Nut-Free Chocolate Donuts with Nuts
Indulge in the perfect treat with these Nut-Free Chocolate Donuts with Nuts—a creative twist on the classic donut that delivers rich chocolatey flavor paired with a satisfying nutty crunch, minus the nuts! Ideal for those with nut allergies, these baked donuts feature a moist and fluffy texture thanks to a blend of cocoa powder, whole milk, and mini chocolate chips, while a toasted sunflower seed and pumpkin seed topping coated in honey offers a delightful nut-like experience. Ready in just 25 minutes from start to finish, these donuts are quick, allergen-friendly, and irresistibly delicious—a perfect option for breakfast, brunch, or an afternoon snack that everyone can enjoy.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 whole Large eggs
- 0.75 cup Whole milk
- 1 teaspoon Vanilla extract
- 0.25 cup Unsalted butter, melted
- 0.5 cup Mini chocolate chips
- 0.5 cup Sunflower seeds
- 0.5 cup Pumpkin seeds
- 2 tablespoons Honey
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
In a large bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt.
In another bowl, whisk together the eggs, milk, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Stir in the melted butter until the batter is smooth and then gently fold in the mini chocolate chips.
Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into a donut comes out clean.
While the donuts are baking, toast the sunflower seeds and pumpkin seeds. Heat a frying pan over medium-low heat, add the seeds, and toast them for about 5 minutes until fragrant and slightly golden.
Remove the seeds from heat and let cool for a minute. Mix them with honey in a small bowl to create your nutty-tasting topping.
Once the donuts are done baking, let them cool in the pan for 5 minutes before transferring them to a wire rack.
Dip the tops of the cooled donuts into the nutty seed mixture, pressing lightly to ensure the seeds adhere well.
Allow the seed topping to set briefly before serving. Enjoy your nut-free chocolate donut with a delightfully nutty crunch!
Nutrition Facts
Calories |
3586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 38.2 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 2313 mg | 101% | |
| Total Carbohydrate | 512.9 g | 187% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 222.1 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 588 mg | 45% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 3702 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
