Baked double chocolate doughnuts


Makes 6, ready in 40 minutes including cooling time

  • 30ml U:Me Coconut Oil Blend, extra for greasing
  • 140g plain flour
  • 25g cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Large pinch sea salt
  • 1 large egg
  • 100g caster sugar
  • 80ml milk
  • 60ml sour cream
  • 1/2 tsp vanilla extract
  • 100g chocolate chips
  • 90g light brown sugar
  • 25g butter, cut into pieces
  • 110ml double cream
  • 1/2 tbsp black treacle

Allergens: gluten, dairy and egg


Preheat the oven to 200c/180c Fan. Grease a doughnut pan with U:Me Coconut Oil Blend. 

In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt. 

In a separate bowl whisk together the egg with sugar until light and fluffy then add in the milk, sour cream, oil, vanilla extract, and whisk to combine. 

Pour into the flour mixture and whisk until you have a thick batter, then fold in the chocolate chips. Carefully spoon into the doughnut holes leaving a centimetre at the top to allow them to rise.

Bake for 10 minutes or until a skewer inserted into the center of the doughnuts comes out clean. Allow to cool in the pan for 5 minutes then invert onto a wire rack, do not glaze until they are completely cool.

For the glaze, add all the ingredients to the pan and over a medium heat bring to the boil, stirring constantly, until the sugar has completely dissolved. Let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally. 

Take off the heat and leave to cool slightly. You can then either drizzle or dip the tops of the doughnuts into the glaze then place them on a cooling rack to set.