Vegan + GF Carrot Cake Donuts

I know what you’re thinking, vegan and gluten free donuts, how could these possibly be any good!? Well my friends I am here to tell you that they are delicious. Vegan + gf baked goods CAN be just as scrumptious as the real deal! Not only does it offer a healthy alternative but it is fun to get creative with different ingredients in the kitchen.

With Easter right around the corner these Carrot Cake Donuts are the perfect treat for Easter breakfast or brunch. The donuts are baked instead of fried making them much quicker and easier to make. Grab your apron and get in the kitchen, these donuts are simple and fun to make. If you have little ones, let them help. Baking is a great way to get your kids involved in the kitchen, they’ll love it!

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Vegan + GF Carrot Cake Donuts


Donut batter:

1/2 cup packed brown sugar

1/4 cup coconut oil, melted

1 Tablespoon Earth Balance vegan butter, melted

1 flax egg (in a small bowl combine 1 Tablespoon ground flax + 2 Tablespoons water, let set for 2 mins)

3/4 cup unsweetened almond, coconut or soy milk

1 cup gluten free all purpose flour

1/4 cup almond flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 1/2 teaspoon pure vanilla extract

1 1/2 cups shredded carrots (approx. 2 large carrots or 4 medium)


1 cup powdered sugar

2 Tablespoons soy creamer (or dairy free milk/cream)

1/4 teaspoon vanilla extract

Shredded coconut (garnish, optional)


Preheat your oven to 400 degrees.

In large bowl or mixer fitted with paddle attachment mix melted coconut oil, melted vegan butter, brown sugar, vanilla extract, flax egg and shredded carrots until combined. Add in almond milk (or dairy free milk of your choice) and mix until smooth.

In a separate bowl sift together gluten free flour, baking soda, baking powder, salt, cinnamon + nutmeg. Add in almond flour and stir to combine.

Slowly add the dry ingredients into the wet ingredients and mix until smooth. Make sure everything is combined and there are no lumps. But do not over mix!

Spray the donut pans with pan spray. Spoon the batter into the donut pans, or using a piping bag, pipe the mixture into the pans just slightly under the rim.

Place into the oven and bake for approximately 20 minutes until slightly golden and the cake springs back when touched.

Remove from oven and let set for a second before turning pans over onto a cooling wrack and popping out the donuts. Let the donuts cool completely before dipping into glaze. For best results allow them to cool before tasting, the texture will develop as the donuts cool.

While your donuts are cooling make the vanilla glaze. Place powdered sugar, soy creamer (or dairy free milk) and vanilla into a small bowl and whisk until smooth. You can add more dairy free cream if the mixture is too thick or more powdered sugar if it is too thin. It should look glossy and be of dipping consistency.

Once all of the donuts have been dipped you can garnish with shredded coconut, chopped pistachios, fresh lavender or a garnish of your choice.

Let the donuts hang out until the glaze has set (try not to dig in quite yet!)

Store the donuts in an airtight container for 1-2 days.

These donuts are the perfect healthy-ish treat for Easter or any day for that matter. I hope you enjoy these as much as I did (Max + Ella loved them too!) Have a blessed Holy Week and a lovely Easter with your family & loved ones!

Mummy's Halloween Donuts

Pumpkin Spice Donuts

Recipe By: MADE BY LIA

Yield: 12-15 donuts

Donut Batter:

4 Tablespoons unsalted butter (softened)
1/4 cup vegetable oil (or light oil of your choice)
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda

3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 teaspoons cinnamon

or instead of the nutmeg + cinnamon use 2 teaspoons pumpkin pie spice
3/4 cup milk (room temperature)

1 1/2 cups pumpkin puree


Preheat the oven to 400 degrees. Lightly grease a donut pan with pan spray.

In a mixing bowl fitted with the paddle attachment (or in a medium bowl with a hand mixer) combine the sugars, butter, oil and vanilla and beat until fluffy and smooth. Add eggs one at a time, scraping down the bowl after each addition. In a separate bowl, whisk together the flour, baking soda, baking powder, salt & spices. Mix the dry ingredients into the butter mixture alternating with the milk and pumpkin puree, beginning and ending with the flour. Make sure everything is mixed together and there are no lumps. But do not over mix! Spoon the batter into the donut pans, or using a piping bag, pipe the mixture into the pans just slightly under the rim.

Bake the donuts for 12-15 minutes or until the tops are slightly golden and the cake springs back when lightly touched. Remove from oven and let cool in the pan for about 5 minutes before turning them out of the pans.

Vanilla Glaze

1 1/2 cups powdered sugar
2-3 Tablespoons heavy cream
1 teaspoon vanilla


In a bowl, whisk together the powdered sugar, vanilla and heavy cream. You want a dip-able consistency, not too thick but not too thin! Add more or less cream if needed.

Dip the donuts into the glaze and place onto parchment paper.

To Mummify for Halloween:

Take some of the glaze and add more powdered sugar to make a thicker icing. You can also melt white chocolate or candy melts. Place icing into a piping bag and cut a small whole at the tip. Drizzle across the top of the donut to make the mummy gauze. Then place 2 eye ball candies on top!

You can also just decorate with sprinkles! Try not to dig in until the glaze has set! Store in an airtight container at room temperature for up to 2 days.

These are super fun and simple for kids to make for Halloween or for a yummy fall treat!