Chocolate Chocolate Chip Doughnuts!

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 Chocolate Chocolate Chip Doughnuts by Allergy Superheroes. Peanut free, tree nut free, egg free, soy free, fish free, shellfish free.

UPDATED with better photos and recipe card!

My husband Dean has taken over the blog today! Or more accurately, he offered to write a guest post now and then to free up some time for me. I gladly accepted!

Dean is my partner in all things, especially in Allergy Superheroes. Without him, I don’t think this crazy venture would’ve gotten off the ground because I just wouldn’t have been able to get it all done by myself. In fact, he came up with the Spark that morphed into Allergy Superheroes in the first place! And if you’ve engaged with us on social media at all, there’s a good chance you’ve interacted with him and not me a time or two!

So without further ado, I’ll hand the blog over to him!

This is Dean, husband to Eileen or as you know her, the 2nd Generation Allergy Mom. For the last few years the fathers/kids in our family have gotten together to make the mothers a special Mother’s Day Brunch. We’re each expected to make a couple of dishes. Besides the usual eggless pancakes, I decided to make two types of doughnuts. (I’m on a bit of a homemade, baked doughnut kick right now). The first is a chocolate chocolate chip and the next one is for another blog post. Hint, it has oatmeal and blueberries.

I only have one doughnut pan and making two different types of doughnuts was going to take a lot of time, so I wanted something I was familiar with that would be fast and easy. After a look on our Pinterest page for egg-free options, I took the chocolate and chocolate chip amounts from another recipe and modified the baked doughnut recipe that came with our doughnut pan. It’s pretty simple and quick to bake.

Free From:  Egg, Peanut, Tree Nut, Soy (depends on your choc chips like Enjoy Life Foods baking chocolate), Fish, Shellfish (happy about those last two).  It could be modified to be top 8 free.



  • 2 cups cake flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 1 tablespoon Ener-G egg replacer mixed with 4 tablespoons water
  • 2 tablespoons butter, melted
  • 1/3 cup cocoa powder
  • 1 cup chocolate chips


Preheat oven to 425 degrees. Spray doughnut pan with nonstick cooking spray.

In large mixing bowl, whisk together cake flour, sugar, baking powder, nutmeg, salt and cocoa. Add buttermilk, Ener-G, and butter. 
 Beat until just combined.

Stir in chocolate chips.
Fill each doughnut cup approximately 2/3 full.
Bake 7-9 minutes or until the top of the donuts spring back when touched. This is one of the reasons I love this recipe since they’re baked in about 8 minutes.
Let them cool in the pan for 4-5 minutes before removing.
Then move to a wire rack.
Makes 12 doughnuts.
I decided to go the extra mile and frost them with our homemade cream cheese frosting recipe found here. Now being the food photo newbie that I am, (and in a hurry to get all those doughnuts made) I forgot to get a picture of the finished product. All I have is a zoomed in image of a picture of our table. You can see it on Eileen’s plate. White frosted with sprinkles next to the pancakes that spell out M.O.M. I’ll do better next time, I promise. The cream cheese frosted, chocolate chocolate chip doughnuts was a hit with the moms and especially with our kids.

But wait, Eileen just found a picture of her plate, so here it is:

What’s your favorite doughnut recipe?

Linking up at Allergy Free Wednesdays

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