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Cake Batter Doughnuts

I’m excited to share this recipe today, because it’s completely my own—and that wasn’t originally going to be the case. You see, I’d planned to make doughnuts following a recipe I’d cut out of Vegetarian Times a few months ago. However, when I tried their recipe, the results were, ummm, less than stellar. (Understatement!) Sorry VT, but your recipe was a complete failure!

If you’re curious, here’s a photo of my ugly doughnuts.

After that, not willing to give my trust to anyone else, I jotted down my own recipe, keeping in mind the reasons I suspected VT‘s didn’t work (too much fat and too much liquid being my main guesses). I’m happy to say my recipe came out perfectly!


So soft and cake-like… yet they are much healthier than traditional doughnuts!

Cake-Batter Doughnuts

Loosely based off a recipe from Vegetarian Times

  • 1 level cup flour (see note below, for what type)
  • 2/3 cup milk of choice
  • 1/3 cup plus 1 tbsp evaporated cane juice or sugar (or Sucanat)
  • 1/2 tsp apple-cider vinegar
  • 1 and 1/2 tsp ener-g egg replacer OR 1 tbsp flaxmeal
  • 1 and 1/2 tsp baking powder
  • 3 tbsp pre-melted butter-type spread (such as Earth Balance)
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • Optional: sprinkles! Or cinnamon, raisins, peanuts, chocolate chips… be creative!


Preheat oven to 350 degrees. Combine flax or ener-g with all wet ingredients except vinegar. In a separate bowl, combine remaining dry ingredients. Then add the vinegar to the wet, and immediately pour wet onto dry. Mix (but don’t overmix), pour into doughnut pans, and cook for 12 minutes.

Flour Notes: I used white-whole-wheat. You can use all-purpose or Bob’s gluten-free or spelt flour. Whole wheat pastry can be used, but the doughnuts will be a tad more dense.

View Cake Batter Donuts Nutrition Facts

If you don’t have a doughnut pan, the above link also lists ideas for how you can still make these! And it includes some un-edited photos. I thought I’d include them so you can see what the doughnuts look like in a non-photoshoot format.



Tomorrow: Frosting Recipes!

If you can’t wait til then, try my Vanilla-Fudge Frosting.

Or sprinkle on cinnamon-sugar or powdered sugar while the doughnuts are still warm.

Published on May 3, 2011

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      • patti says

        Hi Katie — These look great, but I will admit I am also interested in the nutritional info (no longer young enough to eat with abandon!)… When I clicked on the link, I saw lots of info *except* that. Did I miss it, or…?

        • Lisa says

          Hi, Katie,
          I’m confused by the nutritional info. It is 55 calories for a mini one or a full-size one? Thanks!

  1. Lilly says

    Yum, these look beyond amazing! You are such a smart cookie, errr…. doughnut 😀 You do eat the things you make don’t you? Did you have them with breakfast? 🙂

    • Chocolate-Covered Katie says

      lol sometimes I make things because I know YOU all will go crazy for them, even if they’re not my favorite things… cake-y things aren’t my favorite; I’d much rather have chocolate fudge cake or pudding or ice cream or coconut butter pancakes. So most of these went to my extremely-grateful friends. I just had fun making them! And a TON of fun taking photos and posting about them!

  2. Gracie says

    Oh nooo you did not! 🙂 A combination of cake batter and doughnuts is pretty much my idea of heaven, hahaha. Reason #685 why you’re one of my favorite people!! Xoxo G

    • Chocolate-Covered Katie says

      You know I love you right back, right?

      And I most definitely didn’t forget to give you a shout out… I’m just trying to put it into a post so it’s not just some tiny afterthought squeezed in at the end of a post that no one will click on!

  3. Hela says

    not the first one to say this, but WOW!!! some of the most beautiful pictures you have ever posted!! they so make me wanna go into my kitchen and make some! I bet they are delicious!

  4. beccah says

    you.are.a.genius!! you can also bake it in a lightly oiled pie pan and then cut them out using cookie/biscuit cutters.

