Sneak Preview: These Baked Cake Donuts are made with yogurt and whole wheat flour with the lightest coating of powdered sugar. Skip the greasy mess of frying donuts in your kitchen. White whole wheat flour is specified, but you can substitute all-purpose flour.
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Do you ever buy powdered sugar doughnuts out of a vending machine? Those packages of 6 powdered sugar mini-donuts have so much powdered sugar on them that they could induce a coughing attack just by biting into them. They’re like sucking a sugar cloud into your lungs.
Make these baked cake donuts instead of fried donuts and ease the guilt. This recipe incorporates white whole wheat flour (read more about it below) and plain Greek yogurt to up the fiber and protein count.
Happy Cooks Speak Up:
“This is a great and easy recipe. I’ve cooked all my life but this is the first time I made donuts. I just made minor changes due to my health (heart) concerns and used allulose instead of the sugars and oat milk instead of regular. These turned out wonderful and will be a go-to recipe for me.” — Vince
Searching for options:
What if I could bake donuts instead of frying, substitute white whole wheat flour for all-purpose white flour, and add some yogurt for extra protein?
After a few false starts, I found powdered sugar heaven for around 100 calories a donut. I’m not claiming you can’t tell them apart from their fattier relatives, but they more than satisfy my cravings. Mix them up as easily as muffins, and bake in less than 10 minutes with no greasy mess or odor in your house.
Ingredients and substitutions:
- FLOUR: White whole wheat flour is my favorite for these little donuts. White whole wheat has all the nutritional value of regular whole wheat without the characteristic bitter flavor. The difference is the type of wheat berry used to make the flour. Since white whole wheat flour can be hard to find in stores, look online or use whole wheat or unbleached all-purpose flour, if necessary.
If you like to bake, you can use the leftover white whole wheat flour to make these delicious white whole wheat yeast rolls or Pop-Tarts with oatmeal and whole wheat flour crust.
- SUGAR: Use granulated sugar.
- NUTMEG: Did you know that nutmeg is a traditional spice to add to donuts? You don’t need much, but don’t leave it out. Freshly grated nutmeg is not absolutely necessary–it’s just fresher tasting.
- PECANS: Optional.
- MILK: To keep the calories down, I specified fat-free milk, but any milk will suffice. Needless to say, the more fat in the milk, the tastier the donuts.
- GREEK YOGURT: I always have yogurt in the house because I make yogurt at home. If you only have regular yogurt, decrease the amount of milk by 1 tablespoon.
- EGG: I use large eggs in all my recipes.
- VEGETABLE OIL: Use any unflavored vegetable oil such as canola oil, corn oil, or avocado oil.
Four keys to success with baked donuts:
Thanks to Lara Ferroni, who got me started down the baked donut path with her Baked Chocolate Doughnuts. She taught me the first two important secrets about homemade donuts, listed below.
- Add nutmeg to get the characteristic flavor of a donut. I didn’t know and likely would have left it out since it’s not my favorite spice.
- The idea of using a zippered plastic bag (although she used a decorator bag), with a hole to fill the pans also came from her. Absolutely inspired! You don’t have to roll dough. Just squeeze!
- Pecans pack a lot of flavor into these little gems. Chop finely, and the kids won’t notice. Or leave them out if you wish.
- Use a plastic bag to dip or coat donuts without a big mess.
FAQ about Whole Wheat Donuts:
Make donut “holes” with a mini muffin pan.
I bought my doughnut pan at World Market, but they are available at most kitchen stores and online(paid link).
Yes. Combine two teaspoons of cinnamon with a 1/2 cup of granulated sugar and use in place of the powdered sugar.
Just like any other doughnuts, they are best the day they are made. If you have any leftovers, try dividing them in half horizontally. Fry them in a spot of butter. Yum!
Parting Thoughts: I think you’ll have fun with these doughnuts. If you want to make breakfast a party, check out these Strawberry Cake Doughnuts.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Easy Whole Wheat Donut Recipe: Baked, Not Fried
- 1 cup (120 g) white whole wheat flour
- ⅓ cup (66 g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon table or sea salt
- ⅛ teaspoon nutmeg-freshly grated is nice
- ¼ teaspoon very finely chopped pecans – optional
- ⅓ cup (76 g) fat-free milk
- ¼ cup (70 g) plain fat-free Greek yogurt
- 1 (50 g) egg
- 2 tablespoons (24 g) canola or vegetable oil
- 1 teaspoon vanilla extract
- few drops of almond flavoring
- ½ cup (57 g) confectioner’s sugar
Preheat oven to 350 degrees.
- Grease donut pan well (I use spray oil with flour in it i.e. Baking by Pam).
- Whisk 1 cup (120 g) white whole wheat flour, ⅓ cup (66 g) granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda,½ teaspoon table or sea salt, ⅛ teaspoon nutmeg-freshly grated is nice, and ¼ teaspoon very finely chopped pecans (if using) together in a medium mixing bowl.
- Whisk ⅓ cup (76 g) fat-free milk,¼ cup (70 g) plain fat-free Greek yogurt, 1 (50 g) egg, 2 tablespoons (24 g) canola or vegetable oil, 1 teaspoon vanilla extract and a few drops of almond flavoring together in a separate small bowl. Combine all at once with dry ingredients and stir only until everything is moistened.
- Spoon batter into a pastry bag or quart-size zippered plastic bag. Seal. Snip a small corner of the plastic bag and force dough out of the hole in the shape of a fat rope that encircles each doughnut cup. Fill only 1/2 to 3/4 full or you will lose the hole in the middle of your doughnut. Makes 12 donuts and possibly 3-4 “donut holes” in a mini cupcake pan.
- Bake for 9-10 minutes.
- Turn out onto a cooling rack to cool a bit before coating them with 1/2 cup (57 g) confectioner’s sugar.
- Place the confectioner’s sugar (or cinnamon-sugar mixture if you prefer) into a gallon-size plastic bag or a large bowl. Coat the donuts before they are completely cooled.