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Fluffy fruit-sweetened Coconut Flour Donuts! Eight ingredient easy with a perfect soft texture and sweet coconut butter glaze on top. Vegan and paleo!
Coconut flour donuts!
With just purple glaze. And almost every shade of sprinkle. And the best fluffy moist (sorry, had to do it) texture. And not your average donut ingredient list.
This recipe is one of those rare baking enigmas – a vegan + coconut flour recipe. Coconut flour with eggs, okay. Coconut flour in no-bake stuff, sure. But coconut flour without eggs and baked…let’s just say if we were hypothetically playing truth or dare and the dare was to make a triple layer vegan birthday cake with coconut flour, I would be spilling ALL THE TRUTHS.
But these brownies inspired me. If flourless brownies can exist with the yummy base combo of dates and almond butter, than surely a not chocolate version must be possible. Now obviously these Coconut FLOUR Donuts aren’t flourless, but they are still grain-free and without almond flour for a change.
The texture is pure magic. Soft fluffy magic! These donuts have changed me. I cannot hate coconut flour ever again now. And when I inevitably find my future self staring at a crumbly pan of supposed-to-be-cake cursing the stuff, I will make these donuts and feel instantly better inside.
That warm, fuzzy, restoring faith in coconut flour effect – these donuts can do that for you too.
But coconut flour still isn’t ready to fly solo. To get that perfect texture we’re going to need some help from:
- A nut or seed butter. I used almond butter, but any kind is a-okay. Nut butters do this thing when you bake with them where they make the crumb super defined and moist but not oily. Pretty much everything you want in a cake donut.
- A starch. Either arrowroot or tapioca starch will work, or even cornstarch. This is what prevents the whole crumbly mess part. I tried it without…just trust me on this one.
Oh and these coconut flour donuts are date-sweetened too. See, I wasn’t kidding on that whole unconventional donut ingredient list thing. No grains, no oil, no refined sugar.
The glaze is very optional. And while we’re at it, the donut shape/pan is optional too – coconut flour muffins, anyone? But if you are going to glaze, I used my favorite coconut butter glaze colored but with blueberry juice this time.
Blend and strain fresh or frozen blueberries and then add that juice until you get your desired shade of purple. Or make yellow glaze with turmeric. Or green with matcha. Or pink with raspberries. Or blue with blue spirulina. More options, HOORAY.
Or, let’s be real, just dunk them in melted chocolate already.
So to everyone who always asks to sub coconut flour into places where it will only lead to disaster, please just make these lovely little donuts instead!
Coconut Flour Donuts
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 6 donuts 1x
- Category: dessert
- Method: baking
- Cuisine: american
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Description
Fluffy fruit-sweetened Coconut Flour Donuts! Eight ingredient easy with a perfect soft texture and sweet coconut butter glaze on top. Vegan and paleo!
Ingredients
Scale
Donuts
- 1 cup (160g) pitted medjool dates
- 1/2 cup (120g) non-dairy milk
- 1/2 cup (130g) nut/seed butter
- 1 tsp vanilla extract
- 1/4 cup (30g) coconut flour
- 1/4 cup (30g) tapioca starch*
- 1/2 tsp baking soda
- 1/4 tsp salt
Glaze
- 1 cup blueberries (fresh or frozen/defrosted)
- 1/2 cup coconut butter
- 2 tbsp maple syrup
- 1/4 cup non-dairy milk
Instructions
- Preheat the oven to 350F.
- In a high speed blender, blend the dates, milk, nut/seed butter, and vanilla until smooth.
- Add the rest of the ingredients. Blend until combined.
- Use a ziplock bag with one corner snipped off to pipe the batter into a donut pan (that has been thoroughly sprayed with non-stick spray!) and smooth the tops. Or you can make them into muffins.
- Bake for 20 minutes at 350F.
- For the glaze, blend the blueberries and strain to get just the juice.
- Melt the coconut butter (10 seconds or so in the microwave). Make sure all the other ingredients are at room temperature or warmer.
- Stir together the melted coconut butter, maple syrup, and 2 tablespoons of milk. Add the milk slowly until it becomes smooth and drizzle-able. It will seize up at first, keep adding milk and it will eventually smooth out.
- Add the blueberry juice 1 tablespoon at a time until you achieve your desired color.
- Once the donuts are cool, top with glaze and (optional) sprinkles.
Notes
*You can use arrowroot or cornstarch instead.
Nutrition
- Serving Size: 1 donut
- Calories: 341
- Sugar: 13
- Fat: 24
- Carbohydrates: 26
- Fiber: 6
- Protein: 9
Keywords: baking, dessert, snack, paleo, gluten-free, vegan
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