What sets these apart? I have chosen a healthier approach by skipping the frying process and instead expertly baking them to perfection. Get ready for a guilt-free yet utterly satisfying chocolate experience that will leave your taste buds singing!
Why You’ll Love These Baked Chocolate Frosted Doughnuts
Quick and Easy: With a total time of just 30 minutes, you can satisfy your doughnut cravings without spending hours in the kitchen.
Healthier Indulgence: Baking instead of frying reduces the fat content, allowing you to enjoy a classic treat with less guilt.
Rich Chocolate Flavor: The velvety chocolate frosting provides a decadent finish that chocolate lovers will adore.
Simple Ingredients: Made with pantry staples, these doughnuts are both easy and economical to prepare.
Tips for Perfect Baked Doughnuts
- Measuring Flour: For accurate measurement, spoon the flour into your measuring cup and level off with a knife. Avoid packing the flour, as this can make the doughnuts dense.
- Avoid Overmixing: Stir the batter until the ingredients are just combined. Overmixing can develop gluten, resulting in tougher doughnuts.
- Filling the Pan: For uniform doughnuts, use a piping bag or a zip-top bag with the corner cut off to fill the doughnut cavities neatly
- Cooling Before Frosting: Ensure the doughnuts are completely cool before dipping them into the frosting to prevent the glaze from melting and sliding off.
Variations and Substitutions
- Gluten-Free: Use a gluten-free self-rising flour blend to make these doughnuts suitable for those with gluten sensitivities
- Ways to Use Baked Chocolate Frosted Doughnuts
These delicious doughnuts aren’t just for breakfast! Here are some creative ways to enjoy them:
🍩 Dessert Platter Addition – Serve alongside fresh fruit, dairy-free ice cream, or a drizzle of caramel sauce.
🍩 Party or Brunch Favorite – Arrange on a decorative plate and top with extra crushed nuts or sprinkles for a festive touch.
🍩 Gift Idea – Pack them in a cute box with parchment paper and gift them to friends or family.
🍩 Snack On-the-Go – Store in an airtight container and take one with you for a quick, satisfying treat.
Frequently Asked Questions (FAQs)
1. Can I make these doughnuts gluten-free?
Yes! Substitute the self-rising flour with a gluten-free self-rising flour blend. Make sure it contains xanthan gum for the best texture.
2. What can I use instead of maple syrup?
You can swap maple syrup for agave syrup, coconut sugar, or a liquid sweetener of your choice. Just note that the flavor and texture may slightly change.
3. Can I use a different type of milk?
Absolutely! Any plant-based milk like almond, oat, or soy milk will work well in this recipe.
4. How should I store these doughnuts?
Store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, freeze them for up to a month and thaw before eating.
5. Can I make these without a doughnut pan?
Yes! If you don’t have a doughnut pan, use a muffin tin and bake them as doughnut muffins instead. The taste and texture will still be amazing.
6. How do I make the frosting thicker?
For a thicker glaze, let the chocolate frosting sit for a few extra minutes before dipping the doughnuts. You can also add more chocolate chips to thicken the consistency.
7. Can I skip the frosting?
Yes! These doughnuts taste delicious even without frosting. You can dust them with powdered sugar, drizzle with nut butter, or enjoy them plain.
Baked Chocolate Frosted Doughnuts Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting & Glazing: 15 minutes
Total Time: 30 minutes
Servings: 6
Course: Breakfast, Dessert, Snack
Cuisine: American, European
Author: Elena Merklin
Ingredients
For the Doughnuts:
1¼ cups self-rising flour
¼ cup light maple syrup
2 tablespoons refined coconut oil, melted
½ cup non-dairy milk (e.g., cashew nut milk)
2 teaspoons orange extract
½ teaspoon nutmeg
Non-stick spray
For the Chocolate Frosting:
½ cup dairy-free chocolate chips
¼ cup full-fat canned coconut milk
2 tablespoons refined coconut oil
2 tablespoons crushed almonds
Instructions
Preheat the Oven: Set your oven to 350°F (175°C) and lightly spray a doughnut pan with non-stick spray.
Prepare Dry Ingredients: In a large bowl, combine the self-rising flour and nutmeg.
Mix Wet Ingredients: In a separate medium-sized bowl, whisk together the maple syrup, melted coconut oil, non-dairy milk, and orange extract until well combined.
Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a large spoon until just combined; avoid overmixing to prevent tough doughnuts.
Fill the Doughnut Pan: Spoon the batter into the prepared pan, filling each cavity about ¾ full. Do not overfill, as the batter will rise during baking.
Bake: Place the pan in the preheated oven and bake for 10-12 minutes, or until the doughnuts are slightly golden on top and a toothpick inserted into the center comes out clean.
Cool: Allow the doughnuts to cool in the pan for 7-8 minutes before carefully removing them and placing them on a wire rack to cool completely.
Prepare the Chocolate Frosting:
In a small saucepan over low heat, bring the coconut milk to a simmer.
Add the dairy-free chocolate chips and coconut oil to the simmering milk, stirring continuously until the mixture is smooth and fully melted. Remove from heat.
Frost the Doughnuts: Once the doughnuts have cooled, dip the tops into the chocolate frosting, ensuring an even coating. Place them back on the wire rack and sprinkle with crushed almonds. Allow the frosting to set for about 15 minutes before serving.
Equipment
- doughnut pan
Ingredients
- non-stick spray
- 1 1/4 cup self-rising flour
- 1/4 cup light maple syrup
- 2 Tbsp refined coconut oil, melted
- 1/2 cup non-dairy milk*
- 2 tsp orange extract
- 1/2 tsp nutmeg
- For Chocolate Frosting
- 1/2 cup dairy-free chocolate chips
- 1/4 cup full-fat canned coconut milk
- 2 Tbsp refined coconut oil
- 2 Tbsp crushed almonds
Instructions
- Preheat the oven to 350 degrees F.
- Spray a doughnut pan with non-stick spray.
- In a large bowl, combine self-rising flour, and nutmeg.
- In a medium-sized bowl, combine wet ingredients: maple syrup, coconut oil, non-dairy milk, and orange extract.
- Add wet mixture to the large bowl with dry ingredients and stir to mix with a large spoon until combined; do not overmix.
- Spoon the batter into the sprayed pan, filling about ¾; do not overfill!
- Bake for 10-12 minutes until they are slightly golden on a top, and a toothpick inserted comes out clean.
- Allow doughnuts to cool for 7-8 minutes and carefully take them out of the pan.
- For frosting:
- Heat a small pot over low heat.
- Add coconut milk and slowly bring to simmer. Gently add chocolate chips, oil and stir until very smooth and melted.
- Once doughnuts are cool, dip them into the frosting to cover the tops only. Sprinkle them with crushed almonds. Allow frosting to set for about 15 minutes.
