Chocolate donuts are one of those treats that always feel a little special, but making them at home is easier than most people think.
These are baked, not fried, so there is no messy oil or extra fuss to deal with. You just mix the batter, pipe it into the pans, and let the oven do the work.
This version is completely eggless, which is great if you avoid eggs or simply ran out and still want to bake something good. The texture stays soft and fluffy without them.
The glaze on top adds a nice touch of sweetness, and the chocolate sprinkles make them look like the ones you would grab from a bakery.
I think you will be surprised at how simple and satisfying these are to make from scratch.
Why You’ll Love It
Rich Chocolate Flavor – Cocoa and vanilla create a deep chocolate taste that feels satisfying without becoming overly sweet.
Soft, Tender Texture – Yogurt and melted butter keep these baked donuts moist, tender, and pleasantly light.
Smooth Vanilla Glaze – The thick vanilla glaze adds creamy sweetness that pairs beautifully with the rich chocolate donut.
Bakery-Style Finish – Glossy glaze and chocolate sprinkles give each donut an inviting bakery-style appearance.
Ingredient List
For the Donuts
- 2 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 3/4 cup Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Fine Salt
- 3/4 cup Plain Full-Fat Yogurt
- 1/2 cup Whole Milk
- 1/3 cup Unsalted Butter, Melted
- 2 tsp Pure Vanilla Extract
For the Glaze
- 1 1/2 cups Powdered Sugar
- 3 tbsp Whole Milk
- 1 tsp Pure Vanilla Extract
- 2 tbsp Chocolate Sprinkles
Directions
Step 1
Preheat the oven to 375 degrees F and thoroughly grease two 6-cavity donut pans.
Step 2
Whisk the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and fine salt in a large bowl.
Step 3
Whisk the yogurt, whole milk, melted butter, and vanilla extract in a separate bowl. Fold the wet mixture into the dry ingredients just until smooth.
Step 4
Transfer the batter to a piping bag or a sturdy food storage bag with one corner opened. Pipe the batter into the donut cavities, filling each about three-quarters full.
Step 5
Bake for 10 to 12 minutes, until the donuts spring back when lightly pressed. Cool in the pans for 5 minutes, then transfer them to a cooling rack.
Step 6
Whisk the powdered sugar, whole milk, and vanilla extract until a thick, smooth glaze forms. Dip the tops of the fully cooled donuts into the glaze.
Step 7
Scatter the chocolate sprinkles over the wet glaze. Let the donuts stand for 20 minutes so the glaze can set.
Tips
Measure The Dry Ingredients Carefully
Spoon the flour and cocoa powder into measuring cups, then level them with a knife instead of scooping directly from the container. Scooping can pack in too much, making the donuts dense and dry.
For the best texture, whisk the cocoa powder well with the flour before adding the wet ingredients. This helps prevent bitter cocoa pockets in the finished donuts.
Use Room Temperature Dairy
Let the yogurt and milk sit out briefly before mixing them with the melted butter. Cold dairy can make the butter firm up into small pieces, which makes the batter less smooth.
Cool the melted butter for a few minutes before adding it to the yogurt and milk. It should be liquid but not hot, so it does not affect the texture of the batter.
Mix The Batter Just Until Smooth
Fold the wet mixture into the dry ingredients only until you no longer see dry flour. A few small lumps are fine at this stage.
Overmixing develops the flour and can make these eggless donuts chewy instead of soft. Use a spatula and scrape the bottom of the bowl once or twice to combine everything evenly.
Try These Next
- Eggless Dark Chocolate Mousse
- Eggless Fudgy & Rich Chocolate Brownies
- Eggless Red Velvet Layer Cake
- Eggless Soft & Chewy Sugar Cookies
- Eggless Super Moist Banana Bread
Questions You Might Have
What gives these eggless chocolate donuts their soft texture?
Full-fat yogurt adds moisture and helps create a tender, cake-like crumb. The baking powder and baking soda help the donuts rise nicely in the oven.
Use plain full-fat yogurt for the most reliable texture, and mix the batter only until the flour disappears.
Eggless Glazed Chocolate Donuts
Ingredients
Equipment
Method
- Preheat the oven to 375 degrees F and thoroughly grease two 6-cavity donut pans.
- Whisk the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and fine salt in a large bowl.
- Whisk the yogurt, whole milk, melted butter, and vanilla extract in a separate bowl. Fold the wet mixture into the dry ingredients just until smooth.
- Transfer the batter to a piping bag or a sturdy food storage bag with one corner opened. Pipe the batter into the donut cavities, filling each about three-quarters full.
- Bake for 10 to 12 minutes, until the donuts spring back when lightly pressed. Cool in the pans for 5 minutes, then transfer them to a cooling rack.
- Whisk the powdered sugar, whole milk, and vanilla extract until a thick, smooth glaze forms. Dip the tops of the fully cooled donuts into the glaze.
- Scatter the chocolate sprinkles over the wet glaze. Let the donuts stand for 20 minutes so the glaze can set.