So who here loves donuts? If you said “hell yeah” then this post is for you. I decided it would be fun to find three completely different donut recipes, and make them my own. I changed the ingredients to be completely vegan and created toppings that would be healthy-well, healthier ; ) (my adaptations will be written within the recipes.)
The first was a raw vegan donut. This was easily the easiest recipe to make, and took me about ten minutes total. This recipe was really similar to my raw cookie dough recipe. I would say this is more like a cookie dough texture than cake, but still soo yummy.
The second was a vanilla cake donut. This had a much stronger cinnamon flavor than anticipated. It has a great texture, but far more dense than a regular cake donut. You could sub almond flour and get a more cake like texture.
The third is by far the recipe that most resembles a non- vegan donut. It is cakey, thick, and soft. I didn’t adapt too much on this recipe as I wanted to include one that was a more decadent choice.
The toppings were my own creation. I wanted to keep them as simple as possible. In order to get the glazes to harden on the donuts- I placed them in the refrigerator for 10 min once they cooled.
Boyfriend review: Wyatt preferred the raw donut over the other two. He loved the unique ingredients in the chocolate donut, and is now wanting to put aquafaba in everything haha
Raw Vegan Donut
- 2/3 cup rolled oats
- 2/3 cup cashews, preferably soaked for 4 hours then rinsed (I boiled them for 25 min)
- 2/3 cup pitted dates
- 1/8 teaspoon Himalayan salt (I used a tiny bit of salt)
- 1/2 teaspoon vanilla extract (optional)
To make the dough: grind all the ingredients into a thick, moist dough in a high speed blender or food processor. This may take several minutes. If it’s still too crumbly, add some more dates or a tablespoon of coconut oil or water. Roll into balls and put in the freezer until cold and firm, around 20 minutes.
Vanilla Cake Donut
- 1 1/4 cup all purpose flour (I used gluten free)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp tapioca starch
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup coconut milk (canned)
- 1 tsp vanilla
- 10 medjool dates (I used about 8)
- 1 tbsp lemon juice
- Preheat oven to 350F.
2. In a food processor add dates and coconut milk and blend until contents become a smooth paste.
3. In a large mixing bowl sift in flour, cinnamon, nutmeg, tapioca starch, baking powder, and baking soda.
4. Add vanilla, lemon juice, and date mixture and fold ingredients together. If dough is too dry, add a few splashes of coconut milk until everything is stuck together.
5. In a non stick or silicone donut pan, fill each until they are 3/4 full. Bake for about 10 minutes or until they pass the toothpick test!
6. Glaze the donuts about 5-7 minutes after being out of the oven, so they are still warm!
Chocolate Cake Donut
- 1/4 cup (60 ml) aquafaba* (the liquid in a can of chickpeas)
- 1/2 cup (120 ml) unsweetened plain almond milk (warmed in the microwave or on stovetop)
- 1/4 cup (60 g) melted coconut oil
- 1/3 cup (63 g) organic cane sugar or coconut sugar (donuts are fluffier with cane sugar)
- 1/4 cup (60 ml) maple syrup or agave nectar
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/3 cup (80 g) unsweetened applesauce (or other hearty fruit puree, such as beets)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup + 1 Tbsp (70 g) unsweetened cocoa powder (if clumpy, sift)
- 3/4 cup (140 g) almond flour*
- 1 cup + 2 Tbsp (180 g) gluten-free flour blend*
- Preheat oven to 375 degrees F (190 C) and lightly grease two donut pans*.
- To a small mixing bowl, add aquafaba and use a mixer (or whisk) to vigorously blend until soft peaks form – about 1-2 minutes. Set aside. (If yours doesn’t quite whip up into soft peaks, it’s OK. Just get them as fluffy as possible! A sprinkle of cream of tartar helps them firm up.)
- Warm almond milk in the microwave. This way, it doesn’t harden the coconut oil. Set aside.
- To a large mixing bowl, add the melted coconut oil. Then add the coconut sugar, maple syrup, vanilla extract, and sea salt and whisk vigorously to combine – about 45 seconds. Then add applesauce and warmed almond milk and whisk once more to combine.
- Add baking powder, baking soda, cocoa powder (sifted if clumpy), almond flour, and gluten-free flour and whisk to combine.
- Lastly, add the whipped aquafaba and gently stir/whisk in, trying to be as gentle as possible. If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up. It should be semi-thick and more scoopable than pourable.
- Divide batter evenly between donut tins, filling all the way full. There should be 11-12 donuts.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean and the top appears dry and fluffy.
Almond Butter (Or, any nut butter)
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1/8 teaspoon vanilla powder
- 3 Tbsp (45 g) coconut oil, melted
- 1 Tbsp (15 ml) maple syrup
- 5 Tbsp (28 g) unsweetened cocoa powder (if clumpy, sift)
- Pinch sea salt
- 1/4 tsp vanilla extract
Chocolate Donut Recipe: https://minimalistbaker.com/30-minute-chocolate-donuts-vegan-gf/
**Let me know if you give these a try and tell me what you think**
All the best,