• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Cakes and Cupcakes / Chocolate Baked Donuts with Beet Blood Glaze

Chocolate Baked Donuts with Beet Blood Glaze

October 25, 2017 Updated October 18, 2020 4 Comments

72shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
Chocolate Baked Doughnuts with Beet Blood Glaze

Chocolate baked donuts with beet blood glaze are moist and naturally colored from beet puree.

The bright color of beets makes the glaze look like dripping blood, which makes chocolate baked doughnuts with beet blood glaze perfectly creepy for Halloween.   I had these donuts prepped, baked, and in my mouth in just 30 minutes.   No hot oil or frying necessary.

Skip to recipe

You will need:

  • 3/4 cup all-purpose flour
  • 1/3 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons melted butter
  • 1 egg
  • 1/4 cup packed brown sugar
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 1/4 cup buttermilk
  • 1/2 cup beet puree (canned beets may be used to make puree)

Preheat oven to 350F degrees.  In a small bowl, whisk together the flour, cocoa, baking soda, and salt.

In a separate bowl, cream melted butter and sugars together.

Lightly spray 2 doughnut pans with non-stick spray.  I purchased my pans from Williams-Sonoma.  They are small doughnuts about 3-inches in diameter.

Pour batter into a piping bag fitted with a round tip.  A resealable plastic bag may be used.  Just clip the corner to pipe batter into the donut pan. Place in preheated oven and bake for 10 minutes.  The cake with spring back when lightly touched, if completely baked.

Remove from oven and allow to cool for 3-5 minutes before removing doughnuts from pan.

Invert doughnuts to a cooling rack.  Cool for 7-10 minutes before glazing.

To make the glaze you will need:

  • 1 1/2 cups powdered sugar
  • 1-2 tablespoons reserved juices from beets
  • 1/2 teaspoons cream of tartar
  • 1 teaspoon vanilla
  • 1 tablespoon corn syrup

Combine all ingredients in a small bowl.

Mix until smooth.  Add more beet juice, if needed to make glaze perfect consistency.

Carefully spoon over donut allowing glaze to drip down the sides.

Let stand until glaze has firmed.

Chocolate baked donuts with beetroot glaze.  So fun for a spooky Halloween.

Chocolate Baked Doughnuts with Beet Blood Glaze
5 from 1 vote
Print

Chocolate Baked Donuts with Beet Blood Glaze

Chocolate baked donuts with beet blood glaze are moist and naturally colored from beet puree.

Course Dessert
Cuisine American
Keyword Chocolate Baked Doughnuts with beet blood glaze
Prep Time 15 minutes
Cook Time 10 minutes
cooling time 15 minutes
Total Time 25 minutes
Servings 12 doughnuts
Calories 157 kcal

Ingredients

  • 3/4 cup all-purpose flour
  • 1/3 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons melted butter
  • 1 egg
  • 1/4 cup packed brown sugar
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 1/4 cup buttermilk
  • 1/2 cup beet puree (canned beets may be used to make puree)

Glaze:

  • 1 1/2 cups powder sugar
  • 1-2 tablespoons beet juice liquid left from cooking
  • 1 teaspoon vanilla
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon corn syrup
  • pinch salt

Instructions

  1. Preheat oven to 350F degrees.  Spray 2 doughnut pans with 6 doughnuts each with non-stick spray.
  2. In a bowl whisk together the flour, cocoa, baking soda, and salt
  3. In a separate bowl mix together melted butter and sugars.  Add egg, vanilla, buttermilk, and beet puree until smooth.
  4. Mix in dry ingredients until batter is smooth.  Do not overmix.
  5. Pour batter into a pastry bag or use a resealable plastic bag with the corner clipped.  Pipe the batter into the prepared pans.
  6. Bake for 10 minutes or until the cake springs back when lightly touched.

Allow to cool for 3-5 minutes in pan then invert pan over a cooling rack to remove doughnuts.  Allow to cool for 7-10 minutes before glazing.

To make the Glaze:

  1. Mix all of the glaze ingredients in small bowl.  Add beet liquids until glaze is a smooth consistency.
  2. Gently spoon over cooled doughnuts.

