Baked Chocolate Donuts

adapted from
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Nutrition per serving    (USDA % daily values)
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Ingredients for 6 servings

for the donuts:

3/4 c whole wheat pastry flour (or AP flour)

1/4 c granulated sugar (or palm/coconut sugar)

1/4 c unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1 egg

5 tbsp vanilla soy milk

1/2 tsp vanilla extract

1 tsp unrefined coconut oil, melted

2 tbsp water

for the glaze:

1/3 c. powdered sugar

1 tbsp unsweetened cocoa powder

1/4 tsp vanilla extract

1¼ - 1½ tsp water

3-4 tbsp rainbow sprinkles



Preheat the oven to 325° and lightly coat a donut pan with nonstick cooking spray


To prepare the donuts, whisk the flour and next 5 ingredients (through salt) in a large bowl. In a small bowl, stir together the remaining ingredients. Make a well in the center of the dry ingredients, and pour in the wet, stirring just until incorporated


Evenly distribute the batter in the prepared pan, and bake at 325° for 9-10 minutes, or until the donuts spring back when touched. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely


To prepare the glaze, whisk together the powdered sugar and cocoa powder. Stir in the vanilla and 1¼ teaspoons of water, only stirring in the remaining water if necessary to thin out the glaze. Dip each donut in the glaze, shaking off any excess, and sprinkle with rainbow sprinkles

View instructions at
Caroline Rizzo

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