Baked Chocolate Beet Donuts are soft, rich, and subtly earthy donuts made with pureed beetroot, cocoa, and a simple beet glaze. They are baked, not fried, making them lighter, quicker, and easier to prepare.
Baked chocolate beetroot donuts might sound unusual, but once you try them, you will understand why they work so well.
The beets add natural sweetness and moisture without overpowering the chocolate. The cocoa gives the deep, rich flavor you expect from a chocolate dessert, while the beetroot lends a subtle earthiness and a hint of natural color.
I like that this recipe is baked instead of fried. It means less mess, no oil splatter, and a lighter texture that still feels indulgent.
The glaze is where the beets shine visually. A little beet juice turns ordinary icing sugar into a glossy pink glaze that looks like it came from a bakery display.
When I make these, I usually use store bought vacuum sealed roasted beets (not in vinegar!), but you could also roast or boil extra beets earlier in the week.
Baked chocolate beetroot donuts are proof that vegetables and dessert can be a great match.
They are soft, rich, and easy to make, with a naturally pink glaze that makes them stand out.
Whether you want a fun baking project, a unique treat for guests, or simply a chocolate dessert with a twist, this recipe delivers.
I love using beets in vegetable desserts. They just work so well to add a slightly earthy richness to baked goods. Be sure to try Chocolate Beet Muffins, Beetroot Chocolate Bliss Balls or Vanilla Beet Freakshake!
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Why You'll Love This Recipe
- They are baked, not fried, so cleanup is easier.
- Beets add natural sweetness and moisture.
- The glaze gets a natural pink tint without food coloring.
- They are ready in under 30 minutes.
- You can make them ahead and store them without losing texture.
- They look beautiful without extra decoration.
- Uses pantry and fridge staples.
- The flavor is rich but not overly sweet.
- They work for breakfast, dessert, or snacks.
- The recipe is adaptable with different flavors.
Ingredients
- Pureed beets. The key to the recipe. Use fresh cooked beets, store bought vacuum sealed (without vinegar), or canned, but rinse them well.
- Granulated sugar. Standard white sugar works best. Brown sugar will make them more caramel-like.
- Milk. Whole milk adds richness. Plant-based milk works as a dairy-free option.
- Egg. Provides structure and moisture. A flax egg can be used for vegan versions.
- Butter. Melted and cooled for even mixing. Coconut oil can work too.
- Vanilla extract. Enhances both the chocolate and beet flavors.
- All-purpose flour. The standard base for light, tender donuts.
- Unsweetened cocoa powder. Gives deep chocolate flavor.
- Baking powder. Helps the donuts rise and stay soft.
- Salt. Balances sweetness.
- Powdered icing sugar. Creates a smooth glaze.
- Beet juice or food coloring. Natural tint for the glaze.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 170°C/325°F. Lightly grease a doughnut pan with oil.
Puree the beets with a hand held immersion blender until smooth.
In a large bowl, beat the beetroot puree, sugar, milk, egg, cooled melted butter and vanilla together.
Sift in the flour, baking powder and salt and gently combine.
Fill the doughnut molds with the batter until nearly full.
Bake for 15 minutes or until springy and an inserted skewer comes out clean.
Allow to cool in the tray for 5 minutes, then carefully remove from the pan to cool completely on a wire rack.
For the beet glaze
Add the powdered icing sugar (sift if it’s clumpy) milk, beet juice or food colouring and vanilla and whisk until smooth.
It should be a thick drizzling consistency. If necessary, add a teaspoon more of icing sugar to thicken, or a teaspoon of milk to thin.
Drizzle over the completely cooled doughnuts.
Variations
- Add espresso powder to deepen the chocolate flavor.
- Use almond extract instead of vanilla.
- Drizzle with dark chocolate instead of icing.
Storage
These donuts keep well in an airtight container for up to 3 days at room temperature.
For longer storage, freeze them without glaze for up to 2 months. Thaw at room temperature before glazing.
Top tips
Use room temperature ingredients for even mixing.
Grease the donut pan well to prevent sticking.
Do not overmix the batter to keep the donuts tender.
Let the melted butter cool before adding to prevent scrambling the egg.
Test with a skewer to check doneness.
FAQ
The beet flavor is subtle. Most people only notice the chocolate.
Yes for the donut shape. You can also bake them in a muffin tin.
More Baked Donut Recipes
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📖 Recipe
Baked Chocolate Beetroot Donuts
Equipment
- Donut pan
- Bowl
Ingredients
- ½ cup pureed beets 150g
- ⅔ cup granulated sugar 125g
- 1 cup milk 250ml
- 1 egg
- ½ cup butter 50g melted and cooled
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour plain flour (250g)
- ⅓ cup unsweetened cocoa powder 35g
- 2 teaspoons baking powder
- pinch salt
For the glaze
- 1 ⅛ cups powdered icing sugar 150g
- 2 tablespoons milk
- 1 tablespoon juice from the beets or a few drops red food colouring
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 170°C/325°F. Lightly grease a doughnut pan with oil.
- Puree the beets with a hand held immersion blender until smooth.
- In a large bowl, beat the beetroot puree, sugar, milk, egg, cooled melted butter and vanilla together.
- Sift in the flour, baking powder and salt and gently combine.
- Fill the doughnut molds with the batter until nearly full and bake for 15 minutes or until springy and an inserted skewer comes out clean.
- Allow to cool in the tray for 5 minutes, then carefully remove from the pan to cool completely on a wire rack.
For the beet glaze
- Add the powdered icing sugar (sift if it’s clumpy) milk, beet juice or food colouring and vanilla and whisk until smooth. It should be a thick drizzling consistency. If necessary, add a teaspoon more of icing sugar to thicken, or a teaspoon of milk to thin. Drizzle over the completely cooled doughnuts.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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