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eggless donuts over a cooling rack.
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Eggless Chocolate Donuts

These Easy Eggless Chocolate Donuts are to die for!! Fluffy, moist, chocolatey, rich and delicious! Ready in 15 minutes. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 - 8 donuts
Calories 118kcal

Ingredients

  • 1 cup (140 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1 1/2 teaspoons (6 g) baking powder
  • 1/2 teaspoon Salt
  • 3/4 cup (180 ml) milk
  • 2 teaspoons (10 ml) apple cider vinegar
  • 1/4 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • Chocolate glaze (optional)
  • Sprinkles to decorate (optional)

Chocolate Glaze:

  • 1/2 cup (115 g) unsalted butter
  • 1/4 cup (60 ml) milk
  • 1 tablespoon corn syrup
  • 2 teaspoons pure vanilla extract
  • 4 ounces (115 g) semi-sweet chocolate
  • 1 3/4 cups (245 g) powdered sugar, sifted

Instructions

  • Preheat oven to 350° F. Spray with nonstick spray a donuts baking pan. Reserve.
  • Combine the flour, sugar, cocoa, baking powder, and salt in a medium bowl
  • Mix milk, vinegar, oil, and vanilla extract in another bowl.
  • Add the wet ingredients to the dry ingredients. Mix just until combined. Do not overmix.
  • Pipe or spoon the batter into the baking pan, filling each one a little more than 3/4 full. Note: Depending on your donut pan size, you may have to bake two batches.
  • Bake for 10 - 15 minutes or until a wooden toothpick inserted in the center comes out clean. Note: The baking time might vary depending on the size of your pan, so keep an eye on them. Let cool in pan. When they are completely cold, dipped the donuts halfway the in hot chocolate glaze. Place on a wire rack and sprinkle with sprinkles if you want.

Chocolate Glaze:

  • Place the butter, milk, corn syrup and vanilla in a small saucepan over medium heat, stirring occasionally. At first boil remove from heat and add the chocolate; Mix until completely melted. Add the powdered sugar and mix vigorously until smooth.

Notes

 
Store: Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.
Freeze: You may freeze the donuts (glazed or unglazed) for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking.
For Substitutions, check my " Ingredients Section" above. 
Recipe Tips:
  • Have all the ingredients at room temperature. This helps ingredients mix better.
  • Before filling the pan, ensure you have coated it with non-stick spray. Every time.
  • To fill the donut pan cavities, use a piping/pastry bag. You can also scoop the batter with a spoon and fill the pan if a pastry bag is not an option.
  • Make sure the donuts are completely cool before glazing.
  • Keep these donuts in an airtight container for up to 4-5 days.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 118kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sugar: 16g