gluten free vegan protein doughnuts

The best protein doughnuts ever

Gluten free, dairy free, wheat free, egg free, refined sugar free, vegan protein donuts using Protein Pow mix.
Servings 14


For the doughnuts

  • 1 tbsp chia seeds with 3-4 tbsp water
  • 70 g Protein Pow vegan all purpose cooking mix
  • 50 g coconut flour I used the Sukrin one
  • 75 g coconut sugar I used the Grape Tree one
  • 1.5 tsp baking powder
  • 3 tsp raw cacao powder I used the Creative Nature one
  • ½ tsp cinnamon
  • ¼ cup coconut oil
  • 1.5 cups unsweetened almond milk
  • 1 tsp vanilla extract
  • ½ tsp apple cider vinegar

For the chocolate coconut topping

  • 25 g chocolate chips
  • 1/2 tsp coconut oil

For the coffee topping

  • 25 g chocolate chips
  • 1/2 tsp coconut oil
  • 1 tsp espresso

For the peanut topping

  • 1 tsp Meridian peanut
  • 1 tsp coconut oil
  • 1 tsp maple syrup


  1. Preheat the oven to 180’C / Gas 4 /350’F.
  2. Place the chia seeds in a mug and cover with the water. Stir well and set aside for 15-20 minutes – this will form a thick and gloopy paste which makes a fabulous, vegan-friendly egg replacer.
  3. Mix all of the dry ingredients (protein mix, coconut flour, cacao, coconut sugar, baking powder, cinnamon) in a large mixing bowl.
  4. In a saucepan place the coconut oil, almond milk, apple cider vinegar and vanilla extract. Put on a low heat until the coconut oil has melted – you don’t want it to bubble or boil, so remove from the heat as soon as it’s all liquid.
  5. Add the chia/water mix into the dry ingredients and stir through. Then add the wet ingredients to the dry, and mix well to form a thick batter.
  6. Lightly grease a doughnut tin with a little coconut oil to ensure the mixture does not stick. Fill each doughnut hole with around 2 tbsp of the batter, making sure you leave the hole in the middle.
  7. Bake in the oven for around 8 minutes. This mixture should make around 14 doughnuts.
  8. Allow the doughnuts to cool in the tin for a couple of minutes before using a knife to gently remove them onto a wire cooling wrack. Leave to cool completely.
  9. Meanwhile, make the glazes: Chocolate coconut glaze: Melt the chocolate chips and coconut oil, then dip the doughnuts! You might need to dip these more than once. Mocha glaze: The same as above, except add the espresso as well. Peanut glaze: Melt the peanut coconut butter, coconut oil and maple syrup, then dip as above. Make sure you wait until the doughnuts are cool first.
  10. Once glazed, allow to cool and decorate with whichever toppings you desire, before eating the lot!