These Healthier Double Chocolate Baked Donuts are the perfect low-fat sweet treat to satisfy those chocolate cravings! Made with less sugar and fat than a traditional donut and baked to perfection with a chocolatey glaze, these Healthier Double Chocolate Baked Donuts are easy to make and totally delicious!
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*I originally shared this recipe in February 2016. I’m re-posting it today with a few updates to the post and a new tutorial video!
I absolutely love my donut pan. It’s one of my favourite kitchen tools simply because it allows me to make delicious treats like this without having to fry them! These Healthier Double Chocolate Donuts are baked with minimal fat added and they’re low in sugar too, which brings out that deep, dark chocolate flavour. They’re baked to cake-donut perfection and then smothered in a delicious dark chocolate glaze! You’re not going to be able to pass these up!!
Oh, and did I mention that this is a one-bowl recipe? Yep. They’re that easy to make. If you don’t have a donut pan, you’re definitely missing out (this one
is really great!) because that’s really all that’s standing between you and these delicious no-guilt chocolatey treats!
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Like the look of this recipe? Check out these Skinny No-Bake Chocolate Raspberry Mason Jar Cheesecakes or these Sugary Cinnamon Twists!
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I hope you like this Healthier Double Chocolate Baked Donuts recipe! Let me know in the comments below, what’s your favourite donut flavour? I’d love to know!!
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Looking for even more delicious donut-inspired recipes? Check out these delicious recipes!!
- Glazed Chocolate Donut Bundt Cake
- Old Fashioned Powdered Sugar Baked Donuts
- Pumpkin Spice Baked Donuts
- Best Ever Baked Cinnamon Sugar Cake Donuts
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Recipe Video
Watch the video below to see exactly how I make this chocolatey treat. You can find more delicious recipe videos on my YouTube channel
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Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
Healthier Double Chocolate Baked Donuts
Recipe: Ingredients
For the donuts:
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 tbsp canola oil
- 3/4 cup low fat buttermilk
- 1 egg
- 1 tsp vanilla extract
- vegetable oil spray for the pan
for the chocolate glaze:
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- approximately 9-11 teaspoons milk
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Add the flour, baking powder, baking soda, salt, sugar and cocoa powder to a large bowl and whisk them together until they're combined.
- Add the buttermilk to the bowl with the dry ingredients, and then add the egg, canola oil, and vanilla.
- Use a wire whisk to combine the wet and dry ingredients just until there are no more streaks of the flour mixture. Scrape down the sides of the bowl and add the batter to a large piping bag.
- Grease the donut pan with a little bit of canola oil spray and pipe the batter into the donut pan using a piping bag until each of the cups is only about 1/2 full. Be careful not to overfill as this will cause the donuts to rise too high out of the pan and lose their donut shape.
- Bake the donuts at 350 degrees Fahrenheit for about 7-9 minutes until they've puffed up and they spring back to the touch.
- You'll likely have to bake these donuts in 2 batches since the recipe makes 24 (that is, unless you're lucky enough to own 2 donut pans!)
- While the donuts cool, make the glaze by whisking the cocoa powder and powdered sugar together, adding the milk in a few teaspoons at a time until you achieve the right consistency for dipping.
- Once the donuts have cooled completely, dip the tops into the glaze and set the donuts aside so the glaze can dry.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Oh yes, I'll take a dozen, please. I'm all about the donuts. These look simply delicious.
Thank you!
How is it possible they have so few calories? They look delicious!
Well, they’re small donuts 🍩 and they’re made with a limited amount of sugar. Enjoy!☺️
These donuts look delicious! I would love to try some with a hot coffee or a glass of cold whole milk, I love the glaze too, it makes them extra delicious and decadent!
Thanks!
This batter can’t be piped and the glaze is WAY too runny. Guessing the blogger never bothered to test the recipe. 🙁
I’m sorry the recipe didn’t turn out for you! I have actually tested this recipe many, many times and it’s never failed me. Was the batter too thick to pipe? And if the glaze was too runny it’s likely because you added too much liquid. The glaze ingredient amounts I gave are approximate (as stated in the recipe) because there are many factors that can make a glaze too thick or too runny. It’s best to add the liquid gradually only until the appropriate consistency is reached. I hope you’ll give the recipe another try!
I agree with you. I could not pipe this either because it was too thin, I pored it into the pan. Also, I only added 6 teaspoons of milk. Probably 5 would have been enough. Turned out okay though. I also didn’t know this was for the mini donut pan. I only got 12 donuts.
