I’m going to be real with you, I don’t believe in single function kitchen tools.

That strawberry huller? Meh, I’ll take a paring knife.

A special corer for pineapples? Give me pre-sliced any day!

But…BUT, I caved. Yes, I did it. I bought a pan solely meant for…

..baking donuts! And I have to admit, it’s one of the best purchases I’ve made. I can tell you from experience that hand shaped donuts are not pretty, they don’t have that perfectly round curve to them, making them appealing to almost any sweet hater (are there even people out there like that? Who ARE you??) or dessert lover alike.

Gather the troops! Dry and wet ingredients, these sweet babies are easier than you think.

Mix them up! It takes no effort at all..you’re so close to chocolaty donut goodness!

Once they are baked and cooled, you can round up what you need to do the best part, icing! A word of wisdom, make sure you put your toppings are right away, or the icing will solidify and won’t hold the goodies you are sprinkling on top.

Oh yes, now for the last touch, the topping! I chose to use peanuts, to balance out all the sweetness of the donut and the icing, but use whatever tickles your fancy or you have on hand.

(obviously the broken one was a taste tester)

Time to…EAT!

These donuts are perfectly cakey, chocolaty, and spongy. They absorb just the right amount of glaze, but don’t overpower all the things happening on top of the donut.

Make them, eat some (er, almost all), and sign up for a yoga class..it’s fuel, baby!

 Chocolate Cake Donuts

makes 6

recipe adapted from Shutterbean.com

  • 1 cup all- purpose flour
  • 1/4 cup unsweetened dark cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup low-fat buttermilk (I used almond milk)
  • 1/2 cup packed dark brown sugar
  • 1 egg  (Enger-G Egg Replacer works perfectly for me)
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract


  • 2  cups confectioners’ sugar
  • 2-3 tablespoons milk

Heat oven to 325 F. Coat doughnut pan with non-stick cooking spray. In a large bowl, whisk flour, cocoa, baking soda, and salt. In a small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & smooth.

Spoon batter into a large resealable plastic bag. Cut of the corner and squeeze batter into prepared doughnut pan about 2/3 full. Bake for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

In a small bowl, combine confectioners’ sugar and with 2 tablespoons milk and stir until consistency is thick & glazey. If the consistency is too thin, add more sugar. If too thick add a bit more milk.

Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with toppings of choice immediately and serve.

Eat promptly. That’s an order.