Easy Baked Chocolate Doughnuts Without Yeast

Looking for a baked doughnuts recipe without yeast? These easy chocolate cake donuts make just six soft, chocolatey treats topped with a simple vanilla glaze. No frying, no rising time, and no giant pile of leftovers tempting you every time you walk through the kitchen. These small-batch baked chocolate donuts make just six soft, cakey donuts, finished with a sweet vanilla glaze. No frying, no yeast, and no giant pile of leftovers. Just a little homemade chocolate goodness to enjoy with your morning coffee.

I love a good chocolate donut, but I don’t need a dozen of them sitting on my kitchen counter tempting me all day. That’s why I love this small-batch recipe. Six donuts are plenty for a little treat, with a few left over to freeze for another day.

These donuts are baked instead of fried, so they’re soft and cakey rather than fluffy like traditional yeast donuts. And that simple vanilla glaze gives them just the right amount of sweetness.

Fresh from the oven, before their vanilla glaze.

Why You’ll Love These Baked Chocolate Donuts

If you’ve ever made traditional yeast donuts, you know they can be a bit of a production. There’s dough to knead, rising time to account for, and usually a pot of hot oil waiting at the end.

These homemade baked donuts skip all of that.

• No yeast required. Baking powder helps the donuts rise without kneading or proofing.
• No deep frying. You won’t need hot oil, a deep fryer, or even a doughnut cutter.
• Just six donuts. Perfect for one or two people who don’t need a dozen leftovers.
• Soft, cake-like texture. These are tender chocolate cake donuts rather than fluffy, chewy yeast donuts.
• Simple vanilla glaze. The sweet glaze complements the rich chocolate flavor.

And while a cinnamon sugar coating or chocolate glaze would certainly be delicious, I love the contrast of chocolate donuts with vanilla icing.

You get homemade donuts without turning your kitchen into a donut shop!

What’s the Difference Between Cake Donuts and Yeast Donuts?

Traditional yeast donuts use yeast to create a light, airy texture. Cake donuts rely on baking powder or another chemical leavening agent, producing a softer crumb similar to cake.

These baked chocolate doughnuts are made with a thick donut batter rather than a soft dough. That means no kneading, no rising time, and no waiting around for your donut craving to be satisfied.

Ingredients for This Baked Doughnuts Recipe Without Yeast

You only need basic ingredients to make this easy recipe. Most are everyday baking staples you probably already have.

For the Chocolate Donuts

• All-purpose flour: Provides structure for the donuts.
• Unsweetened cocoa powder: Gives them their chocolate flavor.
• Sugar: Adds sweetness and helps keep the crumb tender.
• Baking powder: Helps the donuts rise without yeast.
• Salt: Balances the sweetness.
• Wet ingredients: Provide moisture and bring the batter together.

For the Simple Vanilla Glaze

Powdered sugar, vanilla extract, and a little liquid create a smooth, sweet glaze that can be drizzled over or spooned onto the cooled donuts.

You’ll find the full recipe with exact measurements in the printable recipe card below.

Equipment You’ll Need

You don’t need a special donut maker or complicated equipment for these homemade baked donuts.

• Six-cavity donut pan: Bakes all six donuts at once.
• Large mixing bowl and separate bowl: For combining the dry ingredients and wet ingredients.
• Whisk or spatula: For mixing the batter.
• Measuring cups and spoons: For measuring ingredients.
• Wire rack or cooling rack: For cooling before glazing.
• Piping bag or large plastic bag: Optional, but makes filling the donut pan much easier.

How to Make Baked Chocolate Donuts

Step 1: Prepare the Pan

Preheat your oven to the temperature specified in the recipe card and lightly grease your donut pan, even if it’s nonstick.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, salt, and any remaining dry ingredients in the recipe.

This helps distribute everything evenly throughout the flour mixture.

Step 3: Add the Wet Ingredients

Combine the wet ingredients as directed, then gently stir them into the dry ingredients.

