Chocolate Glazed Cake Donuts

Chocolate glazed donuts have to be my favorite chocolatey treat. Donuts are one of those treats that I feel like I can’t make at home. They just feel really… involved.

But then I came across a donut pan and realized donuts don’t have to be fussy at all. They can be baked and not thought of more involved than a muffin.

I’ve had two different kind of donut pans and both are. The first is a traditional metal non-stick pan. It was wonderful. I always recommend greasing it even if it is non-stick. I also have a silicone donut pan which is also great. It can be easier to get the donuts out.

So moral of the story is you can’t go wrong. Donut pans are a great idea.

I started off my donut journey making these vanilla baked donuts. And now? Now I feel like there are endless possibilities as far as baked donut flavors go.

Today I was craving allll the chocolate so we’re going for a baked chocolate donut with a dairy free chocolate glaze. 

These chocolate glazed donuts are super simple, moist, and chocolate HEAVEN. I can’t tell you how perfect they are with a glass of milk.

They didn’t last long in my house. My kids have an eye for newly filled tupperware and then by the time Jaryd gets home there’s one left for him. I need to have a secret stash. Save one for myself before they even sense that I’ve been baking.

I usually can’t resist the butter when I’m trying to make cake-y and donut-y things, but I made this recipe completely dairy-free by using refined coconut oil and am so happy with the results.

Using refined coconut oil ensures it doesn’t have a coconutty flavor.

If you have a donut pan and you’re into making your own donuts, you have GOT to try these chocolate peanut butter ones and these vanilla ones with sprinkles!

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Ingredients for Chocolate Cake Donuts

• Eggs: to bind the donut batter together!
• Refined Coconut Oil: to make the donuts deliciously moist! You can also use butter or began butter if you prefer!
• Vanilla Extract: just a splash!
• Agave Nectar: to sweeten it up! You could also use honey or maple syrup if you prefer.
• Blanched Almond Flour: I love using blanched almond flour in baked goods! It adds lots of protein and using blanched almond flour ensures your batter stays smooth and fluffy.
• Cocoa Powder: because they’re chocolate baked donuts!
• Salt & Baking Powder: a baking must!

Ingredients for the Chocolate Glaze

• Refined Coconut Oil: this is going to be the base of the glaze.
• Agave Nectar: for some sweetness! Honey or maple syrup also works!
• Cocoa Powder: to make it a chocolate glaze!

How to Make Chocolate Glazed Cake Donuts

1. Whisk together the eggs, coconut oil, vanilla, and agave nectar.
2. Add the almond flour, cocoa, sea salt, and baking powder.
3. Mix until everything is combined.
4. I dip a paper towel into my coconut oil and then use that to grease the donut pan.
5. Pour the batter into a plastic baggie and cut off one corner. Squeeze the batter out into the donut pan.
6. Bake for about 10 minutes. Leave the donuts in the pan for a couple minutes and then place on a cooling rack.
7. In a small bowl, whisk together the coconut oil, agave nectar, and cocoa. Dip the tops of each donut into the icing and then set aside.
8. Sprinkle some pink Himalayan sea salt on top of each donut.
9. Place in the fridge for a couple minutes for the icing to harden.

How to Store Chocolate Glazed Donuts

I rarely have leftover donuts, to be honest. But, there may come a time when you have some leftovers. Keep them in an airtight container on the counter at room temperature for about 3 days.

Or, you can store them in the fridge for about 1 week. It’s tricky to reheat them because the glaze will seep into the baked donut. If you don’t want to eat them cold, leave them out at room temperature for an hour or two. If you want a warm donut, you can definitely reheat them in the microwave, just know the glaze won’t stay in tact.

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Enjoy!! xo