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Chocolate Cake Donuts
Anne Newgent

Chocolate Cake Donuts

These incredibly moist, intensely chocolatey, and delightfully tender Chocolate Cake Donuts offer a perfect balance of rich flavor and a substantial protein boost. Engineered to power your mornings, they sustain your energy through demanding schedules.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup (120g) all-purpose flour (or gluten-free blend)
  • ½ cup (60g) unsweetened cocoa powder
  • ¾ cup (150g) granulated erythritol or monk fruit sweetener
  • 2 scoops (approx. 50g) unflavored or chocolate protein powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup (120ml) unsweetened almond milk
  • ¼ cup (60g) unsweetened applesauce or mashed ripe banana
  • ¼ cup (60g) plain Greek yogurt
  • 1 large egg (or flax egg)
  • 2 tablespoons (30ml) melted coconut oil or avocado oil
  • 1 teaspoon pure vanilla extract
  • ½ cup (60g) powdered erythritol (for glaze)
  • 2 tablespoons (30ml) unsweetened almond milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • 1 tablespoon unsweetened cocoa powder (for glaze)

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease your donut pan(s).
  2. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, erythritol, protein powder, baking powder, baking soda, and sea salt.
  3. In a separate medium bowl, whisk together the almond milk, applesauce, Greek yogurt, egg, melted coconut oil, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold until just combined.
  5. Transfer the batter to a piping bag and fill the donut cavities about two-thirds full.
  6. Bake for 10-12 minutes, or until a skewer inserted comes out clean.
  7. Allow the donuts to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
  8. For the glaze, whisk together powdered erythritol, almond milk, vanilla extract, and cocoa powder until smooth. Dip cooled donuts into the glaze.

Notes

Don't overmix the batter to avoid tough donuts. Use quality protein powder, and be precise with measurements for best results.