Vegan Banana Donuts

cakes + muffins

Vegan banana doughnuts are just right for Sunday morning breakfast. A sweet chocolate glaze makes these extra decadent. Healthier than your store bought doughnut: it’s baked, not fried, it has bananas to sweeten it and it’s dairy and egg free. It's still a treat but it's definitely better for you and your family.

  • df - dairy free
  • v - vegetarian
  • veg -vegan
  • ingredients
  • 3 Tbsp (1 banana) very ripe banana mashed
  • ¼ cup/60 ml coconut oil
  • ½ cup/100 g coconut sugar
  • 1 cup/115 g spelt flour
  • 1½ tsp baking powder
  • pinch salt
  • 1/4 cup/60 ml almond milk
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • frosting
  • 4 Tbsp almond butter
  • 4 Tbsp coconut oil
  • 3 Tbsp agave syrup
  • 2 Tbsp cacao powder
  • pinch salt

For the vegan banana donuts preheat the oven to 180C. Grease and flour the donut pan. Mix mashed banana, and sugar in a large bowl. Add the vanilla, vinegar, and non-dairy milk, stir. Add the dry ingredients to the wet mixture and mix together. The dough will be soft, and not too wet. Spoon the dough into the donut pan. Each well will be full almost to the top. Smooth out the dough with the back of a spoon. Make sure that the centre of each part (where the hole will be) is free of dough. Bake for 10-12 minutes. Let cool in the pan for a few minutes, then remove.

Meanwhile make the frosting. Mix all of the frosting ingredients and pour them over the donuts. Top with walnuts or almonds.

*the dough can be used for delicious muffins as well!

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