  5. Jess says

    brilliant; i would have had one this morning, bu alas; i didn’t have time to wait for the post. maybe friday, when I don’t have finals? 🙂

  6. katie says

    Super Super HEAVEN combo girl!
    I want a doughnut pan! I want mine to be pretty like yours!!!

    These look amazing! Just like you! love u!!

  7. Tori says

    I was thinking about making something creative for my mom’s breakfast on Mother’s Day. This is added to the list of options now!!

  8. Kate says

    These look amazing! I love looking at the unedited photos too – you put a lot of work into this clearly and I am glad they turned out great 🙂

  9. Holly @ The Runny Egg says

    Katie these are so adorable! I don’t have a donut pan and I hope they still work out!

  10. Alex@Spoonful of Sugar Free says

    AWWWW!!!! They are so cute :)I wish I had a donut pan! Where did the Easter bunny buy it? 😉

    • Chocolate-Covered Katie says

      Alex, did you click on the link for ways to make these without a doughnut pan? I can’t stress enough: You do NOT need a doughnut pan to make these!!! 🙂
      (But the Easter bunny tells me he found it at Tom Tumb, the grocery store.)

      • Alex@Spoonful of Sugar Free says

        Yeah I did, but I have been wanting a donut pan for a while……I think I might have to take the Easter Bunny’s Advice 😉

  11. Elle says

    these are SO CUTE! the recipe looks so easy, i love it! i think i have a mini muffin pan… otherwise i’ll just use a regular size one 🙂
    love the pics!

  12. J3nn (Jenn's Menu and Lifestyle Blog) says

    They look so festive and tasty!! I am buying a donut pan next time I see one. My life is feeling incomplete without it. And I know this recipe doesn’t need one, but c’mon, so cute, right? 🙂

  13. what katie's baking says

    i can’t wait til then for the frosting recipe, but i will surely make them AGAIN tomorrow!! 🙂

  14. Emilia says

    Katie, you’ve done it again– mastered and healthified (if that’s even a word!) a typical junk- food. These look fantastic and I so want a donut pan! I’m sure some coconut butter as frosting would put the cherry on top of these 🙂 Maybe next you could make carrot- cake donuts? 🙂

  15. Emma (Sweet Tooth Runner) says

    KATIE I LOOOOVE YOU!!! I am SO happy you don’t need a donut pan!! I spent ages worrying about it yesterday (priorities!! :P) but I CAN make them!! YAAAAY!! 😀

    Oh and all the endless FLAVOUR possibilities!! I think snickerdoodle is calling to me most… 😉

  16. Tessa @ Amazing Asset says

    I’m glad you don’t need a doughnut pan and that I can still make these 🙂 The flavor combinations are endless, so excited!

  17. Alexandra (Veggin' Out in the Kitchen) says

    These are the most adorable, most delicious looking donuts EVER!!!! Will you please move to Colorado and open up a bakery? Pretty, pretty please? (With an ice cream cone and sugar on top… I mean with, um, a healthy donut and sprinkles on top 😉 )

    And I made your saag!!! It was spot on AMAZING!! Of course, that’s no surprise, seeing as it’s one of your awesome recipes 😀

    <3 <3

    • Chocolate-Covered Katie says

      Oh my gosh, yay yay yay! I will come open a bakery if I can live at your house and you can cook for me, since I don’t like to cook (I like to create recipes, but not actually cook them lol… I am lazy!).

  18. Averie (LoveVeggiesAndYoga) says

    The donuts look wonderful..and can’t wait for frosting. That’s where it’s at for me…lol 🙂

    Just clicked and saw the other post..I love seeing food in all it’s un-glory, too. The before and afters. As a budding photographer, that’s just as interesting to me as the recipe and finished product….seeing HOW it got there!

  19. caroline says

    these look good, just wondering is it 6 mini donuts at 55 calories each or 18 mini donuts at 55 calories each? or is it the same either way?

  20. Elena @ GagaForGrapefruit says

    I am seriously SPEECHLESS over these doughnuts! I cannot WAIT to try this weekend!

