Chocolate Frosted Baked Donuts
These chocolate frosted donuts taste just like the Entenmann’s donuts, but are baked instead of fried and made with healthier ingredients like whole wheat flour, coconut sugar, Greek yogurt, and coconut oil.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups whole wheat pastry flour or cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup coconut sugar
- ½ cup full fat Greek yogurt (or dairy-free yogurt, at room temperature)
- ¼ cup unsweetened almond milk
- 1 large egg (at room temperature)
- 1 teaspoon vanilla
- ¼ cup coconut oil (melted)
- 1 ½ cups chocolate chips (I like Lily's)
- 2 teaspoons coconut oil
Instructions
- 1
Preheat oven to 350°F.
- 2
In a medium bowl, add the flour, baking soda, baking powder and salt and stir until combined.
- 3
In another medium bowl, whisk together coconut sugar, Greek yogurt, almond milk, egg, vanilla and coconut oil.
- 4
Add wet mixture to dry mixture, and stir until just combined.
- 5
Spray two (6-cavity) donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities.
- 6
Bake for 10-12 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack.
- 7
While donuts are cooling, combine chocolate chips and coconut oil in a heat-safe bowl and melt in the microwave in 15 second increments, stirring between each. It should take about 2-3 minutes total for the chocolate to melt.
- 8
Once donuts have cooled completely, dip/coat each donut into the melted chocolate, one at a time. Use a spoon to coat until completely covered. Place chocolate covered donuts on a plate or baking tray lined with parchment. Repeat until all donuts are coated.
- 9
Place donuts in the fridge or freezer until chocolate has set. Enjoy immediately. store in the fridge for 4-5 days or in the freezer for up to 3 months.