In all of the post-Valentine’s sales, I snatched up this adorable heart-shaped doughnut pan. I’ve never been a huge fan of doughnuts because, although they’re sweet and soft, they usually leave me feeling sick and full of guilt. Thus, I decided to use my new pan as a mold for cake “doughnuts,” and test out a little trick I learned (from Shelly at Cookies & Cups) when using a cake mix. Yes, I said cake mix.
Yup, just these two ingredients!
If you know me, you’ve probably heard one of my rants tearing down the world of boxed cake mix. I acknowledge that most people, however, have a cabinet full of them and don’t actually bake from scratch (but please, I beg you, do not tell me that your cake is “homemade” if you made it from a box…stay tuned for my rant on frozen cookie dough). I wanted to call attention to sugar-free cake mix. I found this on the shelf of my grocery store and knew that I had to mention it, because if you are going to use a packaged mix, why not use the one that has the least amount of calories? It’s an easy choice.
Aren’t these just too cute?! And too easy?!
Now, the best thing about these “doughnuts,” is that they only have TWO INGREDIENTS!! Yay. I’m not going to load a low calorie mix with a bunch of fat and cholesterol, undoing the little bit of good that the mix touts. So go ahead, use the mix (just this once), and get really excited about how easy it is to keep your treats sugar-free and low-calorie!
Sugar Free Baked Cake Doughnuts
(makes 12-18 doughnuts)
1 box of sugar-free vanilla cake mix (I used Pillsbury)
8oz zero calorie lemon-lime soda (I used Sprite Zero)
~Preheat your oven to 400 degrees F. Spray your pan with nonstick spray.
~In a large bowl, mix your two ingredients. Use a spatula to make sure the batter is well mixed. Portion into your doughnut pan (use only 1.5-2 Tbs per doughnut space, only filling them half way). Bake 5-10 min, keeping an eye on them, until they are golden and spring back when you touch them.
*If you want to glaze them, depending on how many you want to glaze, mix 2 Tbs powdered sugar: 1 tsp. unsweetened almond milk. Add a splash of vanilla. Dip your doughnut in the glaze or swizzle the glaze over the top. Sprinkles look pretty too J
Strike up a conversation: Have you ever used a sugar-free cake mix? What do you think of these new mainstream mixes?
i used this cake mix and love it i also make cookies using this cake mix. now i got to try the donuts.
Hello, I have used this brand of sugar free cake mix in chocolate along with the frosting for a couple years now and love it. I can finally have chocolate cake for my birthday. I am getting a donut maker and will have to try this recipe in it…can’t wait, already have a box mix in the cupboard. Thanks for sharing this!
I love it, I love looking for knew things. I also found on another site using a cake mix so I’ll tell everyone.
Devil’s Food Brownie Muffins.
Devil’s Food Cake Mix, Duncan Hines Classic 16.5 oz box
One can of Libby’s Pumpkin I used a large can 15.oz
Mix together and bake at 400 degrees for 20 to 30 min.
Put in muffin cups, and spray them well it will be thick but don’t add anything else to it, and use a toothpick to see if it comes out clean. That is it. You would never know there is pumpkin in it. Enjoy!
I’ve made brownies just like that 🙂 Thanks!
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