  21. Noya - gluttonandstudent says

    I just started reading your blog and am absolutely in love with it! It’s dangerous to venture on because I’m probably going to be spending more time looking at your recipes than hitting the books…

    I can’t wait to try these out once I get out of my dorm! haha

  22. VEGirl says

    SOOOO pretty! I have donut pan that I got for Christmas (at my request). My goal is to make blueberry bagels, a favorite of mine before going GF. I also have my eyes on the Babycakes donut recipe, from their new cookbook :). These look delish!

  23. McKayla (green groats) says

    You do a really nice job with photoshop! Those doughnuts looks amazing! I’m curious what made you decide to add the apple cider vinegar. I’m not much of a baker, so I’m not up on all the tricks. Did you just add it for the nutritional value, or does it help with the flavor or with baking?

    • Chocolate-Covered Katie says

      LOL that part was taken from the VT recipe. I *think* one uses vinegar because it makes things fluffy and light, since it bubbles up. But no clue if it specifically needs to be ac vinegar.

      And thanks about the photoshopping! My goal is to one day become such a good photographer that I don’t NEED to edit much in photoshop. But while I’m learning, it’s great to fall back on! 🙂

      • Hannah says

        I can help out here! The vinegar reacts with the baking powder to make cake rise – in some recipes it makes up for egg whites

  24. Christin@purplebirdblog says

    Wow wow WOW!! You’ve got me craving donuts like nobodies business over here, girl… these look stellar! 🙂

  25. Nina says

    Hi Katie,
    Another beautiful looking post.
    Did you use the egg replacer as a dry ingredient or made up (as per instructions on the pack)?
    I’d be using a different brand, no Ener-G in Oz, but actually prefer ground flaxseeds blended with water (so if/when I make them I’ll let you know how they turn out).

    • Chocolate-Covered Katie says

      Oddly enough, I’ve actually found that I don’t need to use the egg replacer with the water like it says to… not just for these doughnuts, but for ALL the recipes in which I use it (cookies, cakes, etc). I just measure it in with the dry ingredients and make sure not to mix the wet in until *right* before I’m ready to cook it. It’s easier than using the water, and it doesn’t seem to make a difference.

      I’d love to know how the flax works! 🙂

      • Nina says

        Thanks Katie, I figured as much but hey if you don’t ask, you don’t know (for sure).
        I will be sure to let you know how it goes.

  26. Dalai Lina says

    Katie, Katie, Katie, I really need to stop reading your blog when I’m on a cleanse. It is just not fair to me 🙂

  27. sheila @ Elements says

    I hate donuts ’cause they always make my tummy hurt. But I have a feeling your donuts wouldn’t make my stomach go wack-o. I haven’t eaten a donut in almost 20 years, but I’m seriously thinking about trying yours. 🙂

  28. Iris says

    Oh man, I really want to try making these gluten and sugar free! Why must you always tempt me so? I don’t have time to make doughnuts….but I’ll probably do it anyway!

  29. Sarah C says

    I’m going to embarrass myself and say that I went out IMMEDIATELY after reading your post and bought a doughnut pan. Oh yes I did. And when I got home, I got busy making doughnuts a la CCK!
    They were INCREDIBLE!!! Even my not healthy eating sister LOVED them and had two! She even had her first one sans any topping at all. And this is coming from a girl who will not touch whole wheat ANYTHING with a ten foot pole! Thank you, Katie, for yet another delicious healthy dessert! 🙂

  30. Lisa says

    Eating one right now! Oh my gosh, so good! I definitely added the sprinkles :). They should not be optional :).

  31. Laurel says

    Wow. They look stupendous. How sweet of you to give directions when you DO NOT OWN a donut pan. But… I was thinking muffin top pan and cut out donuts holes when done?

