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Skinny Red Velvet Baked Cake Donuts Recipe | www.happyhealthymotivated.com

Skinny Red Velvet Baked Cake Donuts

Prep Time 10 mins
Cook Time 10 mins
Total Time 2 hrs 30 mins
Servings 8 -9 regular sized donuts or 6 regular and 9 mini donuts


for the donuts

  • cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • 6 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 2 teaspoons vanilla extract
  • 6 tablespoons natural or Greek yogurt
  • 5 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 teaspoon red food colouring
  • 1 egg

for the icing

  • 3 tablespoons low-fat cream cheese
  • 1 tablespoon low-fat condensed milk
  • cute candy hearts optional


  • Preheat the oven to 350F/175C and lightly grease two six-hole donut pans or one six-hole donut pan and one mini 12-hole donut pan.
  • In a medium bowl, stir together the flour, cocoa powder, baking powder and sugar.
  • Pour the vegetable oil, vanilla extract, yogurt, milk, lemon juice, food colouring and egg into the bowl with the dry ingredients and beat until everything comes together.
  • Pour the donut batter (it will be thin) into a large piping bag and pipe into the donut pans, filling each mould ¾ of the way full.
  • Bake in the preheated oven for around 10 minutes, until the tops are springy to the touch.
  • Remove the donuts from the oven and leave to cool in the pan on a wire rack for about 2 hours, or until at room temperature.
  • To make the icing, use a fork to beat the cream cheese and condensed milk together.
  • Spread the icing evenly on top of the cooled donuts and sprinkle with cute candy hearts.


The donuts will absorb the icing, so don't spread it on until you're ready to serve. The donuts will keep perfectly in a sealed container in the fridge for up to one week or in the freezer for up to six months.
Recipe slightly adapted from Amy's Healthy Baking's Red Velvet Donuts