I have been thinking about making baked donuts to post on my blog, but it was difficult for me to justify a donut maker when all I needed were standard equipment and minimal ingredients. I don’t own a mixer. I do take minimalist stuff very seriously.
In just over five years, almost everyone has a donut maker – but not me. I watched other bloggers post the most amazing baked donut recipes, and I, a donut lover, sat by idly, thinking that they were not for me.
Enough! Recently, I realized that it was worth it if it were put to good use. What if I could create a donut that was not only easy to make but also undetectable, vegan, and gluten-free? Since then, I have not looked back. Let’s finally make DONUTS!
This recipe requires only basic ingredients and takes 30 minutes to prepare. They’re naturally sweetened and butter-free.
It was a success. There are some alternatives in the notes for those who don’t want to use aquafaba or have a fear of it.
Why not prepare a coconut oil glaze, which is optional but highly recommended? You heard me! Please do it! Please do it!
Ingredients
DONUTS
- 1/4 cup Aquafaba*
- One cup of plain unsweetened almond milk (warm in the microwave or on the stove).
- 14 cup coconut oil
- Cane sugar is fluffier than coconut sugar.
- 1/4 cup maple nectar or agave syrup
- 1 tsp pure vanilla extract
- 1/4 teaspoon sea salt
- Use 1/3 cup of unsweetened applesauce or other fruit purees, like beets.
- 2 tsp of baking powder
- 1/2 tsp baking soda
- If clumpy or a little too thick, add 1 Tbsp extra as per the original recipe.
- 1/4 cup almond meal*
- 1 cup blend of gluten-free flour*
GLAZE optional
- 3 Tbsp coconut oil (melted)
- Maple syrup, 1 tbsp
- If clumpy or a bit sifted, 5 Tbsp of unsweetened cocoa (if clumpy).
- Sea salt, one pinch
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 375 degrees F 190 C and lightly grease two donut Pans*.
- Add aquafaba to a small bowl and blend vigorously with a mixer or whisk until soft peaks are formed – approximately 1-2 minutes. Set aside. If yours don’t whip into soft peaks, it’s okay; get them as fluffy and light as you can! Cream of tartar will help them to firm up.
- Microwave warm almond milk. Coconut oil will not harden if you do this. Set aside.
- Add the coconut oil to a large bowl. Add the coconut sugar, vanilla, maple syrup, and sea salt, then whisk vigorously for 45 seconds to combine. Add applesauce and warmed almond milk and whisk again to combine.
- Add the baking powder, baking soap, cocoa (sifted if it is clumpy), and almond flour. Whisk to combine.
- Add the aquafaba and whisk/stir gently. Try to be as gentle with it as you can. Add 1 Tbsp of each gluten-free or almond flour until the batter thickens. The batter should be semi-thick and scoopable rather than pourable.
- Fill donut tins to the top with batter. There should be between 11 and 12 donuts. (Amount is as written in the original recipe // adjust if changing batch size).
- Bake for 18-20 minutes or until the toothpick inserted in the middle comes out clean. The top should also appear dry and fluffy. Substituting ingredients will change the baking time.
- Make glaze (optional) in the meantime. Add melted coconut butter, maple syrup, and salt to a small bowl. Mix well. It would be best if you got slightly thick ice. If the glaze is too thick, add a bit of maple syrup or coconut oil to thin it out. Add cocoa powder if the mixture is too thin.
- Add more maple syrup if necessary to adjust sweetness. Set aside. At this point, prepare any additional toppings, such as cacao nibs, coconut flakes, or sprinkles.
- Remove donuts and allow to cool for 1-2 min. Grab the tins and tap them on the counter two times with a damp towel. Invert the tins onto a cooling rack. Allow to cool for five minutes.
- Dip in glaze. Top with sprinkles, cacao nibs, coconut flakes, etc.
- Fresh is best. Cooled leftovers can be stored at room temperature for up to three days or in the refrigerator for up to one month.
