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A stack of two donuts. The top donut has a bite taken out of it.
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5 from 5 votes

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 Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate frosted baked donuts
Servings: 12



Chocolate Frosting

  • 1 ½ cups chocolate chips (I like Lily's)
  • 2 teaspoons coconut oil


  • Preheat oven to 350°F.
  • In a medium bowl, add the flour, baking soda, baking powder and salt and stir until combined.
    A bowl with flour, baking soda, baking powder and salt.
  • In another medium bowl, whisk together coconut sugar, Greek yogurt, almond milk, egg, vanilla and coconut oil.
    A bowl with coconut sugar, Greek yogurt, almond milk, egg, vanilla and coconut oil.
  • Add wet mixture to dry mixture, and stir until just combined.
    A wooden spoon held by a hand is mixing together the wet and dry ingredients.
  • Spray two (6-cavity) donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities.
    A hand using a pastry bag to pipe donut batter into the donut pan cavities.
  • 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.
  • 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.
    A bowl with chocolate dipping sauce. A wooden spoon lays in the bowl.
  • 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.
    A donut in a bowl of chocolate sauce. A wooden spoon is covering the donut with chocolate.
  • 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.
    Freshly coated chocolate donuts on a sheet pan lined with parchment paper.


  • Yogurt: I’ve only tested this recipe with Greek yogurt, but you could try with your favorite non-dairy yogurt instead to make these dairy-free or vegan. 
  • Egg: I haven’t tried this recipe with a flaxseed egg, but I bet it would work well as a substitute. To make a flaxseed egg, mix 1 Tablespoon of ground flaxseed with 3 Tablespoons of water and let sit for a few minutes to create a gel-like consistency.
  • Coconut sugar: Cane or granulated sugar will work as a substitute here. 
  • Flour: If you don't have whole wheat pastry flour or cake flour you can use regular all-purpose flour if that’s what you have on hand! It should also work to sub in 1:1 all-purpose gluten-free flour to make these donuts gluten-free. 


Serving: 1donut | Calories: 244kcal | Carbohydrates: 38g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 174mg | Potassium: 239mg | Fiber: 7g | Sugar: 11g