Combine simple ingredients to make Chocolate Baked Donuts that stir together really easily in one bowl. They’re a little less sweet and are a fun breakfast, snack, or dessert to share with the kids.
We love making baked donuts at home and I knew I needed to share a chocolate version—because sometimes that’s just the flavor we want! This recipe is a similar batter to my chocolate muffins, but they bake up quickly in a donut pan for the fun shape kids love. There is also the option to add an easy chocolate glaze and sprinkles, of course!
We love these as a fun toddler breakfast or as a snack to make at home—and they are a fun Halloween treat, too. You can of course serve them as a dessert for kids.
(You may also like Brownie Bites, Healthy Chocolate Cake, and Baked Apple Donuts.)
Table of Contents
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Ingredients You Need
To make this baked chocolate donut recipe you’ll need to have the following ingredients on hand and ready to go.
- Greek yogurt: I start this recipe with a base of Greek yogurt so the donuts are super tender, but also nutritious (packed with protein and calcium).
- Milk: I typically bake with whole milk, so that’s what I’m using here, though a different percentage is also fine.
- Butter: I use unsalted butter in my baking so I can control the salt. If you have only salted butter, that is fine to use. Just omit the salt from the recipe.
- Egg: A large egg helps ensure that the batter holds together nicely as it bakes.
- All-purpose flour: I prefer to use all-purpose flour in this recipe so the donuts bake up very light and tender. You can use whole wheat pastry flour or gluten-free all purpose flour if you prefer though.
- Cocoa powder: I add unsweetened cocoa powder to the donut batter to give the chocolate flavor. It works best to sift the powder through a fine mesh strainer to ensure you remove all of the lumps.
- Sugar: I prefer the texture of these baked chocolate donuts when they are made with granulated sugar. I kept the amount as low as possible to deliver a just-sweet-enough flavor.
- Vanilla: This adds classic chocolate donut flavor so our homemade ones taste just as good as purchased ones.
- Baking powder and baking soda: We use a combination of these ingredients to ensure that the baked donuts rise nicely and the batter bakes through properly.
Step-by-Step Instructions
Here’s a look at the steps involved in the baked chocolate donuts recipe. Scroll to the bottom of this post for the full information, including the amounts and timing.
Step 1. Stir together the wet ingredients in a large bowl.
Step 2. Add the dry ingredients and gently mix into the wet ingredients.
Step 3. Portion the batter out into a greased donut pan. This is easiest with an ice cream scoop.
Step 4. Bake and let cool on a rack.
Step 5. Mix together ingredients for chocolate glaze (optional).
Step 6. Top donuts with glaze and sprinkles and serve.
Frequently Asked Questions
In these baked chocolate donuts we use baking powder and baking soda to ensure that they rise nicely and bake through properly.
These taste like a classic chocolate cake donut.
It is a very small amount, but if you want to reduce it further, look for Dutch process cocoa powder which has almost all of it removed.
How to Store
Store cooled baked chocolate donuts in an airtight container at room temperature for up to 3 days, or about a week in the fridge. You can also freeze them in a freezer bag with as much air removed as possible for about 6 months. Thaw donuts overnight in the fridge or at room temperature.
product we love
Wilton Baked Donut Pan
This nonstick donut pan is the reliable one I love to use to make donuts at home.
Best Tips for Success
- If you want to make these extra special, you can melt chocolate chips and drizzle over the top of the donuts or dunk the tops in the glaze. We love adding this! (The donuts aren’t super sweet on their own, so this is a nice flavor touch.
- You can make this dairy-free by using nondairy milk and neutral oil in place of the milk and butter. You can make it gluten-free by using cup-for-cup gluten-free flour blend.
- Gluten-free: Use cup-for-cup gluten-free all-purpose flour.
- Add sprinkles to the glaze if desired. I like these plant-based ones from India Tree.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please comment and rate the recipe below!
Favorite Chocolate Baked Donuts
Ingredients
Donuts
- ½ cup plain Greek yogurt (whole milk preferred)
- ½ cup milk
- ¼ cup unsalted butter (melted and cooled slightly)
- 1 egg (lightly beaten)
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder (sifted to remove lumps)
- ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Chocolate Glaze (optional)
- ½ cup semi-sweet chocolate chips
- 1 tablespoon coconut oil (melted and cooled slightly)
Instructions
- Preheat the oven to 375 degrees F and grease two 6-cup donut pans with nonstick spray.
