The Vegan Chemist

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Vegan Blueberry Coconut Donuts with a Lemon Glaze

VEGAN DONUTS! Okay, so I bought a $15 donut maker. Don’t judge me. I am sure this recipe would work if you had a donut pan and an oven. I like the donut maker because I don’t have to turn on the oven (lazy? efficient? awesome?)


I didn’t wait for the donuts to cool before putting on the glaze so don’t make that mistake. I don’t have a recipe for the glaze because I didn’t measure anything but I will try to lead you in the right direction. It’s about experimentation right? Being a vegan kitchen chemist?

Oh and did I mention these donuts are lower-in-fat!?

Vegan (lower-in-fat) Blueberry Coconut Donuts

Makes 8 mini-donuts


3/4 cup whole wheat pastry flour (or AP flour or mixture)

2 tablespoons evaporate cane juice

3/4 teaspoon baking powder

1/8 teaspoon freshly grated nutmeg (optional)

1 tablespoon unsweetened shredded coconut (optional)

1 1/2 tablespoons organic canola oil

3 tablespoons unsweetened applesauce

3/4 cup of unsweetened milk (you can use coconut for the full coconut effect but I used almond milk)

1/2 flax egg (1/2 tablespoon flax meal + 1 1/2 tablespoon water)

3 tablespoons frozen blueberries, chopped

Unsweetened shredded coconut, for topping (optional)


Prepare flax egg in small bowl and set aside. Whisk dry ingredients together in a medium bowl. Make a well in the center of the bowl, add wet ingredients and flax egg. Fold in blueberries. Use donut maker according to directions. It took me about 6-8 minutes in mine and the donuts turned a golden color. I should have cooled them on a baking rack then added the glaze but I was impatient. Like I said, no measurements for the glaze but the ingredients were: vegan powdered sugar, almond milk, and lemon juice. I will add lemon zest next time.

To bake in the oven, I suggest heating oven to 350F and baking for ~10 minutes until golden.

More lower-in-fat vegan donut recipes to come! :)

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  1. compasstocompassion said: I have all the ingredients! Yay!! Trying :)
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