These Chocolate Frosted Cake Donuts are ridiculously easy, incredibly delicious, and completely egg-free—which means more people can enjoy them! They’re soft, slightly dense (in the best way!), and coated in the most amazing chocolate glaze. Plus, you don’t need any fancy ingredients or equipment—no yeast, rising time, or electric mixer required!
Oriana’s Thoughts On The Recipe
If there’s one thing my family goes absolutely crazy for, it’s these homemade chocolate frosted cake donuts! They’re soft, slightly dense, and dipped in a thick, glossy chocolate glaze—just the way a good cake donut should be! What I love most about this recipe is how simple it is. No need for fancy equipment or special techniques—just mix, cut, and fry!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Donuts:
- Granulated Sugar – Adds sweetness and moisture.
- Baking Powder – Helps the donuts rise and stay fluffy.
- Nutmeg – A little nutmeg gives these donuts that classic bakery-style flavor.
- Salt – Enhances all the flavors.
- Buttermilk – Makes the donuts tender and moist. You can substitute with milk + vinegar (see recipe card for details).
- Butter – Adds richness and flavor.
- Vanilla Extract – Brings out sweetness and warmth.
- All-Purpose Flour – The base of the donuts. Use a kitchen scale to measure accurately!
- Oil – Helps keep the donuts moist.
For the Chocolate Glaze:
- Semi-Sweet Chocolate Chips – Melted to create a rich, chocolatey coating.
- Butter – Adds shine and richness.
- Corn Syrup or Glucose – Keeps the glaze smooth and glossy.
- Heavy Cream – Helps achieve that perfect silky texture.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like almond, soy, or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Heavy Cream: You can use a non-dairy cream, such as Silk , Country Crock Plant Cream, or Califia Farms. Chocolate: Use your favorite dairy-free chocolate. I like GHIRARDELLI Non-Dairy Dark Chocolate Chips for Baking.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips
- Getting the Right Donut Texture: If your donuts aren’t turning out as fluffy as you’d like, the dough might be a bit too thick. Pro Tip: Make sure you don’t overmix the dough! Gently fold the ingredients together just until combined. Overmixing can lead to dense, tough donuts.
- Sticky Dough: If the donut dough is sticky after chilling and is sticking to the frying pan or your hands, you might need a little extra flour in the dough. Pro Tip: Dust your hands with flour or use a light dusting of flour on the dough to keep things from getting too sticky. You can also lightly flour your donut cutter.
- Frying the Donuts Perfectly: Frying donuts can be tricky, especially when trying to get that golden brown color. Pro Tip: Make sure your oil is at the right temperature (about 325°F or 165°C). If it’s too hot, your donuts might burn on the outside before cooking through. If it’s too cool, they’ll absorb too much oil and become greasy. I highly recommend using a frying thermometer.
- The chocolate glaze is too thick or thin. Pro Tip: If the glaze is too thick, add a tiny splash of warm cream. If it’s too thin, let it cool slightly to thicken.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Donut Dough
Mix the sugar, baking powder, nutmeg, salt, buttermilk, melted butter, and vanilla in a large bowl. Add flour and mix until well combined. Do not overmix! The dough will be soft and a little sticky (but firm enough to handle); if it is too sticky, add more flour, a tablespoon at a time.
Wrap the dough in plastic and chill for one hour.
Step 2 – Roll Out and Cut
Add the oil to a heavy-bottomed pot or Dutch oven over medium heat and heat it to 325º F (165º C). Line a large baking sheet or plate with paper towels. Note: The amount of oil needed to fry the donuts will depend on how wide or tall your pot is. You want the oil to fill at least 1/3 of your pot.
While the oil is heating, invert the chilled dough onto a well-floured surface. Lightly dust the dough with flour. Roll to ½-inch (1.2 cm) thickness. Use a donut or ring cutter to cut out the donuts (Tip: to prevent sticking, dip the cutter into flour before each use). You can press together the scraps and roll them out again to get as many donuts as possible. Just keep in mind the more you work the dough, the tougher the donuts will get. Place the donuts and holes on the parchment-lined tray.
