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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.

5/5 (1)

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Published on May 3, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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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!

    • 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.)

  10. 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!

  11. 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? 🙂

  12. what katie's baking says

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

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