Last night was a full moon. So it just seemed appropriate to make these Skinny Baked Galaxy Donuts today. These donuts are baked (obviously) and are a mix of my Baked Dark Chocolate Coffee Donuts and my Unicorn Donuts. In other words, they’re a chocolate cake based donut with a colorful vanilla frosting and of course galaxy inspired sprinkles on top!

The best part is that you can use whatever space-like sprinkles you want and colors for frosting to match. My frostings were pretty dark and most of it just disappeared into the ether of the donuts only to serve as glue for the sprinkles to the donuts themselves. But, that’s fine. Lots of sprinkles it is!

I used a black velvet cocoa powder which is basically a super dark form of unsweetened cocoa powder. It made these donuts rich and more along the lines of a fudgy brownie consistency. They were super moist and dense and perfect for dipping in coffee.

As a side note you’ll want to be sure to cool these donuts for a good 20 minutes before frosting them. Otherwise the frosting will just melt and disappear.

Skinny Baked Galaxy Donuts

Yield: 9

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 10 MinInactive time: 5 MinTotal time: 25 Min

Baked chocolate cake donuts with a colorful vanilla glaze and galaxy inspired sprinkles make these donuts a family favorite!

Ingredients

Donuts

1/2 C. Whole Wheat White Flour
1/2 C. All-Purpose Flour
1/4 C. Black/Dark Unsweetened Cocoa Powder
2 Tbsp. Sugar2 Tbsp. Natural Sweetener
1 Tsp. Baking Powder
1/4 Tsp. Ground Cinnamon
1 Large Egg
1/2 C. Unsweetened Almond Milk
1/4 C. Plain Fat Free Greek Yogurt
1 1/2 Tbsp. Light Butter, Softened
1 Tsp. Vanilla Extract

Vanilla Glaze

1/2 C. Powdered Sugar
1 Tbsp. Unsweetened Almond Milk
1/2 Tsp. Vanilla Extract
Food Coloring
Sprinkles

Instructions

Preheat the oven to 325 degrees F. and lightly spray a donut pan with non-stick cooking spray.
Combine the 1/2 C. Whole Wheat White Flour, 1/2 C. All-Purpose Flour, 1/4 C. cocoa powder, 2 Tbsp. Sugar, 2 Tbsp. Natural Sweetener, 1 Tsp. Baking Powder, and 1/4 Tsp. Ground Cinnamon into a large bowl until well blended. Set aside.
In a medium bowl, whisk together the 1 Large Egg, 1/2 C. Milk, 1/4 C. Plain Fat Free Greek Yogurt, 1 1/2 Tbsp. Light Butter, and 1 Tsp. Vanilla Extract until smooth and creamy.
Add the wet ingredients in with the dry and combine just until everything is fully incorporated.
Spoon or pipe the dough into the prepared donut pan, dividing evenly among the sections.
I put my batter into a ziplock bags, sealed them, cut the ends off and used that to pipe into my pan.
Use a toothpick to swirl the colors together and top with a few sprinkles if desired.
Place the pan into the oven and bake for 10-15 minutes, or until the donuts are cooked through.
The donuts will not turn golden brown, but should 'spring back' to the touch when done.
In the mean time, whisk 1/2 C. Powdered Sugar, 1 Tbsp. Fat Free Milk and 1/2 Tsp. Vanilla Extract together for the glaze and set aside.
Once done, remove the donuts from the oven and allow to cool on a wire rack.
When the donuts are cool enough to handle, dip them face-down into the glaze and set on a wire rack; sprinkle those bad boys up right away and let them set. Maybe 5 minutes or so.

Nutrition Facts

Calories

198.30

Fat (grams)

2.58

Sat. Fat (grams)

1.04

Carbs (grams)

44.18

Fiber (grams)

1.43

Net carbs

42.75

Sugar (grams)

28.79

Protein (grams)

3.53

Sodium (milligrams)

75.87

Cholesterol (grams)

23.45

Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free