Baked Whole Wheat Cake Donuts with Greek Yogurt
These baked whole wheat cake donuts are soft, lightly sweet, and quick to make with Greek yogurt and white whole wheat flour. A simple powdered sugar finish gives them classic cake-donut flavor without frying.
12
mini-donuts
Ingredients
- 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 (1 teaspoon) vanilla extract
- few drops of almond flavoring
- ½ cup (57 g) confectioner's sugar
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a donut pan or spray it with nonstick cooking spray.
- Mix Dry Ingredients: In a large bowl, combine 1 cup white whole wheat flour, ⅓ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon table or sea salt, and ⅛ teaspoon nutmeg-freshly grated is nice. Stir in ¼ teaspoon very finely chopped pecans if you’re using them.
- Whisk Wet Ingredients: Mix ⅓ cup fat-free milk,¼ cup plain fat-free Greek yogurt, 1 egg, 2 tablespoons canola or vegetable oil, 1 teaspoon vanilla extract, and a few drops of almond flavoring together in a separate small bowl.
- Combine Mixtures: Add the wet ingredients to the dry ingredients. Mix until just combined—avoid overmixing for a light, airy texture.
- Fill the Donut Pan: Grease donut pan well (I use spray oil with flour in it i.e. Baking by Pam).Transfer the batter into a plastic bag fitted with a corner snipped off (or use a piping bag) and fill each donut cavity evenly. (Fill only 1/2 to 3/4 full or you will lose the hole in the middle of your doughnut.)
- Bake: Bake in the preheated oven for 8-10 minutes, or until the donuts are firm to the touch and a toothpick inserted into one comes out clean.
- Cool and Dust: Remove the pan from the oven and let the donuts cool slightly before gently transferring them to a wire rack. Dust with powdered sugar while still warm.
- Kitchen Tip: 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.
Notes
Storage: Store in an airtight container at room temperature up to 2 days. Best eaten the same day.
No donut pan? Bake the batter in a lined mini-muffin pan for cake-donut “holes.” Bake until a toothpick comes out clean.
Nutritional Information
Serving: 1 | Calories: 106kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 165mg | Potassium: 34mg | Fiber: 1g | Sugar: 11g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg