Words can not describe how freaking yummy these are.  But I guess if I had to come up with some they would be…  O.M.G. or Oh yeeeeaaahhh or Mmm…Donuts.

Did I mention that there are chocolate covered donuts too?!

Chocolate Covered Donuts


Wiping up the drool and moving on….  You won’t believe how easy it is to make these donuts at home.  Now, you can make them freehand but I highly recommend buying a donut pan.  I picked mine up for $6.99 from Bed, Bath and Beyond and they are sold at most household stores.  You can even get all cute and go with the mini donut pan.  Ahhhh!

Now hang on, don’t you gluten free peeps stop reading.  That’s right.  These bad boys are gluten free and vegan too!  You can thank me in donuts and apple cider.  Joking!  Ok, maybe not joking.  Donuts and apple cider - it’s like peanut butter and jelly or Fred and Barney!

When I tell you that substituting ingredients in this recipe is not a good thing you need to trust me.  To say this recipe came about quickly is a big. fat. lie!  For a week or so I had donuts coming out my ears.  Let me rephrase that.  I had hard as a rock (first attempt), falling apart (second and fourth attempt), way too salty (third attempt) and tastes like sand (fifth attempt) donuts coming out my ears.  I lost count how many times I tweaked, replaced and switched things around to finally come out with the perfect donut.  But now that all the hard work is behind us, let’s get on with the goods!


Ingredients for donuts:

  • 1 cup whole wheat pastry or brown rice flour
  • 1/2 cup raw coconut crystals
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • a dash or 2 of nutmeg
  • 1/2 cup milk (I used oat milk but I believe any type will work)
  • 1/2 tsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 3 tbsp Naked Apple Butter (If you don’t want to make your own Eden Organic makes a great apple butter)
  • 3 tbsp coconut oil
  • olive oil spray

Ingredients for optional toppings:

  • 1 tbsp cinnamon
  • 3 tbsp raw coconut crystals
  • 2 tbsp coconut oil
  • 1 tbsp raw honey or coconut nectar (for cinnamon sugar topping)
  • 1/2 cup chocolate chips of your choice
  • 1 - 2 tbsp milk (I used oat milk but you can use any type of milk)
  • 1 - 2 tsp raw honey, maple syrup or coconut nectar (for chocolate coating)

Preparation for donuts:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl add in the flour, coconut crystals, baking powder, baking soda, cinnamon and a few dashes of nutmeg.  Mix well and set aside.

    Wet and dry ingredients

  3. Place the milk, vanilla, apple cider and apple butter in a small saucepan over low heat.  Once the mixture is just slightly warm add the coconut oil.  Stir continuously until the coconut oil is completely melted.  Set the mixture aside and let it cool down to room temperature.
  4. Add the wet ingredients to the dry ingredients and mix together.  Do NOT over mix.  You should have a light and fluffy batter.

    Keegan helped me make our donuts. She was so proud of filling each donut mold herself!

  5. Lighltly spray your donut tin with olive oil.  Fill each donut mold with batter about 1/2 to 3/4 full.  You should have just enough batter to fill each donut mold of a 6 count tin.

    Once you fill your donut pan place in the oven for 12 minutes

  6. Place your donuts in the oven for 12 minutes.  Remove from the oven and let cool for 1 to 2 minutes.
  7. Place a sheet of wax paper or parchment on your countertop and turn the donut pan on top of the paper.  Gently tap the back of your donut pan and your donuts should pop right out.
  8. Let the donuts cool completely before adding any toppings.  Enjoy your donuts plain or follow the directions below for topping options.

Preparation for optional toppings:

  1. To make a cinnamon sugar topping heat coconut oil and honey in a saucepan over low heat.  Meanwhile in a small bowl mix together cinnamon and coconut crystals.  Once the coconut oil and honey is melted gently dunk the top of your donut in the mixture and then immediately in the cinnamon sugar mixture.  Let cool for 1 minute before serving.
  2. To make chocolate covered donuts heat the chocolate chips in a saucepan over low heat.  Once the chocolate chips are melted add milk and honey.  Mix together well until you have a smooth consistency.  Dunk each side of the donut into the chocolate chip mixture and set on a wire rack to cool and set.

    Caleb enjoying his chocolate covered donuts

Nutritional Info:

Makes 6 servings.

Serving size 1 plain donut.

Nutrients per serving:  Calories: 194, Cal. from Fat: 71, Total Fat: 8g, Sat. Fat: 7g, Carbs: 28.5g, Fiber: 3g, Sugars: 13g, Protein: 2g, Sodium: 118mg, Chol: 0mg


Donuts can be stored at room temperature for 2 days.  After that they will need to be refrigerated for up to 3 days.  Chocolate covered donuts should be stored in the refrigerator for up to 5 days.

For a pumpkin donut simply replace the 3 tbsp apple butter with 3 tbsp pumpkin puree or pumpkin butter and follow the directions as stated.

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  1. Shanlyn says:

    Yummy! Where do you get coconut crystals? Your graham crackers are also on my to-do list, but haven’t been able to find that one ingredient. Where do you get yours?

    • Sarah says:

      Hi Shanlyn,

      I’ve actually found the coconut crystals at both my local Whole Foods and Jimbo’s (very similar to WF). It’s usually carried in the ‘sugar’ isle by the other sugar products. You can also purchase it online. In the recipe if you click on the words coconut crystals it’s actually a link that will take you to the companies website where you can purchase it. It is by far one of my most FAVORITE baking products.


  2. Oooh I need to whip out my donut pan again! These look great- I am going to make this after apple picking.

  3. sweet road says:

    I have never tried making my own donuts before, but when I do I know I want to bake them. And if there is one thing being in Vermont has taught me, it’s that I LOVE apple cider donuts during the fall! Plus I am a vegan baking enthusiast, so it looks like you paired my up with my future donut recipe match!

  4. Hoss says:

    This sounds like a great home recipe to try. I used to make donuts with an electric donut maker when I was a child with my Mommy. I eventually got a Belshaw DR-42 donut robot. I use a Pilsbury donut mix with apple cider to make my fried donuts. This machine is not conducive to making donuts at home however. Thanks for this recipe.

  5. malky says:

    Hi, i just made your donuts today they came out PERFECT ( gluten free, used the brown flour ). however, when melting chocolate for topping, once i started adding the milk and maple syrup in saucepan, the choc started crumbling. any suggestions pls ?

    • Sarah says:

      Hi Malky,

      Not sure what brand chocolate chips you used but if it’s the Sunspire Grain Sweetened Chips then it’s VERY important to heat them on VERY low heat. Go slowly and right before they are completely melted add in the milk and honey. Stir well and if it starts to get chalky or clumped then add a bit of milk to smooth it out. Hope this helps!


  6. malky says:

    or clumped, sorry not an experienced baker ;)

  7. Molly says:

    Wow, these look absolutely delicious! Thanks for the idea!

  8. Louise says:

    Mmmm! baked and cake donuts! Love it! I found you through a cute weekly collection at Sugar Rush: Sweet Sixteen. Glad it made the “rounds!”


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