Vegan Healthy Doughnuts #WorldVeganDay

Serves 10

Ready in 15 minutes

Good for dinner party, food gift, picnic


2 bananas

chia seed “egg” (or 1 large egg for non-vegan)

4 tbsp maple syrup

1/2 tsp cinnamon

1 pinch of nutmeg and ginger

60g melted coconut oil

150g of buckwheat flour or spelt flour

1 tsp baking powder


3 tbsp of coconut oil

2 tbsp of almond butter or peanut butter

2 tbsp of maple syrup

35g Good quality dark or raw chocolate, melted (for nut-free)


Coconut sugar

Cacao nibs

Desiccated coconut

Freeze dried raspberries


1. Preheat the oven to 180C and grease a doughnut pan with coconut oil.

2. Mash the banana, chia egg, maple syrup, spices and melted coconut oil together. In another bowl mix the flour and baking powder. Pour the wet mix into the dry and combine well with a spoon.

3. Spoon in the batter and cook for 10 minutes until golden and cooked through. Depending on the size of your doughnut pan, you might need to cook in two batches.

4. While this is cooking make the glaze by melting the coconut oil with the nut butter and maple syrup. Stir well until fully combined then leave to the side to cool a little.

5. You can also glaze your doughnuts with melted dark or raw chocolate if you are nut free, or just for some extra decadence! Or do a mix of both like I have.

6. Brush the doughnuts with the glaze then top with the toppings. They won’t last long because they’re so moreish but if you’re going to savour them, they’ll last in the fridge in an airtight container for a couple of days.

Check out Madeleine’s website here.

If you do get baking don’t forget to tag us in your food pictures using #KentTeachBakes! We’d love to see how you get on.

If you are looking for more delicious vegan recipes then how about this autumnal Pumpkin and Butterbean Bowl.

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