Step 3 – Fry
Carefully add the donuts to the hot oil, two or three at a time. When the bottoms are deep golden, after approximately 2 minutes, use a slotted spoon to flip; cook until they’re deep golden all over. Transfer to the paper-towel-lined plate. Repeat with the remaining donuts and holes, adjusting the heat as needed to keep the oil at 325º F (165º C).
Note: I recommend using a frying thermometer to keep the oil at the right temperature. If the oil is too hot, the donuts will be golden outside but uncooked inside.
Step 4 – Make the Glaze
Add chocolate, butter, corn syrup, and heavy cream in a medium-sized bowl. Microwave for 30 seconds and stir together. Repeat 20-second increments until the chocolate is melted and the glaze is smooth.
Step 5 – Dip and Decorate
Dip the tops of the donuts into the chocolate glaze and then cover with sprinkles.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes to curdle.
- If you don’t have a donut cutter, you can use two round cookie cutters—one larger and one smaller for the center hole.
- Let the donuts cool completely before dipping in glaze, or it might slide right off!
Topping Ideas
- Sprinkles! Add colorful sprinkles on top of the chocolate glaze for a fun touch.
- Chopped Nuts – Almonds, pecans, hazelnuts, or peanuts add a nice crunch.
- Toasted Coconut – Sweet, nutty, and pairs beautifully with chocolate.
- Crushed Oreos – For a cookies and cream twist.
- Mini Chocolate Chips or Jimmies – Because more chocolate is always a good idea!
- Caramel Drizzle – A rich and buttery contrast to chocolate.
- Peanut Butter Drizzle – Perfect if you love chocolate and peanut butter together.
- Crushed Candy Bars – Think Snickers, Reese’s, or Heath bars for extra indulgence.
- Freeze-Dried Strawberries or Raspberries – Adds a tart and crunchy bite.
Storing and Freezing Instructions
Store: These eggless cake donuts are best enjoyed on the same day. Day-old doughnuts are no fun, in my opinion. However, if you have leftovers, you can store them in an airtight container at room temperature for 1-2 extra days.
Freeze: Allow them to cool to room temperature and wrap them individually in plastic wrap before transferring them to a freezer-safe bag. Freeze for up to two months. Thaw them overnight in the fridge and reheat them in the microwave or toaster oven when ready to enjoy. Keep in mind that the texture of the donuts will change after freezing and thawing.
Frequently Asked Questions
I haven’t tested this recipe as baked donuts yet, so I can’t say for sure how the texture and flavor will turn out. If you give it a try, I’d love to hear how they turn out!
It’s best to fry the donuts as soon as the batter is mixed. The baking powder will start to react as soon as it’s added to the batter, so letting it sit for too long will result in less fluffy donuts.
More Donut Recipes You’ll Love!
Recipe Card
Chocolate Frosted Cake Donuts (Egg-Free)
These Chocolate Frosted Cake Donuts are ridiculously easy, incredibly delicious, and completely egg-free—which means more people can enjoy them! They’re soft, slightly dense (in the best way!), and coated in the most amazing chocolate glaze. Plus, you don’t need any fancy ingredients or equipment—no yeast, rising time, or electric mixer required!
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
-
Mix the sugar, baking powder, nutmeg, salt, buttermilk, melted butter, and vanilla in a large bowl.
-
Add flour and mix until well combined. Do not overmix! The dough will be soft and a little sticky (but firm enough to handle); if it is too sticky, add more flour, a tablespoon at a time.
-
Wrap the dough in plastic and chill for one hour.
-
Add the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 325º F (165º C). Also, line a large baking sheet or plate with paper towels.Note: The amount of oil needed to fry the donuts will depend on how wide or tall your pot is. You want the oil to fill at least 1/3 of your pot.
-
While the oil is heating, invert the chilled dough onto a well-floured surface. Lightly dust the dough with flour. Roll to ½-inch (1.2 cm) thickness. Use a donut or ring cutter to cut out the donuts (Tip: to prevent sticking, dip the cutter into flour before each use). You can press together the scraps and roll them out again to get as many donuts as possible. Just keep in mind the more you work the dough, the tougher the donuts will get. Place the donuts and holes on the parchment-lined tray.
