Chocolate Donuts

This are super yummy and a little healthier because they are baked. You do need a donut pan for this recipe.

    1 cup all-purpose flour
    1/4 c unsweetened cocoa powder
    1/2 tsp baking soda
    1/8 tsp salt
    1/2 c buttermilk
    1/2 c sugar
    1 egg
    2 tbsp melted butter
    1 tsp vanilla
    Powdered sugar

Preheat oven to 350 degrees. Spray a donut pan well with non-stick cooking spray and set aside.

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In a separate bowl, mix together the buttermilk, sugar, egg, butter, and vanilla until well combined.

Add the wet ingredients to the dry ingredients and mix until just combined.

Spoon the batter into the donut cavities making sure to only fill them about 2/3 – 3/4 of the way full.

Bake for 8-10 minutes or until a toothpick inserted into the donut comes out clean.

Remove from the oven and allow to cool for about 5 minutes in the pan. Remove donuts from the pan and transfer to a wire rack to cool. Sprinkle with powdered sugar.

Baked Vanilla Donuts


My oldest loves donuts, so I indulge him with a healthier named version. These are light airy and full of vanilla flavor.

2 c all purpose flour, sifted
3/4 c granulated sugar
2 tsp baking powder
1/2 tsp salt
3/4 c buttermilk
1 tsp vanilla extract
2 eggs, lightly beaten
2 TBSP butter, melted
Seeds from one vanilla bean

Preheat oven to 425°F. Spray donut pan with nonstick cooking spray.

In large mixing bowl, whisk together all purpose flour, sugar, baking powder and salt. Add buttermilk, eggs, vanilla extract, vanilla seeds and butter and beat until just combined. Spray doughnut cavities with cooking spray or brush with butter. Fill each donut cup approximately 1/2 full.

Bake 5-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing. Finish doughnuts with vanilla glaze. Doughnuts are best served fresh.

Vanilla glaze:
1 c confectioner’ s sugar
1 TBSP milk
½ tsp vanilla extract

In small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved. Use immediately to glaze doughnuts. Sprinkle on nonpareils.

Makes 12 donuts.


Baked Chocolate Donuts


Sunday is family day and we always start the day with a nice breakfast together. This morning my 4 year old requested chocolate donuts, so that’s what I baked.

1 c all-purpose flour
1/4 c unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c buttermilk
1/2 c coconut palm sugar or brown sugar
1 egg
4 tsp coconut palm oil or butter, melted
2 TBSP coffee
1 tsp vanilla

Heat oven to 325.

Coat donut pan with nonstick cooking spray.

In large bowl, whisk flour, cocoa, baking soda and salt.

In small bowl, whisk milk, sugar, egg, butter, coffee, and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth.

Fill each doughnut cup approximately 3/4 full. Bake for 13 minutes or until doughnuts spring back when touched. Allow to cool slightly before removing from pan.

Dust with confectioner’s sugar or spread a little Nutella on top and add sprinkles.

Makes 6.

Baked Buttermilk Donuts


I’m not the biggest fan of donuts but I have to say these cakey little wonders converted me!

Nonstick cooking spray
1 c whole-wheat flour
1 c all-purpose flour
1/2 c sugar
1 1/2 tsp baking powder
1/4 tsp ground nutmeg
1/2 tsp salt
3/4 c low-fat buttermilk (1%)
2 large eggs
1/4 c honey, melted in microwave
2 TBSP melted butter
1 TBSP vanilla extract

Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.

Combine dry ingredients in a large bowl, stirring well with a whisk.

Combine wet ingredients in a bowl stirring well with a whisk. Add buttermilk mixture to flour mixture; whisk just until combined.

Spoon batter into doughnut pans, filling twothirds full. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 – 10 minutes). Let cool in pan slightly (about 4 minutes); turn out. Coat with toppings.

Cinnamon Sugar:
Combine 1/8 cup ground cinnamon and 1/8 cup sugar. While still warm, coat doughnuts in sugar; let cool on rack, sugar-coated side up.

Makes about 1 dozen.
2 WW PP per donut.