Gluten Free Vegan Doughnuts - WFPB

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Do you plan out every meal for your birthday? My kids do! They spend months perfecting their menu from sun up to sun down. And if you're wondering, I do think it is slightly strange LOL!

Our oldest turned 10 mid April. She asked for doughnuts for breakfast. While we will once in a while let them have the real thing, Roy took this one as a challenge and worked on making a recipe for about a month. We enjoyed the test runs, the flops and I almost suggested giving up and just ordering some vegan doughnuts from a shop, but alas, a delicious recipe was created!


What you need:

  • 2 Cups Oat Flour (Blend up oats in a high speed blender)
  • 1/2 Cup Coconut Flour
  • 1/4 TSP Tapioca Flour
  • 1 TBSP Baking Powder
  • 1/2 TSP Cinnamon
  • 1/2 TSP Salt
  • 1 1/2 Cup Oat Milk (We use an unsweetened version - use what you like)
  • 1/2 Cup Maple Syrup
  • 1 TBSP Vinegar
  • 2 TBSP Flax Meal



How to make:

  1. Combine oat flour, coconut flour, tapioca flour, baking powder, cinnamon and salt
  2. In a separate bowl, combined oat milk, maple syrup, vinegar and flax meal and let stand for a few minutes for the flax to start to gel
  3. Mix wet into dry, don't over mix and spoon into a silicone mold or doughnut pan 
  4. Bake at 375 for 15 Minutes
  5. Dip in chocolate or decorate as desired


Recipe makes 8 doughnuts

Nutrition Info w/o Toppings: 174 calories, 3.2 grams of fat, 4 grams of protein, 4.9 grams of fiber

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