This Chocolate Donuts with Creamy Chocolate Frosting recipe is the best! Also included is a dairy free option!
If you were to ask me right now what is one of my most proud baking moments it would be these Chocolate Donuts with Creamy Chocolate Frosting. These are good. I’m talking real good. I’m talking magical. I’m talking swoon worthy, take a seat and enjoy the next minute of your life (it will be eaten quickly, you won’t be able to stop yourself).
And get this, they’re dairy free.
I know.
Are you amazed as I am? I hope so.
If I knew I could be making dairy free donuts that taste this rich and chocolaty I would have tried dairy free baking a while ago. I really can’t get over how good these are. They lasted about 2 days in my house because I could not control myself. The donuts themselves are so rich, soft and cake like. And the frosting? Goodness gracious. How good is the frosting? Let’s just say I doubled the batch, one for the donuts and one to just eat which Matthew and I both did. We grabbed 2 spoons, and ate the frosting out of a plastic baggie over the next few days (ok, it lasted one day). Did you know you can put frosting in a freezer bag to freeze it? Life changing. The frosting is incredible. Just writing about it has me all worked up and wanting to rush back into the kitchen and make another batch (I probably will).
So what I’m saying is if you love donuts, if you love chocolate, if you are dairy free or aren’t dairy free, you need to try these donuts. If there’s one thing I have posted on this blog that I really want you to try, these are high up there. I’m begging here, please try them. I want you to feel the chocolate sensation!
The frosting, oh god, pure ecstasy.
The donuts, soft and cake like.
Look at how soft these donuts are inside. I just want to cry from happiness.
For the recipe, I’m giving you dairy free and regular ingredients. Use whichever floats your donut loving heart.
Pin for later:
Ingredients
For the donuts
- 3/4 cups all purpose flour
- 1/2 cup white sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 cup milk or unsweetened almond milk
For the frosting
- 1 cup powdered sugar
- 2 tablespoons butter or dairy free butter - melted
- 2 tablespoons milk or unsweetened almond milk
- 1/4 cup cocoa powder
- 1/4 teaspoon vanilla
Instructions
For the donuts
- Preheat oven to 350 degrees. Spray your donut pan with nonstick spray.
- Stir together flour, sugar, cocoa powder, baking soda and salt.
- Add oil, vanilla and milk and continue to stir until smooth.
- Pour into donut pan and bake for 12 minutes. Insert toothpick and if it comes out clean, donuts are done. If toothpick is not clean, bake for 2-3 more minutes or until clean.
- Let donuts cool for 15 minutes before removing from pan.
For the frosting
- In a bowl using a hand mixer, mix together powdered sugar and butter until creamed well.
- Add milk, cocoa powder and vanilla and continue to mix until creamy and well combined.
- Once donuts are cool, dip them into the frosting to cover the tops.
- Enjoy!
Saumya singh says
Donuts were so soft and tasty
Pamela says
So happy to hear you liked them! Thanks for commenting Saumya!
Georgia says
Mine also fell apart- have you ever tried the recipe with an egg? I used a mini donut pan and used butter as my pan says not to use spray or it’ll ruin it. Thanks!
Katelyn says
I love this recipe
Mike says
This is a wonderful recipe! Our little one is allergic to dairy and these donuts are a delightful treat. Thank you so much for this recipe, it’s a keeper!!
Pamela says
Hey Mike, this comment made my day! Glad to hear your little one liked these donuts! 🙂 Thanks for commenting.
Iida says
This is my favourite donut recipe!
But why it seems that the list of ingredients seems to have gone missing? I can’t find any instructions either? Why is it so?
Pamela says
Hey Lida, the blog was down for maintenance for a few hours, the recipe card is back up and running! Enjoy!
Marilyn says
Oh my goodness, I’m a chocolate fanatic I can’t wait to try this,
Andrea says
I’ve made these doughnuts a couple of times and they are delish! I do have a comment/question. The crumb is so delicate (not a bad thing) but it makes them very difficult to release even from a well sprayed pan. I’ve tried to reduce the amount of sugar so the crumb isn’t so delicate and it was slightly easier to release but they never just fall out of the pan and at least one usually breaks. Any suggestions? BTW, I do test with a toothpick and don’t remove from the oven until it comes out clean.
I’ve also added cacao nibs on top!
Beth says
I made these today for a Easter luncheon and they turned out great! I even put pastel Easter sprinkles on top!
Pamela says
I love that idea! Thanks for sharing Beth!
Abi says
Hi..I tried this recipe..exactly. my donuts were too delicate.. it just broke when I took out the pan…do we have to cool it before removing from the pan ?it’s generally advised to quickly remove the donuts. Pls help.
Pamela says
Hey Abi, per recipe instructions you need to let these cool before removing. I’ve never heard of quickly removing hot donuts from the pan. In general I always find it best to let baked goods cool before removing from their pan. Hope you give it another shot.
Lisa says
Glad I found this comment. Usually with baked goods they say to cool only for a few minutes then remove. Most baked goods will stick if you let them cool completely in pan. MIne are simply coming out as crumbs but I will let the rest of them cool completely and see if they will come out in one piece.
Pamela says
Hey Lisa – did you make sure to spray the donut pan with nonstick spray? I’ve made these donuts dozens of times and mine always come out clean. They’re a favorite of many readers of the blog so I hope you can figure out what went wrong – they’re worth it!
Ambi says
Hi! Pamela,
I tried the donut recipe in individual tiny donut molds. Though the donuts fell apart while demolding yet the taste was awesome almost like chocolate muffins. I baked them initially for 10-12 mins but they looked undone but were fluffy. After that I baked them for another 3 mins and the top became flat and crusty. Finally after cooling them for 20mins when I demolded they crumbled. Could you please tell me where did i go wrong…. Yours look soooooo tempting and perfect. Would like to try once more with your guidance. Hope to see your reply soon. 🙂
Thanks.
Ambi
Chellie says
These look like Heaven in a pastry! Yum–can’t wait to try them. Thanks for sharing 🙂
Ambi says
Hi! Pamela,
Thanks for sharing such a wonderful recipe. I have been desperately looking for an eggless version that could be baked in a donut pan. Am strongly allergic to eggs and so happy to have found this recipe. However, if I wished to change it to plain Vanilla and remove cocoa powder what should be the ratio of all purpose flour and other ingredients… It would be very kind if you could reply asap. thanks in advance. 🙂
Pamela says
Hey Ambi, thanks for stopping by! Since I haven’t made a vanilla version of these donuts I don’t want to give you a wrong guess. Subscribe to the newsletter and I’ll try to keep a vanilla recipe in mind for the future!
Ambi says
Thanks Pamela 🙂 Hope u try out the Vanilla version soooooooonnnnn… Will be waiting eagerly!!! 🙂
danakscully64 says
These were delicious! Very rich. The only issue I had with them was they fell apart really easily. Next time I make them I’ll freeze them before I glaze.
Pamela says
So happy you enjoyed them!