These chocolate frosted donuts are healthy, low in calories, and easy to make using 6 nourishing main ingredients, including a hidden veggie, and no eggs, no oil. Like Entenmann's chocolate donuts, only better for you.
These healthy chocolate frosted donuts are one bowl donuts, baked with wholesome ingredients like pumpkin puree instead of oil, and oat flour for protein and fiber. And they taste like Entenmann's chocolate frosted donuts only mine are healthier.
They are made in one bowl, and the chocolate glaze for donuts is just melted chocolate. Don't have a donut pan? Use a muffin pan. These are lighter than my chocolate baked donuts which taste like devil's food cake, and more chocolatey than my vanilla funfetti birthday donuts.
Why You'll Love These
The calories in these chocolate donuts is extraordinarily low for such a delicious donut, only 108! Compare that to the calorie count in a donut found at a bake shop. Here are other reasons to love these chocolate donuts:
- low in calories, low in sugar, high in fiber
- only 6 main ingredients
- no dairy, no eggs, no oil
- stir batter with a spoon
- baked not fried
- soft and cakey
- taste like bakery donuts
- better for you than Entenmann's chocolate donuts
- the chocolate glaze for donuts is just 2 ingredients
- Oat flour. Or you can use all-purpose or GF baking 1 to 1 flour.
- Cocoa powder.
- Dairy-free milk.
- Sweet potato puree. Or use pumpkin purée or unsweetened apple sauce. In case of veggie purees, use organic and be sure there are no other ingredients such as added sugar.
- Organic cane sugar. I prefer organic for the flavor, but ordinary cane sugar also works.
- Leaveners & flavors. baking soda, cinnamon, coffee, vanilla, salt
For the chocolate glaze for donuts, use chocolate chips, milk and sprinkles.
Steps to Make
My complete recipe is below and a step by step video is here but here is a brief overview:
Step 1. First grease your donut pan. I use a light avocado oil spray, spritz a single spot in the donut well, and use a paper towel corner to rub it around the well.
Step 2. Then, prepare the batter by mixing up the dry ingredients first. I also pushed it through a fine strainer to be sure the chocolate cocoa chunks full incorporated.
Step 3. Then mix up the wet ingredients in a different bowl, and pour that into the dry. Stir up until just combined. Not too much or batter will be come rubbery.
Step 4. Pour it into a plastic Ziploc bag or a frosting bag, snip the tip, and pipe batter into each donut well. This donut recipe using a donut pan makes 6 fat donuts or 12 skinny donuts.
Or spoon batter into a muffin pan and make 9-12 muffins.
Step 5. Bake and cool!
Step 6. Glaze these donuts by stirring up my 2-ingredient glaze and dipping cooled donuts. Allow the glaze to set about thirty minutes. Store at room-temperature for one day. These donuts are best eaten same day since oat flour dries out fairly quickly.
For the cocoa, I use unsweetened cocoa powder because it has a deep chocolate flavor. Dutch processed cocoa or regular cocoa works.
For the veggie puree, I use canned sweet potato, but pumpkin puree also works.
Bake without a donut pan: If you don't want to buy a donut pan, you can make this batter in a muffin pan. Fill each muffin well about ⅔ full. Bake the same as donuts.
Lower the sugar option: Use only ¼ cup cane sugar, half of what the recipe calls for. If you choose to do this, I advise you use the sweet potato puree, not pumpkin, for the veggie puree to support a sweeter flavor despite the missing sugar. Also add a bit more cinnamon as that also accentuates a sweeter flavor.
How many calories in a chocolate donut?
There are only 108 calories in this healthy chocolate donut thanks to using pumpkin puree or apple sauce instead of oil, and because of other healthy ingredients.
How many calories in the chocolate glaze for donuts?
The chocolate glaze on these chocolate donuts is only melted chocolate chips, no heavy cream or corn syrup found in commercial donuts, so the glaze contributes very little to the donut calorie count.
What is chocolate donut frosting made of?
My chocolate donut frosting is merely melted chocolate chips, but the traditional recipe is butter, milk, corn syrup, and vanilla.
What is the name of the donut with chocolate frosting?
Chocolate Frosted Donuts, Chocolate Glazed Donuts and Boston Cream doughnuts.
Other Donut Recipes
Chocolate Baked Donuts
Chocolate Mini Donuts
Funfetti Birthday Donuts
Pumpkin Spice Donuts
I invite you to keep up with me on: Facebook | Pinterest | Instagram | Food Gawker | Twitter
Don't miss a thing, subscribe here to get recipes delivered to your inbox!
If you try my recipes, please leave a comment and rating below and tag me on your Instagram or Facebook post with @greensmoothiegourmet so I can see and share your remakes!!
Chocolate Frosted Donuts
- 1 ¾ cup oat flour Or 1 ¼ cup all-purpose or GF baking 1 to 1 flour
- 2 teaspoon baking powder
- 3 tablespoon unsweetened cocoa powder
- ½ cup dairy-free milk
- ½ cups sweet potato puree or pumpkin purée or unsweetened apple sauce
- ½ cup organic cane sugar *See notes on how to lower sugar further in this recipe
- 1 teaspoon cinnamon
- 2 tablespoon coffee
- 1 teaspoon vanilla
- pinch of salt
- 1 cup chocolate chips
- ¼ cup dairy-free milk
- ¼ cup chocolate sprinkles
- Preheat the oven to 350°F.
- Grease a 6-well donut pan or cupcake pan.
- In a large bowl, mix up oat flour, baking powder, cocoa powder, cinnamon, and salt.1 ¾ cup oat flour, 2 teaspoon baking powder, 3 tablespoon unsweetened cocoa powder, 1 teaspoon cinnamon, pinch of salt
- In a smaller bowl, stir up either pumpkin or sweet potato puree, sugar, milk, coffee, and vanilla. Pour the wet into the dry mixture.½ cup dairy-free milk, ½ cups sweet potato puree or pumpkin purée, ½ cup organic cane sugar, 2 tablespoon coffee, 1 teaspoon vanilla
- Use a hand mixer to blend smooth.
- Use a frosting piping bag or use a spoon to fill the wells to the top. You can just snip the piping bag to use it, no need to use a frosting tip. Or use a zip-lock bag with corner snipped. Push the bag in a tall glass to fill it. Then squeeze batter into donut pan rings.
- Fill up to the top for 6 donuts; fill just under the rim for 12 donuts.
- Bake donuts for 12 minutes, or until a tester comes out clean.
- Cool pan for 10 minutes, then transfer to a cooling rack.
Bake Donuts Mixture in Muffin Pan
- Fill each paper-lined muffin well about ⅔rds and bake at 12 minutes or until a tester comes out clean. I got about 9 muffins this way, but you can make them smaller and get 12.
Make Chocolate Glaze
- Put the chocolate chips in a glass pyrex measuring cup, microwave at 1 min and stir until all chips are melted. Microwave an additional 10 seconds if chips need more melted.1 cup chocolate chips
- Stir in the milk, and stir vigorously until you have a creamy, shiny glaze. Pour glaze into a shallow bowl for dipping donuts in.¼ cup dairy-free milk
- Dip one side of each donut, allow excess to drip off, and set non-glazed side down on a cool rack. Allow glaze to set, about 10 minutes or less.¼ cup chocolate sprinkles
- Store covered lightly for one day on the counter; any longer and they turn soggy. You can refrigerate them covered for a week, or freeze for a month. If you freeze, just set them on the counter to defrost for 20 minutes.
Fantastic! My kids loved helping to make these. I think they'll be a new Saturday morning go-to recipe.
Thanks for sharing Chelsea!