Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and lightly grease the donut baking pan.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the milk, melted coconut oil, vanilla extract, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the mini chocolate chips, if using.
- Transfer the batter to a piping bag (or a ziplock bag with the corner cut off) and pipe the batter into the donut pan, filling each cavity about 3/4 full.
- Bake for 10-12 minutes or until a toothpick inserted into a donut comes out clean.
- Allow the donuts to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely before glazing.
- (Optional) Glaze with chocolate icing or dust with powdered sugar before serving.
Notes
These donuts are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
You can customize the toppings with sprinkles, nuts, or coconut flakes for extra flavor and fun.
For a dairy-free version, use almond milk or another non-dairy milk alternative.
You can customize the toppings with sprinkles, nuts, or coconut flakes for extra flavor and fun.
For a dairy-free version, use almond milk or another non-dairy milk alternative.
