Whoever invented donuts for breakfast is my kinda people!
Rocky Road Donuts are on the breakfast table today!
Sure, I’ll agree these donuts look more like a dessert than a breakfast food
But hey, you do you!
Sometimes cake for breakfast is better than a cup of coffee to get you started!
Rocky Road was one of my favorite ice cream flavors from childhood.
Chocolate, marshmallows and walnuts stuffed into a sugar cone on a summer day was the ultimate treat!
Of course you can substitute any nut you prefer in place of the walnuts
Starting with the easiest recipe for chocolate cake donuts
Then stacked with chocolate buttercream, walnuts and marshmallows!
Oh and don’t forget that chocolate drizzle!
The recipe for cake donuts is so easy all you need is a mixing bowl
A couple of donut pans and about 30 minutes total.
Seriously these will be baked and cooled and ready for stacking in no time so get your Dandies marshmallows ready *not sponsored
Toast your nuts and then get a small recipe of chocolate ganache on the stove for the perfect chocolate drizzle in a pinch!
It’s so easy to create hundreds of different flavor combos when you have a really great base recipe like these chocolate cake donuts.
If you recall a couple years ago I made Chocolate Caramel Turtle Donuts with this same idea!
Notes for Success:
I always have excess buttercream in my refrigerator for a day like today!
The chocoalte cake donuts bake up in minutes and if the buttercream is already made; you will be eating these beauties in less than an hour!
For those who do not use flax in their baking, you can substitute in another dry blend egg replacer of your choice
For vanilla donuts replace the cocoa powder in the recipe with cake flour
For more donut recipes click the links below!
You will need Specialty Donut pans for this recipe!
- For the Donut Batter:
- All Purpose Flour 1 cup (125g)
- Natural Cocoa Powder Unsweetened¼ cup (20g)
- Light Brown Sugar ½ cup (105g)
- Baking Soda 1 teaspoon
- Salt ¼ teaspoon
- Plant Milk ½ cup (120ml)
- Ground Flax Seed 1 Tablespoon (8g)
- Hot Water 3 Tablespoons (45ml)
- Coconut Oil Melted 4 teaspoons *Or vegetable oil is fine
- Vanilla Extract 1 teaspoon (5ml)
- ½ Recipe Vegan Buttercream *You will still have extra buttercream even if you make just half, but the buttercream can freeze for up to 3 months! So it's worth it!
- Cocoa Powder ¼ cup
- ½ Recipe of Ganache *You will also have a small amount of ganache leftover too, but I like to leave the excess in the refrigerator, you just never know when you will want to drizzle chocolate sauce on something!
- Walnuts lightly toasted in a 275°F oven for 8-10 minutes ½ cup - 1 cup to your liking
- Dandies Marshmallows ½ cup - 1 cup to your liking
- For the donut batter:
- Preheat the oven to 350°F and lightly spray the donut pans with pan spray
- Combine the ground flax seed with the hot water and whisk smooth
- Let stand for at least 5 minutes to thicken to a paste
- In a large mixing bowl combine the plant milk, melted coconut oil, vanilla extract, brown sugar and flax paste and whisk smooth
- Add the sifted flour, cocoa powder, salt & baking soda and whisk smooth.
- Transfer batter to a pastry bag and pipe almost to the top into each of the lightly greased cavities.
- Bake in a preheated 350°F oven for approximately 10-12 minutes for the larger donuts (8 minutes for the mini sized donuts pan). or when they spring back when gently pressed they are done.
- Next prepare the buttercream recipe as per the instructions on that page and at the last stage of mixing add the cocoa powder, mix smooth
- Once the donuts have cooled you can fill the centers with chocolate buttercream, add the toasted walnuts & marshmallows & drizzle with optional ganache sauce.
- Of course if you DOUBLE this recipe you can make the Double Deckers like I did in the video!
Donuts can be frozen (without the added creams & nuts & marshmallows is best) wrapped well to prevent drying for up to 2 months