A little while ago, I tried making vegan donuts for the first time. They were so good! I love being able to give my family (and myself!) treats that are actually healthy, and donuts are one of my favourite guilty pleasures. These donuts are reminiscent of the raspberry glaze donuts I used to enjoy  growing up- they have a nostalgic cakey texture, and the raspberry glaze is sweet and colourful.


The donuts themselves are made from gluten free white flour. While I often utilize more healthful and nutritionally dense flours, in this case I needed a flour that would allow my donuts to be soft, bouncy and fluffy. These are a treat, after all, and there are still plenty of other nutritionally beneficial ingredients jam-packed into these donuts! To sweeten the donuts, I used a combination of date sugar and apple puree. What I like about date sugar is it’s an easy sweetener solution- it’s literally just dates that have been dried and pulverized making it the least processed sugar out there. Apple puree not only acts as a sweetener and a binding agent (in lieu of eggs), but it also provides a little extra vitamin and mineral content to the donut.


For the glaze, I combined raspberry powder, coconut cream, cacao butter and almond milk. Raspberry powder is a lovely product, and I’ve used it quite a bit in various recipes. It’s basically just dried and pulverized raspberries- all the nutrients stay in the powder, while the flavour and colour are deeply intensified. When combined with the other ingredients, it makes a colourful, deeply flavoured glaze that works well on donuts, cakes, and even cookies. I recently discovered sugar-free sprinkles- they’re vegan, gluten free, and although they really don’t have any nutritional value, they are bright and colourful and fun. They can be found online or at any high end grocery shop.


I hope you enjoy these fun little donuts! They come together fairly quickly, and are the perfect option when you need to throw together a quick treat. I guarantee that no one will even realize they’re vegan and sugar free! As always, eat well to live well!

Cook Time
20 mins
Course: Dessert
For the donuts:
  • 1 cup Gluten free white flour
  • 5 tbsp Date Sugar
  • 3 tbsp Flaxseeds
  • 2 tsp Corn flour
  • 1 tsp Vanilla powder
  • 1 1/2 tsp Cinnamon powder
  • 1/2 tsp Salt
  • 1 tsp Baking powder
  • 1/2 cup Coconut oil
  • 70 ml Coconut milk
  • 100 g apple purée (or any fruit purée)
For the glazing:
  • Cacao butter
  • 1/2 tsp raspberry powder
  • 3 tbsp Coconut cream
  • 2 tbsp almond milk (any plant based milk)
For the topping :
  • Vegan GF & refined sugar free sprinkles
  1. Preheat oven to 185C (375F)

    2. Mix all ingredients together to form a smooth batter. Pour the batter into lightly greased donut shaped baking molds. Bake 15-20 minutes.

    3. Meanwhile, make the glaze- In a saucepan over medium-low heat, stir together all ingredients until smooth.

    4. Once the donuts are cooled, remove from the pan. Pour the raspberry glaze over top, and top with sprinkles. 

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