Creamy Cake Donuts (with coconut sugar) – Baked & Chocolatey

Creamy Cake Donuts (with coconut sugar) bake up tender, chocolatey, and not too sweet. Get bakery results at home with simple ingredients—try them this weekend.

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These baked chocolate cake donuts are tender, moist, and so simple to make. The secret to their plush crumb is a mix of sour cream and buttermilk, plus a gentle hand when you stir. And yes, they’re sweetened with coconut sugar for a rich, caramel-like depth. If you’ve been craving an easy treat with a bakery finish, Creamy Cake Donuts (with coconut sugar) are the weekend bake that checks every box. They come together fast, bake in minutes, and take beautifully to a glossy chocolate glaze.

Why You’ll Love It

• Soft, cakey texture with a creamy crumb. The batter uses sour cream and buttermilk for tenderness without being heavy.
• Deep chocolate flavor. Natural cocoa and a pinch of espresso powder bring out the cocoa notes.
• Better sweetness. Coconut sugar adds warm caramel tones and a subtle complexity.
• Fast and fuss-free. No frying, no splatter. Bake, dip, and done in about 35 minutes.
• Flexible. Swap in yogurt, use oil instead of butter, or finish with a vanilla glaze if that’s your mood.
• Pantry-friendly. Every ingredient is easy to find and affordable.

Creamy Cake Donuts (with coconut sugar)

Below you’ll find the full ingredient list, method, and expert tips. If you’re new to baked donuts, skim the tips section before you start. It can save you a batch and help you hit that perfect, springy crumb on the first try.

Ingredients

Here’s everything you need for the donuts and the shiny chocolate glaze, plus smart substitutions if you’re missing something.

• All-purpose flour – Standard AP flour keeps the crumb soft and cakey. For gluten-free, a 1:1 baking blend works well (see Variations).
• Unsweetened cocoa powder – Natural cocoa delivers a classic chocolate donut flavor. For a darker, more intense taste, use Dutch-process and add an extra pinch of baking powder. See this cocoa primer from King Arthur Baking.
• Coconut sugar – Provides mellow sweetness with notes of toffee. It’s less sweet than white sugar, so the glaze balances everything.
• Baking powder + baking soda – A combo for lift and even browning.
• Fine sea salt – Brightens chocolate and balances sweetness.
• Eggs – Room temperature eggs mix in smoothly and help set structure.
• Sour cream or Greek yogurt – Adds moisture and that “creamy” bite. Use full-fat for the best texture.
• Buttermilk – Tenderizes and activates the leaveners. No buttermilk? Mix milk with lemon juice or vinegar and rest for 5 minutes.
• Unsalted butter, melted – Richness and flavor. Neutral oil also works and makes the crumb a touch softer the next day.
• Vanilla extract – Rounds out the chocolate.
• Espresso powder (optional) – You won’t taste coffee; it simply deepens the chocolate flavor.
• Dark chocolate – For the glaze. Use good-quality chocolate so it sets smooth and glossy.
• Heavy cream – Creates a quick ganache-style glaze that sets but stays tender.
• Coconut oil (optional) – For extra shine and a softer set.
• Pinch of salt – A small but important touch for the glaze.
• Optional toppings – Toasted coconut flakes, cacao nibs, flaky salt, or sprinkles for crunch and contrast.

Substitutions and notes:

• No coconut sugar? Use 2/3 cup granulated sugar plus 2 tbsp light brown sugar for similar sweetness and warmth.
• Dairy-free: Swap sour cream with thick coconut yogurt, buttermilk with unsweetened almond milk plus 1 tsp lemon juice, and butter with neutral oil. Use dairy-free chocolate for the glaze.
• Lower-sugar glaze: Thin 1 cup powdered erythritol with 2–3 tbsp milk and 1 tsp vanilla for a simple vanilla glaze instead of chocolate.
• Oil vs. butter: Oil yields a moister crumb on day two, while butter gives richer flavor on day one. Both are great here.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease two 6-cavity donut pans or use baking spray. Place a wire rack over a sheet of parchment for glazing later.
2. Whisk dry ingredients. In a large mixing bowl, combine flour, cocoa, coconut sugar, baking powder, baking soda, and salt. Break up any cocoa clumps with the whisk.
3. Whisk wet ingredients. In a separate bowl, whisk eggs, sour cream, buttermilk, melted butter, vanilla, and espresso powder until smooth and well blended.
4. Combine. Pour the wet ingredients into the dry. Stir with a flexible spatula until just combined. The batter will be thick and glossy. Stop as soon as you don’t see dry flour.
5. Fill the pans. Spoon or pipe the batter into the donut wells, about 2/3 full. A piping bag (or zip-top bag with the corner snipped) makes clean, even rings.
6. Bake for 9–11 minutes. The donuts are done when they spring back to a light touch and a toothpick comes out with a few moist crumbs.
7. Cool. Rest in the pan for 5 minutes, then turn out onto a wire rack. Let cool completely before glazing so the glaze sets rather than slides off.
8. Make the glaze. Put chopped chocolate in a heatproof bowl. Heat the cream until steaming, then pour over the chocolate. Let sit for 1 minute, then whisk until smooth. Stir in coconut oil and a pinch of salt.
9. Dip and decorate. Dip the smooth side of each donut into the glaze, letting excess drip back into the bowl. Set on the rack and add toppings right away.
10. Set and enjoy. Let the glaze set for 20–30 minutes at room temperature. Serve the same day for peak texture.

