These Baked Raspberry Glazed Dark Chocolate Donuts are so much fun! The glaze is so easy to make, with fresh or frozen raspberries.
Vegetarian
If you’re looking for a sweet start to your Valentine’s Day or really, any day, bookmark this easy donut recipe! My Valentine has a thing for donuts, especially chocolate donuts. These Baked Chocolate Glazed Donuts have been a favorite of his and yours for years, but I wanted to do something a little festive for this Valentine’s Day.
I love keeping frozen berries on hand. This time of year, especially, they kind of bring a pop of sunshine into the day. You can certainly use fresh berries if you’ve got them.
The berries are all you need to create that beautiful pink color of the glaze. Just a quarter cup of them are enough to get that bright hue and provide a bit of tangy flavor.
These donuts have a deep, dark chocolate flavor from the dark cocoa powder. You can certainly substitute regular cocoa powder and they’ll be great, but if you experiment with high quality dark cocoa powders, you’ll find that the flavor is quite remarkable.
If the raspberry glaze isn’t your thing, I’ll give you an alternative below to whip up a simple sweet glaze.
Toppings can add flavors as well. For this recipe, I really just loved these fun sprinkles, but you can try some crushed freeze dried berries, crushed cookies or cereals, chopped nuts or candy bars or even some fresh whole berries.
Hope you find some time to add a bit of sweetness to you day. If you get a chance to try these, let me know how you liked them! xo
Baked Raspberry Glazed Dark Chocolate Donuts
Ingredients
- 1/3 cup plant based milk I use unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 3/4 cup (110g) all-purpose flour
- 1/4 cup (25g) dark cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- 1 large egg
- 1/4 cup (50g) granulated sugar
- 3 tablespoons avocado oil or other vegetable oil
- 2 tablespoons pure honey
Raspberry Glaze
- 1 cup (120g) confectioner's or icing sugar
- 1/4 cup fresh or frozen raspberries
- 2 - 2 1/2 teaspoons fresh lemon juice
- pinch kosher salt
Simple Glaze
- 1 cup (120g) confectioner's or icing sugar
- 3 tablespoons plant based milk
- pinch kosher salt
Instructions
- Preheat your oven to 400 degrees F. Lightly grease a donut pan.
- In a small bowl, combine the milk and the apple cider vinegar and allow to sit as you mix the dry ingredients.
- In a medium bowl, whisk together the flour, dark cocoa powder, baking soda, salt and nutmeg.
- Add the egg to the milk mixture and give it a bit of a whisk. Add the sugar, avocado oil and honey. (In that order…measuring the avocado oil before the honey will help the honey slide out of the measuring spoon really nicely) Whisk to combine.
- Add the milk mixture to the dry ingredients. Whisk just until combined and no dry clumps are visible. Avoid overmixing.
- Move the mixture over to a piping bag or plastic storage bag. An easy way is to stand the bag up in a tall measure cup with its top turned down a bit. Use a rubber spatula to scrape the batter out of the bowl. If using a storage bag, snip the corner with a pair of scissors.
- Pipe the batter into your prepared donut baking pan, filling each donut about two-thirds full.
- Bake for 7 minutes. Cool for about one minute in the pan before turning out.
- To make the raspberry glaze, add the raspberries, fresh or frozen, to a small bowl. Microwave for just about 15 seconds. Place the berries in a sieve and using a rubber spatula, push the berries through the sieve over a bowl, leaving the seeds behind. Once you've extracted all of the berries, be sure to scrape the underside of the sieve to get all of the berry juice. Add the confectioner's sugar, 2 teaspoons of the lemon juice and a pinch of salt. Mix well with the rubber spatula, adding more lemon juice as needed.
- Once cooled, dip the tops of the donuts into the glaze. Use a spatula to spread the glaze evenly over the top. Top with sprinkles or your favorite topping.
Notes
IF YOU LOVE THESE RASPBERRY GLAZED DARK CHOCOLATE DONUTS AS MUCH AS I DO, YOU’RE DEFINITELY GOING TO LOVE THESE…
Baked Chocolate Glazed Donuts
Sweetheart Chocolate Bark
I LOVE SEEING PHOTOS OF RECIPES THAT YOU’VE MADE!
Before you take a bite, snap a photo with your phone, follow me on INSTAGRAM and tag it with #TASTELOVEANDNOURISH
I just made the raspberry glaze to put on some other donuts I’d made and it is delicious! I love the tangy flavor and the color is beautiful! Thank you!
So happy to hear you enjoyed it, Genevieve! Thanks for taking the time to comment! :)
These were AWESOME! I made them exactly as written except for the raspberry glaze. I left out the raspberries and the lemon juice and just used some almond milk. Thank you! 💕
So happy to hear that, Donna! I love these with just a simple glaze like that. Thanks so much…this made my day!
Just tried the recipe, and followed it exactly. My one criticism: don’t use kosher salt. I taste a salt crystal in every bite.If I make again, I would just use table salt instead.
I’m sorry you had that experience, Sara Anne! It’s good to point out…if your salt is coarse…go ahead and use whatever fine salt you have. Thanks for the feedback! xo
Pretty sure both Remy and Mike would be QUITE happy to see these on the table for breakfast this weekend!
Do it! I know my daughter and husband loved them! Happy Valentine’s, Joanne! xo
EXACTLY WHICH DOUGHNUT PAN DO YOU RECOMMEND? CAN’T WAIT TO TRY THESE!
I absolutely love this donut pan! That’s not a paid endorsement, I just really do love their pans! I’ve had Wilton donut pans in the past and have had major issues with the donuts sticking. I hope you get the chance to make these, Ellen! Let me know how they turn out! xo