Tender on the inside, crunchy on the outside, these Vegan Baked Toasted Coconut Donuts aim to please. Enjoy the taste of toasted coconut, just like those donuts you used to buy in a package. You know which ones I’m talking about! But these are new and improved because they’re vegan and finger-licking good!
These Vegan Baked Toasted Coconut Donuts make a perfect weekend treat! There was a day when vegan donuts were difficult (if not impossible), but not anymore.
If you’re into vegan baked donuts as much as we are, you’ll definitely love my recipe for Vegan Coconut Raspberry Donuts. Interested in an indulgent (and easy) vegan pastry? You will definitely want to make my Vegan Chocolate Croissant!
Shawn and I are definitely into healthy foods Monday through Friday. But once the weekend comes? Watch out!
Seriously, we’ve been making green smoothies every day for months now because we find we feel so much better as a result!
But that doesn’t mean we don’t like to indulge. Personally, I think there are many reasons to indulge a craving:
- It lets you know that you’re not “restricted” because you are eating the foods you love
- You learn how you react to certain foods, like sugar. For me, I feel better when I keep it limited. That means I’ll have one of these bad boys, and truly enjoy it, and be done. I might freeze the rest of the batch, or share them with others
- I find ways to indulge that keeps my blood sugar from skyrocketing. For example, I’ll sprinkle a little bit of cinnamon on my donut (cinnamon helps regulate blood sugar), or I’ll have a glass of water afterward where I’ve squeezed one or two lemon slices (lemon juice is another great blood sugar defender)
- I learn that giving in to craving on certain days of the week, that I absolutely love my healthy food daily meal plans. Let me explain. When I indulge a little on Saturday morning, it actually causes me to crave my uber-healthy days. I realize how much better I feel when I’m eating healthy and as a result, I feel excited about my whole lotta greens diet!
So, here I am sharing a recipe about donuts and talking about healthy living. Talk about a conflicted person!
But you get me. Right? 🙂
How Do You Make Vegan Baked Toasted Coconut Donuts?
So, you will need a donut pan. We love baked donuts so much that I actually have two donut pans — one for regular-sized donuts and one for mini-sized donuts.
Then just follow my recipe below to make the batter. Now, I just spoon the batter into the pan, but you can also pour it into a ziplock bag, snip off the end, and “pipe” it into the pan. The advantage of doing it that way is that you won’t have “cracks” in the donuts. That’s because sometimes when you’re spooning the batter in the pan, you might have some separation between spoonfuls. Cracks form in those separations. It’s still a perfectly tasty donut, but the piping eliminates the cracking problem.
Also, another thing I love about this pan and this recipe combined? The recipe makes exactly 6 donuts. Conveniently, that’s exactly how many compartments the donut pan has. And that means you won’t have a dozen donuts around the house tempting you… unless you make a double batch.
I love this because I can eat one (or two) donuts and feel perfectly at ease with the world!
Making Baked Vegan Donuts
It’s possible I’m throwing a couple of new concepts at you: baked donuts and vegan donuts. Let’s break this down.
I first started playing around with the idea of baked donuts nearly ten years ago, when I would shape the dough into a ball, and use my finger to create a hole in the middle. That was before I learned about the donut pan. I highly recommend a donut pan if you don’t have one. It means you can make donuts with a lot less oil.
For me, less oil in my food is important.
The second concept here is vegan, or dairy-free donuts. You may think that donuts require eggs at a minimum, but the good news is, you can make completely delicious donuts sans eggs.
Here’s a video we created to show how I make pumpkin cinnamon sugar baked donuts.
I think this video can help answer any questions you might have on “the how” of making vegan baked donuts.
Be The Change
You know, I love these Vegan Baked Toasted Coconut Donuts just the way they are. I tested the recipe a couple of times to get it just right (oh, the burden of it all!!!). 😛 So, yes, I wouldn’t change a thing about this recipe. But you? You may have another direction you want to go with it. I say, be the change. Go for it! Get adventurous. Be brave. YOLO, my friends! And that means you need your Vegan Baked Toasted Coconut Donuts exactly the way you want them! If you want some ideas to get your creative juices going, here are some ways I’d change this recipe up:
- How about adding some super-finely-chopped pecans to the batter
- I could also see a sprinkling of cinnamon in the batter too
- What’s better than coconut combined with chocolate! That’s what I call a rhetorical question, so just add a couple of tablespoons of cocoa powder if you agree (and you do… right?)
- Why not add some berries to the batter, like a 1/4 cup of chopped raspberries or chopped blackberries for added color
- Make these donuts gluten-free by using gluten-free baking flour
There you have it. Use these ideas or come up with your own. Either way, I think Vegan Baked Toasted Coconut Donuts should most definitely be served with my Vegan Skinny Green Tea Cocoa. I know. But trust me, it’s way better than it sounds!
We hope you love this recipe for Vegan Baked Toasted Coconut Donuts as much as we do. If you decide to make it, snap a photo and share it with us using #namelymarly on Instagram or Twitter. We LOVE seeing your photos!
Vegan Baked Toasted Coconut Donuts
- 1 teaspoon Coconut Oil
- 1/2 cup Flaked Coconut
- 1 1/4 cup Flour All-Purpose
- 1/2 cup Brown Sugar
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 3 tablespoons Vegan Butter
- 1 tablespoon Ground Flax Seeds
- 3 tablespoons Water
- 3/4 cup Plant-Based Milk Vanilla
- 1 cup Powdered Sugar
- 1 tablespoon Plant-Based Milk Vanilla
- Heat your oven to 350F. Spray a regular-size donut pan with vegetable spray.
- Place coconut oil in a skillet over medium heat. Add the coconut flakes and stir until the coconut is coated. Be sure to stir frequently because the coconut will brown quickly. Cook for 5 minutes or so, until coconut is golden colored. Set aside.
- In a bowl, add the flour, brown sugar, nutmeg, salt, and baking soda, and baking powder. Stir to combine.
- In a microwaveable bowl, place the vegan butter. Heat for 20 – 30 seconds, until the butter is melted. Add the ground flax seeds, water, and plant-based milk. Stir to combine.
- Pour the wet mixture into the flour mixture. Add 1 – 2 tablespoons of the toasted coconut flakes and stir until just combined (no need to over mix).
- Use a spoon or carefully pour the batter into the donut compartments, filling them generously and equally. Bake for approximately 15 minutes, until the donuts are done and slightly golden on the edges.
- In the meantime, prepare the Topping by pouring the powdered sugar into a bowl. Add the plant-based milk and stir to combine. Add more powdered sugar or milk to achieve the desired consistency.
- Once the donuts are done, remove from the oven and allow them to cool for several minutes. Once they’re cool enough to handle, remove from the pan, dip the top part of each donut in the icing topping, and then sprinkle with toasted coconut flakes. Repeat with each donut.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Whatever vegan donut you’re finishing off, enjoy!