These soft BAKED homemade almond butter donuts are completely vegan and oil free!
I am suddenly so obsessed with donuts.
Chocolate donuts, glazed donuts, or these Blueberry Baked Donuts…
Other flavors I’ve tried recently include toasted coconut, chocolate frosted, and cookies & cream!
It’s been a month filled with company – parents, relatives, and friends from out of town—and homemade donuts are one of my go-to easy breakfast recipes to make for company. They’re super fancy and fun, with very little prep work required.
Also Try These Dairy Free Applesauce Muffins
Above – watch the video how to make almond butter donuts
I’m not sure if anyone has said donuts are the new cupcakes, but seriously, donuts are way better than cupcakes.
If you need a donut pan, they’re easy to find – I like this donut pan on Amazon.
I’ve also seen them available at Target, Walmart, in craft stores like Michaels, in grocery stores, some department stores, or at World Market or Bed Bath Beyond (where I always have a zillion coupons).
Or the almond butter donut recipe can also be made without a donut pan if you’d prefer.
I used a mini donut pan for the donuts in the photos and a regular-sized pan for the ones in the video below.
Both ways were delicious!!!
Almond Butter Donuts
Ingredients
- 1/4 cup + 2 tbsp milk of choice
- 1 1/2 tsp white or apple cider vinegar
- 3 1/2 tbsp almond butter or allergy-friendly sub
- 1/3 cup pure maple syrup, honey, or agave
- 1/4 tsp pure vanilla extract
- 1 cup spelt, white, gf ap, or oat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup mini chocolate chips, optional
Instructions
- If you want to glaze them with Almond Butter Glaze: Stir together 1/2 cup powdered sugar or sugar free powdered sugar, 1 tbsp almond butter, 2 tbsp milk of choice, 1/8 tsp pure vanilla extract, and a tiny pinch salt. Glaze makes enough for all the donuts with a little left over.For the donuts: Preheat oven to 350 F. Grease a donut pan, mini donut pan, or mini muffin pan. If not easily stir-able, gently heat almond butter until soft. Stir together first five ingredients, being sure to completely break up the nut butter so there are no clumps. Stir in dry to form a batter, spread into pan, and bake 8 minutes. Let sit a few minutes before going around the sides with a knife and popping out. Glaze if desired, refrigerate, then drizzle melted chocolate on top if desired. Store loosely covered out overnight – The flavor is even better the next day! Leftover donuts can also be frozen.View Nutrition Facts
Notes
Have you made this recipe?
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More Recipes With Almond Butter:
Christal says
hello i baked these donuts and they were gone in a day!!!? i want to make them again but i ran out of the flour i used do you think i can use coconut flour or garbanzo bean flour instead??
Judy Johnston says
I love your recipes and my daughter gave me your dessert cookbook for Christmas! The problem I have when I make your donut recipes is that they don’t rise and are usually pretty dense and fall apart easily. The last time I made the chocolate donut recipe from your book, I ended up making cake pops out of them; which was a delicious option but still wonder what happens.I even bought a donut pan and follow the recipe to a T but they still don’t turn out quite like yours.
BTW, I use coconut sugar or honey powder for the sweetners in most of the recipes and I make my own oat flour in my wheat grinder and then split it with almond flour. My family absolutely loves to see me open the book and head to the kitchen, I may have to go to Bakers Anyonymous!
Jason Sanford says
Hi! It would be the almond flour making it dense, most likely. I would recommend trying Katie’s recipes with one of the flours she’s listed in each recipe, at least the first time you make it, that way you can know how it’s supposed to look/taste/etc. Hope that helps!
Chris Canon says
These were a big hit with my whole family. We doubled the recipe to make 12 donuts. The normal portion of glaze took care of all 12. Then I melted sugar free dark chocolate with heavy whipping cream to top 6 donuts. I topped the other 6 with homemade whipped cream and blueberries.
Amanda says
These look amazing! In the nutrition section you say 2 points for mini donuts. The video shows you made 6. I guess that is the size of the 7 point donut? Thanks!
Rachel says
These are delicious! My kids devoured them.
Karen Oliver says
Hmmm. Something went terribly wrong for me with these. I was so excited– I love all things Chocolate Covered Katie and all things almond butt. I make your black bean muffins just about every week! I followed directions exactly and used oat flour and made the six large donuts. After eight minutes they were nowhere near cooked. I left them in an additional 10 minutes and then check with a toothpick– they were dry, even though they looked quite underdone. I thought maybe they were supposed to be, since the black bean muffins are, but when I tried to get these out of the donut pan they just fell apart and were soggy in some places. I really don’t know what went wrong!
Jason Sanford says
Hmmm, is it an oven issue possibly? She has a bunch of similar donut recipes on her site (strawberry shortcake, blueberry, healthy krispy kreme) and I haven’t seen any commenters mentioning them coming out undercooked on any of the variations, so that would be the only thing I can think of! Unless, did you make any changes to the recipe ingredients? In any case, they’re so quick to make that it might be worth doing a second batch to see if it was just a one time fluke??
Kathryn says
These are good, I had to use cocoa butter instead, used my winter press to put the into my master chef donut bakery
Jennifer Malta says
Can I substitute the almond butter for kefir or yogurt? I would think the consistency would be similar. I am trying to sneak kefir into my 7 year old diet’s since he loves donuts.
CCK Media Team says
Hi, try subbing yogurt for the oil in this recipe instead: https://chocolatecoveredkatie.com/vegan-donuts-recipes/