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Healthy Baked Vegan Cake Donuts | This healthy baked donut recipe is so good, you’d never know it’s also vegan, gluten-free, Paleo, sugar-free, and dairy-free! | The Banana Diaries #thebananadiaries #glutenfree #donutrecipe #paleo #sugarfree #dairyfree #healthydessert

Baked Vegan Cake Donuts

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x

Description

These healthy baked vegan cake donuts are so good, you’d never know they’re also vegan, gluten-free, Paleo, sugar-free, and dairy-free! Topped with a dairy-free chocolate icing, they’re the perfect bite!


Scale

Ingredients

  • 1 large Japanese sweet potato (about 15 ounces, baked and skin removed)
  • 3 tbsp ground chia or flax seeds
  • 5 tbsp warm water
  • 2 tsp vanilla extract
  • 3/4 cup coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 mixture paleo baking powder (see note below) (or 1 tsp baking powder)
  • 3 tbsp almond butter
  • 1/2 tsp sea salt

Chocolate Frosting

  • 1 cup Chocolate Avocado Mousse from my Paleo Chocolate Cupcakes Recipe

Instructions

  1. Preheat oven to 375F and grease a small donut pan with coconut oil.
  2. In a small bowl, combine ground chia or flax seed and warm water. Mix and let sit.
  3. In a large food processor, puree Japanese sweet potato until smooth.
  4. Add in ground chia/flax seed mixture, vanilla, coconut flour, cinnamon, almond butter, baking soda, baking powder and sea salt. 
  5. Puree until smooth.
  6. Spoon batter into the donut pan evenly and bake in the oven for at least 35 minutes or until the tops of the donuts are golden.
  7. Remove from the oven and let cool.
  8. While the donuts are cooling, prepare the chocolate avocado frosting according to directions.
  9. Ice donuts with the frosting and enjoy!

Notes:

  1. To make paleo baking powder, mix 1 tsp baking soda with 2 tsp white vinegar. Let foam and add to batter!

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