Doughnuts have always been my beloved breakfast pastry. Especially when they’re homemade. When you sink your teeth into a freshly made, still-warm doughnut it tastes like pure joy. I love everything about donuts except frying. I’ve been on a quest to create the perfect baked doughnut for sometime. Finally, I came up with this recipe. These chocolate glazed doughnuts are soft, fluffy, moist and easy to make. The cake doughnuts aren’t overly sweet, because the glaze adds the sweetness. The glaze gets all crisp and crackly and is pretty much just as perfect as the doughnutshop glaze. These make a great after school snack, too. And don’t forget, they are baked, not fried but still so delicious.

Yields: 14 doughnuts


For doughnuts:
2 ¼ cups whole-wheat flour
1 cup sugar
1 teaspoons baking soda
1 tsp baking powder
1 teaspoons ground cinnamon
1 tsp pure vanilla extract
1 teaspoon salt
1¼ cup almond milk
4 tbsp canola oil
4 tbsp apple-cider vinegar

For glaze:
5 oz dairy free dark chocolate
2 tablespoons almond milk

For decoration:
sliced almonds


Preheat the oven to 350°F. Lightly grease two doughnut pans. Sift the flour with baking powder and baking soda. In a large bowl whisk together the sugar, milk and vanilla extract.  Pour this milk mixture into the flour mixture; beat until blended. Add the oil and vinegar and mix until just combined. Put the mixture into a piping bag and pipe the batter into prepared pans. Bake for 10 -12 minutes. Remove from the oven and let sit for 5 minutes before unmolding.

Melt the chocolate with almond milk in a heatproof bowl placed over a pan of gently simmering water. Bottom of the bowl must not touch the water. Remove from the water and let sit for 10 minutes.  Dip each doughnut into the glaze and sprinkle with sliced almonds.

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