Ever since I can remember, I was addicted to doughnuts. I think I loved just about every kind of doughnut there was. After being diagnosed with cancer and changing my diet, I quit eating them but it certainly didn't change the fact that I still wanted to find a way to eat a healthy doughnut that I would not feel guilty over or have health consequences. I have tried several times to create something I could eat and love but I've had a hard time finding that doughnut for me. I have made several raw versions but they just didn't do it for me and they always seem too heavy for my system so I've experimented with baking a healthier version using the same kinds of ingredients I would use in my raw foods. I finally made something that I just love, love, love!!!! These doughnuts are super easy to make and they only take 12 minutes to bake. The glaze I use is very healthy and I don't have to feel guilty at all when I eat these. This recipe will make 6 larger doughnuts and 6 smaller ones. I have two sizes of pans so I make both. I like to freeze them after baking, and only frost what I would eat for the week. That way they are fresher tasting each time I eat them. The glaze is so easy, it's not a problem to glaze them a few days later when I've finished my first batch.

I add pumpkin to the recipe as it seems to add moisture to the doughnut. I can buy pumpkin in cartons and they are sold all year round. The company I like best is Pacific. I've made them without but I like them the best with the pumpkin. Also, I use psyllium husks instead of baking powder. You can probably leave it out or use baking powder. I like the extra fiber the psyllium gives plus the texture it creates.

As for the glaze my favorite is the chocolate. I've made just a plain glaze and that is really good too. I also like to sprinkle the doughnuts with pecans and shredded coconut. Yum! I'll share both glazes with you because it's fun to mix it up. Enjoy!

Vegan Baked Glazed Doughnuts

Dry Ingredients

1 cup oat flour

1/2 cup buckwheat flour

1t cinnamon

1-2t vanilla (I use powdered so if you use extract, place with the wet ingredients)

1/2t pumpkin spice

1t baking soda

1T psyllium husks (or you can use 1/2t baking powder)

pinch of sea salt

Wet Ingredients

3/4 cup water

a few almonds (about 12-15)

1t raw Apple Cider Vinegar

1/4 cup pure maple syrup (we used grade B)

1/4 cup coconut nectar

1/4 cup unsweetened applesauce (we make our own pear/applesauce)

1/3 cup pureed pumpkin

1/4 cup melted coconut oil

In a blender, blend the almonds and water together until they make a milk. (You can also use your own non dairy milk instead of the almonds and water). Add 1t apple cider vinegar and let sit in the milk while you get your dry ingredients together.

Place all dry ingredients into a mixing bowl and mix until blended. Set aside. Now add the rest of the wet ingredients into the blender. I like to add the coconut oil last. Blend until well mixed and then add them into the dry ingredients. Mix well. Grease your doughnut pans (I like to use coconut oil) and pour batter into your pans. Bake 12 minutes at 350 degrees and then cool. After the doughnuts have cooled, take them out of the pans and place on cooling racks. I like to freeze them first before putting on the glaze. It just makes it easier to glaze. I also freeze what I'm not going to eat right away, and then glaze them later when I'm ready to eat them.

Chocolate glaze

1/2 cup coconut oil

1/4 cup pure maple syrup

1/2 cup cacao powder

1t vanilla (I use powdered)

pinch of sea salt

In a double boiler, melt coconut oil then add all ingredients and mix well. Place doughnuts on a cooling rack. I put either parchment paper, wax paper, or something to catch the glaze as it drips underneath the rack. Dip the doughnuts in the glaze (I do both sides). Lay them on the rack and I like to sprinkle them with pecan pieces and shredded coconut. When ready, store in refrigerator in a covered glass container. I usually only make half of this recipe if I'm keeping some of the doughnuts in the freezer for later use.


4T coconut oil

4T coconut butter

2T pure maple syrup

Place all ingredients in a double boiler until the coconut oil and coconut butter is melted. Blend well and then glaze your doughnuts. This will probably glaze 6 of the doughnuts at a time so if you're glazing all of them at once, you will need to double the recipe.