Go Back
–+ servings
Baked Coconut + Hazelnut Vegan Donuts! #donuts #vegan #glutenfree #snack
Print

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!
Course Dessert
Cuisine American
Keyword baked donuts
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 16 donuts
Calories 176kcal
Author Samantha Pickthall

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
US Customary - Metric

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!

Notes

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.

Nutrition

Calories: 176kcal | Carbohydrates: 32g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 106mg | Potassium: 99mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 1mg