Chocolate Chip Donuts

By Rebecca Taylor
Servings 6


  • 100g coconut sugar
  • 85g spelt flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 large egg
  • 100g milk
  • 1/2 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup Loco Love Mylk Chocolate Drops

Icing Ingredients

  • 1/2 cup Loco Love Mylk Chocolate Drops
  • 30g unsalted butter
  • 2 teaspoons water
  • Chocolate sprinkles (optional)


  1. Preheat oven to 180 degrees bake.
  2. Spray a 6x hole doughnut pan lightly with coconut oil.
  3. In a medium sized mixing bowl combine the dry ingredients with a fork.
  4. In another medium sized mixing bowl add the wet ingredients and whisk with a fork until the egg is beaten and the wet ingredients are blended.
  5. Transfer the wet ingredients to the dry and use a spoon to fold through until just mixed.
  6. Add the chocolate chips and fold through until combined.
  7. Using a tablespoon scoop equal amounts into the doughnut pan. The holes should be full just over halfway.
  8. Place in the oven to bake for 20 minutes or until a skewer is removed clean.
  9. Allow to cool in the doughnut pan for 5 minutes and then turn out onto a wire rack to cool completely.
  10. To ice the doughnuts, add the icing ingredients to a small heat proof bowl and microwave for 20 second increments until melted and glossy.
  11. Dip one side of the doughnut into the icing, allow it to drip off a little before placing onto a plate.
  12. Place the plate in the freezer for 1 hour to set.