When donuts are on your mind, you have to make a quick batch of these Baked Flourless Chocolate Donuts! They’re made with creamy almond butter and other everyday pantry staples. Plus, no flour is needed to make these donuts, which turn out soft, fluffy, and decadent every single time. Finish them off with a delicious layer of chocolate icing and some crushed almonds, and you’ll be dreaming about these chocolate donuts long after they’re gone.
Chocolate Glazed Donuts Are calling Your Name!
What’s not to love about these soft and fluffy baked chocolate donuts? They’re easy to make, lightly sweet and oh so chocolaty, and make for the perfect cute dessert or special occasion sweet treat. When you’ve got that chocolate craving, you can’t go wrong with these Homemade Chocolate Glazed Donuts (just scroll down for the easy recipe), or our so-good No-Bake Chocolate Chip Cookie Dough Bites and 3-Ingredient Dark Chocolate Mint Cups!
Ingredients to make Chocolate Donuts
With a few simple pantry-staple items, you’ll have these chocolate donuts baking in no time at all!
Chocolate Donut Ingredients:
- Sugar – use granulated sugar
- Butter – use unsalted butter; for non-dairy donuts, use a plant-based/vegan butter (in stick form, not tub form, because the stick form melts better) or use melted coconut oil
- Almond butter – choose an almond butter that is creamy and can easily pour from the measuring cup. If your almond butter is thicker or hard at room temperature, warm the almond butter in the microwave in 5- to 10-second increments to make a thinner consistency. May sub in any nut butter or sunflower seed butter of choice
- Vanilla – look for a vanilla extract with no added sugars
- Cocoa powder – we recommend that you sift the cocoa powder to eliminate any chunks or hard pieces, which will make for that perfectly tender donut texture. May use cacao powder
- Baking powder
- Baking soda
- Salt – use fine salt
For the Chocolate Icing you’ll need:
- Powdered sugar
- Cocoa powder
- Vanilla extract
- Milk – use dairy or unsweetened non-dairy milk of choice. For non-dairy milks, we recommend almond or coconut milk as great options
- Almonds – use crushed or slivered almonds for sprinkling on top of the chocolate icing. You can also get creative and fancy with your donut toppings and use sprinkles, sunflower seeds, unsweetened coconut shreds, or crushed freeze-dried strawberries
Find the ingredient list with exact measurements in the recipe card below.
How to Make These Flourless Chocolate Donuts with Chocolate Icing
Follow these quick steps to get those baked chocolate donuts in the oven:
- Make the batter: Preheat the oven to 350 degrees. Mix together the eggs, sugar, melted butter, almond butter, and vanilla. Sift in the cocoa powder, baking powder, and baking soda. Add the salt and mix well.
- Fill the donut pan: Mist a 6-count silicone donut pan with non-stick cooking spray. Pour the donut batter evenly into the 6 donut cavities in the pan, smoothing the tops with a spoon or your fingers.
- Bake the donuts: Bake the donuts for 12-15 minutes or until toothpick inserted into donut comes out clean. Remove from the oven and let the donuts cool slightly or completely before removing them from donut pan, about 5 to 10 minutes.
- Make the chocolate glaze: In a small bowl, sift together the powdered sugar and cocoa powder. Add the vanilla extract and 2 teaspoons milk; stir. Add more milk, just one teaspoon at a time, until the glaze reaches desired consistency.
- Dip the donuts: Working one at a time, turn baked donut upside down and dip one side into the chocolate glaze, smoothing with a spoon if needed. Place glazed-side-up on a cooling rack. Before the glaze has dried, sprinkle crushed almonds over donuts. Set aside until the glaze has cooled and hardened.
For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories, protein, carbohydrates, fiber, sugar, sodium, and more per serving.
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Topping options for these chocolate Cake donuts
The topping options to these Flourless Chocolate Donuts are endless! Get creative and make them colorful and fun. A few of our favorite toppings are:
- Crushed almonds – you may use any nut or seed of your choice. We recommend choosing the nut or seed that is the same as the nut butter you use in the batter to amplify the flavor
- Unsweetened coconut shreds – the white coconut shreds against the backdrop of glossy chocolate icing makes for an elegant-looking treat
- Sprinkles – sprinkles are a fun way to turn these donuts into party donuts for birthday parties and special occasions. For naturally colored sprinkles, try these from Thrive Market
- Crushed freeze-dried strawberries – crushed up some dried strawberries for a stunning topping that turns these donuts into the perfect Valentine’s Day or special occasion sweet treat
A valentine’s day chocolate treat
Nothing says Valentine’s Day quite like chocolate. And we think a batch of these decadent chocolate donuts with strawberries on top is the perfect way to send a bit of gratitude to those you love most. Use crushed dried strawberries to give these baked chocolate donuts a beautiful look and that wonderful flavor combination of chocolate and strawberries.
