Baked Coconut Donuts
I love baked donut recipes as an alternative to deep frying them. These Baked Coconut Donuts are one of my favorites because they’re so easy to make and they’re 100% vegan donuts!
Baked Coconut Donuts
Discover the delight of baked coconut donuts with this easy, vegan-friendly donut recipe that brings the bakery experience right into your kitchen.
Featuring a sweet coconut icing sprinkled with chopped hazelnuts. These baked donuts are fluffy and tender and are sure to satisfy your cravings without the guilt of deep-fried donuts.
Whether you’re an experienced baker or new to the vegan scene, these donuts promise an easy, satisfying experience without the dairy and with all the deliciousness. So preheat your oven and get ready to transform simple ingredients into a batch of heavenly baked coconut donuts!
Can you bake donuts instead of frying them?
Definitely! They require a donut pan and a batter similar to cake, which is piped or spooned into the molds before baking in the oven.
What kind of donut pan is best for baking donuts?
For baked donuts, a non-stick donut pan with wells is ideal. Silicone donut pans are also a great option as they make it easy to pop out the donuts after baking.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make these chocolate mint cupcakes is at the bottom of this post.
- Ground Flax Seeds: You can purchase already ground flax seeds. If you have the whole seed on hand, simply grind them down in a coffee grinder to make your own.
- Coconut Milk: Use coconut milk from a carton, not canned coconut milk. Can be substituted with your dairy-free milk of choice such as almond milk or soy milk.
How to Make Vegan Baked Donuts (with photos)
A full and detailed recipe card is at the bottom of this post.
Preheat Oven: Set your oven to 356ºF (180ºC) fan-forced. Grease a 12-hole donut pan with coconut oil.
Prepare Flax Eggs: Mix ground flax and water together in a small bowl. Set aside for 15 minutes to thicken.
Mix Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Pour in the thickened flax eggs, milk, oil and vanilla. Beat with the mixer for 40 seconds until smooth.
Fill Donut Pan: Spoon or pipe the batter into the donut pan, filling each up to 2/3. Ensure not to overfill.
Bake: Bake for 10-12 minutes or until a skewer comes inserted comes out clean and when light touched, donuts spring back. Cool in the pan for 3 minutes, then transfer to a wire rack to cool completely.
Make Icing: In a mixing bowl, whisk together icing ingredients until well combined, thick and smooth. Dip the cooled donuts in the icing, allowing the excess to drip off. Sprinkle with chopped hazelnuts. Enjoy!
Expert Tips
- Use a Piping Bag: Filling a piping bag with your donut batter makes it easy and fast to fill your donut pan!
What kind of donut pan is best for baking donuts?
For baked donuts, a non-stick donut pan with wells is ideal. Silicone donut pans are also a great option as they make it easy to pop out the donuts after baking.
How do I prevent baked donuts from sticking to the pan?
Yes, you can make it gluten-free by using gluten-free gingersnap cookies and ensuring that any other added ingredients are also gluten-free.
How do I know when my baked donuts are done?
Baked donuts are usually done when they spring back to the touch and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
How to Store Baked Donuts
Store: Place baked donuts in a large airtight container in one layer. They can be kept at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If refrigerated or frozen, let them come to room temperature before serving for the best flavor and texture.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Baked Coconut Donuts
Equipment
- Donut Pan
Ingredients
Flax Eggs
- 2 Tbsp ground flax seed
- 4 Tbsp room temperature water, or coconut water
Donuts
- 1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
- 1/2 cup caster sugar, superfine sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp fine salt
- 1 cup coconut milk from a carton, or almond milk
- 2 Tbsp extra virgin olive oil
- 1 tsp vanilla extract
Coconut Icing
- 2 cups powdered sugar
- 1-2 Tbsp coconut milk from a carton, or coconut water
- 1/2 cup roughly chopped hazelnuts
Instructions
- Preheat Oven: Set your oven to 356ºF (180ºC) fan-forced. Grease a 12-hole donut pan with coconut oil.
Flax Eggs
- Prepare Flax Eggs: Mix ground flax and water together in a small bowl. Set aside for 15 minutes to thicken.
Donuts
- Prepare Mixer: Use either electric hand beaters or a stand mixer with the paddle attached.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.
- Add Wet Ingredients: Pour in the thickened flax eggs, milk, oil and vanilla. Beat with the mixer for 40 seconds until smooth.
- Fill Donut Pan: Spoon or pipe the batter into the donut pan, filling each up to 2/3. Ensure not to overfill.
- Bake: Bake for 10-12 minutes or until a skewer comes inserted comes out clean and when light touched, donuts spring back.
- Cool: In the pan for 3 minutes, then transfer to a wire rack to cool completely.
Coconut Icing
- Prepare Icing: In a mixing bow, sift in the powdered sugar icing sugar and pour in the coconut milk. Whisk until well combined, thick and smooth. It needs to be thick enough and not too thin for the icing to sit on top of the donuts.
- Dip Donuts: Dip the cooled donuts in the icing, allowing the excess to drip off. Sprinkle with chopped hazelnuts.
- Enjoy!
These look great! Do you have preferred blend/brand of gluten-free flour?
Thanks Sam! I swear by Bob’s Red Mill Gluten Free 1:1 Baking Flour. If you click on that, it will take you to their page. I’ve been using that flour for all my gluten free baking. Hope that helps! x