Vegan Coconut and Blueberry Donuts
Best vegan oven baked donut recipe. Quick and easy to make healthy, simple, eggless and dairy-free blueberry and coconut donuts. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
15donuts* (check notes) 10min
Cook Time
20min
Servings Prep Time
15donuts* (check notes) 10min
Cook Time
20min
Ingredients
  • 250g all-purpose flour
  • 100g of shredded coconut + extra 20 g (optional) for decoration
  • 1teaspoon of baking powder
  • 40g of sugar(adjust the amount according to the sweetness of the plant milk used)
  • 400ml of non-dairy milk(I used soy, but you can also use any other)
  • 150g of fresh blueberries + extra 20 g (optional) for decoration
  • 150g of dark vegan chocolate for decoration (optional)
Instructions
  1. mix together all dry ingredients – flour, shredded coconut, baking powder and sugar;
  2. add gradually non-dairy milk to the mixture of dry ingredients until the dough is sticky, well mixed and not too liquid, i.e., you should not be able to easily pour the dough (if it turns out too liquid, add some extra flour);
  3. when the desired sweetness and consistency of the dough is reached, add blueberries and mix carefully to avoid crashing the berries;
  4. grease the donut pan with oil (important – be aware not to miss this step, so that the donuts come out of the pan in a perfect shape!), fill it with the dough and bake the donuts at 180°C/350°F in a preheated oven for 20 – 25 minutes. To check if the donuts are ready, insert a wooden stick in them – if it comes out clean, the donuts are ready, if not, bake them for some extra minutes;
  5. to decorate the donuts, let them cool completely before covering them with melted chocolate, shredded coconut and/or fresh blueberries.
Recipe Notes

* diameter – around 7 cm/2.75”