Happy Wednesday! It’s mid-week and you know what that means, SWEET TREATS! In the form of these luscious Coconut Hazelnut Baked Donuts - oh YES!
BAKED NOT FRIED
Is that enough to sway you into whipping up a batch of these beauties? I would think so 😉
So these are more like cake donuts but we aren’t judging? They still have a hole in the middle and taste like a donut, but a lot healthier!
I remember my first time eating a Krispy Kreme Donut and I was legitimately FULL after eating half of one of those basic glazed ones, wow! I promise you won’t feel yuck after enjoy one of these coconut donuts, look at how cute they’re!
Do you have a donut pan ready to go? Then there is no excuse! Delicious homemade baked vegan donuts are so simple and amazing!
- 2 flax eggs, 2 tablespoon ground flax seed + 4 tablespoon ‘Pure Cocobella Straight Up Coconut Water’, or any coconut water
- 1½ cups gluten free all purpose flour
- ½ cup caster sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup almond milk or hazelnut milk or any plant-based milk
- ¼ cup ‘Pure Cocobella Straight Up Coconut Water’, or any coconut water
- 2 tablespoon coconut oil, melted
- 1 teaspoon vanilla bean extract
- 2 cups icing sugar
- 1-2 tablespoon ‘Pure Cocobella Straight Up Coconut Water’, or any coconut water
- ½ cup roughly chopped hazelnuts
- Preheat oven to 180ºC (356ºC). Grease a standard sized donut pan or a mini donut pan with coconut oil, I use a smaller sized pan with 12 donut pan. Set aside.
- Combined ground flax and coconut water in a small bowl, mix well. Set aside to thicken for 15 minutes.
- In a large mixing bowl, combine flour, sugar, baking powder and baking soda. Mix well to combine.
- Pour in milk, melted coconut oil and thickened flax egg.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the mixture on medium speed for 25 seconds until smooth and well combined.
- Spoon batter into a piping bag fitted with a medium sized round nozzle and pipe batter into donut pan, filling ⅔ of the way up the pan. You can also carefully spoon the batter into the pan.
- Bake for 12-15 minutes or until the surface of the donuts springs back when touched. You can also test it with a skewer inserted into the donut, it should come out clean.
- Cool in pan for 2 minutes.
- Carefully remove donuts and place on a wire rack to cool. Use a butter knife around the edges to help remove them.
- In a small mixing bowl, add icing sugar and 1 tablespoon of the coconut water, mix until well combined. Gradually pour in the other 1 tablespoon coconut water until it forms a thick smooth batter, adding more icing sugar if needed to thicken it up or coconut water to thin it out. The icing should be quite thick like a smooth frosting, not too thin.
- Once donuts have cooled, place the top side of one donut into the icing, carefully pick it up and let excess icing drizzle back into the bowl. Place back on wire rack. Repeat this step with remaining donuts.
- Before the icing completely sets, sprinkle over desired amount of chopped hazelnuts.
- Serve and 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