  32. Elise says

    My mind was blown! I used half white and half whole wheat pastry flour, white vinegar instead of apple-cider vinegar (that was all I had), and baking powder instead of ener-g egg replacer (I didn’t have ener-g egg replacer and I was too lazy to grind my flax seeds. I wasn’t sure if the purpose of the egg replacer was to bind or leaven so I just took a guess with the baking powder). I halved the recipe and baked 18 mini muffins (: They were so cute! And I was surprised at how well they held together…they weren’t crumbly at all! They were soft, cakey, and subtle-tasting. I frosted them with a mixture of coconut butter and strawberries. It was kinda strange. My nine year old sister didn’t like it but I thought it was an interesting flavor and I liked it. For some reason though I can barely stomach even small amounts of coconut butter (or lite coconut milk). It tastes so rich and fatty :/ I feel like I’m eating a stick of butter… I know coconuts are high in saturated fat but supposedly plant based saturated fats differ from animal based saturated fats. How do you feel about coconuts being so high in saturated fats, Katie? Are they good fats? I’m kind of wary about it…:/

    • Chocolate-Covered Katie says

      Hey Elise!
      I’m so sorry about the coconut feelings… apparently some people are allergic to coconut, and it gives them a stomache ache. Maybe that is the case with you? As for the saturated fat, there are many studies that have proven what you mentioned: it’s only saturated fat from ANIMAL flesh that has a negative effect on one’s heart and organs. The saturated fat in coconuts doesn’t act upon the body with the same detrimental effects. In fact, if anything, coconut has been proven to HELP nourish one’s organs. Weird, right? 🙂

  33. Amanda says

    So i tried to make them and they definately needed more baking time than 12 mins – or my oven is way different than yours – they were not done all of the way through (i’m assuming they’re supposed to be ‘doughy’ but they had an almost oatmeal-like texture in the middle when i took them out….) so I baked them for longer and turned up the heat to 375. Thanks though, the recipe was great!

    • Chocolate-Covered Katie says

      Hmmm… maybe it was the oven… or maybe it’s a difference in outdoor temperatures/altitudes? Or maybe we used different flours or you used measuring cups and I used a food scale? LOL can you see how unscientific I am? 😉
      In any case, I’m glad they eventually turned out ok for you!

  34. Amanda says

    thanks for the speedy reply – yeah, i suppose it could have been a number of things – yours looked amazing though! we are up here in Alberta, Canada so the temp. and alt. could be the thing that made the difference forsure. Great recipes by the way – everything looks great and the stuff I’ve tried has been fabulous (a.k.a. the oatmeal 😉 ) Sooo great to have HEALTHY and Allergy friendly recipes to try – it sucks so much not being able to have every food group and these make it more interesting and more fun!

  35. Brittany says

    Fruits, vegetables, and lean meats are healthy. Just because these are less fattening than regular doughnuts does not make them “healthy.” Labeling something packed with sugar and flour as healthy is misleading.

  36. Serena says

    These are gorgeous :B So much prettier than attempt numero uno. Funny what a bit more or less of an ingredient will do.

  37. Allison says

    heheh, almost every time i see a recipe on foodgawker and think YUMMMM I want to make that!! – the link i click on inevitably sends me here!! 🙂 love your blog – i seriously need a doughnut pan!

    Allison 🙂

  38. Sarah says

    Hi Katie!
    I made these today as muffins and they didn’t quite turn out right. They ended up REALLY dense and doughy. I cooked them for about 25 minutes in total because I figured they might of just been undercooked, but no luck. Any ideas as to why this happened?

  39. Heather says

    Oh my gosh! Donuts are my biggest weakness, I’d love to have a healthy version. But I don’t have egg replacer, flax or chia seeds. Anything else I can use instead? Or do you know how much egg it’s replacing?

  40. Taylor says

    I have the same question about the eggs, but I couldn’t find the post that talks about baking powder…I don’t typically use egg replacers, flax, or chia eggs. Could I sub egg whites or egg beaters with the same results? I just bought a mini donut pan and already tested out one recipe I found which was awesome. I want to keep experimenting to find the best one and yours looks great!

    • Chocolate-Covered Katie says

      I really have no idea about cooking with eggs. I became a vegan over 8 years ago, so the only things I ever made (without my mom’s help) using eggs were chocolate chip cookies or fried egg sandwiches. But you could always try subbing in one egg annd see how it works for you.

  41. Emma says

    I think I’m going to try this tomorrow. Looks delicious! I’m curious- where do you find vegan sprinkles? Sorry if you’ve mentioned it before, but I haven’t caught it.

  42. Amy A says

    I woke up this morning thinking about donuts, and this recipe was the only thing that got me out of bed an a very lazy Saturday morning! I can’t wait til they’re done baking!

