Kennedy Family Recipes

Chocolate Donuts


These chocolate cake donuts are baked in the over, not deep-fried, so they have texture similar to cupcakes.

The chocolate frosting on these donuts is optional, but I think of these donuts as double-chocolate donuts with the frosting on them!

This recipe is adapted from this excellent donut recipe from Matt in the Kitchen: Chocolate Cake Donuts

Chocolate Donuts


This recipe requires a donut pan to be able to bake the donuts in the oven.

Depending on how much batter you put in the donut pan, the bake time can vary from 8-11 minutes. It's a good idea to stick a toothpick in a donut and check that no batter sticks to the toothpick to know that the donuts are done cooking.

It can be tricky to get the cooked donuts out of the donut pan, so use a small spatula to gently pull out the donuts when transferring to a wire rack to cool.

List of Ingredients

Donut Batter:

  • 1 Cup of All-Purpose Flour
  • 1/4 Cup of Cocoa Powder
  • 1/3 Cup of Granulated Sugar
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1 Teaspoon of Salt
  • 3 Tablespoon of melted Dairy-Free Butter (recommendation: Earth Balance - Soy Free Butter Spread)
  • 1 Teaspoon of Vanilla Extract
  • 1 Cup of Regular (Unsweetened) Almond Milk
  • 1 Egg
  • Canola Oil (in a spray bottle)

Chocolate Frosting:

  • 0.5 Cups of Powdered Sugar
  • 1.5 Tablespoons of Cocoa Powder
  • 1.5 Tablespoons of Water (plus slightly more if the frosting is too thick)

Recipe Steps

  1. Pre-heat the over to 350 degrees (Fahrenheit).
  2. In a large bowl, combine the dry ingredients (flour, cocoa powder, sugar, baking powder, baking soda, and salt). Use a sift to break up the lumps in the flour and the cocoa powder.
  3. Use a whisk to mix the dry ingredients.
  4. Add in the wet ingredients (almond milk, vanilla extract, egg, and melted butter) one by one, making sure to whisk the batter as the wet ingredients are added.
  5. Pour the batter into a large Ziploc bag (1-gallon works well) and use a spatula to scrape all the batter into the bag.
  6. Cut a small hole (1/2 inch) on one side of the Ziploc bag for the batter to come out.
  7. Using a spray bottle/mister, spray a small amount of Canola oil into each donut circle in the donut pan.
  8. From the Ziploc bag, pour the donut batter into each donut circle in the pan and fill about 3/4 full.
  9. Bake for 8-11 minutes, depending on how full each donut circle is in the pan. I've found that 9 minutes is usually the perfect amount of time. Poke a toothpick into the thickest donut and check that the toothpick comes out clean to see that the donuts are cooked all the way through.
  10. Let the donuts cool for a few minutes and then transfer them to a wire rack to cool.
  11. Make the frosting by combining the powdered sugar, cocoa powder, and water in a mixing bowl and mixing vigorously with a whist (the frosting should be very thick!).
  12. Dunk each donut into the frosting to coat the top side of the donut with frosting; let cool for 10 minutes for the frosting to harden on the donuts.
  13. Enjoy the super chocolate donuts!