This post may contain affiliate links. See my disclosure policy.
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 (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.
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.
More healthy dessert recipes to try
Healthy Donuts (4 Ingredients!)
Ingredients
- 2 1/2 cups self-rising flour * See notes
- 1/2 cup maple syrup or agave nectar
- 1/4 cup coconut oil melted
- 1 cup milk of choice I used coconut milk
- 1 cup chocolate frosting
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.
These are DELICIOUS 😋🤤
YUM! These are delish with honey on top. We tried to make the “healthy chocolate applesauce frosting” that was posted by the same page and it was not our thing. However, this is our thing! Next time we will try a bunch of different toppings.
I would love to learn theresipe
These are the best healthy donuts ever!
best healthy donuts ever!!
Like little cakes. Kids loved them though
I have made these three times now. Instead of donuts though, I turned them into twelve muffins at the same temperature and the same amount of time. This is the most simple and easiest baking recipe I have found. The very big plus is it does not use any refined sugars. I am a vegan and I try not to use refined or processed food stuffs in my cooking or baking. I like to keep it as simple as possible. If it takes more time then I am OK with that. Thank you for this recipe.
I tried to leave a picture on your pin via Pinterest where I found the recipe but comments were turned off.
I made these gluten free! Turned out SOOOO nice! Not too sweet either which I love.
Next I’m going to get it using regular flour for the rest do the family.
Thank you for a great recipe!
Delicious! Great healthy donut recipe I was pleasantly surprised with!
These are so yummy! My 6 year old had never had donuts due to several food restrictions since age 2… he is finally free to have almost anything and wanted to try donuts! He loves these!
How do you recommend reheating after being in the fridge?
Thank you for an easy and healthier option for a special treat! I’ve used your recipes in the past when he had more restrictions and have never been disappointed. You are one of my go-to sites for sweets.
I’ve said it all Just great ingredients
The ingredients are great
is there a substitute for coconut oil? we have an allergy in the house so can’t use.
Butter should work.
I don’t have a donut pan so what else could I use?
Try a muffin pan.
I made this with multiple substitutions and it turned out wonderfully. I used mostly all-purpose flour (about 2 cups) and a little coconut flour (about half a cup) since I ran out out of the all-putpose flour, with some baking powder. I also used one for one unsweetened applesauce instead of oil. Additionally, I made brown sugar syrup to substitute the maple syrup. Lastly, I used almond milk.
I did have the same experience as others with the muffin top on one side due to my doughnut pan being smaller. This was perfectly fine though as one can fill it with one thing (perhaps custard or jelly) and then top it as it will have a sturdier bottom.
All over this tasted wonderfully, was easy to make, and I look forward to making and eating them again!
What if I don’t have a donut pan?
Make a different recipe or make these as muffins.
Is therea easy to make the Paleo version vegan as well? My daughter can’t have grains… Or egg… (Food allergies) and we were so bummed so see that the Paleo version was not egg free 🙁
Not that I’ve tried 🙂
Hi!! For the Original version, did you use canned full-fat coconut milk or just a non-dairy milk alternative, like Almond Breeze?
Almond breeze works great 🙂
Hi there! Wow thanks for posting two versions of this – so excited to try both! In the keto version of this recipe, it calls for coconut milk. Are you referring to coconut canned milk or coconut milk that you buy in the non-dairy milk section (like almond milk, soy milk etc)? Thanks!
Hi! Carton coconut milk is fine 🙂
Can I use regular vinegar instead of apple cider vinegar?
I don’t see why not 🙂
I’ve tried them all, and these vegan donuts are the best!! So easy and fabulous!
Thank you, Kathy!
Hi! Can I substitute any non dairy milk for coconut milk? I’m referring to the keto version.
That should be okay!
Hi Arman! Instead of using maple syrup or agave, can I use coconut sugar instead? (for the original version)
I haven’t tried- feel free to experiment and see!
What is the drizzle made of that is shown in the picture on top of the chocolate frosting?
Hi! Peanut butter and coconut oil- 1/4 cup peanut butter with 1 teaspoon coconut oil 🙂
Can we make them vegan and keto?
Feel free to experiment and see- I’ve only tried it as written
How many grams of sugar are in this recipe
I haven’t calculated it, but feel free to use myfitnesspal to calculate it 🙂
Would I be able to half the recipe?
I haven’t tried but feel free to experiment and see 🙂
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 ❤️
😀 you are so welcome, that sounds fabulous!
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?)?
I haven’t tried it myself, but feel free to experiment and see- I’d love to hear how it turns out!
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?
Hi! Do you mean make them as muffins instead?
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.
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 🙂
How much coconut flour should I use for substituting almond flour?
You can’t substitute that in this recipe.
Which variant of the recipe do the nutritional values apply to? I would try the Keto option. TIA
The gluten free one, feel free to calculate the keto ones using myfitnesspal or similar 🙂
Thanks for all.of these cool recipes. I have had to change my diet and eating habits. These recipes are si.please and low cost. Most of the ingredients are already in mykitchen! Looking forward to enjoying some tasty substitutes.
How do you make them gluten free if they call for flour?
Did you check out the link provided? It’s a gluten free flour.
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? 🙂
Sure am! New book to be released in June/July!
Hi Armen, These look wonderful! Does it have to be coconut oil that’s used for structure/moisture or is it possible to use another neutral tasting oil (Rice bran) as I’m trying to watch my cholesterol?