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About Eggless Chocolate Donuts
Eggless Chocolate Donuts are perfect for a quick chocolate treat. It takes only 10 minutes to bake these donuts. And also, the batter comes together quickly. If you have already seen my other baked donuts recipes, Eggless Pistachio Donuts (Baked) and Eggless Cinnamon Sugar Donuts (Baked), you may know how easy it is to have baked donuts. My family loves donuts, and because of our Lacto-vegetarian diet, I try my best to make various types of eggless donuts at home. And I love how the baked donuts taste; they are light, fluffy, moist, and absolutely delicious. Baked Chocolate Donuts are topped with chocolate glaze, and making the glaze is also very straightforward and quick. I have sprinkled the donuts with various sprinkles for fun and flavor, but it is totally optional.
Ingredients
Step-by-Step Directions
Making The Batter
Preheat the oven to 350° F. Grease the donut pan with nonstick oil spray or with melted butter. Set aside. This recipe will yield 11-12 donuts, so grease both of them if you have two donut pans.
Sift all-purpose flour, cocoa powder, baking soda, Baking powder, and salt in a large mixing bowl. Whisk well.
Add sugar, milk, sour cream, melted butter, and vanilla to another bowl. Mix well.
Pour the wet mixture into the flour mixture and gently mix until everything is well combined. Do not overmix.
Baking The Donuts
Fill the batter into a large piping bag; there is no need for a tip. Cut the end of the piping bag and pipe the batter into the donut pan evenly up to halfway. Do not overfill, as these donuts will rise well.
Helpful Tip: If you do not have a piping bag, you can also use a Ziploc bag. Fill the Ziploc bag with the batter, cut the corner and fill the donut pan. You can also spoon the batter into the pan if you prefer that.
Bake the donuts in the preheated oven for 10 minutes. Do not overbake.
Remove from the oven and allow the donuts to cool down in the pan for 2 minutes. Then transfer the donuts onto a cooling rack and let them cool completely.
Glaze The Eggless Chocolate Donuts
Take the chopped chocolate or chocolate chips in a heatproof bowl or saucepan. Add heavy cream and butter. I have used roughly chopped chocolate, but you can also use semi-sweet chocolate chips.
Melt the chocolate using a double boiler method. Make sure to stir the chocolate continuously until melted. Also, make sure that water does not come into contact with chocolate while using the double boiler method. Instead of a double boiler, you can melt the chocolate, butter, and heavy cream in the microwave.
Dip the tops of the donuts into a chocolate glaze, and place them back onto a cooling rack to set. The glaze will be set in 10-15 minutes.
Sprinkle some sprinkles on the top of the donuts if you prefer.
Storing Suggestions
Eggless Chocolate Donuts are best served within two days. But if you have leftovers, place them in the fridge for up to 4-5 days. Allow the glaze to set completely before stacking the donuts into the container. Keep the donuts away from the warm place; otherwise, the chocolate glaze will start melting.
Helpful Tips
A large piping bag is easier to fill the batter into the donut pan. But instead of the piping bag, you can also use a Ziploc bag, fill it with the batter, cut the corner and fill the donut pan. Or, simply, you can spoon the batter into each donut cavity. Do not overfill the donut pan; fill it only up to half, as donuts will rise well. Eggless Chocolate Donuts are quick to bake; it takes only 10 minutes. So keep an eye after 8 minutes and do not overbake the donuts. Let the chocolate glaze set completely before stacking and storing the donuts. To set the glaze quickly, place the donuts after glazing them in the fridge for a few minutes. Instead of chocolate, you can also use chocolate chips to make the chocolate glaze. If you do not have sour cream, replace it with plain yogurt. Instead of a double boiler, you can melt the chocolate, butter, and heavy cream in the microwave.
