The Cook Book: Mini Chocolate Donuts

Well the weekend is here and what a better way to start it then with some chocolate!? Guest Cook Book contributor Gina from Acute Designs is sharing a healthier version of chocolate donuts that I can't wait to try!

I love, love, love these little donuts.   They are rich, chocolatey, and healthy{ish}.  I use part whole wheat flour and a little applesauce to make them moist without adding a lot of fat.  

If you don't have a mini donut pan, you can use this same recipe to make cupcakes or a cake.  Per the measurements below you will have enough for about 12 cupcakes or one small round cake.

I like to finish my donuts off with a dusting of powdered sugar but these would be amazing with a dark chocolate or peanut butter glaze.  YUM!

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Healthy{ish} Mini Chocolate Donuts 

{makes about 18 mini donuts}

1/3 cup unsweetened cocoa powder

1/2 cup whole wheat flour

3/4 cup white all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup white granulated sugar

1/2 cup applesauce {the kind without added sugar}

1 tablespoon canola oil

1 cup warm water

powdered sugar for dusting

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1. Preheat the oven to 350 degrees.
2. In a large bowl, whisk together both flours, the salt, baking soda, and granulated sugar. 

3. Add the applesauce, water, and canola oil to the dry ingredients and stir until well-combined with a wooden spoon.  The batter will be somewhat thick and I find that using a wooden spoon to mix {rather than a whisk} is much easier.

4. Spray the donut pan with non-stick cooking spray {since these are low fat donuts, they have a tendency to stick so be generous with the spray}.
5. Bake at 350 degrees for about 15 minutes.  You can tell the donuts are done when you lightly press them and they spring back.
6. Remove them from the pan and allow them to cool on a large plate.  Dust the donuts with powdered sugar and coat them in your favorite glaze.

Enjoy!

              Gina maintains a food blog taste, as well as a lifestyle blog {Acute Designs} & shop.