Chocolate Frosted Baked Donuts
User Reviews
5
Chocolate Frosted Baked Donuts
Description
Chocolate Frosted Baked Donuts combine whole wheat pastry flour with baking powder and baking soda to create a light texture. The batter includes Greek yogurt, almond milk, egg, vanilla, and coconut oil for moisture and richness, resulting in tender baked donuts. After baking at 350°F, the donuts are coated in a homemade chocolate frosting made by melting chocolate chips with coconut oil, giving a creamy, glossy finish that contrasts with the soft donut. These treats bake quickly and cool before dipping to ensure the frosting adheres smoothly.
The donuts make a suitable addition to breakfast or an afternoon snack. Their balance of whole grain flour and a rich chocolate layer can appeal to those wanting a less greasy alternative to fried donuts. They pair well with coffee or milk and can be served simply or adorned with additional toppings.
Substitutions are possible for the yogurt, sugar, and flour, allowing customization for dietary preferences such as dairy-free or gluten-free options. The recipe suggests using Greek yogurt but notes non-dairy yogurts might work similarly. Cane or granulated sugar can replace coconut sugar, and all-purpose flour can be used if specialty flours are unavailable. A flaxseed egg substitute is also suggested as a possibility.
Ingredients
Donuts
- 1 ½ cups whole wheat pastry flour or cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt sea salt
- ½ cup coconut sugar
- ½ cup Greek yogurt or dairy-free yogurt, at room temperature, full fat
- ¼ cup almond milk unsweetened
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ¼ cup coconut oil melted
Chocolate Frosting
- 1 ½ cups chocolate chips I like Lily's
- 2 teaspoons coconut oil
Instructions
- Preheat oven to 350°F.
- In a medium bowl, add the flour, baking soda, baking powder and salt and stir until combined.
- In another medium bowl, whisk together coconut sugar, Greek yogurt, almond milk, egg, vanilla and coconut oil.
- Add wet mixture to dry mixture, and stir until just combined.
- Spray two (6-cavity) donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities.
- Bake for 10-12 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack.
- While donuts are cooling, combine chocolate chips and coconut oil in a heat-safe bowl and melt in the microwave in 15 second increments, stirring between each. It should take about 2-3 minutes total for the chocolate to melt.
- Once donuts have cooled completely, dip/coat each donut into the melted chocolate, one at a time. Use a spoon to coat until completely covered. Place chocolate covered donuts on a plate or baking tray lined with parchment. Repeat until all donuts are coated.
- Place donuts in the fridge or freezer until chocolate has set. Enjoy immediately. store in the fridge for 4-5 days or in the freezer for up to 3 months.
Notes
- Greek yogurt is recommended, but non-dairy yogurts could work as a substitute for a dairy-free or vegan version.
- For egg substitution, a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) may be used.
- Cane or granulated sugar can replace coconut sugar if needed.
- If whole wheat pastry or cake flour is unavailable, all-purpose flour or gluten-free flour can be used as a 1:1 substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 244kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 20mg | 7% |
| Sodium | 174mg | 7% |
| Potassium | 239mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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