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Glazed Chocolate Cake Doughnuts

Glazed Chocolate Cake Doughnuts for a Sweet Morning Treat

Indulge in Glazed Chocolate Cake Doughnuts, a healthier baked twist on a classic treat—perfect for breakfast or a snack!
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Prep Time 5 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 23 minutes
Servings: 12 doughnuts
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Doughnuts
  • 1 cup All Purpose Flour Substitution: Gluten-free flour blends can be used.
  • 1/2 cup Cocoa Powder Use unsweetened for the best results.
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Kosher Salt Substitution: Use half the amount of fine salt if needed.
  • 1/4 cup Unsalted Butter Substitution: Can use coconut oil or vegetable oil.
  • 1/2 cup Light Brown Sugar Substitution: White sugar or coconut sugar can work.
  • 1/2 cup Buttermilk Substitution: Use sour cream or add a tablespoon of vinegar to regular milk.
  • 1 large Egg Ensure it's at room temperature for the best mixing.
  • 1 teaspoon Vanilla Extract Substitution: Almond extract offers a delightful alternative.
  • 1/4 teaspoon Nutmeg (optional) Omit if preferred for a purer chocolate taste.
For the Glaze
  • 1 cup Confectioners’ Sugar Ensure it’s sifted for a smooth texture.
  • 2 tablespoons Milk Adjust the amount for thicker or thinner glaze as preferred.
  • 1 teaspoon Vanilla Extract Feel free to use flavored extracts for a twist.
  • a pinch Kosher Salt A tiny pinch goes a long way!

Equipment

  • doughnut pan
  • mixing bowls
  • whisk
  • Spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your doughnut pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, kosher salt, light brown sugar, and optional nutmeg.
  3. In a separate jug, mix together the buttermilk, room temperature egg, melted unsalted butter, and vanilla extract until smooth and creamy.
  4. Add the wet ingredients into the bowl of dry ingredients and gently fold together until just combined.
  5. Using a piping bag, carefully pipe the batter into the prepared doughnut pan, filling each cavity about ¾ full.
  6. Bake for 11-13 minutes, allowing doughnuts to spring back lightly to the touch. Let cool for 5 minutes before transferring to a wire rack.
  7. Whisk together the sifted confectioners’ sugar, milk, vanilla extract, and kosher salt until smooth for the glaze.
  8. Dip the top of each cooled doughnut into the glaze, letting excess drip off, then place on a rack lined with paper towels.

Nutrition

Serving: 1doughnutCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 160mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 30mgIron: 1.5mg

Notes

Store any leftovers in an airtight container in the fridge for up to three days. They're so delicious, they might not last that long!

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