I am a bit of an exaggerated person, if you ask me how a dish or a recipe is, I will surely tell you that it is like never before and that it is the best thing I have ever tasted in my life, but this recipe is REALLY impressive and is the best sweet I’ve tasted in a long time.

I’ve been craving donuts for a long time and although I’ve been able to find some vegan options, they weren’t very healthy, so I bought a donut pan and I got to work.



  • 1 taza de harina de avena o copos de avena molidos (130 g)
  • 1 taza de harina de trigo sarraceno (120 g)
  • 1/2 taza de panela molida, azúcar de coco o moreno (100 g)
  • 1 cucharadita de bicarbonato
  • 2 plátanos
  • 1 taza de leche de coco (240 g)
  • 1 cucharada de vinagre de manzana

Para el frosting (opcional):

  • 8 cucharadas de sirope de agave
  • 4 cucharaditas de cacao en polvo sin azúcar


  1. Preheat the oven to 200ºC or 390ºF.
  2. You can use oatmeal or grind oatmeal simply by beating them in a powerful mixer.
  3. We add oatmeal, buckwheat, panela or sugar and bicarbonate in a bowl and stir. Reserve.
  4. In a blender, beat the bananas with the milk and vinegar.
  5. Add the mixture liquid in the bowl and mix all the ingredients well until they are well integrated (see the third photo).
  6. You can grease the donut mold with a little oil if you want so that the donuts do not stick, although if it is a non-stick mold it is not essential.
  7. We distribute the mixture between the holes of the mold, filling approximately 3/4 parts. It gave us 12 donuts.
  8. Bake for about 15 minutes or until golden brown.
  9. Remove from the oven and let cool.

For the frosting:

  1. Mix agave and cocoa with the help of a spoon or fork until well integrated.
  2. When the donuts are cold, dip them in the frosting on one side and decorate with grated coconut and chopped nuts or with the ingredients you want.


  • If you use oat flakes with a gluten content of less than 20 ppm or 20 mg/kg, it will be a recipe suitable for coeliacs as indicated by the CE regulation 41/2009. However, people with severe sensitivity to gluten can show symptoms below 20 ppm, so they should take their tolerance level into account.
  • You can use any type of flour you want, as long as when the dough is left with a consistency similar to that of the third photo. Add more flour or more milk to adjust the texture.
  • Use your preferred sweetener. As with the flour, you may have to adjust the consistency, especially if you use a liquid sweetener.
  • Coconut milk is the only fat in this recipe, but if you want you can use another vegetable milk. In that case, the donuts won’t be as juicy, although you can add a little oil to compensate.
  • It doesn’t have to be apple cider vinegar, you can use another variety as long as it doesn’t have too intense a flavor . The vinegar is used so that the baking soda reacts and the donuts rise in the oven. It is an alternative to chemical yeast.
  • To make the frosting you can also use carob flour or another natural liquid sweetener such as maple syrup.
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