- Add the yogurt, milk, butter, egg, and vanilla to a large bowl. Whisk to combine well.
- Add the flour, sugar, baking powder, baking soda, and salt to the bowl. Whisk to combine into a thick batter.
- Use ¼ cup batter in each prepared donut spot.
- Bake for 12-14 minutes, or until puffed up, golden brown, and a cake tester or toothpick inserted into the center of a donut comes out clean.
- Remove from oven and let cool for a minute or so. Run a knife around the edges to loosen, as needed, then transfer donuts to a wire rack to cool completely.
- Optional: To make Chocolate Glaze, add ¼ cup dark chocolate chips and ½ teaspoon coconut oil to a heat-safe bowl. Warm in the microwave for about 30-45 seconds to melt. Dip one side of each donut into the chocolate, then turn over and rest on a wire rack. Add sprinkles and let set.
Notes
- Store cooled baked donuts in an airtight container at room temperature for up to 3 days, or about a week in the fridge. You can also freeze them in a freezer bag with as much air removed as possible for about 6 months. Thaw donuts overnight in the fridge or at room temperature.
- Dairy-free: Use vegetable, avocado, or coconut oil in place of the butter and nondairy milk. Replace the yogurt with applesauce.
- Gluten-free: Use an all-purpose gluten-free flour.
- Egg-free: Omit the egg. Add 2 tablespoons additional milk. Proceed with the recipe.
- This recipe has the best texture when made with granulated sugar, rather than maple syrup or honey. Knowing that, you are free to substitute one or the other if you prefer.
Nutrition
This recipe was first published March 2020.
Can you substitute the Greek yoghurt with plant based yoghurt, for example? In the UK we don’t really have widely available Greek yoghurt that’s plant based/lactofree so this would be soya yoghurt if that would work 🙂
I haven’t tested them that way but it may work similarly!
What could I use to substitute coconut oil in glaze??
You can just leave it out. It will be similar!
I just made these and they look delicious! Can they be frozen to be eaten later too? Thank you!
Sure!
I made these this morning for National Donut Day; they are yummy–thanks as always! 🙂
So good! These are definitely going to become a staple in our house as they’re super tasty and super easy to make. Swapped the blueberries for raspberries, as my daughters not the biggest blueberry fan, and they were delish! Tbh I would make them just for myself! Also cooked perfectly in 15mins in my fan oven.
Awesome! Another winner Amy, thank you. My boys, aged 5 and 19 months loved these. They did need to bake for an additional 10 minutes, as they were quite undercooked after 16 minutes. But they were perfect once fully cooked! Yummy!
I used blackberries (quartered) and whole wheat flour in a mini donut maker and they were perfect.
3.5 starts
So I was a bit on the fence on this recipe. I’ve made quite a bit of recipes from you but this one I’m not so sure of. Very easy to make. Ingredients that most would have in fridge/pantry. I was ok with the low sugar taste but they were very dry. I did bake at the 16min mark but when I checked they were still raw so cooked 17min’s total. Perhaps I should’ve just taken them out at 16mins. My husband too thought they were dry. I’ll give this 1 more try and cook at 16min mark. But my daughter had fun helping to make these.
I made this today for breakfast. I used almond milk.The sweetness and texture is perfect! Not only my little one but my partner liked it too. Also, I added a little melted chocolate and sprinkles on top.
I made these as muffins since I don’t have a donut pan. It made 6 generously sized muffins and they needed about 20 minutes of cook time. My picky children loved them!
I’m so glad!
So I made these with a gluten free blend (rice, millet and quinoa based , the Krusteaz brand) and they turned out just ok. I think they would have tasted soo much better with regular flour, like the recipe calls for.
Bummed! But thanks for the recipe!
Hi, is that unsweetened cocoa powder?! I don’t have donut pan?! What else can i do? Can i make muffins instead? ☺️Thnx
Yes, unsweetened cocoa powder and generally speaking, a mini muffin tin usually bakes at the same time as a donut pan if you have that option.
Do you have nutritional information for these? Thanks!
I tried this with almond flour and it didn’t turn out…pretty sure I want use almond flour for baking again:(
Using gluten free flours can definitely be tricky. These are best with a blend as straight almond flour likely made them too dense.