Recipe Notes

  • Beet powder or beet puree may be used in place of beet liquids.
  • Canned beets may be used in place of roasted or steamed beets.  Use liquid in canned beets for glaze
Nutrition Facts
Chocolate Baked Donuts with Beet Blood Glaze
Amount Per Serving (12 g)
Calories 157 Calories from Fat 33
% Daily Value*
Fat 3.7g6%
Cholesterol 21mg7%
Sodium 137mg6%
Carbohydrates 30.5g10%
Fiber 1g4%
Sugar 22g24%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s a great idea…in the summer turn this doughnut into a cooling ice cream sandwich.  Chocolate Doughnut Strawberry Ice Cream Sandwich

chocolate donut strawberry ice cream sandwiches

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Cakes and Cupcakes, Dessert Tagged With: cakes an cupcakes, Dessert

Previous Post: « Apple Pear Rose Cardamom Cider
Next Post: No Knead Delicata Sage Focaccia »

Reader Interactions

Comments

  1. Asiah says

    October 27, 2020 at 3:24 am

    Would it work to exchange all-purpose flour for 1-1 gluten-free flour?

    Reply
    • Janet Barton says

      October 27, 2020 at 3:33 am

      To be honest with you, I have never tried gluten-free flour on this recipe. I don’t see why not. The batter for the donuts is very similar to a chocolate cake batter. If you have used GF flour for a cake, I’m pretty sure it would work for these donuts. The recipe is pretty forgiving. Please let me know if you try it.

      Reply
  2. Karen tree says

    October 28, 2017 at 7:22 pm

    Mmmmm theae donuts look divine!

    Reply
    • Janet Barton says

      October 29, 2017 at 11:55 pm

      Why thank you Karen Tree. Come on over and I’ll make you some 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • pink iced heart sugar cookies Sour Cream Sugar Cookies
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Cheddar Cheese Rolls arranged on a plate Cheddar Cheese Rolls
  • Artisan No-knead Bread
  • Several chocolate drop cookies on white background Chocolate Drop Cookies
  • Baked stollen cut in half showing ribbon of marzipan No-Knead Christmas Stollen
  • green Witch Finger Cookies standing in a black bowl Creepy Witch Finger Cookies
  • assortment of sprinkles on heart shape sugar cookies Cut-Out Sugar Cookies
  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade

Subscribe to our email list for exclusive tips and recipes

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Latest on Instagram

simplysogood

My no-knead bread recipes are perfect for holiday My no-knead bread recipes are perfect for holiday prep! Make the dough today, then quickly bake tomorrow! 🎄
PLUS If you’re looking for a quick yet impressive last-minute gift from the kitchen, this no-knead cranberry orange pecan bread is definitely the answer! I have delivered this bread slightly warm wrapped in a cute dishcloth tied up with a bow 🎁
These amazing, yet simple, shortbread cookies have These amazing, yet simple, shortbread cookies have been a holiday tradition in our home for years. I love these little cookies because they are so easy to make — It’s kind of hard to mess up only 4 ingredients!
This German Christmas Stollen is a yeast bread fil This German Christmas Stollen is a yeast bread filled with dried fruit, candied citrus peel, nuts, spices, and a ribbon of marzipan down the center! ❤️ I developed a quick version using my famous no-knead bread dough!
I like to have this spiced cranberry wassail on ha I like to have this spiced cranberry wassail on hand for cold and flu season! ❄️ This wassail is made with cranberry juice, fresh orange juice, a hint of lemon, and then steeped with my favorite holiday spices! I love sipping on wassail when I’m sick, It’s comforting and loaded with vitamin C! And it’s easy to take a jar-full to a sick friend!
Leaving Santa some Norwegian Pepperkaker this Chri Leaving Santa some Norwegian Pepperkaker this Christmas Eve! 🎅🏼 What cookies are you leaving out for Santa Claus this year??
Do you have a tradition of decorating gingerbread Do you have a tradition of decorating gingerbread houses during the holidays? We decided to design them with a more natural look this year🌲 Instead of candy canes and gumdrops we decided to use nuts, spices, and greenery from my yard
Every Christmas my grandkids ask my daughter to ma Every Christmas my grandkids ask my daughter to make these peanut butter cookies layered with chocolate and a delicious peanut butter glaze! 🎄These chewy peanut butter bars have been a family favorite for decades! Trust me, your family will LOVE them!
These cold winter mornings call for some warming g These cold winter mornings call for some warming gingerbread hot chocolate ❄️ This hot chocolate is like drinking a warm gingerbread truffle in a mug!
It’s officially cookie season! Which makes it m It’s officially cookie season!  Which makes it my favorite season because I love baking cookies and I love eating cookies! 🍪 I’m sharing some of my all-time favorite Christmas cookie recipes for you to bake and share!
Load More... Follow on Instagram


Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo BLOGHER Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2021 Janet Barton
Privacy Policy