Avocado-Dark Chocolate Glazed Doughnuts (Donuts)

Avocado chocolate donuts recipe

Avocado adds richness to these chocolaty doughnuts (and is a surprise ingredient in the dark chocolate glaze).

Nutrition Facts

Avocado-Dark Chocolate Glazed Doughnuts (Donuts)


165 Per Serving


5g Per Serving


5g Per Serving
Calories 165
Total Fat 10.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 4.5 g
Cholesterol 16 mg
Sodium 178 mg
Total Carbohydrate 15 g
Dietary Fiber 5 g
Sugars 2 g
Protein 5 g

Dietary Exchanges
1 starch, 2 fat


Servings  12   Serving Size   1 doughnut

Donut ingredients

  • 1 1/2 cups oat flour (sifted) OR
  • 1 1/2 cups whole-wheat pastry flour (sifted)
  • 3 Tbsp unsweetened Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 medium ripe avocado, mashed (about 1/2 cup)
  • 1 large egg
  • 1/2 cup sugar substitute
  • 1 cup fat-free milk or unsweetened almond or soy milk
  • 2 Tbsp canola oil OR
  • 2 Tbsp corn oil
  • 1 1/2 teaspoons pure vanilla extract
  • Cooking spray

Glaze ingredients

  • 1/3 cup pure dark cacao (chopped)
  • 1/2 medium ripe avocado, mashed (about 1/4 cup)
  • 2 tablespoons fat-free milk or unsweetened almond or soy milk

Topping Ingredients

  • 2 Tbsp pistachio nuts (chopped, unsalted) OR
  • 2 Tbsp almonds (slivered)


Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate large mixing bowl, using an electric mixer, beat together 1/2 cup avocado and the egg until smooth. Add the sugar substitute. Beat until the mixture is smooth and fluffy.
  4. Whisk in 1 cup milk, the oil, and vanilla until incorporated.
  5. Pour the avocado mixture into the flour mixture. Beat on low speed for 1 minute. Increase the speed to medium and beat until the ingredients are well combined. Use a spatula to stir in any of the dry mixture that remains on the sides or bottom of the bowl.
  6. Lightly spray a 12-cavity doughnut pan with cooking spray. Pour the batter into the wells, filling each three-fourths full (about 1/4 cup in each). Don’t cover the center hole.
  7. Bake for 13 to 16 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove from the oven. Let cool slightly.
  8. Place a large wire rack on a large baking sheet. Turn out the doughnuts onto the rack.
  9. In a small bowl, microwave the cacao on 100 percent power (high) for 30 seconds. Remove from the microwave. Stir until fully melted.
  10. Using an electric mixer, beat the remaining 1/4 cup avocado into the cacao until very smooth. Beat in the remaining 2 tablespoons milk.
  11. Spread 1 tablespoon of glaze over the top of each doughnut. Sprinkle with the pistachios.