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Fluffy Baked Donuts

Fluffy Baked Donuts

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  • Author: The Green Creator
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Category: sweet, snack, dessert
  • Cuisine: vegan, dairy-free, gluten-free


Fluffy, soft and delicious! These fluffy vegan baked donuts are topped with freeze-dried raspberries and little chunks of melted and crispy chocolate. These fluffy baked donuts are such a treat! Vegan & gluten-free.


  • 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


  1. 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.
  2. In the meantime, add the rice flour, oat flour, tapioca starch and salt to a large bowl and whisk.
  3. 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.
  4. 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.
  5. Cover a silicone donut tin with baking paper or spray with a nonstick cooking spray. Pour in the batter into the donut molds.
  6. 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.


Instead of rice flour you can use teff flour or almond flour.
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.