Gluten-Free & Dairy-Free Protein Donuts Recipe
These dairy-free donuts are flavored banana vanilla and topped with homemade chocolate! They're gluten-free, paleo, vegan, and just a wee bit addictive.
Servings 8
Calories 325kcal
Equipment
Ingredients
- 1.25 cups all-purpose flour gluten-free
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 scoops vegan vanilla protein powder just over ½ a cup
- ½ cup Coconut Oil measured solid
- 2 very ripe bananas roughly ¾ cup
- ½ teaspoon Vanilla extract
- 2 tablespoons maple syrup
- ½ cup almond milk
- 2 teaspoons cane sugar
- Chocolate topping
- 2 tablespoons cacao powder
- 1 tablespoon cashew butter
- 1.5 tablespoons maple syrup
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, combine the first five ingredients.
- Melt the coconut oil. While melting, mash the bananas and mix in the vanilla and maple syrup. Add in the coconut oil and mix until smooth.
- Combine the oil mixture into the dry and stir until coated and somewhat sticky.
- Add in the almond milk and mix until combined. The mixture will be sticky and seem a bit dry.
- Using a spoon and a silicone spatula, portion the mixture out into a donut pan. You'll have to press the mixture down and smooth it out to get it to combine and hold together.
- Sprinkle the tops with the cane sugar.
- Bake for twelve minutes. Rotate the pan and bake another 4-6 minutes. Remove from the oven and let them cool for five minutes.
- Using a silicone spatula, carefully remove the donuts from the pan placing them on a cooling rack.
- While cooling, whisk together the chocolate topping until smooth.
- Place the mixture into a small baggie and cut the end off. Pipe the mixture onto the donuts.
- Eat while they're warm as they taste best and store in the fridge.
Video
Notes
- The kind of protein you use will make a difference in the texture and the flavor of the vegan donuts (see notes in post)
- Genuine Health protein is not very sweet-tasting, others may be. Likewise, other powders may absorb more which would alter the texture.
- The donuts are extremely delicate right out of the oven, let them cool a few minutes and move very slowly when removing them (with a silicone spatula) from the pan.
- Then, make sure to let them cool on a rack for a while before icing them. They "firm up".
- If you don't have mashed bananas on hand, applesauce works really well to substitute!
- The vegan donuts are best stored in the fridge but they do become denser. Let them sit at room temperature for 10 minutes before eating.
- Lastly, make sure to use almond flour and not almond meal or the donuts will come out gritty.
Nutrition
Calories: 325kcal | Carbohydrates: 33g | Protein: 9g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 110mg | Potassium: 258mg | Fiber: 3g | Sugar: 11g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 2mg