-
Carefully add the donuts to the hot oil, two or three at a time. When the bottoms are deep golden, after approximately 2 minutes, use a slotted spoon to flip; cook until they’re deep golden all over. Transfer to the paper-towel-lined plate. Repeat with the remaining donuts and holes, adjusting the heat as needed to keep the oil at 325º F (165º C).Note: I recommend using a frying thermometer to keep the oil at the right temperature. If the oil is too hot, the donuts will be golden outside but uncooked inside.
Make the Chocolate Glaze:
-
Add chocolate, butter, corn syrup, and heavy cream in a medium-sized bowl. Microwave for 30 seconds and stir together. Repeat 20-second increments until the chocolate is melted and the glaze is smooth.
-
Dip the tops of the donuts into the chocolate glaze and then cover with sprinkles.
Buttermilk: If you don’t have buttermilk, you can add 1/2 cup + 2 tablespoons (150 ml) of whole milk + 2 teaspoons (10 ml) vinegar.
Oil for Frying: The amount of oil needed to fry the donuts will depend on how wide or tall your pot is. You want the oil to fill at least 1/3 of your pot.
Store: These eggless cake donuts are best enjoyed on the same day. Day-old doughnuts are no fun, in my opinion. However, if you have leftovers, you can store them in an airtight container at room temperature for 1-2 extra days.
Freeze: Allow them to cool to room temperature and wrap them individually in plastic wrap before transferring them to a freezer-safe bag. Freeze for up to two months. Thaw them overnight in the fridge and reheat them in the microwave or toaster oven when ready to enjoy. Keep in mind that the texture of the donuts will change after freezing and thawing.
Food Allergy Swaps:
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like almond, soy, or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Heavy Cream: You can use a non-dairy cream, such as Silk , Country Crock Plant Cream, or Califia Farms. Chocolate: Use your favorite dairy-free chocolate. I like GHIRARDELLI Non-Dairy Dark Chocolate Chips for Baking.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips:
- Getting the Right Donut Texture: If your donuts aren’t turning out as fluffy as you’d like, the dough might be a bit too thick. Pro Tip: Make sure you don’t overmix the dough! Gently fold the ingredients together just until combined. Overmixing can lead to dense, tough donuts.
- Sticky Dough: If the donut dough is sticky after chilling and is sticking to the frying pan or your hands, you might need a little extra flour in the dough. Pro Tip: Dust your hands with flour or use a light dusting of flour on the dough to keep things from getting too sticky. You can also lightly flour your donut cutter.
- Frying the Donuts Perfectly: Frying donuts can be tricky, especially when trying to get that golden brown color. Pro Tip: Make sure your oil is at the right temperature (about 325°F or 165°C). If it’s too hot, your donuts might burn on the outside before cooking through. If it’s too cool, they’ll absorb too much oil and become greasy. I highly recommend using a frying thermometer.
- The chocolate glaze is too thick or thin. Pro Tip: If the glaze is too thick, add a tiny splash of warm cream. If it’s too thin, let it cool slightly to thicken.
Extra Recipe Tips For Success:
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes to curdle.
- If you don’t have a donut cutter, you can use two round cookie cutters—one larger and one smaller for the center hole.
- Let the donuts cool completely before dipping in glaze, or it might slide right off!
Topping Ideas:
- Sprinkles! Add colorful sprinkles on top of the chocolate glaze for a fun touch.
- Chopped Nuts – Almonds, pecans, hazelnuts, or peanuts add a nice crunch.
- Toasted Coconut – Sweet, nutty, and pairs beautifully with chocolate.
- Crushed Oreos – For a cookies and cream twist.
- Mini Chocolate Chips or Jimmies – Because more chocolate is always a good idea!
- Caramel Drizzle – A rich and buttery contrast to chocolate.
- Peanut Butter Drizzle – Perfect if you love chocolate and peanut butter together.
- Crushed Candy Bars – Think Snickers, Reese’s, or Heath bars for extra indulgence.
- Freeze-Dried Strawberries or Raspberries – Adds a tart and crunchy bite.
Calories: 277kcalCarbohydrates: 38gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 21mgSodium: 271mgPotassium: 119mgFiber: 2gSugar: 17gVitamin A: 255IUVitamin C: 0.02mgCalcium: 82mgIron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.