  43. Adrienne Orpheus says

    These were seriously SERIOUSLY. Incredible. AND I made them with a gluten free flour blend instead of flour and I also made them with stevia baking blend instead of sugar and they were STILL completely mind blowing! (they weren’t completely sugar and gluten free, though, I couldn’t find gluten free OR sugar free sprinkles and I really wanted them to have sprinkles!!! 😛 obviously though I could leave them out next time). I topped with the chocolate fudge frosting but they didn’t even need frosting at all. I admittedly haven’t visited a Dunkin Donuts in like ten years but these tasted WAY better than I remember donuts tasting.

    I also didn’t have a doughnut pan so I used one of those mini bundt cake pans, hahaha. 😛 So they came out looking a bit like cupcakes with holes in the middle but still amazing! I want to get a doughnut pan just to make these again

  44. Candace says

    These doughnuts are so good!!! i love this recipe. i made them just a little bit ago and am eating one with the cream cheese frosting as i write this. yum! sad part is, i don’t have a doughnut pan so i tried shaping them myself. they turned out flat:( i am going to put a doughnut pan on my wish list for christmas. then maybe they’ll look as good as yours, Katie.

  45. reamz says

    just made these today and they were AMAZING! Used a mixture of rice and tapicoa flour, ghee for the fat, and stevia + dextrose instead of sugar. I made a small batch as a test run and will definetly be making them again! Next time i plan on putting a dollop of raspberry jam in the centre, and rolling the tops in melted butter and sugar to recreate jam doughnut muffins that i made as a kid!

  46. reamz says

    oh also, FYI for the egg substitute i used tapioca gel (basically put 1/2 tsp tapioca flour in some water and heat until you create a thick viscous liquid!)

  47. Charley says

    THANK YOU! I just made these and I’m in love! I’m thinking of making them with vanilla bean or cinnamon. Thank you so much for this recipe

  48. nadine says

    could you maybe try a chocolate cake doughnut? i’m obsessed with dunkin’s chocolate glazed (not to be confused with the chocolate frosted) and if i could have a healthy version i’d be in heaven all my life <3

  49. Sondra says

    Hey Katie,

    I finally got to make this recipe after eying it for sometime now. I never attempted before, because unfortunately I do not have a donut pan. (Before today I never looked at the nutritional info.) So when I realized I could make it I whipped up a batch.

    Orignally I was going to form them by hand, but I used a flax egg, making the mistake of actually preparing it rather than just adding 1 TB to the dry mix. The dough was unworkable by hand, even after I spooned it unto some parchment paper and tried swirling a hole in the middle, the dough just filled it back in. So they all went into the mini muffin pan. I cooked up the pancake flat dough mass too.

    OMG, SO good!!! I glazed some of the mini-cake-batter-donut-muffins (which I guess would technically be mini-cupcakes, but that’s such an ORDINARY NAME) with a half and half raw honey/ coconut oil glaze (do you eat honey Katie? If so I highly recommend making this glaze) and some with a triple berry jelly/coconut oil glaze. They were so light and fluffy, with a VERY subtle nutty taste (from the flax). Not as pretty to look at as yours, but delicious none the less.

    Oh and by the way, the messed up hand formed doughnuts?- turned out to be irresistably delicious cookies!! Chewy top, super super soft on interior (like pancake soft) with a golden crispy underbelly. It was even better than the doughnut-muffin itself, and would be amazing with some semi-sweet Guittard’s! (I think ghiradelli would overpower the subtle sweet notes it creates, but that’s just me.) I highly suggest you try it yourself, using a flax egg of 1:3 ratio (flax to water)… and droping it onto parchment paper by the tablespoon, cooking as normally…simply heavenly…let me know what you think if you try it!

    • Chocolate-Covered Katie says

      I don’t really have any problems with honey… I think more bugs die in the organic kale I buy! I do know that it’s not “technically” vegan to eat honey, and I don’t go out of my way to eat it or cook with it, but if it’s in something a person has made for me, I don’t freaak out ;).

      Your cookies sound delicious!

