Chocolate Doughnuts

Chocolate Doughnuts

3 Reviews
From: EatingWell Magazine, September/October 1996

Satisfy your craving for chocolate doughnuts with this healthier version.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Doughnut Batter
  • 2 tablespoons plus ½ cup granulated sugar, divided
  • 1½ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder, preferably Dutch-process
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 1 large egg white
  • ½ cup packed light brown sugar
  • ¾ cup nonfat plain yogurt, or buttermilk
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • Glaze
  • 1¼ cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2-3 teaspoons low-fat milk


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  • Ready In

  1. To make batter & bake doughnuts: Preheat oven to 400°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.)
  2. 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 ½ 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.
  3. 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.)
  4. 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 information

  • Per serving: 245 calories; 5 g fat(1 g sat); 1 g fiber; 46 g carbohydrates; 4 g protein; 49 mcg folate; 16 mg cholesterol; 32 g sugars; 26 IU vitamin A; 0 mg vitamin C; 67 mg calcium; 2 mg iron; 223 mg sodium; 69 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate, 1 fat

Reviews 3

December 06, 2014
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By: EatingWell User
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.
February 19, 2012
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By: EatingWell User
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.
February 20, 2010
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By: Muttlover29
I have made these doughnuts multiple times and love them. I do not have a doughnut pan, so used a muffin pan (24 muffins).
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