I was one of those students that never understood math. I hated geometry and I loathed algebra. If it weren’t for a certain boy in my calculus class, I am certain I would have dropped the whole math thing altogether. Numbers only have place in the world if you’re asking me how to half a recipe, how much vanilla to add or how many chocolate cake donuts I can reasonably eat. Why couldn’t school include the applicable stuff? If I taught math, donuts is what we’d talk about. Class is now in session!
I debated some time about this recipe. Should it be made with a special donut pan or should I go all out and fry the dough? I finally caved on the pan, partly because I wanted an excuse to buy one for myself (they aren’t terribly expensive) and partly because I wanted to make this recipe easy peasy! It’s a great day when we can have homemade donuts without hunting down a good container to throw away the frying oil and instead, popping them in the oven and having them ready in 10 minutes.
Let’s just mix, pour and bake! When they have cooled, then comes the fun part. Drizzling with chocolate. Actually, dunk in chocolate. Be generous.
Extra Credit: Sprinkles.
These chocolate cake donuts are everything you could want in a sweet, cakey donut. I wanted to remake that donut shop treat into something sweet and healthy and grade A fantastic. And you know what? I was completely smitten with the coconut sugar sweetened flavor and the rich, rich crumb of these donuts. Fake foods just don’t add up. Pure, simple foods do and in donut form, they’ll just make you giddy.
I had no idea baked donuts were so delicious. I had no idea they were so easy. I definitely had no idea how much fun they were to take pictures of! Take a look – this could be today’s homework.
Donut discussions are important, but I know you’re waiting to hear the answer to that important question: How many chocolate cake donuts can I reasonably eat?
The answer: The limit does not exist. Donuts and A’s for everyone! Enjoy!
Healthy Chocolate Cake Donuts (dairy-free option)
1 cup White Wheat Flour
3 Tablespoons Hershey’s Dark Cocoa Powder
2 Tablespoons Corn Starch
3/4 teaspoon Baking Soda
1/8 teaspoon Pink Salt
2/3 cup Coconut Sugar
1/2 cup plus 2 Tablespoons Milk of choice, mixed with 1 teaspoon Apple Cider Vinegar
1 Large Organic Egg, at room temperature
5 Tablespoons Unsalted Buter or Coconut Oil, melted
1 1/2 teaspoons Pure Vanilla Extract
1/8 teaspoon Liquid Stevia
Preheat oven to 325 degrees. Spray a donut pan with cooking spray.
In a large bowl, whisk together the dry ingredients. In another bowl, mix together the wet ingredients. Add the wet to the dry and fold batter together until combined. Pour the batter into the donut pan, about 3/4 the way full. If evenly distributed, you should get about 12 donuts. Bake at 325 degrees for 10-12 minutes
Remove donuts from oven and allow to cool. While donuts cool, make the chocolate glaze.
2/3 cup Coconut Sugar
1 Tablespoon Hershey’s Dark Cocoa Powder
1 Tablespoon White Wheat Flour
2 Tablespoons Maple Syrup or Agave
1 teaspoon Milk
1 teaspoon Vanilla Extract
In a small bowl, whisk all the ingredients together until smooth. Dip top of donuts into glaze and place on a wire rack. Sprinkle with sprinkles while glaze is still wet. Store donuts at room temperature for up to 3 days. Chocolate glaze may seep into the donuts after being stored, so for best results, glaze donuts only a couple hours before serving.
Yields 12 donuts