I had seen baked chocolate donuts flying around the internet lately and wanted to give some a try. I finally settled on this recipe from Prevention RD, although I didn’t use the glaze. In fact, she has about a billion baked donut recipes to try on this page.
I halved the recipe as well because I only have one donut pan and didn’t need a dozen donuts in the house, baked or not.
- 1/2 cup white whole wheat flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons of sugar
- 1/2 Tbsp baking powder
- 1/8 tsp salt
- 1/4 tsp cinnamon (my addition cause I love cinnamon in everything)
- 1/4 cup almond milk (or regular milk)
- 1/2 tsp vanilla
- 1 egg
- 1.5 teaspoons oil
- 2 Tbsp unsweetened applesauce
Preheat the oven to 425 F. Spray your donut pan with cooking spray and set aside.
In a medium bowl, combine all of the dry ingredients and mix to blend.
In a separate bowl, add all the wet ingredients and beat together thoroughly.
Add this to the dry ingredients and mix until the flour is absorbed.
Divide the batter into your donut pan. This is actually the perfect amount of batter for this donut pan to fill them just right. Serendipity! I love it!
Bake for 7 to 8 minutes. They really don’t take much time at all. See how perfectly they rose?
Pop out to cool on a rack while you make the glaze.
For the glaze, I combined 1 tablespoon of cocoa powder and 1/3 cup of powdered sugar with 2 teaspoons of milk. It helps if you sift the sugar and cocoa powder to prevent lumps. When the donuts are cool, dip the tops in the glaze:
Then let them harden up just a bit (or not!)
Each donut without glaze is about 100 calories. Glaze will add about 50 calories or so. I need to double check the numbers.
The verdict? Yum!! This was the closest to a cake style donut that I have tried yet for a baked donut. I think the base of this recipe without the cocoa powder could be pretty versatile for other styles of donut. I bet instead of glaze that using some PB2 would make a delicious topping!