Easy Eggless Chocolate Donuts Recipe Highlights
Sometimes, morning calls for an Eggless Chocolate Donut… maybe two! Last week I had to bring a treat to my daughter’s school to share with the whole class. I didn’t want to bring cupcakes again. I mean. Everybody loves cupcakes, but something different would be great. So I dedicated a couple of days to developing this recipe. The Eggless Chocolate Donuts were a BIG success at the preschool party, so much so that teachers asked me for the recipe. I love that they are baked, which helps to cut calories and guilt if I eat more than one. I assure you that one will not be enough. Yes… they’re that good! It a truly a piece of chocolate heaven. The texture was perfect, fluffy, and moist, and the taste…oh boy! Chocolatey, rich, and delicious! Super easy to make with pantry staples. They’re also magic because they will disappear before your eyes! Eggless Vanilla Cake Recipe, The Best Eggless Chocolate Chip Cookies, and Eggless Banana Chocolate Chips Muffins are some of my favorite eggless recipes to try.
Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately. A kitchen scale is the best way to measure your ingredients, in my opinion. Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the donuts. Unsweetened cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with leaveners, allowing your baked goods to rise; this is especially important in egg-free baking. Baking powder: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Milk: For baking, I like to use whole milk. However, you can use any milk you have handy. Vinegar: You can use apple cider vinegar or white vinegar. Oil: Vegetable or canola oil – Or any light-tasting oil of your preference. Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring. Chocolate glaze sprinkles to decorate (optional)
Before filling the pan, make sure you have coated it with non-stick spray. 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.
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.
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This recipe was originally published in March 2015. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2023 to make it as helpful as possible!
