Do-nut expect me to share even one of these Chocolate Speck-n-Glaze Cake Donuts with you! I’m having a hard time describing them right now.
Serves 8
10 mins prep
20 mins cook
30 mins total
Think moist vanilla+chocolate cake with a rich chocolate glaze on the top! The donuts are perfectly tender and had a nice crumb, with just the right amount of chocolate here and there. And then with that slightly-dark chocolate glaze, it just wrapped things up really well. A little secret: I used a muffin tin for this because I don’t have a donut pan. Yes, its possible.
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- Preheat the oven to 350°F. - Prepare muffin tin with greased, shaped foil cups or donut pan. - Stir coconut oil and cocoa until blended. - Add in egg, vanilla, vinegar and milk. Whisk until chocolate-oil forms little clumps. - In a bowl, mix dry ingredients. - Add dry ingredients to wet, and whisk to form a thick batter. - Transfer spaghetti squash into bowl and stir. - Beat egg white using a hand mixer stiff peaks form. Gently fold into batter. - Divide mixture among donut cups or muffin tin cavities around the raised middle, filling ½-⅔ way up. - Bake for 20 minutes. - Let cool for 15 minutes and remove. - In a shallow bowl, stir together ingredients for the glaze. - Dip top of donuts in glaze, set down, and sprinkle toppings as you please!