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Baked Chocolate Mochi Donuts

chocolate mochi donuts
chocolate mocha donuts sprinkled with edible gold glitter

Mochi donuts are a Japanese-American dessert made of Mochiko, a glutinous rice flour, that has a bouncy, chewy texture when used for baked goods. This recipe is gluten-free and dairy-free chocolate mochi donut that's baked, not fried, and dipped in a chocolate glaze.

What is Mochiko Sweet Rice Flour?

Mochiko, made by Koda Farms, is a glutinous rice flour made from mochigome, which is glutinous short grain Japanese rice. Rice flour is used to make mochi or other desserts to give it a unique chewy texture.

The flour is sticky and glutinous when cooked because it’s made from rice it does not contain gluten. Mochiko is available to buy at Asian grocery stores and on Amazon. If you can’t find Mochiko, Bob’s Red Mill Sweet White Rice Flour is a great alternative and is made from milled sticky rice grains.

Mochi flour is great for making Butter Mochi Cake, Bibingka (a Filipino Coconut Rice Cake), or just plain mochi.

I made these donuts for my fellow chicken ladies Chrisie and Holly of Coffee with the Chicken Ladies, who had me on as a guest on their podcast to share this recipe and yik-tak about rescuing our rooster Dude! Listen to the episode

About This Recipe

This is a chocolate on chocolate donut with an optional rainbow sprinkle surprise on the inside, because why not. Here’s a few tips and substitution suggestions:

  • Dairy Version: You can absolutely sub regular butter, heavy cream and milk.

  • Secret to Chocolatey-Chocolate Flavor: Instant Coffee is a trick to use that amplifies the chocolate flavor. You can omit if you don’t have any but I highly recommend it.

  • Chocolate Glaze: This glaze is that chewy donut shop style glaze, not just melted chocolate. The agave helps give a thick chewiness. This is the same chocolate glaze from my Better Black & White Cookie recipe.

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chocolate donut

Chocolate Mochi Donuts

Baked donuts with a crisp outside and soft, chewy inside made using Mochiko rice flour dipped in a rich chocolate glaze. Gluten-free and dairy-free

Time to Prepare: 50 minutes

Makes 12 donuts


  • 2 cups (325g) Mochiko rice flour

  • 1 cup (145g) light brown sugar

  • 1/4 cup (25g) unsweetened cocoa powder

  • 2 teaspoons (3g) instant coffee powder

  • 2 teaspoons (8) baking powder

  • 1/2 teaspoon (3g) coarse salt

  • 1/4 cup (half stick/55g) unsalted vegan butter, softened

  • 7 oz. (half can) coconut cream

  • 3/4 cup (6 oz.) oat milk

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/4 cup rainbow sprinkles (optional)


  • 1/3 cup (120g) oat milk, heated

  • 2 cups powdered sugar

  • 1 teaspoon agave syrup

  • Pinch of salt

  • 70g melted chocolate

  • 2 tablespoon unsweetened cocoa powder


1. Preheat oven to 350°F and grease donut pans with butter or spray oil.

2. In a medium bowl, whisk the dry ingredients together: 2 cups Mochiko rice flour, 1 cup brown sugar, 1/4 cup unsweetened cocoa powder, 2 teaspoons instant coffee powder, 2 teaspoons baking powder, and 1/2 teaspoon coarse salt.

3. In the bowl of your stand mixer with the whisk attachment, mix the wet ingredients together until evenly incorporated: 1/4 cup vegan butter, 7 oz. (half can) coconut cream, 3/4 cup oat milk, 2 large eggs, and 1 teaspoon vanilla extract.

4. On low speed, slowly add the dry ingredients into the wet ingredients. Mix until combined. Stir in rainbow sprinkles (if using).

5. Spoon or pipe (using a piping bag) the batter evenly into donut pans.

6. Place onto the middle rack of the oven and bake for 30 to 32 minutes. Donuts are done when they spring back when pressed. Do not overbake or they will be too hard. The donuts should be crispy on the outside and soft inside.

7. Remove from oven and immediately flip them onto a baking rack to cool.

8. While the donuts cool, make the chocolate glaze. In a small pot on the stove, heat the ¼ cup oat milk. Don't over boil the milk, keep it just warm-hot.

9. In a large bowl, whisk together the confectioner’s sugar, 5-6 tablespoons of hot infused oat milk, 1 tablespoon agave syrup, and pinch of salt. Continue to whisk and add more hot milk as needed until you have a thick yet spreadable glaze that's like the texture of runny hot fudge. You'll have milk leftover, save.

10. In a double boiler simmering on low heat, melt chopped unsweetened chocolate until runny. Pour the glaze, 2 tablespoons unsweetened cocoa powder, and an extra pinch of salt into the pot with the melted chocolate. Whisk together until smooth. Add hot milk to thin out the icing until smooth and runny yet spreadable. Break up any powdered sugar lumps. (If you run out of milk, hot water or melted coconut oil can also help thin out the chocolate).

11. Dip the cooled donuts into the chocolate glaze, and place onto a baking rack lined pan to drip off the excess glaze until the glaze hardens. Store in covered in a cool, dry place.

I'm sorry, but does this donut look like a "cloaca" to you?

Did you make this?? Tag @bakingwithchickens and hashtag #bakingwithchickens on Instagram.

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Amazon link where I buy many of my ingredients & cookware:

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