Easy Baked Doughnuts

These quick easy to make baked doughnuts are a delicious, spiced, refined sugar free, nut free, gluten free plant based snack that children enjoy.

They keep in the fridge for up to 5 days and freeze well, so are perfect for school lunch boxes or an afternoon snack.

Take care when removing them from the doughnut mould (oops)


  • 1 1/2 cups of buckwheat flour
  • 2-4 teaspoons of aluminium free baking powder
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of cinnamon (optional but recommended)
  • 1/2 teaspoon of nutmeg (optional but recommended)
  • 1/4 teaspoon of cardamon (optional but recommended)
  • 1/2 cup of coconut sugar (optional depending on how sweet you want the mix)
  • 3/4 cups of water or a homemade plant based milk
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of maple syrup
  • 2 tablespoons of a ripe banana (can be substituted for a homemade organic applesauce)
  • 5 1/2 tablespoons of coconut oil


  • pre-heat oven to 180°c
  • combine all dry ingredients in a food processor (I used a thermomix, 10 seconds speed 4)
  • add all wet ingredients and mix until just combined (do not over-mix, I mixed for 10 seconds speed 5)
  • Place mixer into a piping bag (the least messy option) or spoon (messiest option) and evenly distribute into a doughnut mould
  • bake for 15-20 minutes until they are nicely browned and firm to touch
  • Leave to cool in mould before attempting to remove (or you’ll end up with casualties)


I used a silicone doughnut mould as they don’t need greasing with additional oil, but a metal one can be used, just grease the tin with a spray of coconut oil

Maple syrup can be swapped for 1-2 medjool dates

Spices can be omitted or swapped for other flavours

Just to be clear these are not sugar free, they are refined sugar free if you have blood sugar dysregulation or are undertaking a ketogenic diet please still take into consideration overall sugar intake


While still warm they be dipped in a cinnamon and coconut sugar dusting

For added decadence they can be drizzled with maple syrup or a chocolate topping made from cacao, maple syrup and coconut oil (amounts are dependent on desired consistency)

They also pair well with a homemade peach chia jam

Easy swaps

The buckwheat flour can be easily swapped for wholemeal or spelt (if gluten is not an issue) or a nut flour, like almond, can be used if nuts are not a concern but they will be slightly denser

I recommend homemade plant milks and apple sauce to keep these doughnuts additive free but store bought can be used if you wish

If you wish for these to taste exactly like a store brought doughnut you can use refined sugar in place of coconut sugar

For a dense brownie-like rich chocolatey doughnut add 3 tablespoons of organic cacao powder and an 1-2 medjool dates

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