Satisfy your craving for chocolate doughnuts with this healthier version.

Patsy Jamieson
Source: EatingWell Magazine, September/October 1996


Recipe Summary

1 hr 30 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • To make batter & bake doughnuts: Preheat oven to 400 degrees F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray. Sprinkle molds evenly with 2 tablespoons granulated sugar, shaking out excess. (If you only have one pan, bake the recipe in 2 batches.)

  • Whisk together flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Whisk egg and egg white in another bowl until frothy. Add brown sugar and the remaining 1/2 cup granulated sugar; whisk until smooth. Add yogurt (or buttermilk), oil and vanilla and whisk until blended. Add the dry ingredients and stir with a rubber spatula just until moistened.

  • Spoon about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with a small spoon. Bake until the tops spring back when touched lightly, 8 to 10 minutes. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)

  • To make glaze: Whisk confectioners' sugar, vanilla and enough of the milk to make a smooth, thick glaze. When the doughnuts are completely cool, set them, fluted-side up, on a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.) Let stand until glaze has set.


Equipment: 2 mini-Bundt pans

Nutrition Facts

245 calories; protein 3.8g 8% DV; carbohydrates 45.6g 15% DV; dietary fiber 0.9g 4% DV; sugars 32.1g; fat 5.5g 8% DV; saturated fat 0.5g 3% DV; cholesterol 15.9mg 5% DV; vitamin a iu 25.5IU 1% DV; vitamin c 0.1mg; folate 49.4mcg 12% DV; calcium 66.8mg 7% DV; iron 1.6mg 9% DV; magnesium 7.3mg 3% DV; potassium 68.8mg 2% DV; sodium 222.7mg 9% DV; thiamin 0.1mg 13% DV.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I have made these doughnuts multiple times and love them. I do not have a doughnut pan so used a muffin pan (24 muffins). Read More
Rating: 4 stars
Delicious Little CAKES! These are amazing especially warm out of the oven! However I will continue my search for a doughnut recipe that tastes like the ones you get from Robins as these are more like a really good chocolate cake than a doughnut. Read More
Rating: 4 stars
No more trips to the doughnut shop! I had been searching for a really good chocolate cake doughnut recipe and this is it! I've been making these for a few years now and I'm always amazed that they are not only homemade but baked as well! My changes: I use a non-stick doughnut pan so I don't bother with the added sugar. I reduce the sugar in the batter to about 1/3 cup since the glaze makes them plenty sweet enough. I also use full fat milk and full fat yogurt. Low fat is just plain gross and definitely not healthy. Read More