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Baked Chocolate Donut

Posted Feb 05 2013 6:33pm

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 .

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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.

Ingredients:

Dry:

  • 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)

Wet:

  • 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.

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In a separate bowl, add all the wet ingredients and beat together thoroughly.

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Add this to the dry ingredients and mix until the flour is absorbed.

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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!

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Bake for 7 to 8 minutes. They really don’t take much time at all.  See how perfectly they rose?

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Pop out to cool on a rack while you make the glaze.

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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:

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Then let them harden up just a bit (or not!)

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Each donut without glaze is about 100 calories.  Glaze will add about 50 calories or so.  I need to double check the numbers.

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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!

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