Baked Chocolate Doughnuts
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cook Time: 10 minutes
These decadent chocolate doughnut holes are dairy free and easy to prepare. Enjoy them plain, glazed, or filled with strawberry jam.
½ cup coconut oil, melted and cooled
½ cup (99 grams) granulated sugar
⅓ cup (71 grams) brown sugar
1 teaspoon vanilla bean paste
½ teaspoon granulated instant espresso powder
2 large eggs
2⅓ cups (282 grams) unbleached, all-purpose flour
⅓ cup (28 grams) Dutch-process cocoa powder
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup unsweetened vanilla coconut milk (we like So Delicious brand)
½ cup strawberry jam, room temperature
1 cup confectioners’ sugar, plus more for dusting or rolling
2 to 3 tablespoons water
To make the doughnuts:
- Preheat the oven to 350°F (or 325°F for convection). Lightly grease 2 mini-muffin tins with nonstick vegetable oil spray.
- In a medium mixing bowl, whisk the coconut oil, sugars, vanilla paste, and espresso powder until blended.
- Add the eggs, one at a time, mixing well after each addition.
- Sift the flour, cocoa powder, baking powder, salt and baking soda into a bowl.
- Stir the flour mixture into the wet ingredients in thirds, alternating with the coconut milk, beginning and ending with the flour and mixing well after each addition.
- Spoon 1 tablespoon batter into each muffin cup.
- Bake the doughnuts for 10 to 11 minutes, until a cake tester inserted in the middle of one of the center doughnuts comes out clean and the doughnuts are puffed in the center, forming a nice dome. Cool the doughnuts in the pan for about 2 minutes before removing. Serve immediately, dusted with confectioners’ sugar, or cool completely and garnish with jelly or glaze.
Jam: Using a rubber spatula, press the strawberry jam through a fine-mesh strainer into a small bowl to remove any pieces of fruit. Transfer the jam to a pastry or resealable bag fitted with a medium pastry tip. Insert the tip in each doughnut and squeeze until you see a small dab at the opening. Roll in confectioners’ sugar if desired.
Glaze: In a medium bowl, whisk the confectioners’ sugar and water until well combined, 30 to 60 seconds. If the consistency is too runny, add a little more confectioner’s sugar. If it is too thick, add more water, 1 teaspoon at a time. Place a wire rack onto a parchment-lined baking sheet. Dip each doughnut hole into the glaze using a fork or your fingers. Drip-dry on the wire rack.
This recipe is inspired by King Arthur Flour’s Cinnamon Sugar Baked Donut Holes (click here for recipe).
The doughnuts are best enjoyed within 24 hours of baking. Plain doughnuts may be frozen in an airtight container after they have cooled completely. To reheat, pop them in the toaster oven or microwave.