Can these donuts be made allergy-friendly?
Yes, if you’re looking for a few allergy-friendly options for these glazed chocolate donuts, here are some easy swaps you can make:
Make it Dairy-Free
- For non-dairy donuts, use a plant-based butter in the donut batter, such as Earth Balance or Country Crock Olive Oil Stick Butter. Also, use unsweetened dairy-free milk, such as almond, coconut, or oat milk for the chocolate icing
Make it Nut-Free
- These donuts can easily be made nut-free. Simply swap out the almond butter in the batter for sunflower seed butter. And use a non-nut topping for the glaze, such as sunflower seeds, sprinkles, or crushed freeze-dried strawberries
Make it Gluten-Free
- These donuts don’t contain any flour or other typical gluten-containing ingredients, therefore they are naturally gluten free
Make it Egg-Free
- This recipe does not work well with an egg-free option, but if you need egg-free donuts, we suggest you use this recipe: Gluten-Free Donuts with Cinnamon and Sugar and swap in 2 flax eggs for the eggs listed in that recipe
How to store Chocolate Frosted Donuts
Once the unglazed donuts have cooled, place the donuts in a covered airtight container at room temperature for up to 4 days. Frost with the chocolate icing shortly before serving.
Are Baked Chocolate Donuts freezer-friendly?
Yes! These chocolate donuts are freezer-friendly. Let the baked and unglazed donuts cool, then place them in a freezer-safe container in the freezer for up to 3 months. Frost with chocolate icing after being thawed and shortly before serving.
What Donut Pan Should I Use?
We highly recommend that you use a silicone donut pan, and our favorite one is this set of three silicone donut pans. We prefer silicone because it releases the donuts easily after baking because you can simply fold and pop the silicone to help release the donuts. Also, we like this set of two metal non-stick donut pans from Wilton. If you use a metal donut pan, we recommend using a spoon to carefully remove the baked donuts from the pan.
Flourless Chocolate Donuts with Chocolate Icing (Easy Baked Donut)
Sink your teeth into a Homemade Chocolate Glazed Donut that bakes soft and tender every time. Made without flour (naturally gluten free) and with creamy almond butter and other pantry staples, these easy baked chocolate donuts are the perfect weekend or special occasion treat!
For the Donut Batter:
- 2 large eggs
- ⅓ cup granulated sugar
- ¼ cup unsalted butter, melted*
- ⅓ cup creamy almond butter**
- 1 teaspoon vanilla extract
- ⅓ cup + 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
For the Chocolate Glaze:
- ⅓ cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon vanilla extract
- 2–3 teaspoons milk*
- 2–3 tablespoons of desired topping, such as crushed almonds, shredded coconut, sprinkles, or crushed freeze-dried strawberries (optional)
- Preheat the oven to 350 degrees. Spray a 6-count donut pan with cooking spray (see note about pans below).
- In a medium bowl, whisk together the eggs, sugar, melted butter (cooled slightly before adding to the bowl), almond butter, and vanilla.
- Sift in the cocoa powder, baking powder, and baking soda. Add the salt and mix well.
- Divide the batter among the 6 donut cavities in the prepared pan, smoothing the tops with a spoon or your finger.
- Bake for 12-15 minutes or until toothpick inserted into a donut comes out clean.
- Remove from the oven and let cool the donuts cool at least 10 minutes before removing from the donut pan.
For Chocolate Glaze and Crushed Almonds:
- In a small bowl, sift together the powdered sugar and cocoa powder.
- Add the vanilla and 2 teaspoons milk of choice; stir. Add additional milk, just one teaspoon at a time, until a glaze reaches desired consistency.
- To top the donuts with glaze, turn a donut upside down and dip the top side into the chocolate glaze, smoothing with a spoon if needed. Place glaze-side-up on a cooling rack. Sprinkle one half of the donut with crushed almonds or desired toppings. Let chocolate glaze set before serving.
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*For dairy-free donuts, use a plant-based butter or coconut oil in place of regular butter and your non-dairy milk of choice, such as almond, coconut, or oat milk.
**Use a natural almond butter that has a drizzling consistency. If your almond butter is hard and solid at room temperature, microwave it in 5- to 10-second increments until the almond butter is more drizzly
For donuts pans, we love this set of three silicone donut pans. We prefer silicone because it releases the donuts easily after baking. Also, we like this set of two metal non-stick donut pans from Wilton.
- Serving Size: 1 donut
- Calories: 240
- Fat: 17 g
- (Sat Fat: 6 g)
- Sodium: 317 mg
- Carbohydrate: 21 g
- (Fiber: 4 g
- Sugar: 25 g)
- Protein: 6 g
- Cholesterol: 67 mg
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Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House.
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