, moist, and absolutely delicious.

Baked Chocolate Donuts are topped with chocolate glaze, and making the glaze is also very straightforward and quick. I have sprinkled the donuts with various sprinkles for fun and flavor, but it is totally optional.

Ingredients

1. All-Purpose Flour: I have used unbleached all-purpose flour, and I will recommend using the same.
2. Baking Powder and Baking Soda: They both are essential for light and fluffy donuts.
3. Salt: I like to add salt for a nice contrast to the sweetness.
4. Sugar: I have used granulated white sugar, and the ½ cup makes it mildly sweet. And after the chocolate glaze topping, they will become perfectly sweet.
5. Cocoa Powder: I have used Dutch-processed cocoa powder, which is my favorite. But you can use natural unsweetened cocoa powder instead.
6. Butter: It adds a delicious buttery flavor to eggless chocolate donuts. We have not tried this recipe using oil. But I think there should not be a problem with using oil instead of melted butter.
7. Milk: It makes the donuts moist, and for the best result, use whole milk. Milk should also be at room temperature. If you forget to take it out from the fridge, microwave it for 12-15 seconds before using it. 
8. Sour Cream: It adds extra moisture to the donuts. You can use plain yogurt instead if you do not have sour cream.
9. Vanilla: It provides a sweet flavor to the donuts. Try to use pure vanilla extract if possible.
10. Chocolate Glaze: I have used semi-sweet chocolate to make the chocolate glaze. However, you can also use semi-sweet chocolate chips. Other than chocolate, we need heavy cream and butter to make this silky, shiny, and delicious chocolate glaze.

Step-by-Step Directions

Making The Batter

• Preheat the oven to 350° F.
• Grease the donut pan with nonstick oil spray or with melted butter. Set aside.
• This recipe will yield 11-12 donuts, so grease both of them if you have two donut pans.

• Sift all-purpose flour, cocoa powder, baking soda, Baking powder, and salt in a large mixing bowl.
• Whisk well.

• Add sugar, milk, sour cream, melted butter, and vanilla to another bowl.
• Mix well.

• Pour the wet mixture into the flour mixture and gently mix until everything is well combined.
• Do not overmix.

Baking The Donuts

• Fill the batter into a large piping bag; there is no need for a tip. Cut the end of the piping bag and pipe the batter into the donut pan evenly up to halfway.
• Do not overfill, as these donuts will rise well.

Helpful Tip: If you do not have a piping bag, you can also use a Ziploc bag. Fill the Ziploc bag with the batter, cut the corner and fill the donut pan. You can also spoon the batter into the pan if you prefer that. 

• Bake the donuts in the preheated oven for 10 minutes.
• Do not overbake.

• Remove from the oven and allow the donuts to cool down in the pan for 2 minutes.
• Then transfer the donuts onto a cooling rack and let them cool completely.

Glaze The Eggless Chocolate Donuts

• Take the chopped chocolate or chocolate chips in a heatproof bowl or saucepan. Add heavy cream and butter.
• I have used roughly chopped chocolate, but you can also use semi-sweet chocolate chips.

• Melt the chocolate using a double boiler method.
• Make sure to stir the chocolate continuously until melted.
• Also, make sure that water does not come into contact with chocolate while using the double boiler method.
• Instead of a double boiler, you can melt the chocolate, butter, and heavy cream in the microwave.

• Dip the tops of the donuts into a chocolate glaze, and place them back onto a cooling rack to set.
• The glaze will be set in 10-15 minutes.

• Sprinkle some sprinkles on the top of the donuts if you prefer.

Storing Suggestions

• Eggless Chocolate Donuts are best served within two days. But if you have leftovers, place them in the fridge for up to 4-5 days.
• Allow the glaze to set completely before stacking the donuts into the container.
• Keep the donuts away from the warm place; otherwise, the chocolate glaze will start melting.

Helpful Tips

• A large piping bag is easier to fill the batter into the donut pan. But instead of the piping bag, you can also use a Ziploc bag, fill it with the batter, cut the corner and fill the donut pan. Or, simply, you can spoon the batter into each donut cavity.
• Do not overfill the donut pan; fill it only up to half, as donuts will rise well.
• Eggless Chocolate Donuts are quick to bake; it takes only 10 minutes. So keep an eye after 8 minutes and do not overbake the donuts.
• Let the chocolate glaze set completely before stacking and storing the donuts.
• To set the glaze quickly, place the donuts after glazing them in the fridge for a few minutes.
• Instead of chocolate, you can also use chocolate chips to make the chocolate glaze.
• If you do not have sour cream, replace it with plain yogurt.
• Instead of a double boiler, you can melt the chocolate, butter, and heavy cream in the microwave.

More Eggless Donuts

Recipe Card