Toasted Coconut Baked Donuts (Vegan, Gluten Free)

GFGluten Free

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Fluffy and tasty, these Toasted Coconut Baked Donuts are topped with a Mango and Salted Caramel Glaze and are a perfect healthier dessert option! Vegan & Gluten-Free.

You know what they say…a (w)hole foods, plant-based diet is optimal for your health, right? I’d say that these Toasted Coconut Baked Donuts fall right into that category 😉

stack of toasted coconut baked donuts on cooling rack

These babies are fluffy, perfectly sweet, and made with healthy plant-based ingredients that you can actually pronounce. No preservatives, refined sugars, or even oils to be seen here! They’re also Gluten Free & Tree Nut Free, because I think everyone should have the right to eat a donut. *insert kissy emoji here*

toasted coconut baked donuts on cooling rack with mango glaze

The secret to a Fluffy and Gluten Free Donut? The right combination of GF flours…and Aquafaba!  A.k.a. the liquid that’s in a can of Chickpeas. I know it sounds weird, but trust me – once you whip that liquid up for 10 or so minutes, it becomes a thick “fluff,” similar to egg whites. Sounds crazy, but works like magic.

stack of plain toasted coconut baked donuts on cooling rack

I mean…just look at those air bubbles, guys. This stuff is legit.

These Donuts are perfect for an indulgent breakfast or healthier dessert. I will warn you though — they are dangerously addictive. The I-ate-five-in-one-day kind of addictive. But that also might be due to the fact that I just moved and am currently living out of a mini-fridge right now….I suppose that’s a story for another day, though.

toasted coconut baked donuts on cooling rack with mango glaze

This recipe is also part of my monthly collaboration with my friends Jasmine & Chris at Sweet Simple Vegan. Once you’ve finished drooling over these donuts, head over to their page to get the recipe for this yummy Spaghetti Squash Bread!

spaghetti squash bread on wood cutting board with fresh fruit

A Few Final Thoughts:

  • The Mango Glaze & Salted Caramel toppings for these donuts are optional, but highly recommended. You can also top them with any frosting of your choice!
  • I used Silicone Donut Tins to make this recipe, which I would highly recommend. It’s a lot easier to remove the donuts than a standard metal tin.
  • If you do not have a Donut Tin, you can also make these into mini-muffins (cupcakes?) instead! The cooking time should be pretty similar. 

toasted coconut baked donuts on cooling rack with mango glaze

If you’re looking for more tasty Vegan Dessert recipes, you’ll also love these Healthy Rice Crispy Treats and these Almond Butter Brownies!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

toasted coconut baked donuts on cooling rack with mango glaze

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Toasted Coconut Baked Donuts (Vegan, Gluten Free)

Fluffy and tasty, these Toasted Coconut Baked Donuts are topped with a Mango and Salted Caramel Glaze and are a perfect healthier dessert option! Vegan & Gluten Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 20 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 55 minutes
  • Yield: 12 Donuts 1x

Ingredients

Scale

For the Toasted Coconut Donuts:

  • ½ cup Aquafaba (liquid from a can of Chickpeas with salt)
  • 1/8 tsp Cream of Tartar
  • 1 cup Almond Flour
  • 1 cup Oats, ground into flour*
  • ½ cup Tapioca Starch/Flour
  • ¼ cup Shredded Coconut
  • ½ tsp Salt
  • ½ cup Non-Dairy Milk, room temp
  • ⅓ cup Toasted Coconut Butter, liquid
  • ½ cup Coconut Sugar
  • 1 tbsp Vanilla Extract

For the Mango Glaze: (Optional)

  • 1/2 cup Fresh Mango Cubes
  • 1/2 cup Full Fat Coconut Milk
  • 1/2 tbsp Cornstarch or Arrowroot Powder
  • Pinch of Salt
  • 12 tbsp Maple Syrup, according to personal preference (Optional)

Salted Caramel Sauce, to drizzle on top (Optional)

Instructions

For the Toasted Coconut Baked Donuts:

  1. Preheat the oven to 350F. Add the Aquafaba to a standing mixer and beat over medium-high speed for 7 minutes, until it is white and foamy. Add in the Cream of Tartar, and beat for another 3-5 minutes until stiff and fluffy. (Note: You can also use a handheld electric mixer for this step).
  2. In the meantime, add the Almond Flour, Oat Flour, Tapioca Starch, Coconut, and Salt to a large bowl and whisk well.
  3. In a separate small bowl, whisk the room-temperature Non-Dairy Milk, melted Toasted Coconut Butter, Coconut Sugar, and Vanilla Extract together. Add this to the dry ingredient mixture and stir well; the batter will be thick.
  4. Once the Aquafaba is ready, fold half of it into the batter (it will deflate, don’t worry!). Once this is evenly incorporated, repeat with the remainder of the Aquafaba. The batter should now be significantly larger, wetter, and lighter.
  5. Quickly spray a silicone muffin tin (otherwise it will stick!) with a nonstick cooking spray, and evenly distribute the batter across 12 donut molds. I started with a heaping 1/4 cup of batter and went from there.
  6. Bake in the oven for 25-27 minutes, until a toothpick comes out cleanly. Let sit in the tray for 5 minutes, then remove to a baking tray and let cool completely. Top as desired, and store leftovers in a container with a loose-fitting lid for up to 5 days.

For the Mango Glaze:

  1. Add all ingredients to a high-speed blender and process until smooth.
  2. Pour into a medium saucepan over high heat; once simmering, reduce the heat to a medium and cook for 5-7 minutes, until thickened. Whisk the mixture continuously to ensure nothing sticks to the bottom of the pan.
  3. Next, pour the “glaze” into a medium bowl. “Dunk” the top half of each Donut into the glaze, return to the cooling rack, and drizzle with Salted Caramel Sauce. (Note: as this is not a traditional frosting recipe, it will seep into the Donuts with time. I would recommend serving immediately after glazing)

Notes

  • I have not tested this recipe with any other combination of Gluten Free flours; substitute at your own risk
  • To make Oat Flour, add your oats to a high-speed blender and process for 30-40 seconds, until fine and smooth.
  • Coconut Sugar may be substituted for Brown Sugar.
  • I used Silicone Donut Tins to make this recipe, which I would highly recommend. It’s a lot easier to remove the donuts than a standard metal tin.
  • I made my Mango Glaze without any Maple Syrup as my Mango was very ripe and sweet. However, if you are used to sweeter desserts or your Mango is not as ripe, I would add it in 🙂

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Fluffy and tasty, these Toasted Coconut Baked Donuts are topped with a Mango and Salted Caramel Glaze and are a perfect healthier dessert option! Vegan & Gluten Free. #vegan #plantbased #vegandessert #easyvegandessert #bakeddonuts #toastedcoconut #glutenfreedessert #dairyfree #vegandonuts #donuts #healthydessert via frommybowl.com

 

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Thank you for all of your recipes! I think you are doing a great thing and I super appreciate it. I’m not sure you noticed but you stated , “They’re also Gluten Free & Tree Nut Free, because I think everyone should have the right to eat a donut”… Coconut is a Tree Nut and also an allergen. My son is allergic to coconut as well as many others. You may want to edit that. I was excited to make these because I thought the only coconut was the flakes on top so I was going to omit them, but unfortunately there’s a lot of coconut ingredients so I will look for another. Thank you for the many coconut free recipes you do have and share!

    1. Hi Mandy,
      Sorry about that! We do have a Vegan Chocolate Donut Recipe on the blog that can easily be made nut free with sunflower or sesame butter!