Expert Tips

• Measure accurately. If you can, weigh your flour and cocoa. If not, fluff, spoon, and level. Too much flour packs the crumb and dries the donuts.
• Don’t overmix. Stir until you no longer see dry flour. Overmixing develops gluten and makes tough donuts.
• Fill to 2/3 full. Overfilling gives muffins with holes instead of neat rings. Use a piping bag for the cleanest control.
• Check for doneness early. Ovens vary. Start checking at 9 minutes. The tops should spring back and look matte, not wet.
• Let them cool before glazing. Warm donuts will melt the glaze and make it streaky.
• Shiny, firm glaze. Use finely chopped chocolate so it melts smoothly. A teaspoon of coconut oil helps the shine and soft bite.
• Flavor boost. A pinch of espresso powder makes chocolate taste deeper without adding coffee flavor.
• Make-ahead. Bake the donuts a day ahead and store unglazed, tightly wrapped. Glaze before serving for the best finish.
• Scaling. Double the recipe for 24 donuts. Bake in batches and refresh the glaze if it thickens (warm it gently).
• Learn more. If you’re curious about the difference between cocoa styles, see this guide. For a primer on basic donut techniques, browse Food Network for additional tips.

Storage

• Room temperature: 1–2 days in an airtight container. Place parchment between layers to protect the glaze.
• Refrigerator: Up to 5 days. The glaze will firm up; let donuts sit at room temp for 15 minutes before serving.
• Freezer: Freeze unglazed donuts for up to 2 months. Thaw at room temperature, then glaze. Glazed donuts can be frozen for up to 1 month; expect the glaze to lose some shine after thawing.
• Rewarm: 8–10 seconds in the microwave brings back a just-baked softness. Don’t overheat.

Variations

• Gluten-Free: Use a quality 1:1 gluten-free baking flour with xanthan gum. Let the batter rest 5 minutes before piping to hydrate the blend.
• Dairy-Free: Substitute thick coconut yogurt for sour cream, almond milk plus lemon juice for buttermilk, and neutral oil for butter. Use dairy-free chocolate for the glaze.
• Vegan: Use two flax eggs (2 tbsp ground flax + 6 tbsp water, rested 10 minutes) in place of eggs. Choose the dairy-free swaps above, and pick vegan chocolate.
• Extra Chocolate: Fold 1/2 cup mini chocolate chips into the batter. Dust with cocoa instead of flouring the pan for even more cocoa flavor.
• Vanilla Glaze: Whisk 1 cup powdered sugar with 2–3 tbsp milk and 1 tsp vanilla. Dip cooled donuts and decorate with sprinkles or toasted coconut.
• Maple-Coconut Finish: Drizzle with a simple maple glaze (powdered sugar + maple syrup) and top with toasted coconut flakes.

FAQ

Can I make Creamy Cake Donuts (with coconut sugar) without a donut pan?
Yes. Use a standard muffin tin and roll small coils of foil to form a center post in each cup. Fill 2/3 full and bake as directed, checking a minute early.

What does coconut sugar do in donuts?
Coconut sugar adds gentle sweetness with caramel notes and a slightly more complex flavor than white sugar. It also browns well, which helps the donuts look bakery-ready.

Can I fry this batter?
This is a cake-style batter designed for baking. For frying, you’d want a sturdier dough. If you need a fried option, try a classic yeast-raised donut recipe instead.

How do I keep the glaze shiny?
Use well-chopped chocolate, warm cream (not boiling), and stir until smooth. A teaspoon of coconut oil helps shine. Let the dipped donuts set at room temperature.

Can I use Dutch-process cocoa?
Yes. The donuts will be darker and a bit richer. Add a pinch more baking powder (about 1/4 tsp) to keep the rise similar.

Can I make the batter ahead?
It’s best to bake right after mixing because the leaveners begin working at once. If needed, mix dry and wet separately up to 24 hours ahead and combine just before baking.

Call to Action

If you baked these donuts, I’d love to hear how it went. Leave a comment, share your tips, and save this recipe for your next brunch. Craving more sweets? Browse our Chocolate Desserts, read up on Baking with Coconut Sugar, or check our guides on Pantry Substitutions and How to Melt Chocolate like a pro. Happy baking!