If you ask me if a dish is good, I’ll tell you most of the times that it’s the best dish I’ve ever tried. Maybe I exaggerate a little bit, but you know, I’m from Spain. ? But these donuts are the best, SERIOUSLY, they taste soooo good.
It’s hard to find vegan donuts in my area and they always are fried and made with unhealthy ingredients like refined flour and sugar, so I bought a donut pan and created this amazing recipe, I’m so proud of myself!
Although I’m in love with this recipe, these donuts don’t taste like the traditional ones, but they’re delicious as well, good for your body and low in fat, yay!
Some people use a pastry bag to fill each pan cavity, but I prefer to use a spoon because I’m sure all of you have one, right? In the picture below you can see how our batter was (I love when a blog share step by step pictures, especially for baking recipes).
As you can see in the pictures, the donuts were not so pretty after I removed them from the oven, but you just need to gently invert them onto a cooling rack and voila, you have beautiful donuts.
When they’re cool, enjoy just by themselves (I like them this way with some oat milk) or dip them in glaze and add your favorite toppings. If you make these donuts, please don’t forget to leave a comment or tag a picture #simpleveganblog on Instagram. ?
- Feel free to use any type or flour or sweetener you want. Add more flour or milk if needed to get the perfect batter (see picture number 3).
- The only fat I used was the coconut milk. You can use any other plant milk instead, but probably your donuts won’t be as fluffy as these ones. You can fix it adding some oil to the batter.
- Use any liquid sweetener to make the glaze, maple syrup also works amazing.
Vegan Gluten Free Donuts
These vegan gluten free donuts are so delicious, healthy and also low in fat. They’re incredible easy to make, you’re gonna love them!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 12
- 1 cup oat flour (130 g)
- 1 cup buckwheat flour (120 g)
- 1/2 cup cane, coconut or brown sugar (100 g)
- 1 tsp baking soda
- 2 bananas
- 1 cup coconut milk (240 g)
- 1 tbsp apple cider vinegar
For the glaze (optional):
- 8 tbsp agave syrup
- 4 tsp unsweetened cocoa powder
- Preheat the oven to 390ºF or 200ºC.
- Use store-bought oat flour or grind oats using a powerful blender.
- Place the oat flour, buckwheat flour, sugar and baking soda in a mixing bowl and stir. Set aside.
- Blend the bananas, milk and vinegar in a blender and pour the mixture into the mixing bowl. Mix until well combined.
- Grease the donut pan with some oil (extra virgin olive oil and coconut oil are my favorite ones). I don’t do this, but it’s up to you.
- Fill each pan cavity approximately 3/4 full.
- Bake for about 15 minutes or until golden brown.
- Remove from the oven and allow the donuts to cool for at least 5 minutes before removing them from the donut pan. Then place on a wire rack to cool completely.
For the glaze:
- Mix the agave and cocoa powder in a bowl until well combined.
- Dip the donuts in glaze and top with your favorite toppings (we used shredded coconut and chopped walnuts).
- Serving Size: 1 donuts with no frosting
- Calories: 155
- Sugar: 11 g
- Sodium: 110.4 mg
- Fat: 5.2 g
- Saturated Fat: 3.8 g
- Carbohydrates: 26 g
- Fiber: 2.1 g
- Protein: 3.1 g