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Tender and tempting, 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 afterwards where I’ve squeezed one or two lemon slices (lemon juice is another great blood sugar defender)
- I learn that giving into a 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 for 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 regular-sized donuts and one 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 advantages 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!
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’s some ways I’d change this recipe up:
- I think that frosting is just begging for some super fine chopped pecans
- I could also see a sprinkling of cinnamon in the frosting 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!
Enjoy these Vegan Baked Toasted Coconut Donuts with a crispy outer layer and tender insides for your Saturday morning cheat day. Oh come, we all love those!
- 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.
I use small flaked coconut that I find in the produce section or at the health food store. You can take regular flaked donuts and pulse in a food processor.
Whatever vegan donut you’re finishing off, enjoy!