Hey, hi! You probably just want to get to to the recipe already but let me drop in to simply say - YAHOOOOOO - I am typing this blog from my shiny-new computer and nothing has ever felt better. I am already feeling 10000% more inspired not having the onimus ‘Apple spinning wheel of death’ staring me in the face at least 40 times a day. I am hoping this means more blogging, more creativity, more e-books, more courses for LiveClean Kitchen! Yes, COURSES! Let me know what you’d like to see from me in the comments below!


Anyway, about this recipe…it is fully vegan but NOT gluten free … you could try swapping the flour for a GF alternative. I the combo of brown rice flour and quinoa flour together but be experimental; you may have to play with the ratios a bit to get it just right but, you’re smart, I know you can do it.

This batter is refined sugar free thanks to coconut sugar and banana and oil free(ish) thanks to the queen-of-queens, almond butter. I am not saying these donuts are healthy but they are baked and not fried, use whole wheat pastry flour (I used this one from Bobs Red Mill) instead of white and contain a load of antioxidant boosting cacao. Let’s just say that for a donut, they are little saints. Best part? They taste amazing - sweet but not too sweet, extra chocolate-y, the texture is cake-like and totally addictive (seriously, I had 4 in a sitting).


I, of course, dipped my chocolate donuts in more chocolate and sprinkled some with coconut! Now, you could skip this step if you’re just in it for the cake or opt for something else - a creamy frosting, a smear of nut butter or homemade nutella, jam and fruit - all would be lovely! I detail more ideas in the recipe below!

Now, this batter will make totally delicious cupcakes/muffins but if you want a true donut experience, then, well, you will need to grab yourself a donut pan or two but they are CHEAP on Amazon and I promise, you will want to use it all the time because it is just so satisfying to make a donut in 15 minutes! Check out the recipe below and let me know how much you love it in the comments.


Makes: 12 Baked Donuts • Prep Time: 10 min • Cook Time: 15 min • Cooling Time: 20 min


  • 2 cups whole wheat pastry flour (you can sub other flours with varied results)

  • 1/2 cup cacao powder (sub coco powder)

  • 2 tsp baking soda

  • 1/2 tsp. salt, cinnamon and coffee grounds *all optional


  • 1.5 cups plant milk

  • 1 cup coconut sugar

  • 1/2 a banana, mashed as finely as possible (sub apple sauce or pumpkin puree)

  • 2 heaping tbsp. almond butter (sub coconut oil)

  • 2 tbsp. apple cider vinegar

  • 1 tsp. vanilla

Chocolate Dip

  • 3/4 cup bittersweet vegan chocolate chips

  • 1 rounded tbsp. coconut oil (can omit if you’re skipping oil)

(Alternatively, you can make a chocolate coating by mixing equal parts coconut oil, cacao powder and maple syrup, it will not have the same consistency but will be delicious. You could also make more of a ganache coating by melting 3/4 cup chocolate chips into 1/2 cup thick coconut cream from a can. Yum!)


  • coconut flakes

  • cacao powder

  • more chocolate chips

  • freeze dried fruit powder

  • fresh fruit

  • almond butter drizzlec

  • chopped nuts

  • peanut butter cups

  • etc.

Preheat oven to 350*F.

Sift all dry ingredients into a large bowl and use a whisk to throughly combine.

Mash the banana very well and add it to another medium sized bowl with the rest of the wet ingredients - use the whisk again until well combined.

Pour wet into dry and use a rubber spatula to lightly fold the batter into it self until well-mixed. Do not over mix as to not develop the gluten.

Prep donut baking tray with a light coating of coconut oil spray and fill each hole 1/2-3/4 of the way with batter - spreading it out with your finger or the back of a spoon to ensure an even rise.

Bake for 15 minutes, checking at the 12 minute mark. Remove from the oven and allow to cool for a minute or two - once it’s possible to handle them, remove them from the trays onto a wire cooling rack top side down.

Allow the donuts to totally cool and in the meantime prep the chocolate dip.

Add the chocolate chips and coconut oil to a microwave safe bowl (or use a double boiler) and microwave at 30 second intervals until the chocolate has totally melted. Dip your donuts one at a time into the liquid chocolate place them back on the wire rack, chocolate dip side up, to cool. Before totally cool add your toppings so they adhere to the chocolate. P.S You can always double dip if you have extra chocolate.

Allow the chocolate to set at room temp, in the fridge, or in the freezer depending on the amount of time you have - the freezer method takes only minutes!

Enjoy straight away or store in an airtight container in the fridge for 4-5 days. I love to give these as gifts and they present well on a plate with some wrapping around them to ensure freshness!




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