Vegan, sugar-free and healthy donuts that turn out really delicious. Naturally colored, without frying, egg, and milk.
Even if you don't need eggs, butter, milk, food coloring, or sugar for these healthy donuts, they taste great. A real eye-catcher!
Taste and Occasion
That's quite a real good mood pastry! These colorful vegan donuts without sugar look pretty and are also healthy. Sounds funny? But it is. I have fiddled around a lot to present you with a recipe for really delicious donuts without egg, milk, butter, or yeast.
I have tested various doughs, including a particularly low-fat version with yogurt. That wasn't a success. So, my whole family agrees: this sugar-free donuts recipe is the best! The fact that the healthy donuts are vegan is more or less a coincidence. Ingredients and preparation are super simple: Spelt flour and almonds (as an egg-butter substitute), fruit puree, oat milk, and some oil. The composition of the dough reminds me of a wacky cake. As with this, it is essential to use acid in the form of lemon juice or apple cider vinegar and baking soda. This makes the vegan, sugar-free donuts nice and fluffy without yeast. The highlight is a colorful topping, whether for classic fried doughnuts or this alternative. And that actually also works in a healthier option!
Because sure, the typical toppings such as icing, cookie crumbs, and motley sugar sprinkles are omitted for sugar-free donuts. Especially healthy donuts for children shouldn't contain any chemicals. It's good that nature has some great baking ingredients in store 😉 . Specifically: things like coconut flakes, berries, or cocoa nibs.
How to make the Healthy Donuts
We start with preheating the oven to 350°F/175°C. Whisk applesauce, liquid oil, and oat milk together (be careful, it may splatter). Then, mix the dry ingredients and briefly but vigorously mix with the liquid ingredients.
Pour the dough into a donut mold using a small spoon or piping bag, preferably silicone. Now, shake gently until smooth and bake the donuts for about 13-15 minutes. Then remove them from the mold and let them cool.
For the glaze, chop the white chocolate and melt it with oil in a hot water bath; add another teaspoon of oil if the mixture is still too thick. Divide among as many bowls as you want colors. Add one kind of coloring powder to each bowl and mix very well. Attention: It's best to start with ½ teaspoon and then add more and more until you get the color you want.
This vegan banana cake is perfect for babies, toddlers and health-conscious adults. No sugar, butter, egg or wheat, but delicious and moist!
We continue with the recipe: Using a spoon, spread the chocolate over the donuts; alternatively, dip donuts upside down. Now, it's time for decorating as desired with chopped almonds, berries, cacao nibs, shredded coconut, or similar. Allow to set, store in a container and eat fresh if possible. However, you can also freeze them.
I used natural powders to get the donuts colorful. These are coloring foods that consist of 100% fruits and vegetables - and fat-soluble to boot. They also color (sugar-free or vegan) white chocolate, resulting in a colorful, healthy donut glaze. If you want to bake extra low-calorie donuts, you can use a glaze of powdered erythritol instead of chocolate. Since you make the donuts in the oven without frying, you save much of the fat anyway.
For the dough
- 70 grams applesauce without sugar
- 20 grams coconut oil
- 180 milliliters oat milk
- ½ teaspoon lemon juice
- 120 grams spelt flour, type 630
- 50 grams ground almonds
- 1 teaspoon baking soda
- 40 grams erythritol, optional
For the glaze
- 200 grams white chocolate, without sugar vegan
- 1 teaspoon coconut oil
- food coloring powder
- decorations, coconut flakes, cocoa nibs, freeze-dried raspberries, banana chips, chopped almonds, sugar sprinkles
- Preheat the oven to 350°F/175°C. Whisk applesauce, liquid oil and oat milk together (be careful, it may splatter). Mix the dry ingredients. Mix briefly but vigorously with the liquid ingredients.
- Using a small spoon or piping bag, pour the dough into a donut mold, preferably silicone. Shake gently until smooth and bake the donuts for about 13-15 minutes. Remove from the mold and let them cool.
- For the glaze, chop the white chocolate and melt it with oil in a hot water bath; if the mixture is still too thick, add another teaspoon of oil. Divide among as many bowls as you want colors. Add one kind of coloring powder to each bowl and mix very well. It's best to start with ½ teaspoon and then add more and more until you get the color you want.
- Using a spoon, spread the chocolate over the donuts; alternatively, dip donuts upside down. Decorate as desired with chopped almonds, berries, cacao nibs, shredded coconut, or similar and allow to set. Store in a container and eat fresh if possible; however, you can also freeze them.
- You can easily substitute some ingredients: Canola oil instead of coconut oil, soy or almond milk instead of oat milk, apple cider vinegar instead of lemon juice, xylitol instead of erythritol.
- The donuts are only subtly sweet. You can increase the amount of erythritol. If you want the donuts to be without any alternative sweetener, you need to use banana puree instead of applesauce.
- For a vegan, sugarfree glaze, mix about 120 grams of powdered erythritol with a bit of vegetable milk or lemon juice until thick, then color. However, the colors come out much better with sugar-free white chocolate.
- Donut molds such as silicone ones or metal ones are suitable for baking. The dough should also be able to be baked in a donut maker.
So, what are you waiting for? Whether as a carnival cake, for the next children's birthday party, or a good mood coffee drink in bad weather: the vegan donuts without sugar always hit the spot! Get the coloring powders plus maybe a special baking pan, and let your creativity run wild. Well, what would be your favorite topping? I am curious 🙂.