I used a silverware table spoon and it worked great donuts kept their shape
What donut pan do you use for these?
This is the donut pan I use: http://amzn.to/2tdqwZu (affiliate link) 🙂
Hi. These look absolutely gorgeous! I have a question, though: Did you take the flour straight from the jar or spoon and level it? Thanks!
I spoon and level my flour as a general rule. That’s usually the best way to get an accurate measurement! 🙂
My goodness, these donuts look super delicious!
Thanks so much Richa!
Can we substitute the sugar with another type ? I try not to use white sugar in recipes, do you happen to know a good substitute for white sugar ? I use coconut sugar to sweeten pancakes with lemon, and brown sugar in cookies but was wondering if you have an appropriate substitute or reference? Thanks. otherwise I would stick to the recipe. My daughter is hating how “healthy” everything has to be in the house!
Great question! I’ve actually never used a different sugar in this recipe, but I imagine you could probably try to substitute brown sugar (don’t use a very moist brown sugar). Let me know how it goes!
Our batter was runny, and they baked up flat, like a pancake, they still tasted yummy.
Any chance you forgot the leavening agent to help them rise? Or added too much liquid? The batter is supposed to be fluid, but not liquid, and ours are always nice and puffy!
Are you sure it’s just 1 cup of flour? For 1 cup of buttermilk?
Thanks… I already make it with the exact recipe. Fingers crossed. 🙂
Yep! They bake up nice and tender 🙂
What can be used as a replacement for buttermilk?😁
Just add a teaspoon of vinegar to the same measurement of milk and you’ll have homemade buttermilk!
Tried them with my 9 year old. They didn’t rise like yours but we may have been off on measurements… but they still taste great! Plan on trying them again on my own.
These donuts rise very easily, so I’m certain the measurements were off. Glad you still liked them!
Honestly I don’t know why people day theirs didn’t turn out. I made them and they were perfect! I would want people it is more of a dark chocolate tasting donut. That what my family loves so we loved them! Definitely going into the family cook book!
Thanks so much for taking the time to leave a comment! 🙂
I made these with some sugar substitutions, Greek yogurt for the oil and my own version of buttermilk. I still have kinks to work out but I’ll get them. I’m on WW and I got this recipe down to 3 points for 1 donut. They are moist and really tasty. Honestly, didn’t even really need the glaze. I only got 12 donuts with my conversions but I’m hoping to figure out a way to make more and have less points. Great recipe, will definitely be using it again and again.
Glad you liked the recipe! 🙂
As per others, I also found the batter far too runny to pipe and used a measuring cup to pour the batter in the pan instead, but they did bake up okay. I used a larger donut pan and got 12 donuts.
The glaze was fabulous, however the donuts themselves were pretty bland and a little too dense for my liking.
Thanks for your feedback! I’ve re-tested and adjusted the recipe according to the reader feedback. I hope you’ll give it another try!
I wanted to give these a try for father’s day because my dad loves chocolate and peanut butter mixed. These were very tasty donuts, the recipe only made 12 donuts and I made a peanut butter glaze. The glaze I made overpowered the donut. So next time I’m going to make a different glaze although these donuts do not require one.
I substituted one tablespoon of applesauce for one of the tablespoons of oil and used gluten free (C4C) flour (I have celiac) and it came out like a normal donut.
I will be giving this recipe another try so I can get the benefit of 24 donuts with the glaze provided in the recipe.
Glad they turned out alright!!😊
Hey
What flour do you use? Can i use oat flour? Almond flour alone or coupled with coconut flour or tapioca necessarily? How many grams of those floues? Can i use vegan butter or milk or heavy cream or greek yogurt instead of buttermilk ?
Can i skip thé oil?replace the egg by 2 egg whites? Thx
Hey, I suggest you follow the recipe as written for best results. Stay tunned for recipes with almond flour.
Can i skip oil and buttermilk and replace them by yogurt or milk? Thx
Would almond flour or oat flour work here? One cup? Thx
I’m sorry, I couldn’t tell you as I have never tried it but I suggest following the recipe as written for best results. Happy baking! ☺️
Could you use mini Bundt cake molds and fill them part way?
Yes, definitely!
This recipe worked great for us! Loved the dark chocolate donut flavor. Made the icing “peanut butter” by using PB2 in place of cocoa powder in the icing! Try it!!!
Thank you for your feedback! I’m glad you enjoyed them ☺️