Ingredients:
For the Donuts:
Dry Ingredients:
1 cup (150 grams) all-purpose flour
½ cup (100 grams) sugar
½ cup (50 grams) unsweetened Dutch processed cocoa powder or natural cocoa powder
1 teaspoon (4 grams) baking powder
½ teaspoon cinnamon
¼ teaspoon salt
Wet Ingredients:
⅔ cup (160 grams) milk (any kind, we use almond milk)
2 tablespoons (30 grams) canola oil or sunflower oil
1 teaspoon vanilla extract
For the Chocolate Glaze:
½ cup (60 grams) powdered sugar
2 tablespoons (12 grams) unsweetened Dutch processed cocoa powder or natural cocoa powder
½ teaspoon vanilla extract
1 – 2 tablespoons (15 – 30 grams) milk (any kind, we use almond milk)
Directions:
Make the Chocolate Donuts:
Preheat oven to 340°F (170°C). Brush your donut pan with oil or softened butter.
Sift flour and cocoa powder into a mixing bowl. Add sugar, baking powder, salt, and cinnamon, then whisk to combine.
Add milk, oil, and vanilla extract to the dry ingredients. Whisk until just combined, without over-mixing. Some lumps are okay.
Transfer the donut batter into the donut pan using a spoon. Fill molds up to ¾ full.
Bake immediately at 340°F (170°C) for 20 minutes.
Let the donuts cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Make the Chocolate Glaze:
In a small bowl, combine cocoa powder, powdered sugar, vanilla extract, and milk.
Whisk until thick, smooth, and glossy. Start with a little milk, adding more if necessary.
Apply the glaze to the donuts using the back of a spoon or a spatula.
If you prefer, you can dust some donuts with powdered sugar instead of using the glaze.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 12 donuts
