Cakey Vanilla Doughnuts


Serves 8


  • Nonstick cooking spray
  • 1 1/4 cups whole wheat flour
  • 1/2 tsp baking soda
  • Dash of salt
  • 1/2 cup low-fat yogurt (plain)
  • 1/2 cup brown sugar or sugar substitute blend
  • 1 egg, whisked
  • 2 tbsp canola oil
  • 1 tsp vanilla extract
  • 2 tbsp granulated sugar or substitute
  • 1/4 tsp ground cinnamon


  1. Preheat oven to 325 degrees.
  2. Coat a doughnut pan with cooking spray.
  3. In a mixing bowl, add flour, baking soda, and salt. In a separate small bowl, combine yogurt, brown sugar, egg, oil, and vanilla and whisk until smooth. Add wet mixture to flour mixture. Stir until well mixed and smooth.
  4. Place batter in a large resealable plastic bag. Cut off a small corner of the bag with scissors, and squeeze batter into prepared doughnut pan, filling each hole about two-thirds full.
  5. Bake donuts about 8 minutes or until nearly firm when lightly pressed. Cool in pan on a wire rack for 3 minutes, then remove donuts from pan and cool an additional 3 minutes.
  6. In a bowl, stir together granulated sugar and cinnamon. Dip warm cake doughnuts into sugar mixture, turning to coat on all sides.

Nutritional Information per Serving

  • 172 Calories
  • 4 g Fat
  • 1 mg Cholesterol
  • 32 g Carbohydrates
  • 18 g Sugar
  • 4 g Protein

Source: Diabetic Living Online

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