Healthy baked red velvet donuts are the ultimate whole-grain breakfast, afternoon snack, or lower sugar dessert. Free of artificial colors and rich in antioxidants, these homemade donuts are kid- and adult-approved. May I present to you the ultimate mashup of my favorite breakfast (cake donuts) and dessert (red velvet
cake anything). These donuts are fluffy, moist, dunkable, and lathered in a dreamy cream cheese glaze. They’re also a secret goldmine of health-boosting nutrients like heart-healthy soluble fiber, antioxidants, and phytochemicals.
Hearty and healthy with major curb appeal. I have to ask: can you marry a donut?Since February is American Heart Health month, I thought this would be the perfect recipe to showcase since it boasts the signature campaign color plus heart health benefits.
These showstoppers get their bright red hue from antioxidant-rich beet powder (I use Love Beets brand). Beets have an impressive repertoire of nutrients, one of which being being potassium—a key mineral when it comes to optimizing blood pressure and protecting the heart. Research shows that people who consume plenty of potassium through their diet have a lower stroke risk, too.
Beets are also an abundant source of phytochemicals, which operate like antioxidants in the body to protect and defend against harmful pathogens, as well as decrease the risk of heart disease.
Double bonus: the red beet color eliminates any need for artificial dye!To further up the heart health ante, we look to white whole-wheat flour, which delivers whole-grain goodness while still keeping the texture light and crumb tender. Whole grains abound with heart-healthy soluble fiber that helps control appetite while regulating blood pressure and cholesterol levels.
The USDA recommends that at least half of all grains consumed daily should be whole grains, and I can’t think of a more delicious way to reach your daily quota.Tender, moist donuts with rich, creamy frosting and a gorgeous red hue: you simply can’t “beet” these beauties.
- 1½ cups white whole-wheat flour
- ½ cup granulated sugar
- 2 Tbsp. beet powder (such as Love Beets)
- 1 Tbsp. cocoa powder
- ¾ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. kosher salt
- 1 large egg
- ½ cup sour cream
- ¾ cup milk of choice (I used unsweetened oatmilk)
- 1 tsp. vanilla extract
- *Cream Cheese Glaze*
- 2 oz. light plain cream cheese
- ¼ cup powdered sugar
- 2 tsp. milk of choice
- Preheat oven to 350°F. Combine flour, granulated sugar, beet powder, cocoa powder, baking powder, baking soda, and salt in a large bowl. Combine egg, sour cream, milk, and vanilla in a separate bowl, stirring with a whisk. Add sour cream mixture to flour mixture, stirring until combined.
- Coat 2 (6-cavity) donut pans with cooking spray. Spoon batter evenly into 12 cavities. Bake at 350°F for 11 to 12 minutes or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack. Cool completely.
- Prepare glaze by combining cream cheese, powdered sugar, and milk in a bowl; stir until smooth, adding more milk if needed to reach desired consistency. Dunk donuts in glaze, or drizzle overtop.
- Let stand until glaze is set.