This vegan donut recipe creates delicious, soft baked doughnuts, with NO yeast or eggs! With allergy-friendly toppings, they’re perfect for a healthy dessert or sweet breakfast or brunch treat.
Alright friends, this post has me extremely excited! Not only do I get to share one of my most creative and fun party dessert recipes, but I get to celebrate my story, along with many others!
It’s Celiac Awareness Month and food allergy week, so we’re making an allergy-friendly dessert topping bar. You are invited!
These baked doughnuts legit taste like cake. Plus, they are gluten-free, vegan, nut free and oh my heavens, so easy to make! Before I dive into this super fun vegan donut recipe, let me just back up and tell you where I was 11 years ago when first started my gluten-free journey.
As I mentioned in last week’s recipe post, I thought being diagnosed with a gluten allergy would mean living off of rice cakes and smoothies. You see, at that time, I also had to eliminate (temporarily) soy, eggs, and dairy. This was all part of my gut healing and parasite fighting process!
Little did I know that that restriction (for healing purposes) would lead to a full-time career as a food allergy friendly recipe developer and gluten-free nutrition specialist, on a quest to make real food shine!
So you see, something that I thought would ruin my life actually helped to shape it.
Which is why I am still here today, over 11 years later. Still blogging, still sharing and creating a community with you.
Vegan donut recipe
OK OK. Let’s talk about donuts.
Wait. Do you spell it D-O-N-U-T-S, or is it doughnuts? Maybe it doesn’t matter, but I suddenly hear the voice of my English teacher shouting that the correct spelling is DOUGH. Haha.
Y’all this is the easiest recipe you’ll ever make. I even have a grain free and nut free option!
Watch out Krispy Kreme, because these cake doughnuts might just one up you. Is that too bold to say? Ha ha.
Now, let’s get the dessert party started!
All you need are a few of your favorite vegan or allergy friendly dessert toppings, plus coconut cream vegan frosting, a simple sugar glaze, or cashew cream cheese frosting for the toppings to stick to.
I’ve listed my favorite toppings below, along with some combo ideas, as well as the basic vegan cake donut recipe.
Allergy-friendly dessert toppings
All of these dessert topping ideas are allergy-friendly, so the entire family can enjoy them!
Speaking of allergy-friendly, family-friendly treats, have you seen these allergy-friendly after school snacks?
- Vegan chocolate chip cookies make an excellent crumble topping!
- Mini chocolate chips or dark chocolate chips. When it comes to chocolate chips, Enjoy Life Foods is my go-to. They are certified gluten-free, free from 14 common allergens, verified Non-GMO, and certified kosher. Many are also certified vegan and FODMAP friendly, and a handful are certified paleo-friendly as well.
- Strawberries and/or fresh raspberries
- Coconut whipped cream/frosting (homemade or premade)
- Unsweetened Dutch cocoa powder mixed with coconut whipped cream or non dairy yogurt!
Extra fancy toppings –
- Edible flowers, sparkling cane sugar, shredded coconut, or even dried lavender to create more of a sophisticated dessert!
- A drizzle of melted dairy-free chocolate never hurt either, just saying!
My favorite dessert-style recipe combos
- Strawberries ‘n Cream – sliced strawberries, strawberry coconut whipped cream, edible flowers, sugar free powdered sugar or sparkling cane sugar.
- Raspberry Vanilla – coconut whip mixed with vanilla bean and smashed raspberry on top.
- Cookie Crumble – vanilla coconut whip and crumble cookie on top.
- Double Dark Chocolate Chip – coconut whip frosting mixed with cocoa powder, chocolate chips, and drizzle of dark chocolate on top.
- Lavender Coconut Vanilla – this is my personal fav, with purple edible flowers, coconut whip, and essential oils!
How to make baked doughnuts
Well, these are healthyish donuts, so no frying is involved. Just think of it as making muffins or cupcakes with a hole in the center! Haha. The batter and texture are quite the same.
Is a donut pan needed?
Yes and no. You could use a muffin pan and just scoop out the middle once baked. OR you can buy a donut pan at Walmart, Target, online, etc. I LOVE my donut pan! So fun to use and very affordable! 🙂
To make gluten free and vegan donuts, you will need 1:1 gluten free flour mix (or chickpea flour for grain free option), oil or melted vegan butter, non dairy milk, a leavener (baking powder/soda combo), and sugar. I also like to mix in a small dose of lemon juice or apple cider vinegar. This helps give the vegan donuts a more fluffy texture without adding eggs or yeast.
Texture Note – if you use a gluten free flour mix that doesn’t have xanthan gum, I highly recommended mixing in 1 tsp for texture.
A Community that Cares
If you or someone you love has any type of food allergy, you know what a struggle it can be to “fit in,” especially with food-related activities. Thankfully, we’re not alone in our struggle! The gluten free and food allergy communities are growing larger each day, and each new member strengthens the community bond. Our bonds make us stronger, and our community is truly a family!
