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Baked Chocolate Doughnuts

These baked chocolate doughnuts with chocolate ganache are an easy, dairy-free sweet treat that everyone will enjoy. Rich, cakey and full of chocolate flavour, these doughnuts are so quick and easy to make and are the perfect cure to any chocolate craving!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 9 doughnuts
Calories 141kcal
Author Sally

Ingredients

  • ¾ cup plain flour
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • 1 egg room temperature
  • ½ cup caster sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon canola oil
  • ½ cup dairy-free milk

For the ganache:

  • 50 grams dark chocolate chopped
  • ¼ cup coconut milk
  • ¼ teaspoon vanilla extract
  • ½ teaspoon maple syrup or to taste
  • Chocolate sprinkles optional

Instructions

  • Preheat the oven to 180°C and lightly spray a doughnut pan with cooking oil.
  • In a medium size bowl, sift flour, cocoa powder and baking powder and mix gently with a whisk to combine.
  • In a large bowl, whisk together egg, sugar and vanilla. Add in oil and whisk until combined. Add in dry ingredients and whisk, slowly add in the dairy-free milk until the batter is smooth.
  • Pour batter into a large piping bag or ziplock bag and cut off the tip. Pipe batter into the doughnut pan ensuring each hole is only half full. You can also just spoon in the batter but I find using a piping bag makes it much cleaner and easier.
  • Place in the oven and bake for 8 minutes or until the tops spring back when lightly touched. Let cool in the pan for 2 minutes before turning out onto a wire rack.
  • Make the ganache. In a small bowl, place the chopped chocolate. In another small bowl, heat the coconut milk in the microwave until steaming. Pour the heated coconut milk over the chopped chocolate and let sit for a few minutes.
  • Stir the chocolate and coconut milk together until silky smooth and completely combined. Add the vanilla and maple syrup for flavour and mix through.
  • Dunk each doughnut into the ganache and let sit on a wire rack for any excess to drip off. Finish with a few chocolate sprinkles if desired. These doughnuts are best enjoyed straight away but will keep in an airtight container at room temperature for 2 days.

Notes

I have a 6 hole doughnut pan, so I repeat steps 4 and 5 with the remaining batter to make 9 doughnuts in total.
Dairy-Free Milk: For this recipe I used oat milk, but almond or soy would work perfectly as well.

Nutrition

Calories: 141kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 64mg | Potassium: 185mg | Fiber: 3g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg