It’s no secret that I am a real sucker for Peanut Butter and Donuts. If you need proof, check out my Instagram which is flooded with photos of my favorite nut butter and my circular friends. Although I am super in love with this donut PB combo, the real star of this this recipe is my rediscovered coconut flour which I think, I really haven’t given enough attention to in the past.
Until now it has been such an underestimated ingredient in my cooking and baking. I think the reason being is that a lot of cakes just didn’t turn out the way I expected. It is important to know that you cannot just replace your normal flour with coconut flour, you will always need a good wholemeal flour – coconut flour ratio. But since I have worked out the perfect ratio for me I have been whipping up beautiful cakes, donuts and even no-oat coconut porridges with it. l love the nuttiness and moistness that it adds while boosting with good fats and nutrients. The donut I am sharing with you today is vegan and entirely free from any extra oil or butter. They are super soft, spongy and will keep moist for days. Coated with my DIY donut glaze, you won’t be missing you store bought donut for a second.
Softbaked Oil-Free Coconut Donuts (makes 6 donuts)
- 3 tbsp coconut flour
- 5 tbsp wholemeal flour
- 3 tsp baking powder
- 2 tbsp coconut sugar
- dash of salt
- 1/4 tsp ground vanilla
- 1 tsp cinnamon
- 1 cup of oat milk
Combine all dry ingredients in a bowl using a whisk. Add in the oat milk and combine thoroughly. Grease your donut with coconut oil or and fill in the dough. Bake for 30 minutes at 200 degrees celsius.