red velvet cake donuts

Red Velvet Cake + Donuts  =  Red Velvet Cake Donuts

Red Velvet Cake Donuts + Desserts with Benefits  =  HEALTHY Red Velvet Cake Donuts!

red velvet cake donuts

Okay, now it’s confession time.  So, I took a donut off the wire rack as the donuts were cooling, and it goes without saying that I ate it in a flash.  But it was missing something…

Chocolate.  Duh.

So I quickly whipped up a three-ingredient Chocolate Fudge Glaze, and what a good choice that was.

red velvet cake donuts red velvet cake donuts

These donuts taste like they are packed with sugar when they are actually sugar-free.  They are soft, moist and cake-like yet they are all natural, whole grain and made without butter and oil.  The glaze is thick and rich yet it is guilt-free and totally delicious.  Enjoy!

Healthy Red Velvet Donuts with a Chocolate Fudge Glaze

Yield: 10 donuts



    For the Donuts:
  1. Preheat the oven to 350 degrees Fahrenheit and spray your donut pans with cooking spray.
  2. In a large bowl, whisk together the beet puree (room temp), soy milk, egg whites, vanilla sugar, food coloring, oil and extracts.
  3. Whisk in the corn starch, cocoa powder and salt.
  4. In a small bowl, whisk together the oat flour, sorghum flour and baking powder.
  5. Slowly add the dry ingredients to the wet ingredients while whisking. Once all is incorporated, whisk the batter vigorously to eliminate any clumps.
  6. Scoop the batter into the prepared donuts pans and bake ~20 minutes, or until the surface of the donuts spring back when tapped.
  7. Flip the donuts onto a wire cooling rack and let cool completely before frosting.
  8. For the Frosting:
  9. In a medium-sized bowl, whisk together the erythritol and cocoa powder.
  10. Stir in the soy milk (should be fudgy and not too thick and not too runny)
  11. Dunk the donuts in the frosting, one by one, and let the donuts sit on a cookie sheet lined with a Silpat silicone mat.
  12. Refrigerate for 20-30 minutes, or until fudge frosting has firmed up a little bit.
  13. Serve!


This recipe is: sugar free, low fat, high fiber and gluten free!

red velvet cake donuts

red velvet cake donuts

I was wondering what the nutrition stats would be like for this recipe so I made a nutrition label.  Prepare to be pleasantly surprised!

healthy red velvet cake donut nutrition label

Yup, 90-calorie donuts with only 2g fat, plus 3g of fiber and 4g of protein.  Because the calorie content and fat content for these donuts are so low, that means you can dump on a bunch of extra toppings!  For some texture and extra flavor I topped my donuts with mini dark chocolate chips.  Oh, and please don’t roll your eyes at me, but I had a couple donuts for breakfast.  I sliced the donuts in half, kind of like how you would slice a bagel, and spread on some Homemade Chocolate Almond Butter.

To.  Die.  For!

red velvet cake donuts

Can you believe these donuts are naturally colored, naturally flavored, 100% healthy and still have amazing flavor?  It’s hard to believe, but it’s true!

Labels: Beets, Cakes-and-Cupcakes, Chocolate, Egg-Whites, Erythritol, Gluten-Free, High-Fiber, Icings-Frostings-and-Spreads, Low-Fat, Nutrition-Label, Oat-Flour, Sorghum-Flour, Sugar-Free

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Comments (9)

  1. Mary: December 17, 2013

    What? 90 calories?? I have to get a donut pan…
    Since going vegan, I can’t remember the last time I ate a donut. This looks fantastic!
    Do you think I can sub the egg whites with flax seed or egg substitute?
    Also, I don’t have powdered erythritol. Would a food processor do the job of grinding erythritol into powder?

  2. dessertswithbenefits: December 17, 2013

    Haha, YES go get that donut pan! I am so sorry for my flub, I accidentally pinned this as being vegan when it’s not (that’s what happens when you travel to the other side of the country and get four hours of sleep)! I think an egg replacer like Ener-G might work.
    You can make powdered erythritol by grinding granulated erythritol in a food processor for a few minutes, or until very powdery and light :)
    Hopefully these substitutions work for you, hope you like the recipe!!

  3. Abbie @ Needs Salt: December 23, 2013

    AHHH THESE DOUGHNUTS! I’m freaking out over here. 90 calories?! You’re so awesome.
    Thank you for this.

  4. Belle Kickham: June 6, 2014

    Hmmmm…would a cupcake/muffin pan work?? I waaaant these!! And I need a waffle maker!! (Regarding a different recipe!)
    :) love all your stuff….and everything always looks so pretty!

  5. dessertswithbenefits: June 8, 2014

    Yup, a cupcake pan should work just fine! Cupcakes take longer to bake than donuts so make sure to increase the baking time by about 3-6 minutes. The cupcakes will be done when the tops of the cakes spring back when you lightly tap it.
    Hope you like the recipe!
    PS: And yes, you need a waffle maker! I love mine so much! :)

  6. Tayo: January 11, 2015

    Hi, These look great! Could you tell me if you were using the liquid red flavoring or the powder from this brand please?

  7. Tayo-
    I used liquid natural red food coloring in this recipe :)
    Here’s the updated link:
    I hope you like the donuts!

  8. LJ: January 13, 2015

    Is there any way to substitute the sorghum flour?

  9. LJ-
    I haven’t tried substituting the sorghum in this particular recipe but from success with some of my other recipes, brown rice flour should work! I hope the donuts turn out for you! :)

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