Chocolate Avocado Donuts

These incredibly tender and decadent donuts are made with AVOCADO!

It may sound a little odd, but you’re going to absolutely love them.

The avocado adds a nice richness to the donut dough and there is so much chocolate you won’t really taste avocado.

You’ll just be asking for more donuts – seriously.

How to make chocolate avocado donuts

Featured Ingredients

• Flour: I love oat flour and whole wheat pastry flour to make these donuts.
  • But, any baking flour will do!
• Cocoa powder: Traditional cocoa powder will work, but I love using the special dark kind for an even richer chocolate flavor and boost of antioxidants!
• Avocado: I know it sounds odd, but mashed avocado as a nice richness and creamy texture to the donuts.
  • You’ll be surprised when you totally love these donuts!
• Sugar: Donuts definitely need sugar, but I didn’t add too much to overpower the chocolatey-ness!
• Egg: As usual in baking, to hold everything together and give a nice bounce to the donuts.
• Dark chocolate: You can use chunks or chips, whatever you have on hand.
• Nuts and coconut: Crushed nuts and shredded coconut make for the perfect crunchy, flavorful topping.

Step-by-Step Instructions

1. Preheat oven to 350 degrees.
2. Coat 2 6-hole donut baking pans with cooking spray. Set aside.
3. Sift the flour, cocoa powder, baking powder, baking soda and salt into a large mixing bowl.
4. In a separate mixing bowl, use a hand mixer to beat the mashed avocado and egg, until smooth.
5. Add the sugar and oil and beat until smooth. Once fluffy, whisk in the milk and vanilla extract until incorporated.
6. Pour the wet mixture into the dry ingredients while beating on low.
7. Increase the mixer speed to medium and beat until well incorporated.
8. Use a spatula to stir in any remaining dry mixture on the sides or bottom of the bowl.
9. Pour the batter into each well of the prepared donut pan about ¾ of the way to the top (about ¼ cup in each), but not covering the donut hole center.
10. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove from oven and allow to slightly cool.
12. Flip them onto a baking sheet fitted with a wire rack.
13. In a small bowl, microwave the dark chocolate chips or chunks for 30 seconds. Stir.
14. Repeat microwaving for 30 seconds until fully melted. Whisk in the powdered sugar.
15. Add milk to thin, as needed. Pour one tablespoon of glaze onto each donut.
16. Optional: Top with the nuts, coconut or sprinkles while the glaze is still warm.
17. Let the donuts cool, then serve.

Recipe Substitutions and Alterations

• For the flour: You can use any good baking flour, such as whole wheat pastry, whole wheat, whole wheat white, all-purpose, gluten free all-purpose or oat flours.
• For the cocoa powder: Use traditional cocoa powder or upgrade to the special dark kind that is richer and has more concentrated dark chocolate flavor!
• For the chocolate: You can use dark chocolate chips or chunks, or you can use semi-sweet, bittersweet or milk chocolate.
• For the toppings: Use any donut topping you love, such as any crushed nut or sprinkles!

Nutrition Considerations

• To make them gluten free: Use gluten free all-purpose or gluten free oat flour.
  • Be sure all ingredients are gluten free.
• To make them dairy free: Use any dairy free milk, such as soy, pea, oat, almond, cashew, rice or coconut milk.
• To make them vegan: Use any plant-based milk, such as soy, pea, oat, almond, cashew, rice or coconut milk.
  • Try with an egg substitute, such as Bob’s Red Mill Egg Replacer or make a flax ‘egg’ (although I haven’t tested this).
• To make them nut free: Do not use nuts as a topping.
  • Be sure all ingredients do not contain nuts.
• To make them egg free: Try with an egg substitute, such as Bob’s Red Mill Egg Replacer or make a flax ‘egg’ (although I haven’t tested this).

Storage Tips

• Refrigerate: Store in an airtight container in the refrigerator up to 7 days.
• Freeze: Store in an airtight container in the freezer up to 2 months.
  • Thaw in the refrigerator and eat within 4 days.

A collection of baked goods to try:

• Blueberry Glazed Donuts
• Copycat Starbucks Pumpkin Bread
• Cinnamon Crunch Banana Bread
• Carrot Cake Donuts with Coconut Glaze
• Breakfast Oatmeal Yogurt Cookies
• Cinnamon Sugar Pumpkin Donuts

Chocolate Avocado Donuts

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Baked dark chocolate donuts made with whole grain flour and avocado with a dark chocolate glaze.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 10-15 mins
• Total Time: 20-30 mins
• Yield: Makes 12 donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Donuts:

• 1 1/2 cups flour*
• 3 tablespoons dark cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon coarse salt
• 1 medium ripe avocado, peeled, pitted and mashed (about 1/2 cup)
• 1 large egg
• 3/4 cup granulated sugar
• 2 tablespoons oil
• 1 cup milk
• 1 1/2 teaspoons pure vanilla extract

Glaze:

• 1/2 cup dark chocolate chips or chunks
• 2 tablespoons butter or coconut oil
• 1/2 cup powdered sugar
• Milk, as needed to thin

Optional Toppings:

• 2 tablespoons chopped nuts
• 2 tablespoons unsweetened coconut flakes
• Sprinkles

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Instructions

1. Preheat oven to 350 degrees. Coat 2 6-hole donut baking pans with cooking spray. Set aside.
2. Sift the flour, cocoa powder, baking powder, baking soda and salt into a large mixing bowl.
3. In a separate mixing bowl, use a hand mixer to beat the mashed avocado and egg, until smooth. Add the sugar and oil and beat until smooth. Once fluffy, whisk in the milk and vanilla extract until incorporated.
4. Pour the wet mixture into the dry ingredients while beating on low. Increase the mixer speed to medium and beat until well incorporated. Use a spatula to stir in any remaining dry mixture on the sides or bottom of the bowl.
5. Pour the batter into each well of the prepared donut pan about ¾ of the way to the top (about ¼ cup in each), but not covering the donut hole center. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to slightly cool. Flip them onto a baking sheet fitted with a wire rack.
6. In a small bowl, microwave the dark chocolate chips or chunks for 30 seconds. Stir. Repeat microwaving for 30 seconds until fully melted. Whisk in the powdered sugar. Add milk to thin, as needed. Pour one tablespoon of glaze onto each donut.
7. Optional: Top with the nuts, coconut or sprinkles while the glaze is still warm. Let the donuts cool, then serve.

Notes

For the flour: You can use any good baking flour, such as whole wheat pastry, whole wheat, whole wheat white, all-purpose, gluten free all-purpose or oat flours.

Nutrition

• Serving Size: 1 donut
• Calories: 194
• Sugar: 10g
• Sodium: 138mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 17mg