Satisfy your craving for chocolate doughnuts with this healthier version. Source: EatingWell Magazine, September/October 1996

Patsy Jamieson


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; 5.5 g total fat; 0.5 g saturated fat; 16 mg cholesterol; 223 mg sodium. 69 mg potassium; 45.6 g carbohydrates; 0.9 g fiber; 32 g sugar; 3.8 g protein; 26 IU vitamin a iu; 49 mcg folate; 67 mg calcium; 2 mg iron; 7 mg magnesium;

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: 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
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: 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