Chocolate Doughnuts

12 30 177
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 9
Chocolate Doughnuts
Health Highlights
These doughnuts are not only whole grain but also free of oil and processed sugar, so you can include them on the list of healthy breakfast foods.


3/4 cup Whole wheat pastry flour (whole wheat)
1/4 cup Cocoa powder, unsweetened (unsweetened)
1 tsp Baking powder (double-acting)
1/4 tsp Salt (optional)
3/4 cup Applesauce, unsweetened
3/4 cup Medjool date (pureed)
1/4 cup Almond milk, unsweetened
1/2 tsp Vanilla extract, pure
1/2 cup Sweet potato purée, canned (for frosting)
1/4 cup Medjool date (for frosting)
2 tbsp Almond butter (for frosting)
3 tbsp Cocoa powder, unsweetened (for frosting)


  1. Preheat the oven to 350°F.
  2. In a medium-size bowl, whisk together the flour, cocoa powder, baking powder, and sea salt.
  3. In a separate bowl, whisk together the applesauce, date puree, plant milk, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined.
  4. Spoon or pipe the batter into eight or nine wells in a nonstick doughnut pan. Bake until the doughnuts spring back when gently pressed, 12 to 15 minutes. Let the doughnuts cool slightly in the pan before transferring to a cooling rack to cool completely.
  5. While the doughnuts are cooling, combine all the chocolate frosting ingredients in a food processor and puree until smooth and creamy.
  6. Spread 2 to 3 tablespoons of the chocolate frosting over each doughnut. Serve.


  1.  It is important not to overmix any batter or dough when baking, and, especially when baking without oil or added fat. Overmixing causes the finished product to be tough and chewy.
  2.  Oil-free baked goods go from done to overdone very quickly. Watch the timer and check them in the last few minutes of baking. If they feel firm on top, they are done.
  3.  Sweet Potato Purée – Preheat the oven to 350°F. Put 2 large sweet potatoes on a baking sheet and pierce each potato a few times with a fork. Bake until the potatoes are very tender, about 1 hour. Let the potatoes cool to room temperature. Cut the potatoes in half and scoop the potato flesh from the skins into a food processor. Puree until smooth and creamy.
  4.  Date Purée – Combine 2 cups pitted dates and 2 cups water in a small saucepan. Cover and cook over medium heat until the dates are tender, about 10 minutes. Drain and reserve the cooking water. Purée the dates in a blender, adding just enough water to make a creamy consistency.

Nutrition Facts

Per Portion

Calories 177
Calories from fat 26.0
Calories from saturated fat 4.8
Total Fat 2.9 g
Saturated Fat 0.5 g
Trans Fat 0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.4 g
Cholesterol 0
Sodium 84 mg
Potassium 399 mg
Total Carbohydrate 37 g
Dietary Fiber 5.5 g
Sugars 20.5 g
Protein 3.4 g

Dietary servings

Per Portion

Fruit 0.2
Grain 0.5
Meat Alternative 0.1

Energy sources


Meal Type(s)

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