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Super soft and fluffy baked vegan donuts! Gluten-free and made with NO refined sugar or flour!
These donuts. Probably one of my most exciting recipes yet…get out your bowls and donut pans because after these, you may never crave regular fried donuts again!
I knew I wanted these donuts to be as healthy as they could while still making them a sweet treat (I did my best but they are donuts!) so I used unrefined coconut sugar and maple syrup to sweeten and oat and almond flour for the base.
I had to test multiple batches of these because I wasn’t achieving that perfect fluff but then finally, it happened, and they have been coming out of the oven so perfectly every since. These baked vegan donuts are a huge hit with anyone who tries them. You really can’t tell they are “healthy” donuts, they just taste like really delicious donuts!
For these donuts, I use donut pans that make 3-inch donuts.
How to Make
Start by preheating your oven to 350 degrees. You always want to make sure you oven is preheated for at least ten minutes before you put any batter in the oven, ensuring a correct oven temp.
Next, add a little bit of coconut oil to your donut pans to ensure they don’t stick. The donut pans I have do not have a chemical non-stick coating on them (which I recommend and prefer!) so I use a little oil in mine. Not a lot, just a tiny bit.
Grab your blueberries and cut them into small pieces until you have between about 1/3 a cup. Set aside.
After your oven is preheating and your donut pans are greased and berries are cut (make sure you do all prep work ahead of time, once the batter is done you want these in the oven ASAP!), grab two bowls for mixing.
In one bowl, add all your dry ingredients and stir: oat flour, almond flour, salt, baking powder and baking soda.
In the other bowl, add your wet ingredients and whisk. Plant based milk, coconut oil, maple syrup, coconut sugar (you’ll add this in wet as it dissolves in liquid), vanilla extract, lemon juice and lemon zest.
Slowly add your wet ingredients to your dry, mixing but don’t over mix. Add your chopped berries and mix again only a few times until well incorporated.
Get that batter into your donut pans ASAP! Fill each donut cavity about a little more than 3/4 of the way full.
Bake for 15 minutes, or until firm to the touch on top and a toothpick comes out clean. If you are using different size donut pans, your baking time will be longer or shorter!
Let the donuts cool in the pans for 10 minutes, then transfer to a cooling rack. Enjoy plain or with a yummy glaze on top!
These donuts are so delicious fresh out of the oven, but you can also store them. I like to keep mine at room temp in an airtight container.
If you make these, don’t forget to take a photo and tag #wholesome.crumbs on Instagram!
Vegan Soft and Fluffy Baked Lemon Blueberry Donuts [GF]
Equipment
- 2 (3-inch) Donut Pans
Ingredients
Dry Ingredients
- 2 cups oat flour about 2 & 1/4 cups rolled oats in the blender to make a soft flour
- 1/2 cup blanched almond flour
- 1/2 tsp mineral salt
- 2 tsp baking power
- 1/2 tsp baking soda
- 1/3 cup chopped fresh blueberries I don't use frozen because it can cause the coconut oil to solidify
Wet Ingredients
- 3/4 cup plant based milk make sure your milk is room temp/slightly warmed and NOT cold!
- 3 tbsp melted coconut oil
- 2 tsp vanilla extract
- 1/4 cup pure maple syrup
- 1/3 cup coconut palm sugar
- 3 tbsp lemon juice
- 1/2 tbsp lemon zest
Instructions
- Preheat the oven to 350 degrees and add a little coconut oil to your donut pants.
- Cut up blueberries into small pieces and set aside.
- Add all dry ingredients to a large bowl (minus the blueberries) and stir well.
- Add all wet ingredients to a bowl and whisk well.
- Slowly add your wet ingredients to your dry, mixing well but don't overmix.
- Add blueberries and mix again.
- Add batter to your mini donut pans ASAP, filling each donut cavity 3/4 way full.
- Bake for 15 minutes or until the tops are firm and a toothpick comes out clean. If you are using different size donut pans (mine make 3 inch donuts), your baking time will be longer or shorter!
- Cool in the pans for about 10 minutes then transfer to a cooling rack.
- Eat immediately as is or top with glaze!
Notes
- This recipe is for donuts that are 3 inches. If you are using regular donut pans or smaller donut pans, you will have to adjust the baking time so keep a close eye on them.
- Make sure to do all your prep work before your batter is ready as these need to go in the oven as soon as the wet and dry ingredients are mixed.
- You need your nut milk to be at room temperature or else your coconut oil will solidify in the batter.
- If the coconut oil solidifies, it won’t be evenly distributed. I just put mine in the microwave for about 15 seconds or so until slightly warmed.
- To be certain your coconut oil doesn’t solidify, mix your milk and oil first and you can always put it in the microwave for 5-10 seconds if it starts to solidify
These smell and taste so delicious! When I was making them, everyone in my house said it smelled like a candy shop!