These vegan and gluten free baked donut recipe is quick, easy and made without yeast and without baking powder! Using just 4 ingredients, these healthy baked donuts come with a tested keto and paleo option!

Donuts made without yeast, without eggs, and without baking powder? You aren’t dreaming, these homemade donuts are your answer!

I used to be somewhat reluctant to try out more donut recipes. I was always under the assumption that the best kind of donuts required yeast and needed to be fried.

After scrolling through different recipes, I came across a somewhat ‘too good to be true’ recipe for baked donuts. It only required a handful of ingredients. Not only that, it only needed 15 minutes from prep to plate! I tried out the recipe and was beyond excited- These donuts were fluffy, cake-like and tender on the outside. They weren’t oily, overly sweet and was perfect. 

After making a few more batches, I very loosely adapted it to ensure it was gluten-free, vegan and completely refined sugar free. Bonus? I’ve also included a paleo and keto option!

Are Donuts Fried or Baked?

Donuts can be both baked or fried!

I prefer baked donuts, as they can be significantly healthier and much less fat than their fried counterparts. 

However, I do LOVE the crispier exterior of a fried donut, so a hack to achieve the ‘fried’ taste without frying the donuts, check out the tips and tricks section below for an easy hack!

How to make healthy baked donuts (that are vegan and gluten-free!)

Step 1: Preheat the oven to 175C/350F. Lightly grease a 12-count donut pan (or 2 6-count pans) and set aside.

Step 2: In a large mixing bowl, add your sifted self-rising flour. Slowly add your coconut oil, agave nectar (or maple syrup) and coconut milk and mix very well, until a thick batter remains.

Step 3: Scoop out the batter in the greased donut pan(s). Lightly wet your hands and form the dough into the donut shape. Bake for 13-17 minutes (mine needed around 15) or until the donuts have risen and a skewer comes out clean.

Step 4: Allow cooling in the donut pan for 5 minutes, before transferring to a wire rack to cool completely. 

Step 5: Once cool, dip each donut in the chocolate frosting. Allow frosting to set in the refrigerator, to firm up. 

Keto and Paleo Option 

These healthy baked donuts come with a keto, paleo, and sugar free option! I loosely adapted this recipe and ensured the number of ingredients is minimal. 

Using blanched almond flour and monk fruit sweetener, it is sugar free and low carb alternative. Be sure to use the apple cider vinegar and baking soda combination, to ensure the donuts rise. 

How to make the healthy chocolate frosting 

Make your own easy chocolate frosting which is thick, sweet and sticks to the donuts! Bonus? You only need 2 ingredients to make it! It’s also completely paleo, vegan, gluten-free and keto, so works on both donut recipe options. 

2 Ingredient chocolate frosting

  • 1.5 cups chocolate chips of choice (Dairy free or sugar free are my preferred ones)
  • 1 cup + 6 tablespoons coconut cream (I used canned coconut cream– Just under 2 cans) 


  1. In a small mixing bowl, add your chocolate chips and set aside. 
  2. In a microwave-safe bowl or stovetop, add your coconut cream.
  3. On half-power heat (microwave) or low heat (stovetop) heat up your coconut cream until warm, not hot.
  4. Slowly pour the coconut cream into the chocolate chips. Using a small spatula, stir very slowly until the warm coconut cream melts the chocolate. 

Be sure to store any leftover chocolate ganache/frosting in the refrigerator. 

How to store baked donuts

This baked donut recipe without yeast is best stored in the fridge. This will ensure they keep for up to 1 week and maintain freshness. 

Baked donuts are also freezer friendly and can be kept frozen for up to 2 months. 

Tips and Tricks for perfect baked donuts

  • Do not overbake the donuts, as they will firm up once cooling in the pan. If you do over-bake them, you’ll find the texture to be dense and firm, instead of light and fluffy. Check around the 12-minute mark, and check every minute or so from then. 
  • Ensure your self rising flour has been sifted, to avoid any clumps. 
  • If you don’t follow a gluten-free diet, any self-rising flour will work. 
  • I used agave nectar, but you can use maple syrup and if not strictly vegan, honey. Be wary that using the latter two will yield a darker donut. 
  • The donut batter will be incredibly thick, so don’t fear using moist hands to spread out in the donut pan.
  • Do not over-fill the donut pans, or they will rise and flow into the other donut cavities. Fill just under the flat base of the donut pan. 
  • If you don’t have self-rising flour, you can easily make your own- For every cup of standard flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
  • When making the paleo/keto baked donuts, avoid using almond meal. This will yield gritty donuts. 
  • To achieve the ‘fried’ donut taste, do as I did (in the pictures). Once the donuts have baked (and before frosting it), lightly heat a non-stick pan with cooking spray. Once hot, quickly toss each donut in it, until golden on the outside (45 seconds-2 minutes). 


Original Vegan and Gluten Free Version

  • 2 1/2 cups self-rising flour * See notes
  • 1/2 cup agave nectar Can substitute for pure maple syrup
  • 1/4 cup coconut oil melted
  • 1 cup milk of choice I used coconut milk

Keto and Paleo Option

  • 2 1/4 cups blanched almond flour
  • 1/2 cup granulated sweetener of choice
  • 4 large eggs
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1/4 cup coconut milk

Chocolate Frosting

  • 1.5 cups chocolate chips of choice
  • 1 1/3 cups coconut cream 1 cup + 6 tablespoons


  • Preheat the oven to 175C/350F. Coat a 12-count donut pan with cooking spray and set aside. 
  • In a large mixing bowl, sift your flour into it. Add the rest of the ingredients and mix until a thick dough remains. 
  • Spoon out dough amongst the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill. 
  • Bake for 12-17 minutes, or until just done, and a skewer comes out just clean. Allow to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely. Once cool, dip the donuts in the melted chocolate. 

For the keto and paleo option

  • Preheat the oven to 175C/350F. Coat a 12-count donut pan with cooking spray and set aside.
  • In a large mixing bowl, add your blanched almond flour and sweetener of choice and mix well. Set aside. 
  • In a seperate mixing bowl, add the rest of your ingredients and mix until combined. Add to your dry ingredients and mix until combined. 
  • Divide the mixture amongst the donut pan, and fill each cavity until 2/3 full. Bake for 12-15 minutes, or until a skewer comes out clean. 
  • Allow cooling in the donut pan for 5 minutes, before transferring to a wire rack to cool completely. Once set, dip in the melted chocolate. 

For the chocolate frosting

  • In a large mixing bowl, add your chocolate chips of choice. 
  • In a microwave-safe bowl or small saucepan, heat your coconut cream until warm. 
  • Pour your coconut milk over the chocolate chips. Mix slowly, so the chocolate melts nicely into it. 


* If you don’t follow a gluten-free diet, any self-rising/raising flour will work.Vegan Gluten Free Baked Donuts (Keto, Paleo Option) should be kept refrigerated and can be stored there for up to 1 week.Baked donuts are freezer friendly and will keep frozen for up to 2 months. Baked Donuts loosely adapted from Coles Magazine, April Issue 48, 2017. 

Nutritional Facts

Serving: 1donut | Calories: 82kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Fiber: 2g | Vitamin A: 6% | Vitamin C: 4% | Calcium: 5% | Iron: 6%

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