Dark Chocolate Doughnuts
While it’s true that I’ve never met a yeast doughnut I didn’t like, when I’m at home baking, I have zero interest in frying (which is a necessary step in making yeast doughnuts). That’s why I developed this recipe for baked doughnuts, which is much simpler to make—and just as delicious. Thanks to the addition of brown sugar, these chocolaty treats have a beautiful crust and moist, cakey interior that will satisfy your doughnut craving, any time of day.
Servings 12 doughnuts
- 2 flax eggs
- Nonstick cooking spray
- ⅔ cup Dutch process cocoa powder
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1¼ cups loosely packed light brown sugar
- 1 cup vegan semisweet chocolate chips
- ¾ cup nondairy milk at room temperature, plus 2 tablespoons
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar
- ⅓ cup vegetable oil
- 3 ounces vegan dark chocolate chips
Prepare the flax eggs (see here). Set aside.
Preheat the oven to 350°F with a rack set in the middle position. Grease one 12-well or two 6-well doughnut pans lightly with nonstick cooking spray. Place a piece of parchment paper on a flat surface, and place a wire cooling rack on top.
Sift the cocoa, flour, baking powder, baking soda, and salt into a large bowl. Add the brown sugar and semisweet chocolate chips and mix well. Set aside.
In a medium bowl, whisk together the flax eggs, ¾ cup of milk, the vanilla, and vinegar. Add this mixture to the cocoa-flour mixture, pour in the oil, and stir gently until everything is combined.
Spoon the batter into the prepared doughnut pan(s), nearly filling each well.
Place the doughnut pan(s) on the middle oven rack and bake for 12 to 15 minutes, until a toothpick inserted in the center of a doughnut comes out clean.
Remove the pan(s) from the oven and place on the wire rack for a few minutes. Use a butter knife to gently loosen the edges of each doughnut, then turn the pan upside down over the rack to remove the doughnuts. Allow the doughnuts to cool directly on the rack for 30 minutes to 1 hour.
When the doughnuts are nearly cool, combine the dark chocolate chips and the remaining 2 tablespoons of milk in a microwave-safe measuring cup. Microwave until melted, 45 seconds to 1 minute. Stir until the chocolate is smooth, then use the back of a spoon to spread 2 to 3 teaspoons on each doughnut. Serve the doughnuts immediately.
Store any leftover doughnuts in an airtight container at room temperature for up to 2 days.
TECHNICAL TIP: If you don’t have a doughnut pan, turn these into muffins. Line a 12-well muffin tin with paper liners, fill the wells three-quarters full with batter, and bake for 22 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
SOY-FREE OPTION NUT-FREE OPTION