  50. Danielle says

    I just have to say I made this recipe yesterday in mini muffin form and my husband and I LOVE THEM. I will be making more of these soon. They don’t take long to make and they taste soooooo good. A+++++ on this one 🙂

    • Megan says

      I just made them with Skim milk, one regular egg, and white vinegar instead of apple cider and they came out the same and are delicious!

  51. megan says

    do you have a substitution for the apple cider vinegar? I am highly allergic to apples but really want to make these!

  52. Rachel's Cottage House says

    hey katie, i was wondering if i would be able to omit the ener-g egg replacer in this recipe, because i was thinking about making it this thursday – but i don’t have that ingredient. any suggestions??? thanks! 🙂

  53. Sam says

    For the nutrition information, is it 55 calories each for 6 regular sized doughnuts, or 55 calories each for one of the 18 mini doughnuts? Thanks! I’m excited to try these!! 🙂 🙂

  54. Dinah Kyle says

    I am trying this one as soon as possible…wonder if I could trick my boyfriend into eating it too mwahahaha

  55. Tawsha Simon says

    I love your site! My mother-in-law has so far given a thumbs down to EVERY SINGLE gluten free item I have had her try, so I am bound and determined to find something she’ll like!!!! I want to try this recipe next, but I don’t have egg replacer. How much egg should I use instead?

  56. kim says

    katie! i just found your website this week, and i’m thrilled with some of your recipes! my daughter has several severe and life-threatening food allergies, so we’ve completely changed the way we eat since we discovered her allergies almost eight years ago. once the kind of gal who loved pop tarts and pre-packaged powdered donuts, i now read every label, scrutinize what i’m feeding my kids, and prepare 90% of our foods from scratch (i admit, i take the easy road at times, since i’ve found potato chips that are relatively safe for her).
    she’s allergic to (and so i avoid in all of my cooking/baking): wheat, soy, corn, eggs, dairy, peanuts, tree nuts, food dyes, lemon, kiwi……but she eats way healthier than most kids her age, so we’ve told her how blessed she is because of her health! 🙂
    anyway, i say all of this because i wanted to let you know that i modified this recipe this morning so it would be safe for her. we’ve thoroughly enjoyed our breakfast! i don’t use pre-made gluten-free flour blends…i make my own, following recipes i’ve found. here’s what i did:

     1 level cup all-purpose gluten-free flour blend (Cybele Pascal’s recipe, available here:
     ½ tsp guar gum (necessary for most gluten-free baking)
     1/3 cup + 1 T sugar
     1 ½ tsp baking powder
     ¼ tsp salt
     ½ cup warm rice milk (i reduced this because of the liquid in the “flax egg”)
     1 T ground flax meal + 3 T water (let sit for a few minutes)
     3 T pre-melted coconut spread
     ½ tsp vanilla extract
     ½ tsp apple-cider vinegar

    i used a mini muffin pan, dipped them in your Coconut Banana Butter, and sprinkled on naturally-dyed sugar sprinkles. my kids loved them (and so did i)! thanks for the quick, easy breakfast treat!

    🙂 kim

  57. Beth says

    Will your recipes work with real eggs instead of egg replacer? (I haven’t been able to find egg replacer yet in my local stores)

  58. Miss b says

    Katie thèse are YUMMY!!
    I need to make more.
    I made them in à mini muffin pan and i used chia seed instead of egg replacer .
    I got creative and made chocolate chocolate coconut doughnut holes.
    I thought you would like that.
    I plan to put these in a bake sale and not tell that they are vegan.
    I’ll tell you how that goes.

  59. Jeanna says

    Just made these with Spelt flour, egg white and chocolate chips. They were delicious!! My husband even loved them with your homemade nutella spread on the top. This is definitely a winner!!!

  60. Tricia Martin says

    I just made these… They are actually in the oven now. I had a little of the batter left over after I filled my mini muffin pan and I thought the batter looked like a nice pancake batter. So I made a pancake with it and it was seriously the best pancake I’ve had since becoming a vegan. It was the closest I’ve come to having a pancake that tastes, feels and looks like a pancake that was made with eggs or milk. I think the next time I whip up this batter it will be for pancakes! So yummy!!

  61. Jessica says

    These look amazing… I would have to try a different flour mixture, might try Bob’s to see how that turns out as well as replace the, I sometime use flax or a banana. These look absolutely delicious though and much prettier than your fail. I agree with the above comment, this would probably turn out great as a pancake recipe!!

  62. katie says

    I want to make vegan coconut donuts! so many amazing looking recipes on pinterest but none vegan 🙁 any ideas on modifying this?

  63. Katie Lewis says

    Oh man these are amazing!!! I wanted to tell you that I used Better Batter Gluten Free flour that already has the Xanthan added and they are unbelievable!!! I used a muffin tin because i have no doughnut pan and they are sooooo moist inside. I am going to have to make 2 dozen of these bad boys. OMG you are the BEST! Thanks again for another awesome recipe Katie!!

  64. Rebecca says

    I just made these with flax seed as the egg replacer. They are light and fluffy and very good. I’m not vegan or vegetarian but I like healthy foods, especially for my two young children. I made a practice batch for us before I make them for my vegan friend wo just had surgery. So far I ave really liked te recipes I have tried of yours. Thanks. 🙂

  65. Heather aka Picky Veggie Mom says

    So I can’t stop thinking about these doughnuts! I made one batch which disappeared so quickly! I already want to make another and I don’t think I can wait to make them for breakfast tomorrow! Thanks for sharing this amazing recipe.

  66. Anonymous says

    these look so good katie! can i sub the flax seed with an egg? or egg whites? im not vegan so it would be fine and i dont have any flax seed

  67. Carrie Bourgo says

    I LOVE THESE!!!! I subbed my own GF Mix and added half tsp of xantham gum. Then I made mini cupcakes and they turned out wonderful! Thank you thank you thank you!!

    Best part I can feed these to my kids who have dairy, gluten, nut, soy, and other intolerances and they miss out on so many goodies, its nice to have something easy to whip up for them!

    And the 3 year old LOVES em :)!!

  68. Mandana says

    I made these with whole wheat pastry flour and added some Z sweet to boost the sweetness and my kids LOVE them (as do I, and several people at a party I brought them to). Made them as regular and mini muffins. Will DEFINITELY be making these again and again!!!!

  69. Charlie says

    I made these at the Vegan Hacker SF event on Wednesday. They were a big hit! Better than other baked donuts I’ve tried. I can’t wait to make them again just for me. The taste was great and the shape was perfect. Donut pans are definitely worth it. I got mine at Sur La Table.

  70. CoffeeGirl says

    Hi, I just made a batch of your yummy doughnuts. It was hard to keep everyone off of them. I alter the receipe for my son who is sugar free, milk free, gluten free. We used 5 packs of stevia. I didn’t have the flaxmeal so I needed to omit it. My two older children liked the sugar free better and my husband loved the texture. THANK YOU!

  71. Mia says

    Made these as mini muffins and was floored! Made them GF but used an egg instead of the egg-replacer suggestions. These were fantastic, like everyone says. I mixed rainbow sprinkles in with the batter, and sprinkled extra sprinkles on top. Just delicious! It was really hard to keep from devouring the entire batch.

  72. Tiera says

    These turned out delicious! I didn’t have a doughnut pan so I scooped them on the pan with an ice cream scoop. I added some maple syrup extract and pumpkin pie spice. Then I made a chocolate sauce to drizzle on top…sugar-free of course! You are such a little devil 😉 Definitely bookmarked this site 🙂

  73. Julie says

    I am addicted to your website. I made your black bean brownies over the holiday break and my son, who will not eat anything but “beige” in color (nuggets, mac and cheese, hot dogs, fries, etc.) , absolutely loved it! He will then go on a hunger strike if I make anything remotely healthy. I love how simple and healthy all of your recipes are and how they provide substitutes. Thank you very much!!

  74. Celina says

    Hi Katie, maybe this was already asked and I missed it but, can I use almond flour instead? They look soo delicious…thank you!!

    • Unofficial CCK Helper says

      Do not sub almond flour. It is not the same as regular flour, and without a binder you will end up with a crumbly mess.