Because family members care about one another, it’s only natural that they care for one another, too. When someone begins the journey of eating gluten free, it can be easy for that person to experience information overload. You know what I mean, right? Well-meaning friends and family members, doctors, and nutritionists all chime in with their recommendations and tips.
“Eat this. Stay away from that. Whatever you do, buy this product!”
There are resources you can trust, though. Don’t worry – the gluten free and allergy friendly communities have your back, and I do, too!
I’ve created several allergy friendly and gluten free meal plans, complete with shopping lists. This way, you can walk into a grocery store knowing exactly what you need to buy.Print
This vegan donut recipe creates delicious, soft baked doughnuts, with NO yeast or eggs! Make them for an easy dessert or sweet breakfast treat.
- 2 cup 2 tbsp (= 2 heaping cup) gluten free 1:1 flour (see notes for grain free option)
- 1 tsp baking soda
- 1/2 tbsp baking powder
- 1/4 tsp of kosher Salt
- Extract – 1 tsp of almond extract or vanilla
- 1/2 c coconut sugar or raw sugar (adjust to your liking)
- 10 –12 ounces (1 1/4 c) of Almond milk or non dairy milk. Start with 10 (1 1/4 c), if your batter is too thick, add 1/4 c or so more milk
- 1 tsp Vanilla and or 1/2 tsp Almond extract
- 1/4 c naturally refined coconut oil, liquid. For richer taste, you may use 1/4 c melted vegan butter.
- 1 tsp apple cider vinegar or lemon juice. This is to help replace egg in baking and for fluffier texture
- Enjoy Life Foods mini chocolate chips and dark chocolate chips
- Vegan/gluten free chocolate chip cookies or sugar cookies (crumbs).
- Coconut whip frosting mixed with strawberry puree or raspberry for color and taste.
- Unsweetened dutch cocoa powder – to mix with vegan yogurt or coconut whip to create chocolate donut frosting.
- Sparkling cane sugar
- Lavender and/or edible flowers
- Melted vegan dark chocolate to drizzle
- Preheat oven to 400F. Spray a donut pan with oil and set aside.
- In large bowl, combine your flours, baking soda, baking powder, salt, and sugar. Mix together.
- In another small bowl, combine (mix) together wet ingredients; milk, extracts, oil or butter, lemon juice.
- Combine your wet ingredients with your dry flour mix. Mix until smooth. The batter will be similar to cake batter; not too thick but or thin.
- Place batter in a piping bag or ziplock bag with one corner cut and pipe the batter into the donut pan, filling about 3/4 of the way full. You may also use a spoon if you don’t have a pipping bag or ziplock bag. Be careful not to overfill, as the donuts bake, they will rise just like muffins.
- Bake for 11-13 minutes or until the edges are lightly golden brown. Let cool for 5 minutes in the pan, then carefully transfer to a wire rack
- Preparing your toppings while the donuts cool. NOTE —> you do not need to use all these toppings. Mix and match your favorite!
- Place 1/2 cup of your favorite toppings in a medium plate or bowl.
- I made 2 cups of the coconut whip then divided it into 3 bowls to flavor or add color. If you don’t ‘have time to make the coconut whip, feel free to use a pre-made vegan frosting or whip cream!
- Frostings – 1/2 cup coconut whip frosting mixed with 1 tbsp + cocoa powder, 1/2 cup mixed with maple syrup and vanilla, and 1/2 cup blended with 2 -4 tbsp mashed raspberry or strawberry, for color.
- You will need a separate bowl for the chocolate chips, cookie crumbs, and cane sugar. The sliced strawberries and melted dark chocolate can be place in a small cup to top for later.
- Dip the donuts into your favorite frosting and then topping of choice. i.e cookies, chocolate chips, etc. For the strawberries and cream, dip the donut in the vanilla frosting then add sliced strawberries on top. If you’re making the chocolate donuts, dip in the chocolate (cocoa mixed coconut whip) and then the dark chocolate chips. Drizzle melted dark chocolate on top of donut.
- Feel free to sprinkle each donut with sparkling sugar for a more festive look!
- Serve immediately, or within one day for best results. Leftover donuts will keep for 3-4 days at most, covered in fridge. Donuts will keep longer in fridge (up to 5-6 days) if you are not adding topping right away.
- GRAIN FREE OPTION – Replace the gluten free 1:1 flour with 1 1/2 c chickpea flour and 1/2 cup almond flour and 1/4 cup arrowroot starch or potato starch. Baking time is longer, closer to 25 minutes or longer. Check donuts at 15 minutes for progress.
- No donut pan, no prob! You can make these into muffins or little cupcakes!
- Nutrition below based on plain baked donut without frosting/toppings.
- Category: dessert/breakfast
- Method: baking
- Cuisine: american
Keywords: baked donuts, doughnuts, gluten free, vegan, vegan donuts, allergy friendly, healthy
Alright by friends, let me know if you give this vegan donut recipe a whirl! And what toppings you would chose. 😉
P.S I’d love to know more of your story! Are you new to gluten free? Do you have food allergies? Have you been living a gluten free life for years?
Comment below or join our facebook group so we can all support each other!