Mix just until incorporated. Overmixing develops gluten and can make your cake donuts tougher than they should be.

Step 4: Fill the Donut Pan

Spoon or pipe the donut batter evenly into the six cavities, leaving room for the donuts to rise.

A piping bag works beautifully, but a large plastic bag with one corner snipped off is an easy alternative.

Step 5: Bake the Donuts

Bake according to the recipe card until the tops are set and spring back lightly when touched.

A toothpick inserted into the thickest part should come out without wet batter.

Allow the donuts to rest briefly in the pan before transferring them to a cooling rack.

Step 6: Add the Vanilla Glaze

Once the donuts have cooled, prepare the simple vanilla glaze. Dip, spoon, or drizzle the glaze over the donuts and allow it to set.

Or eat one before the glaze sets. I won’t tell anybody!

Top Tips for Soft, Tender Baked Donuts

Measure the flour carefully. Spoon all-purpose flour into your measuring cup and level it off. Packing in too much flour can make the donuts dry.

Use the correct temperature. Make sure the oven is fully preheated before baking. The right temperature helps the baking powder work properly and encourages even rising.

Don’t overmix. Stir the flour mixture and wet ingredients just until combined. Unlike traditional yeast doughnuts, there’s no need to knead the batter.

Don’t overfill the pan. Too much donut batter can spread over the center openings, leaving you with chocolate cakes instead of donuts with holes.

Watch the baking time. Small cake donuts can dry out quickly. Begin checking for doneness near the end of the recommended baking time.

Cool before glazing. Warm donuts can cause the icing to melt and run off. Let them cool on a wire rack before adding your vanilla glaze.

Can You Make Baked Donuts Without a Donut Pan?

Yes, although the finished treats won’t have the traditional donut shape.

You can use a muffin tin instead of a doughnut pan. The results will resemble small chocolate muffins or cupcakes, but the flavor should be similar.

Because muffin tins are deeper than donut pans, the baking time may change. Check for doneness rather than relying on the original baking time.

How to Store and Freeze Baked Chocolate Donuts

These homemade donuts are best enjoyed fresh, but you can keep leftovers in an airtight container at room temperature for a day or two, provided the glaze ingredients are suitable for room-temperature storage.

For longer storage, freeze the donuts without the glaze.

Let them cool completely, freeze them in a single layer, then transfer them to a freezer-safe container or bag. For best quality, use within two to three months.

When you’re ready for another sweet snack, thaw a donut at room temperature and add fresh glaze.

Frequently Asked Questions

Why are my baked donuts dry?

Too much flour, overmixing, or overbaking can cause dry donuts. Measure carefully, mix gently, and check for doneness near the end of the baking time.

Can I make donut holes with this recipe?

You could experiment with a donut hole pan, although I haven’t tested this particular batter that way. Smaller donuts will likely require less baking time. Check early and often.

Can I use a different icing?

Absolutely! A chocolate glaze would make these double-chocolate donuts, while a maple glaze or dusting of powdered sugar would offer something different. You could also try a cinnamon sugar coating instead of the simple glaze.

Can I make these donuts the next day?

You can bake them a day ahead and store them in an airtight container. For the nicest appearance, wait until shortly before serving to add the vanilla glaze.

A Little Chocolate Treat Without a Dozen Leftovers

There’s something satisfying about making homemade donuts without turning the kitchen into a full-scale bakery.

These easy baked chocolate doughnuts without yeast give you six soft, chocolatey treats with a sweet vanilla glaze. No frying, no rising time, and no mountain of leftovers.

They’re just right for a quiet morning with coffee, an afternoon snack, or one of those evenings when a little chocolate sounds particularly good.

And if six donuts still seem like too many, there’s always the freezer.

Enjoy!

Looking for another easy dessert? Try my [Easy Strawberry Shortcake with Dessert Shells (For Two)] for a sweet treat that’s just right for a small household.