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Home ยป Gluten Free, Vegan Carrot Cake Donuts

Gluten Free, Vegan Carrot Cake Donuts

This is a super simple, wholesome donut recipe I love to make.

I’ve owned a donut tray for the longest time and never really thought to use it until I came across a chocolate baked donut recipe on Instagram. I’ve never been a massive fan of donuts until I created this recipe. It almost has a muffin like texture to it and it really does taste like carrot cake!

I topped mine with coconut yogurt and shredded coconut and not going to lie I ended up having them for breakfast! I’m all for easy snack ideas and this is definitely one of them. They’re not overly sweet which I like, but if you wanted to sweeten them up feel free to add frosting.

I really like to bake with apple cider vinegar. When you add the ACV to the soy milk and leave it to sit for a few minutes it creates an almost buttermilk texture which allows the donuts to be super fluffy and moist.



1/2 cup buckwheat flour

1/2 cup almond meal

1 tsp baking powder

1 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

Pinch of sea salt

1 cup soy milk

1 tbsp apple cider vinegar

1 flax egg 

1 cup grated carrot

1/3 cup coconut sugar

2 tbsp coconut oil (melted)

1 tsp vanilla 

For the Coconut Icing

1/2 cup coconut yogurt

1/2 cup shredded coconut yogurt

Preheat the oven to 180 degrees and grease your donut tray with a little bit of coconut oil.

To make your flax egg place 1 tbsp of flax meal with 3 tbsp of water and set aside.

In a medium sized bowl combine soy milk with apple cider vinegar and allow the milk to curdle. This creates a buttermilk consistency. 

In separate bowl, mix together the buckwheat flour, almond meal, baking powder, cinnamon, ground nutmeg, ground ginger and salt.

Add the flax egg to the soy milk and vinegar along with the grated carrot, coconut sugar, coconut oil and vanilla and mix through.

Pour the wet ingredients into the dry and fold through to combine.

Scoop the mixture into the donut holes and cook for around 15-20 minutes. Remove from the oven and leave side to cool.

Once the donuts are cool remove from the donut molds. Place your coconut yogurt and shredded coconut into separate bowls. Dip the top of the donuts into the coconut yogurt the into the shredded coconut.

This recipe makes 12 donuts.


Note: Feel free to sub the buckwheat flour and almond meal for plain or wholemeal flour if you’re not gluten free

Have fun and Enjoy

Kelsi xx

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