Good-for-You Baked Chocolate Donuts (Whole Wheat)

6 Pieces
24 min

Healthy and homemade Baked Chocolate Donuts made with whole wheat flour and greek yogurt, and topped with a rich chocolate glaze. With no sugar at all, this delicious dessert is actually good for you!

I had such a hard time putting together this recipe, let’s not even talk about it!

Chocolate donuts were always the plan, but I really wanted to make a healthier version, so it was either Whole Wheat or Almond Flour.

To be honest, I wish I had picked the almond flour because there’s so many recipes here on Instagram for those, Whole Wheat not so much. Did some research online and found a couple of recipes to adapt, but it was a struggle.

Those things failed quite bad the first time. A bit too dark - and this is coming from someone who’s a total sucker for dark chocolate baked goods - and kinda dense as well instead of fluffy and light.

Round 2 was okay but Round 3 - which I really didn’t mind having to do - clear success!

Good-for-You Baked Chocolate Donuts (Whole Wheat)
Recipe details
  • 6  Pieces
  • Prep time: 12 Minutes Cook time: 12 Minutes Total time: 24 min
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  • ⅓ cup Almond Milk
  • 1 tsp Lemon Juice, or White Vinegar
  • 1 cup Whole Wheat Pastry Flour, or White Whole Wheat Flour
  • 2½ Tbsp Cacao Powder, or Unsweetened Cocoa Powder
  • 1¾ tsp Baking Powder
  • ⅛ tsp Salt
  • Stevia Sweetener, ⅓ cup sugar worth (Use your brand's Conversion Chart)
  • 1 Egg
  • ⅓ cup Greek Yogurt, about 66g
  • 1 Tbsp Butter, Melted, or Coconut Oil
  • 1 tsp Vanilla Extract
  • 2 Tbsp Cacao Powder, or Unsweetened Cocoa Powder
  • 2 Tbsp Almond Milk
  • ¼ tsp Vanilla Extract
  • Stevia Sweetener, 4 tsp sugar worth (Use your brand's Conversion Chart)

Preheat oven to 350°F and spray a donut pan with cooking spray to grease.
Stir together almond milk and vinegar in a jar and let sit 10 minutes so the milk can go “sour” and form “buttermilk”.
In a large bowl, combine flour, cocoa/cacao powder, baking powder and salt.
In another bowl, whisk together buttermilk, sweetener, egg, melted butter and vanilla.
Add wet ingredients to dry, and mix until just combined.
Divide mixture evenly among donut pan cavities, filling about ⅔-¾ way up.
Bake for 10-12 minutes or until a toothpick inserted into the donut comes out clean. Mine were done at 11 minutes.
Let cool for 5 minutes and remove from pan. Transfer to a cooling rack to cool.
In a shallow bowl, stir together ingredients for the glaze.
Dip top of donuts in glaze, set down, and sprinkle toppings as you please!
  • Storage: Room temperature: 2-3 days in an airtight container. Fridge: 1 week in an airtight container.
Haylee Jane Monteiro
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