Sweet, Snacks

Baked Chocolate & Clementine Doughnuts

This recipe makes a batch of 12 baked doughnuts that are so tender and light, they almost melt in your mouth. The combination of chocolate and orange makes them feel a little bit festive, but if clementines aren't in season, oranges are just as delicious.

I've used cocoa powder to give the doughnuts a lovely chocolate flavour, without being too heavy – but if you're a real chocolate-lover, you could dunk them in melted dark chocolate instead of glazing them with icing sugar. Either way, they're absolutely delicious.

12 doughnuts


Dry ingredients

1 cup self-raising flour

½ cup soft brown sugar

Large pinch sea salt

½ tsp bicarbonate of soda

½ tsp baking powder

3 tbsp cocoa powder

1 tbsp cornflour

1 tsp cinnamon

Wet ingredients

1 cup oat milk, or your preferred dairy-free alternative

¼ cup light oil, such as groundnut

1 tsp vanilla bean paste or extract

1 tbsp apple cider vinegar

Zest and juice of 2 clementines

For the glaze

1 cup icing sugar

2 tbsp cocoa powder

Juice of 2 clementines

To serve

Clementine zest

Cocoa nibs


  1. Preheat your oven to 200°C/fan 180°C/Gas 6, and grease one 12-ring or two 6-ring doughnut pans – preferably silicone.
  2. Combine the dry ingredients in one bowl, and the wet ingredients in another. Gently stir the wet ingredients into the dry until fully combined, being careful not to overmix.
  3. Divide the mixture between your 12 doughnut moulds and bake for 15 minutes. Check to see if the doughnuts are ready – a skewer should come out of the dough clean – and if not, put them back in the oven for a further 5 mins.
  4. Once cooked, remove from the oven and allow the doughnuts to cool in the pan for 5-10 minutes, before turning them onto a cooling rack. At this point you can freeze the un-glazed doughnuts, if you like, to decorate later.
  5. Meanwhile, sieve the icing sugar and cocoa powder into a bowl, and add the clementine juice a little at a time, until you have a smooth icing that's not too runny.
  6. Once fully cool, glaze your doughnuts by either spooning over the icing and allowing it to run down the sides, or dipping each doughnut face-down into the bowl. Finish with a sprinkling of cocoa nibs and clementine zest.
  7. The doughnuts will keep in an airtight container for 1-2 days.

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