Eggless Chocolate Donuts / Baked Chocolate Donuts
These Eggless Chocolate Donuts are light, fluffy, and full of chocolatey flavor. They are baked, not fried, so making this chocolatey treat is easy and quick!
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Ingredients
For the Eggless Chocolate Donuts
- 1 cup (120g) all-purpose flour
- ¼ cup (21g) cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup (100g) granulated sugar
- ½ cup (120ml) milk
- ¼ cup (60g) sour cream or yogurt
- 2 tablespoon (28g) unsalted butter melted
- ½ teaspoon pure vanilla
For The Chocolate Glaze
- 85g semi-sweet chocolate roughly chopped or chocolate chips
- 3 tablespoon heavy cream
- 1 tablespoon (14g) butter
Instructions
Making The Batter
- Preheat the oven at 350° F.
- Grease the donut pan with nonstick oil spray or with melted butter. Set aside.
- This recipe will yield 11-12 donuts, so if you have two donut pans, grease both of them.
- Sift all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk well.
- In another bowl, take sugar, milk, sour cream, melted butter, and vanilla. Mix well.
- Pour 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 the 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.
- Bake the donuts into the preheated oven for 10 minutes or until the edges are lightly brown.
- 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 wire rack and let them cool completely.
Glaze The Donuts
- Take the chopped chocolate or chocolate chips in a heatproof bowl or saucepan. Add heavy cream and butter.
- 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.
- Dip the tops of the donuts into a chocolate glaze, and place 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 The Donuts
- 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.
Notes
- Filling the Pan: Using a large piping bag, it 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 the donuts will rise well.
- Baking: Eggless Chocolate Donuts are quick to bake; they take only 10 minutes. So, keep an eye on them after 8 minutes, and do not overbake them.
- Chocolate Glaze: Let the chocolate glaze set entirely before stacking and storing the donuts. Place the donuts in the fridge for a few minutes after glazing to set the glaze quickly.
- Chocolate: Instead of chocolate, you can use chocolate chips to make a chocolate glaze.
- Sour Cream: If you do not have sour cream, replace it with plain yogurt.
Nutrition (Approximate Values)
Calories : 185kcalCarbohydrates : 24gProtein : 3gFat : 9gSaturated Fat : 6gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 1gCholesterol : 18mgSodium : 110mgPotassium : 112mgFiber : 2gSugar : 13gVitamin A : 210IUVitamin C : 1mgCalcium : 42mgIron : 1mg
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