Healthy chocolate frosted donuts are easy to make and use 6 healthy main ingredients, including a hidden veggie, and no eggs, no oil, vegan, gluten-free and dairy-free. Plus a luscious 2-ingredient chocolate frosting, made from just chocolate chips and dairy-free milk.
Healthy Chocolate Frosted Donuts
If you’ve never made a baked donut, this is the recipe for you. It’s so easy, it’s fail-proof, it’s fun and delicious.
It’s easy because it only need 6 main ingredients, and a few pantry items including vanilla and spices. They are stirred up in a bowl and baked. Done!
Fail-proof because the hidden veggie – sweet potato puree or pumpkin puree – and baking powder lift them beautifully.
And it’s fun because DONUTS. CHOCOLATE. FROSTING. SPRINKLES.
How Do You Make Chocolate Frosted Donuts From Scratch?
It’s very easy to make chocolate frosted donuts from scratch by tossing together flour, milk, cocoa, sugar, and baking powder. And no eggs or oil, instead I used sweet potato puree, or pumpkin puree both of which replaces eggs and oil beautifully and helps the donuts rise and stay moist. PLUS both sweet potato and pumpkin are full of nutrients.
Before we dive into the recipe, I’d like to invite you to sign up for my free chocolate course. Five lessons hit your inbox with detail on how to create your own simple healthy chocolate desserts.
Okay, so back to this recipe…
How to Make Baked Donuts Without Donut Pan
Yes, this can be done. If you don’t want to buy a donut pan, you can make this batter in mini cupcake pans as donut holes.
Baked Donuts That Taste like Fried
The combination of these ingredients creates a delicious cakey yet light donut that tastes like fried with chocolate glaze!
Why You’ll Love These Chocolate Frosted Donuts
- 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
- 2-ingredient chocolate glaze – just chips and milk
- low calorie, low sugar, high fiber
Steps to Make Chocolate Frosted Donuts
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.
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.
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.
Pour it into a plastic zip log bag or a frosting bag, snip the tip, and pip batter into each donut well. I always have a tiny bit left with this recipe and use it to add to a mini cupcake pan with liners. Makes about 3. So when I double this recipe, I end up with 6 mini cupcakes.
Bake and cool and frost and sprinkle!
Other Healthy Baked Donut Recipes
Chocolate Baked Donuts
Chocolate Frosted Donuts
Funfetti Vanilla Baked Birthday Donuts
Date Sugar Donut Recipe
Pumpkin Spice Donuts
Chocolate Chickpea Protein Donuts
Chocolate Chickpea Chocolate Glazed Donuts
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Chocolate Frosted Donuts
- 1 3/4 cup oat flour Or all-purpose or GF baking 1 to 1 flour
- 2 tsp baking powder
- 3 tbsp unsweetened cocoa powder (or cacao powder which is healthier but more expensive)
- 1/2 cup dairy-free milk
- 1/2 cups sweet potato puree or pumpkin purée (I used canned and unsweetened)
- 1/2 cup organic cane sugar
- 1 tsp cinnamon
- 2 tbsp coffee
- 1 tsp vanilla
- pinch of salt
- 1 cup chocolate chips (I used enjoylife brand, semi-sweet mini chips, 70% cacao)
- 1/4 cup dairy-free milk
- 1/4 cup chocolate sprinkles (to coat the top of each glazed donut)
- 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.
- In a smaller bowl, stir up pumpkin puree, sugar, milk, coffee, and vanilla. Pour the wet into the dry mixture and 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.
- Bake for 20 minutes, or until a tester comes out clean.
- Cool pan for 10 minutes, then transfer to a cooling rack.
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.
- Stir in the milk, and stir vigorously until you have a creamy, shiny glaze. Pour glaze into a shallow bowl for dipping donuts in.
- 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.
- 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.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.