Baked Chocolate Donuts

June 15, 2016   19 Comments

You can bake your own chocolate donuts and live to talk about them.

Baked Chocolate Donuts

I know that sounds funny but donuts are in the “killer” food category. You know what food I am talking about! Bacon double cheeseburgers, 24 ounce milkshakes, large nachos….

We can only consume “killer” foods as treats.

I developed this recipe in the hopes of creating a donut that will satisfy without being life threatening. The first think you have to toss out is a deep fryer. In my favorite donut recipe without a deep fryer, you use a pan that gives you a donut shape that you can bake in the oven.

Trust me this works. Here is the pan (see below for Amazon link) with the batter spooned in it:

What I love about a donut is how you can bake it FAST (seven minutes) as opposed to a muffin which will take twice as long. These are also smaller than your average muffin.

I made these with less sugar than most recipes like the peanut butter chocolate chip oatmeal bars.

My kids get a real kick out of these baked chocolate donuts because they are always trying to get me to buy them. Every day, I believe, we pass Dunkin’ Donuts about five times since we live in Massachusetts where they sprout from the curb like weeds.

I don’t know where they get the idea that I am going to stop but that doesn’t discourage them from asking a couple of times a day.

When you make them, your kids can watch them bake:

Only seven minutes!!

They are best fresh from the oven (like most baked goods) but they can be frozen for later consumption.

Try these for a treat when you desire chocolate and don’t you dare tell anyone that you used white whole wheat flour. This way, they think they are like a “real” donut – fluffy and fatty.

Feel free to frost these if you want to get into truly decadent territory.

Baked Chocolate Donuts

1.8 from 18 reviews

Makes 8 donuts

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1 cup white whole wheat flour
1/3 cup sugar
¼ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
¾ cup plain yogurt
1 egg
1 tablespoon butter, melted
1 teaspoon vanilla extract
confectioner’s sugar (optional)


Preheat the oven to 425 F. Spray a donut pan with non-stick spray. Mix together the flour, sugar, baking powder, cocoa powder and salt in a medium sized bowl. Add the yogurt, egg, butter, and vanilla and mix until well blended.

Spoon into donut pan and fill wells until 2/3 full. Bake for 7-9 minutes until top of doughnut springs back from your touch. Allow to cool for 4-5 minutes before removing from pan.

In a ziploc bag, add about 1/4 cup confectioner’s sugar. Add donut and shake until coated (repeat). Serve warm or store in a sealed container for later.

Nutrition Facts

For one donut = 126 calories, 2.9 g fat, 1.5 g saturated fat, 22.3 g carbohydrates, 10.6 g sugar, 4.5 g protein, 2.3 g fiber, 109 mg sodium, 5 SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Other posts you might like:

You Can Make Your Own Donuts (Without A Deep Fryer)

Snack Girl has a donut problem. She can tell you within a five mile radius where all the delicious donuts can be purchased....

Peanut Butter Chocolate Chip Oatmeal Bars

Oh, peanut butter, why do I love thee? Let me count the ways....

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These look good, but I try to avoid flour and add protein. Any chance you could come up with a recipe using a version of your black bean brownie batter for these? (They are awesome!) Or maybe it would simply work on its own? What would that stats be on one made that way Snack Girl? :)

You can try substituting coconut flour or white bean flour (available online if you can't find them in town) for added protein. And use fair trade cocoa! It even tastes better than the conventional stuff (which often employs child slavery...).

Lisa! How fun! You are full of surprises. Even if I never try these, I love knowing about them. But maybe I would get famous with my Grands....

@Pam - what an interesting idea! I will have to work on it. Thanks for the suggestion.

If you substitute with coconut flour, would you combine it with any other flour or just straight up coconut flour? I know it is a absorbs more liquid than other flours.

Hmm... I think you may have miscalculated the fiber. 231 grams of fiber per donut sounds like it could plug you up a bit...

@Faith -ha! whoops - I changed it to 2.3 grams - which is the right number. Thank you!

@Teresa - I haven't worked with coconut flour before. I wish I could help.

If you wanted to make non-chocolate baked donuts, would you need to adjust any ingredients besides omitting the chocolate?

sounds awesome! I love your blog, book, newsletter; all your ideas. thanks so much. I do have 1 question though. Recipes states makes 8 donuts, yet it's a 6-hole pan (me not being a baker) do you just put the extra 2 servings by themselves in same pan later, or cook them in some other vessel?

@Terry -here you go!

@Sandy -thanks for the love! you can make them in the same pan later or get out a mini-muffin pan and bake alongside. I should have mentioned this in the above post.

Mmmm. I like the appearance of these in the pan, tops cracking and moist-looking. I need a piece of chocolate cake occasionally and this may be just the ticket! I am so bummed that my 40 year old chocolate bundt cake recipe has been made obsolete since Nestle discontinued their ''pre-melted choco bake'' product. Needless to say, my testing with chocolate substitutions has been one big flop after another. I like the low sugar and the plain yogurt vs milk in your recipe, so I'll try these soon. I may just splurge and top with a glossy chocolate glaze! :) Thank you Lisa, for all your hard work testing recipes!

These look yummy!! I think I'm going to need to try these. As some of the others mentioned, they would make a great chocolate treat. I would probably even cut the sugar to a 1/4 cup. I know that when I make the banana muffin recipe on the Kodiak Pancakes box, I cut the brown sugar to 1/8 of a cup (2 tablespoons) and no one even noticed.

these look really good but alas i have no donut pan to bake them in, do you think this recipe would work in an 8 by 8 baking pan?


@Judy - I think it might be chocolate cake? I am not sure it would work. The donut pan really makes it. Thanks for your question!

Are you using full-fat, reduced-fat or non-fat yogurt?

@Samantha - I used reduced fat for the recipe and the nutritional analysis - but I don't think it matters much. Use whatever you have. Great question!

Time to dust off my donut pan.

I made these today. My only complaint is that I had to add some milk to get the dry ingredients fully incorporated. Otherwise, these are very good.

I bought the pan. Had to add amount milk to get them incorporated but obviously not enough. Perhaps my homemade yogurt was not as wet as commercial. I do think the yogurt matters. Needs more liquid.

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