Moist, chocolate Creamy Cake Donuts (with coconut sugar) made with simple pantry ingredients for a tender, lower-guilt dessert. Easy to bake — try it now!
Simple Chocolate Cake Donuts for Any Day
Baked, tender, and a little bit indulgent — the kind of donut you can feel good about making at home.
Creamy Cake Donuts (with coconut sugar) are my go-to when I want a chocolate dessert that’s slightly nostalgic but lighter than a fried donut. These are baked cake donuts, not yeast, and they get a soft, almost cake-like crumb thanks to yogurt (or sour cream) and a touch of melted butter. Using coconut sugar adds a caramel note and a more complex sweetness than regular brown sugar.
- Chocolate-forward flavor with a subtle caramel note from coconut sugar.
- Baked (not fried) — quick, less messy, and great for breakfasts or dessert.
- Creamy texture thanks to yogurt, perfect with a silky chocolate glaze.
Creamy Cake Donuts (with coconut sugar)
Ingredients (makes 10 donuts)
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup (150g) coconut sugar, plus extra to pulse into powdered for glaze
- 1 large egg
- 1/2 cup plain Greek yogurt (or sour cream) — this gives the donuts their creamy crumb
- 1/3 cup whole milk (or non-dairy milk)
- 1/4 cup melted unsalted butter, cooled
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips (optional)
- For glaze: 3/4 cup powdered coconut sugar (pulse 3/4 cup coconut sugar in spice grinder), 2 tbsp cocoa powder, 3–4 tbsp warm milk, pinch of salt
Equipment
10-cavity donut pan, mixing bowls, whisk, piping bag or zip-top bag, cooling rack.
Method — Baked Chocolate Cake Donuts
- Preheat: Set oven to 350°F (175°C). Grease the donut pan thoroughly or use nonstick spray.
- Dry mix: In a medium bowl whisk flour, cocoa powder, baking powder, baking soda, and salt until combined.
- Wet mix: In a separate bowl whisk coconut sugar and egg until combined. Add yogurt, milk, melted butter, and vanilla; whisk until smooth.
- Combine: Fold the wet into the dry until just incorporated. Stir in chocolate chips if using. Batter should be thick but pipeable.
- Fill pan: Transfer batter to a piping bag or cut the corner off a zip-top bag. Pipe batter into donut cavities about 3/4 full.
- Bake: Bake 10–12 minutes until a toothpick inserted into the donut center comes out with a few moist crumbs. Don’t overbake — they continue to set as they cool.
- Cool & glaze: Let donuts cool in pan 3 minutes, then transfer to a rack. For the glaze, whisk powdered coconut sugar and cocoa, add warm milk 1 tbsp at a time until glossy. Dip cooled donuts and let set on a rack.
These baked cake donuts are best the day they’re made but keep well in an airtight container for 2 days, or freeze without glaze for up to 1 month.
Pro tips for perfect texture
- Pulse coconut sugar in a clean spice grinder if you want a finer texture in the batter — it blends more smoothly with wet ingredients.
- Don’t overmix: stir until just combined to keep the crumb tender and creamy.
- If your batter is too thick for piping, add 1–2 tablespoons of milk to loosen.
- For extra creaminess, swap half the milk for buttermilk or use full-fat yogurt.
Variations & flavor swaps
Want to riff on these? Add 1/4 tsp espresso powder to deepen the chocolate, fold in orange zest for a bright twist, or make them glazed with salted caramel (use coconut sugar caramel for continuity). For a kid-friendly version, skip the espresso and add mini chocolate chips to the batter.
Frequently asked questions
Can I make these gluten-free?
Yes — substitute a 1:1 gluten-free flour blend. Texture may be slightly different; allow the batter to rest 10 minutes before filling the pan.
Why use coconut sugar?
Coconut sugar adds a toffee-like depth and a less processed sweetness. It browns nicely and complements dark chocolate without being overpowering.
Can I fry these instead?
These are formulated for baking. If you prefer fried cake donuts, you’ll need to adjust the batter and frying temperature — I recommend a tried-and-true fried cake donut recipe for that method.
Nutrition (approx. per donut)
About 210–250 kcal depending on glaze and chips. These are a treat-sized portion with protein from yogurt and a more complex sugar profile thanks to coconut sugar.
Final thoughts
If you love chocolate and crave a donut that’s easy to bake, creamy, and a little different from the usual — these Creamy Cake Donuts (with coconut sugar) might become a weekend staple. They’re quick to make, adaptable, and lovely with coffee or a dollop of whipped cream. If you try them, leave a note in the comments or tag a photo so I can see your version — I love seeing flavor twists and glaze experiments!
