Chocolate Cake Donuts - Whole Wheat (Fresh Milled Flour)
These Amazing Chocolate Cake Donuts Made With Fresh Milled Flour are not just another donut recipe. These have the most amazing cake donut texture that is both moist and decadent. And, they are baked, not fried, which means, healthier for you and you can still indulge on your favorite chocolate donut!
Equipment
- 1 donut pan My donut pan makes 6 at a time, I have a set so I can do 12 at once, This recipe makes about 18 donuts (with the 3 inch wide pan. ) Makes about 75 mini donuts, or 45 donut holes with a donut hole pan.
Ingredients
- 1&1/2 cup Fresh milled flour 180g (I milled 1/2 cup soft white wheat berries & 1/2 cup spelt berries to get this)
- 6 TBSP melted butter 84g
- 2 TBSP Extra Light Olive Oil
- 1/2 cup sugar 100g
- 1/4 cup packed brown sugar 50g
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup kefir 120g (yogurt or sour cream would also work)
- 1/2 whole milk 110g
- 2/3 cup cocoa powder 64g
- 1&1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
Vanilla Glaze (*Optional)
- 2 cups powdered sugar, sift for lumps if desired 240g
- 1/4 tsp salt
- 1&1/2 tsp Vanilla extract
- 5 to 6 TBSP whole milk as needed
Instructions
- Firstly, Mill your flour, I like to use half soft white wheat & half spelt.
- Preheat oven to 350*F, and spray your donut pans wit non stick cooking spray.
- Then, put melted butter, oil, sugars, eggs, vanilla, kefir, and milk in a mixing bowl, and stir until incorporated.
- Add the cocoa powder, baking powder, baking soda, and salt to the fresh milled flour, and whisk together.
- Then, add the dry ingredients into the wet ingredients, and stir to combine, until it is smooth, but not overmixed.
- Fill the donut pan holes about 2/3 full, and bake on the center oven rack.
- Bake for 12 to 14 minutes for the 3 inch donut pans. (bake mini donuts 7-8 minutes, and donut holes for 14-16 mins.)
- Test doneness with a toothpick, and make sure it comes out clean.
- Remove pans from oven, and allow to cool for 10 minutes in the pan. Then, carefully turn pans over to remove the donuts from the pan.
- Transfer donuts to a wire rack to allow to cool completely (about 20 more minutes) before adding a glaze or powdered sugar.
- Make optional glaze and dip each donut in and place back on wire rack, or roll in powdered sugar, or dip in chocolate, or even eat plain just like this!
Optional Vanilla Glaze
- Sift powdered sugar and salt into bowl (to get clumps out)
- Add vanilla extract and start with 4 TBSP milk. Whisk until the glaze is completely smooth. Check by holding up whisk, it should easily drizzle off.
- If it seems to thick, add another TBSP of milk until you get the desired consistency.
- Dip each donut in the glaze, flipping to coat both sides. Let any excess drip back into the bowl, then place donut back onto wire rack.
- Let sit for about 20 more minutes for the glaze to harden and set.