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Chocolate Donuts with Amaretto

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  • Author: Emily Nelson
  • Yield: 6 donuts 1x


A classy breakfast or dessert treat with grown-up amaretto flavor and a hint of espresso. These baked donuts are perfect to make on a relaxing morning.


  • ¾ cup white whole wheat flour
  • ¼ cup dutch-process cocoa powder
  • 1/3 cup coconut sugar (add 12 extra tablespoons for a sweeter donut)
  • 1 teaspoon baking powder
  • 1 teaspoon instant espresso powder
  • ¼ teaspoon sea salt
  • 1/3 cup buttermilk
  • 3 tablespoons extra-virgin olive oil
  • 1 large egg
  • 2 tablespoons amaretto
  • 1 teaspoon vanilla
  • powdered sugar or additional cocoa powder for dusting, optional


  1. Preheat the oven to 400.
  2. In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, espresso powder, and salt.
  3. In a small mixing bowl, whisk together the buttermilk, olive oil, egg, amaretto, and vanilla.
  4. Add the wet ingredients to the dry ingredients and mix together until just combined. Do not over mix.
  5. Pipe the mixture evenly into the donut pan. (I use a small ziploc bag and cut the tip off one corner for piping.)
  6. Bake for 8-9 minutes, until donuts tops appear dry. Let cool in pan for 2-3 minutes before transferring to a cooling rack. Donuts are best served slightly warm. Dust with powdered sugar or additional cocoa powder just before serving, if desired.
  • Category: Baked, Breakfast, Dessert, Chocolate
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