Chocolate Caramel Baked Donuts (Vegan, Gluten-free, Refined Sugar-free)

Ever since I was a kid, donuts have been one of my favorite food of all-time. I used to eat a whole box (12 of them) of Krispy Kreme donuts in one day back to the days when Krispy Kreme was still in Hong Kong. It’s crazy right? So after I turned vegan and embrace the habit of clean eating, donuts seem to run farther away from me. However, nothing is impossible. Why not trying to create a Krispy KLEAN version of donuts? By so doing, not only can I have my favorite food for breakfast without any guilt, I can also customize the flavors and toppings combo! They are perfect for breakfast, power snacks, afternoon treats or as desserts after meals 🍩 I hope you love it!

This recipe makes 9 mini baked donuts.
Recipe adapted from the amazing Petite Allergy Treats



1/2 cup teff flour
1/2 cup gluten free flour blend
1 tsp mesquite powder
1 cup unsweetened almond milk
2 Tbsp raw cacao powder
1 Tbsp drinking chocolate (or sub cacao powder)
2 Tbsp coconut oil
1/2 cup applesauce
1/4 cup coconut nectar
1 tsp baking powder
1 tsp psyllium husk


Mesquite powder
Shredded coconut
Matcha tofu cream


  1. Preheat oven to 180°C
  2. In a large bowl, combine all dry ingredients and mix well.
  3. Gently add in the wet ingredients and whisk until everything is incorporated into a batter
  4. Grease the donut pan with coconut oil, add 2 Tbsp of batter to each donut hole and bake for 10-15 minutes or until the toothpick comes out clean from the center.
  5. Once cooled, roll the donuts in some mesquite powder, topped with shredded coconuts or smear some match tofu cream on top.
  6. Enjoy! 🍩


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