Here’s the thing. I don’t even really like doughnuts.

They’re too soft…they squish down when you bite them, and seem to disappear in your mouth. They’re gone in two seconds and you are left with an empty belly.

I like heartier treats. Think scones, muffins, and cake. But then doughnuts started popping
up everywhere. I think it’s safe to say that doughnuts are the new cupcake. I had to have one.

Like I said, I don’t love doughnuts that squish to the thickness of tissue paper when you bite into them, but when you want something, you want it. And a cake doughnut? There is a concept I can get behind.


The problem, per say, is that I gave up sugar this month, and who has ever heard of a tasty sugar-free doughnut.

No one. Until now.

My first task was to find a doughnut pan. I went to three stores yesterday, and came out with this teensy little thing. I like to think of it as an Adrienne sized doughnut pan.

(Coincidentally, I now know what I’m going to make for her first birthday party next year)

She’s excited. But only because she tells me she’s been searching for a way to make those cheeks even chubbier.

And I’m excited because I can eat all twenty-four of these little gems during sugar-free July.

If you could ever categorize a doughnut as healthy, this would be it.


Makes 24 bite-sized doughnuts

  • 1 c. unbleached flour*
  • 1/2 c. whole wheat pastry flour
  • 1 T. baking powder
  • 1/4 t. salt
  • dash of cinnamon
  • pinch of ground nutmeg
  • 1/4 c. vegan margarine (I used Earth Balance), melted
  • 1/2 c. coconut milk (I used So Delicious)
  • 1/2 t. vanilla extract
  • ½ cup agave

    *If you live at high altitude like I do (over 5,000 ft), you might want to add a few more tablespoons of flour.


  • 1/2 c. unsweetened cocoa
  • ½ c. agave
  • ¼ c. coconut oil


    Preheat the oven to 325 degrees.

    Mix the flours baking powder, salt, cinnamon and nutmeg in a mixing bowl. In another bowl, combine the melted margarine, coconut milk, vanilla and agave.

    Then add the wet to the dry and mix until combined.

    Put the mixture into a piping bag or a zip lock bag with the tip cut off, and pipe into the doughnut pan.

    Bake doughnuts for 10 minutes or until browned and slightly firm to the touch.

    For the glaze, combine all ingredients into a food processor and blender until smooth. It’s that simple.

    This little misshapen guy was my favorite. What’s the fun of homemade doughnuts if they all come out looking exactly the same?

A misshapen, vegan, sugar-free thing of beauty.

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