Vegan Wheat-Free Baked Doughnut Recipe (that Doesn’t Suck)


Doughnuts are not the kind of thing you imagine could be easily made healthier – to say nothing of the fact that they’re not the most common among home-baked goods. Luckily, you can do both. That is, you can have your doughnut and eat it too, without violating your healthy diet or failing to continuously impress your family and friends with your home-cooked creations. Enjoy this sweet vegan figure-friendly doughnut recipe and say goodbye to (some of) the guilt.

In one glazed Dunkin’ Donut, there are 260 calories, 50 percent of which is fat, 14 grams of fat, 330 milligrams of sodium, 31 grams of carbs, 12 grams of sugar, and only 1 gram of dietary fiber. It contains the allergens eggs, milk, soy and wheat. As far as the ingredients list goes, most of it is hard to pronounce. From sodium stearoyl lactylate to sodium acid pryophosphate to thiamin mononitrate, you can rest assured (alarmingly so), that what you’re ingesting isn’t the most “real” of treats.

The following vegan baked doughnut recipe takes out all the preservatives, artificial flavors and other additives and makes doughnut baking a fun and easy experience. Enjoy!

Vegan Baked Doughnut Recipe

Makes 12-15 doughnuts


Dry ingredients:

  • 1/4 cup spelt flour
  • 1/4 cup oat flour
  • 1/4 cup potato starch
  • 1/4 cup coconut flour
  • 1  teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon arrowroot powder
  • 1/4 teaspoon salt

Wet ingredients:

  • 1/2 cup almond milk
  • 1/8 cup canola oil
  • 1/2 cup maple syrup
  • 1/4 cup apple sauce
  • 1 teaspoon vanilla extract

Topping Options:


Preheat the oven to 375 degrees Fahrenheit. Sift together the dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients. Slowly stir in the wet ingredients into the dry ingredients to form a sticky batter. Fill a pastry bag (or a regular plastic bag with a snipped corner) with the batter and squeeze the batter into the holes of a regular-sized doughnut tin. Bake for 10-15 minutes, or until cooked through and slightly browned. Toss while still warm in turbinado sugar before serving.

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Photo Credit: nfnitloop