I never really understood the idolization of donuts. As a kid I didn’t like donuts and as an adult I actually don’t like the vegan versions either. You can see me eat here a vegan donut in New York…oh boy. Lol. I finally figured out what it is that I don’t like about vegan donuts and it’s the amount of oil. Apparently a donut should be very oily and I just don’t like a sweet treat with way too much oil. But that’s easy to solve! I experimented a bit with cupcake recipes, but I wasn’t able to create that fluffy baked texture that I was after.
However, using aquafaba is the secret to perfect fluffy baked donuts. We all know by now what aquafaba is, right? It creates such a fluffy texture. I’m starting to think what else I can use aquafaba for to create this amazing fluffiness.
These donuts don’t require any weird ingredients and they are oil-free too! Whoop whoop! Aaaand……these fluffy baked donuts are made with oat- and rice flour, which makes these donuts gluten-free too.
These fluffy baked donuts are perfectly sweet, gorgeous and just ask to be decorated. I went for freeze-dried raspberry powder and chunks of dark chocolate. Together with the melted chocolate in the donuts, this creates such a delicious baked treat.
It makes sense that these fluffy baked donuts are way lighter than fried donuts, which is such a bonus. These are the type of donuts I actually like! These fluffy baked vegan donuts are:
- Easy to make
- Perfectly sweet
- Gorgeous colored with freeze-dried raspberry powder
- Chocolate in the donuts and crunchy pieces covered on the donut
These fluffy baked donuts make a great treat for Valentine’s Day too, don’t you think? If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @thegreencreator #thegreencreator! I love seeing your delicious recreations.
- ½ cup aquafaba (liquid from a can of chickpeas with salt)
- 1 tsp lemon juice
- 1 cup rice flour
- 1 ¼ cup oat flour, rolled oats ground into flour in a food processor
- ½ cup tapioca starch/flour or ¼ cup of cornstarch
- 2 squares of dark chocolate (85%), cut in chunks. Keep one block to decorate the donuts
- pinch of salt
- ½ cup non-dairy milk (I used oat milk) at room temperature
- ⅓ cup coconut butter, (no oil), melted/liquid
- ½ cup maple syrup, but you can also use coconut sugar or date syrup
- 1 tbsp vanilla extract
- 2 tbspfreeze-dried raspberry powder
- Preheat the oven to 350F / 180C. Add the chickpeas liquid to a (handheld or standing) mixer and beat for several minutes, until it is white and fluffy. Add in the lemon juice and beat for another few minutes until stiff.
- In the meantime, add the rice flour, oat flour, tapioca starch and salt to a large bowl and whisk.
- In a separate bowl, whisk together the room-temperature milk, melted coconut butter, sweetener and vanilla extract. Add this to the dry ingredient mixture and stir until the batter becomes thick.
- Once the aquafaba (whipped chickpeas liquid) is done, add half into the batter. Whisk well. Then add the other half of the aquafaba. The batter is now lighter and more wet.
- Cover a silicone donut tin with baking paper or spray with a nonstick cooking spray. Pour in the batter into the donut molds.
- Bake in the oven for 20-25 minutes or until a toothpick comes out clean and dry. Halfway during the baking place a little piece of dark chocolate in each donut to melt. Place back in the oven. Once done, take out of the oven and let sit in the tray for 10 minutes. Take the donuts out of the mold and let cool completely. Top with dried freeze raspberry powder and more chocolate chunks. These donuts are best when served fresh, but you can keep any left overs in the fridge for about 5 days in a container.
I used silicone donut molds to make this recipe. I think it’s easier to remove donuts from a silicone mold than form a metal mold.
Want to save these fluffy baked donuts for later? Pin the recipe to your Pinterest board: