These baked Chocolate Raspberry Donuts are soft, cakey, and bursting with chocolate flavor. Made with a chocolate glaze and sprinkled with freeze dried raspberries and chopped chocolate. These baked cake donuts will definitely satisfy your sweet tooth.
TIPS WHEN MAKING CHOCOLATE DONUTS
- Always remember to preheat your oven and spray your donut pans with cooking oil. This will prevent your donuts from sticking to your pans after baking.
- You will want to use two separate bowls when mixing your ingredients. One bowl to mix the dry ingredients and another bowl for the wet.
- Do not overmix your batter. I like to limit my mixing to 40-45 seconds. It is okay if there is a little flour on the edges of the bowl.
- I folded frozen raspberries into the batter. However, if you do not want to add raspberries you can just skip that step to make chocolate donuts.
- To test to see if my donuts have been cooked all the way I check by sticking a toothpick in the middle of the donut. If it comes out clean then it’s cooked all the way.
For these donuts I used silicone pans. I found silicone pans easier to remove the donuts when taking them out of the pans. Although they are easy to remove, I still like to spray the pans with non stick spray before adding the batter to the pans.
You are going to fill your donut pans with batter about ¾ of the way full. I can never pour the batter into pans without spilling it all over so I like to pour my batter in a piping bag. Then using the piping fill my donuts pans with the batter. If you do not have a piping bag you can make your own by pouring the batter into a zip lock bag. You will squeeze the batter to the bottom of the bags corner, then using scissors cut a small corner off of the bag. That’s it, you just made your own piping bag.
I decorated my Chocolate Raspberry Donuts with freeze dried raspberries and chopped vegan chocolate. However, you can be as creative as you want with the toppings. Some of my favorites include sprinkles, shredded coconut, chopped almonds, and vegan marshmallows.
When you make these Chocolate Raspberry Donuts I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
These Chocolate Raspberry Donuts are:
Baked
Cakey
Fluffy
Chocolatey
Naturally sweet
Chocolate Raspberry Donuts
These baked Chocolate Raspberry Donuts are soft, cakey, and are perfect for Valentines Day. Topped off with a chocolate glazed sprinkled with freeze dried raspberries and chopped chocolate.
Chocolate Raspberry Donuts
- 1 Tbsp oil, I used non stick canola spray
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup applesauce
- ¼ tsp salt
- 1/2 cup cane sugar
- ½ cup oil, I used canola oil but coconut oil or softened butter will work.
- 1 cup dairy-free milk, I used almond
- 1 tsp apple cider vinegar
- ⅓ cup cacao powder
- 2 Tbsp crushed chocolate
- ½ cup raspberries, I used frozen
Chocolate Glaze
- 1 cup chocolate
- 1 Tbsp coconut oil
Donut Toppings
- ⅓ cup chopped freeze dried raspberries
- ¼ cup chopped chocolate
Directions
- Preheat the oven to 375 degrees fahrenheit (190.5 C). Spray your donut pans with cooking oil and set aside.
- Combine the milk and apple cider vinegar together in a large bowl to slightly thicken.
- In a large bowl combine the flour, baking powder, baking soda, sugar, cacao powder,chopped chocolate, salt, and mix.
- In the bowl of milk and apple cider combine the applesauce, oil and whisk.
- Mix both the dry and wet ingredients together and whisk for 40-45 seconds. You don’t want to overmix your batter, so it’s okay if there is a little flour on the sides of the bowl.
- Slowly fold your raspberries into the batter.
- Pour batter in a piping bag. Squeeze the batter into the donut pans filling them about ¾ full. If you do not have a piping bag, spoon the batter into the pans.
- Bake donuts for 18-20 minutes. Test to see if your donuts are cooked all the way by sticking a toothpick in the loaf. If it comes out clean then it is cooked all the way through.
- Let donuts cool in the pan for 5-10 minutes. Then remove from the pan and let cool for 1 hour on a cooling rack before glazing.
- Combine the chocolate and 1 tablespoon of coconut oil in a microwave-safe bowl. Microwave for 25 second intervals stirring between each one until the chocolate has melted.
- Dip donuts in the chocolate and place back on the rack. Sprinkle chopped chocolate and freeze dried raspberries. Let sit at room temperature for at least 1 hour for serving or stacking.
- Leftovers will last 1-2 days in the fridge and a 1 month in the freezer wrapped up.
Make it Your Own
- Be creative with your donut toppings. Add sprinkles instead or skip toppings altogether!
- Test to see if your donuts are cooked all the way by sticking a toothpick in the loaf. If it comes out clean then it is cooked all the way through.
- For these donuts I used silicone donut pans so its optional if you want to spray them with oil before baking. Though, if you are using a metal donut pan i would highly recommend spraying before pouring the batter.
Great post 🙂