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Baked Golden Mylk Donuts with Sweet Potato Frosting

These vegan and gluten-free donuts are packed with warming spices and topped with a wholesome sweet potato frosting
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 donuts
Author Caitlin Shoemaker


  • 1/2 cup Oats blended into flour
  • 1 Ripe Banana mashed
  • 1/4 tsp Turmeric
  • 1 Cardamom Pod ground (or 1/4 tsp ground Cardamom)
  • 1/2 tsp Cinnamon
  • 1/2 tbsp Ground Flax + 1 1/2 tbsp Water
  • Dash of Vanilla Extract
  • 1/4 tsp Black Pepper
  • 1/2 tsp Baking Powder
  • 4 tbsp Unsweetened Almond Milk divided (or plant milk of choice)
  • 1 small Sweet Potato Roasted
  • 1 tbsp Cacao Powder
  • 1 tsp Maple Syrup optional
  • Any additional donut toppings you would like!


  • Prepare your flax egg by mixing 1/2 tbsp of ground flax with 1 1/2 tbsp water; stir well and set aside for 5 minutes.
  • Combine the oat flour, turmeric, cardamom, cinnamon, pepper, and baking powder to a bowl and mix together.
  • Add in the mashed banana, 3 tbsp of almond milk, vanilla extract, and flax egg. Stir well.
  • Pour into a donut mold, filling each donut up around 2/3 of the way. This made 4 donuts for me, but note that your donut mold may be slightly larger or smaller.
  • Bake at 350ºF for 35-40 minutes, or until an inserted toothpick can come cleanly out of a donut
  • While the donuts are baking, prepare the chocolate frosting: simply peel the roasted sweet potato and add it to a food processor with the cacao powder, remaining tbsp of almond milk, and optional maple syrup, blending until thick and creamy
  • Remove the donuts from the oven and let cool slightly
  • Frost the donuts using either a piping bag or a knife, and top with any additional toppings you desire. I added some cacao nibs and a drizzle of tahini to mine!


  • I did not add any maple syrup to my chocolate frosting, so it had more of a "dark chocolate" taste. If you like your chocolate to be sweeter, I would suggest adding it!