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  • Writer's pictureKaylee Cubbison

Vanilla Donuts (nut free, paleo, vegan)

These donuts are fluffy, with a slightly crisper outside and melted chocolate on top to top it off, I love topping mine with pb and chocolate for extra flavor :)


yields: 6 normal donuts (can be split into mini, cook times may vary)

prep time: 15 mins

cook time: 20 mins

total time (including cooling): 40 mins


3 flax eggs or cage free eggs (I tested both and they both were just as good!)

1/2 cup coconut sugar

1/3 cup maple syrup

1 tsp vanilla extract

2 tbsp non dairy milk

1/2 cup + 2 tbsp coconut flour

1/4 cup + 1 tbsp tapioca starch

1 tsp baking soda

1/2 tsp salt

For the glaze:

1/2 cup dark chocolate

1/2 tbsp coconut oil


1/3 cup vegan chocolate of choice melted with 2 tsp coconut oil

Top with anything: peanut or almond butter, cut up chocolate pb cups, sprinkles, shaved chocolate or chocolate chips, etc


1. Preheat oven to 350 F and grease a 6 slot donut pan and set aside

2. In a large bowl mix together the eggs, coconut sugar, maple syrup, vanilla extract, and non dairy milk

3. Then add in the coconut flour, tapioca starch, baking soda, and salt

4. Place the batter evenly into the donut pan and bake in the oven for 19-23 minutes and let cool for 10 minutes

5. While the donuts are cooling, make the glaze. In 30 second increments melt the chocolate coconut oil together, stirring in between and set aside. Then prepare your toppings! Dip your donuts into the chocolate one by one (I flip them so they appear smoother) and sprinkle on your toppings, let harden, and enjoy!

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