Chocolate Donut Recipe

Warning, this post might make you hungry. It’s about National Donut Day, the sweetest holiday of them all.  This chocolate donut recipe makes donut day any day of the year!

I scored a Baby Cakes Donut Maker for ten bucks and the kiddos couldn’t wait to see if it really worked! We made this chocolate donuts recipe found in the manual so easy The Divine Miss M did it!

The result was sheer deliciousness!

These chocolate cake donuts are moist and good warm or the next day (if there’s any left).

Eat them plain, sprinkle with powdered sugar, shake in a bag with granulated sugar, glaze or frost–it’s up to you and your what you crave!

They’re so easy to make you may need to up your willpower game!

Cake Donuts are different than traditional Donuts but equally as delicious–I mean, I’d never judge a donut.

There’s no yeast needed for these moist cake donuts since it’s more of a cake batter which means no waiting for the dough to rise and get to the eating quicker!

Chocolate Donut Recipe Ingredients:

1¼ cups all-purpose flour

½ cup cocoa

½ cup sugar

1 tablespoon baking powder

1 egg

¾ cup buttermilk

¼ cup vegetable oil

1 teaspoon vanilla

 

Chocolate Donut Recipe Directions:

Stir dry ingredients together in a mixing bowl. Add egg, buttermilk, vegetable oil, and vanilla. Using a mixer on medium speed, blend until smooth.

Fill each cooking reservoir with about 2 tablespoons of batter.

Bake about 4 to 5 minutes or until a toothpick inserted into the donut comes out clean.

Glaze or coat with powdered sugar, as desired.

Makes approximately 28 donuts

 

Chocolate Cake Donut Tips:

If you don’t have buttermilk on hand, pour 2¼ teaspoons lemon juice or vinegar into a glass measuring cup. 

Add milk to the equal ¾ cup. Allow to stand 5 to 10 minutes, then use in place of buttermilk in this recipe.

If you are Vegan, Vegetarian, or eat dairy-free you can easily substitute the dairy for dairy-free milk.