        • Kramer says

          Someone said they used half almond flour + half brown rice flour, and it turned out okay. So maybe you could try that? I might try that too, because I’m gluten free, also!

  75. Kimberly says

    oh my goodness. I made these into cupcakes today using all white whole wheat flour and one whole egg instead of the egg replacement, and they came out AMAZING, moist and fluffy just like regular cupcakes. Thank you so much for this! <3 I was so nervous they wouldn't come out right cause so many people say white whole wheat flour never makes good cupcakes, but I sifted the dry mixture to get some air in, they turned out perfect! You're the best!

  76. John says

    Just looking at various recipes today, and note that it appears in this one (doughnuts) that one Tbs. flax, equals or can be substituted for one egg. Is this a general rule of thumb? I have other recipes calling for various numbers of eggs….so I just want to check and see if I can use flax meal – for the substitute versus the other boxed egg “replacers” on the shelf……with the ratio of 1Tbs flax = 1 egg ? 6/13/13

  77. Alli says

    Made these today and they turned out yummy! 😛 I used a mini donut pan, cake pop pan, and a mini muffin tin and they all turned out great. My favorite topping to put on them is cinnamon and sugar…mmm! Thanks for sharing all your yummy recipes…look forward to trying more of them. Love your blog! 🙂

  78. megan says

    i do have a doughnut pan, but i decided to put these in my waffle maker this morning. i used a little less sugar, and (after burning the first one horribly) it was deliccious!!

  79. Meghan says

    Do you think I could use oat flour in place of the other types? It’s the only one that doesn’t bother my stomach.

  80. Mitch says

    how would I go about adding a little protein to this recipe? is that possible? I have protein powder but don’t wanna ruin the recipe. any advice would be awesome thanks.

  81. Auden says

    These look so good! Going to try them tomorrow. Just wondering, for te egg substitute could I use a real egg? I sadly ran out of flax and am not driving 20 miles to get some in the middle of the night. Haha

  82. Jessica says

    Wow! I am in love! I made these this morning and they were delecious! I substituted the flax seed for two egg whites and the sugar for 1/6 cup plus 1/2 T of honey. I read that every 1 cup of sugar equals 1/2 cup of honey. Thanks for the recipe Katie!!!

  83. Laurie says

    I went out and bought a doughnut pan because of this recipe! I’m looking for something to serve at my 1 yr old’s bday coming up and this might be the winner! Question for you, how long would these keep if made in advance? Since the pan is only for 6, I’d need to bake a bunch of batches and am all about doing what I can ahead of time. I can always add the icing day of. Thanks so much!

  84. Betsy says

    Can someone please post the link to the frosting? I searched for it on the website but only the Entemann’s donut recipe frosting came up. Thanks!

  85. Beatriz Rudisill says

    For this particular recipe could I use Coconut flour instead and how could I adjust this recipe for the coconut flour. Since you know coconut flour is very dry.
    Thank you

  86. Nicole says

    Hi Katie! I tried your recipe and the donuts turned out beautifully! My husband is vegan so I made a batch for his birthday. Turned out great- nice cakey texture and wonderful flavor. I also made a gluten free version using Pamela’s flour and it was also super! Thanks so much for having shared this!

  87. Suzanne says

    Katie, I notice you label the link with your first attempt “fail”. When I make something that doesn’t come out the way I am aiming for, I remind myself of what the chef Maria Helm Sinsky said in a cooking class (paraphrased): There are no failed recipes, only new recipes waiting to be discovered.

    These came out great, I am going to buy a donut pan now!

  88. Chris Carpenter says

    I substituted canola oil instead of butter spread and I sprinkled vanilla chips on them. They were super tasty and just a little crispy. Perfect!

  89. Diana says

    I halved the recipe and used 1 tablespoon of colorful sprinkles. I baked 3 doughnuts for 12 minutes, took them out, then stuck them back in for another minute. I let them cool in the pan for a few more minutes (maybe five). The doughnuts were fluffy and delicious when topped with vanilla frosting and more colorful sprinkles. Thanks for a great recipe!

  90. Laura says

    Hi my kiddos can have egg yolk just not white…wondering if you think I could replace 1 egg yolk for the flax seed or egg replacer? Thank you!

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