Healthy Donuts

5 from 351 votes

These healthy donuts are baked, not fried, and are perfectly soft and fluffy! Made with just 4 ingredients, they are secretly vegan and gluten free! 

healthy donuts

Healthy Donuts (Doughnuts)

Donuts made without yeast and baked in the oven? You aren’t dreaming, these healthy donuts are your answer!

I used to be somewhat reluctant about baked donuts. I was always under the assumption that the best kind of donuts required yeast and needed to be fried. 

Wrong.

With the right combination of ingredients, you can create baked donuts that taste just as good as their fried counterparts. Not only that, but they skip over some of the usual ingredients in them! This healthy donut recipe is proof of just that. They use just 4 ingredients and they come together in under 15 minutes!

No eggs, no yeast, and no refined sugar are needed, but you’d never tell. The texture is perfectly soft and fluffy in the middle, and perfectly light on the outside. They are pleasantly sweet and fabulous with a healthy chocolate glaze!

What I love about these baked donuts is that they are also completely vegan and gluten free. Many commercial and store-bought donuts are neither of these, so now no one misses out!

How do you make healthy donuts? 

The Ingredients

  • Self rising flour– A flour blend that already contains salt and a raising agent (baking powder). Skip the expensive pre-packaged kind and make your own. If you choose to keep these donuts gluten free, use a tried and tested brand, like Dove Farms gluten free self rising flour. 
  • Maple syrup– Adds sweetness and helps hold the donuts together. You can substitute this for agave nectar. 
  • Coconut oil– Measured in its melted state. Use refined coconut oil to ensure there is no coconut flavor whatsoever. 
  • Milk of choice– I used unsweetened coconut milk, but almond, soy, oat, etc. can all be used. 
  • Chocolate frosting– Homemade 2 ingredient chocolate frosting. Make the frosting fresh so it will be still in a mostly liquid state, making it perfect to dip the donuts in! 

The Instructions

Step 1: Preheat the oven to 175C/350F. Lightly grease a 12-count donut pan (or 2 6-count pans) and set it aside.

Step 2: In a large mixing bowl, add your sifted self-rising flour. Slowly add your coconut oil, maple syrup, and coconut milk and mix very well, until a thick batter remains.

Step 3: Scoop out the batter in the greased donut pan(s). Lightly wet your hands and form the dough into a donut shape. Bake for 13-17 minutes (mine needed around 15) or until the donuts have risen and a skewer comes out clean.

Step 4: Allow cooling in the donut pan for 5 minutes, before transferring to a wire rack to cool completely. 

Step 5: Once cool, dip each donut in the chocolate frosting. Allow frosting to set in the refrigerator, to firm up. 

vegan gluten free donuts

Are Donuts Fried or Baked?

Donuts can be both baked or fried! I prefer baked donuts, as they can be significantly healthier and much less fat than their fried counterparts. 

To achieve the ‘fried’ donut taste, do as I did (in the pictures). Once the donuts have baked (and before frosting it), lightly heat a non-stick pan with cooking spray. Once hot, quickly toss each donut in it, until golden on the outside (45 seconds-2 minutes). 

Tips to make the best recipe

  • Do not overbake the donuts, as they will firm up once cooling in the pan. If you do over-bake them, you’ll find the texture to be dense and firm, instead of light and fluffy. Check around the 12-minute mark, and check every minute or so from then. 
  • Ensure your self rising flour has been sifted, to avoid any clumps. 
  • The donut batter will be incredibly thick, so don’t fear using moist hands to spread out in the donut pan.
  • Do not over-fill the donut pans, or they will rise and flow into the other donut cavities. Fill just under the flat base of the donut pan. 

Storing and freezing tips

  • To store: Baked donuts can be stored in the refrigerator, covered, for up to 5 days. 
  • To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. 

healthy donut recipe

More healthy dessert recipes to try

healthy donuts

Healthy Donuts (4 Ingredients!)

These healthy donuts are baked, not fried, and an easy recipe made with 4 ingredients! Perfectly soft and fluffy, you won't believe they are vegan and gluten free!
5 from 351 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 Donuts
Calories: 125kcal
Author: Arman

Ingredients

Instructions

  • Preheat the oven to 180C/350F. Grease a 12-count donut pan and set aside. 
  • In a large mixing bowl, sift your flour into it. Add the rest of the ingredients and mix until a thick dough remains. 
  • Spoon out dough amongst the donut pan. Lightly wet your hands and shape them into the donut cavities. Do not overfill. 
  • Bake for 12-17 minutes, or until a skewer comes out just clean.
  • Remove the donuts from the oven and let them cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cool, frost them.

Notes

* If you don't follow a gluten-free diet, any self-rising/raising flour will work.
TO STORE: Baked donuts can be stored in the refrigerator, covered, for up to 5 days. 
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1serving | Calories: 125kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Sodium: 29mg | Potassium: 56mg | Fiber: 1g | Vitamin A: 1IU | Calcium: 44mg | Iron: 1mg | NET CARBS: 18g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Comments

    40 thoughts on “Healthy Donuts

    1. 5 stars
      These look so freaking awesome I think I have to buy a donut pan. You know, just for this recipe. Because donuts.
      Also, I was just today browsing my copy of your book and was wondering: are you going to write another dessert book anytime soon, perhaps with more keto recipes? 🙂

    2. Thanks for the great recipe!! They were delicious. I made 12 like the recipe but they turned out like muffins at the top, didn’t have much of a hole through them. I’m wondering if my donut pan size was too small.

      1. Hi Julie! Donut pan sizes do differ, and I think I know what you are talking about- Those donut pans with the 12-count tend to be around 1-2 inches smaller 🙂

    3. They taste delicious … however, I used a silicone doughnut pan- yes, I sprayed it … everything stuck .. if I put these on parchment paper instead do I adjust the baking time?

    4. Hi Arman! If I don’t have self riding flour can I use quick rise yeast + regular flour (I have whole grain flour currently, not sure if that works?)?

    5. Thank you. I just finished making and eating the keto donuts they are soooo yummy. I added a little liquid vanilla flavored stevia and dusted the donuts with erythritol ❤️

    6. Hi Arman! Instead of using maple syrup or agave, can I use coconut sugar instead? (for the original version)

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