Donuts are the ultimate soul food! They completely satisfy my sweet cravings since they combine doughy goodness with chocolate! However, most donuts are not vegan and even if you’re lucky enough to find a vegan donut shop in your area, they’re oftentimes deep fried, loaded with oil and refined sugars and just generally doing more damage than good. If you’re looking for something equally delicious but more sustainable and healthy – listen up! These Vegan Donuts are my new obsession! They’re healthy-ish as the donuts itself are completely oil-free, made with wholesome ingredients, gluten-free and can even be made completely refined sugar-free! To create a healthy balance of goodness though, they’re topped with my favorite vegan chocolate (iChoc), which makes them simply divine!
I have made these vegan donuts 3x already in the past 2 weeks as they’re such a hit! My boyfriend’s coworkers completely devoured them in matters of seconds and they’re all non-vegan, so that says a lot! 🙂 What’s great about these vegan donuts is not only that they’re much healthier but they’re also one of the fastest desserts ever to make. They literally take only 5 minutes to bake in the oven and come out amazingly (the ones in the photo were left 7 minutes and they came out quite dark, but after 5 minutes they’re actually perfect).
When it comes to baking donuts, the most crucial thing to guarantee success is to have the right donut pan. I’ve tried several silicone pans and they just didn’t come out as fluffy and airy, plus it was kind of a struggle to remove them. Hence I really recommend investing those $10 into a high quality non-stick donut pan that will last you a lifetime. They’re available for 6 or 12 donuts and you can find them here!
The donut itself is quite simple: wholesome ingredients that you can find almost anywhere. If you have a problem getting good dates where you live, try and order them on Amazon here!
Now, let’s talk toppings. If you have been following me for a while you know that my absolute favorite vegan chocolate is from a German brand called iChoc. They produce 8 different tastes ranging from white vanilla to nougat crips, classic ‘milk’ chocolate, cookie, super nut and more and are available on their online shop or in different distributors worldwide (just write them a message on Facebook to ask for the nearest supplier).
For the coating of these vegan donuts I have decided to play with the white vanilla, nougat crips, classic and almond orange flavors and the results are just amazing! I actually added beetroot powder to the white vanilla chocolate to get a pink frosting and it worked perfectly. Next time I’ll try and also make a blue frosting by using blue majik spirulina!
Alternatively, since the donuts are baked instead of fried, it is rather difficult to roll them in refined sugar. You could however dip them in powdered sugar or regular dark chocolate as an if that’s what you have.
If you decide to give these vegan donuts a try, let me know! Leave a comment and rate the recipe – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥
- ½ cup almond flour
- 1 cup oat flour (or all-purpose flour)
- 1 Tbsp cornstarch (or tapioca flour)
- 2 Tbsp coconut sugar
- ¼ tsp ground nutmeg
- pinch of sea salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla bean powder (or vanilla extract)
- 10 Medjool dates, pitted
- ½ cup coconut milk
- ⅓ cup apple sauce, unsweetened
- 1 Tbsp apple cider vinegar
- iChoc vegan chocolate (white vanilla, classic, almond orange & nougat crisp) + ½ tsp coconut oil
- Preheat the oven to 175°C/350°F and slightly grease your donut pan.
- Place the dates and the coconut milk into a high-speed blender and blend until you get a smooth date paste.
- Place a sieve over a medium-sized bowl and add the almond flour, oat flour, cornstarch, baking powder and baking soda and sieve it all into the bowl to remove any clumps.
- Remove the sieve and add the coconut sugar, vanilla powder, nutmeg and sea salt and combine lightly with a spatula.
- Pour in the date paste, apple sauce and apple cider vinegar and mix well until you have a smooth dough.
- Take a tsp and scoop the dough into the donut tin. Use your fingers/the back of a spoon and a little water to even out the surface and place in the oven.
- Bake for 5-7 minutes (make sure to watch closely as they burn very quickly - mine were good after 5 minutes and a bit too dark after 7 but it depends on your oven), take them out and let cool down inside the tin for 5 minutes.
- In the meantime, melt your chocolates. Add in about ½-1 tsp coconut oil to each chocolate to make it more smooth.
- Once cooled down, dip the surface of each donut into the chocolate and place on a cooling rack (or into the fridge) to dry.
- Keep them in an airtight container for 3 days in the fridge or enjoy immediately!
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