Eggless Chocolate Donuts / Baked Chocolate Donuts
These baked goodies are light, moist, extra chocolatey, and delicious.
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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
- Using a large piping bag is an easier way 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 in the fridge for few minutes.
- Instead of chocolate, you can also use chocolate chips for making 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.
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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