These baked coconut chia donuts are quick to make, delicious, and full of flavor! Finished with a simple vanilla glaze, they are a perfect sweet treat to have in the mornings!
I’m pretty sure that everyone loves a good donut. But sometimes, I don’t always want them deep fried and I know it can’t be just me!
So, if you’re looking for a healthier version of a donut that can still satisfy your sweet tooth without leaving you in a sugar coma, then try baked donuts out! They are much easier to make than fried versions, and turn out super soft and tender!
Baked donuts are similar to making muffins since they require simple ingredients and just a few easy steps. Honestly, you could probably make them into muffins because the batter is so similar. But with donuts, you can cover more surface area in glaze — a perfect bite every time!
These donuts are made with coconut milk and a touch of coconut oil, and stuffed with coconut shreds to give you a triple dose of coconut flavor. However, you can easily substitute the coconut milk and coconut oil with your choice of milk and your choice of neutral flavored oil.
You can also omit the coconut shreds if you just want a simple donut with vanilla glaze! They’re just as good! However, I do not recommend omitting the chia seeds as they act as a binding agent and help create a fluffy texture. Plus, chia seeds are loaded with protein and antioxidants! And, you can’t even taste them!
DID YOU MAKE THIS RECIPE?
If you make this recipe, I would love to see and share your recreations! Tag me on Instagram @plantedpriyanka or tell me in the comments section below! If you have any questions, please don’t hesitate to ask! Happy baking!
Love,
Priyanka
Baked Coconut Chia Donuts
Ingredients
- 2/3 cup (160 mL) coconut milk, I used "lite" coconut milk, but can sub with any milk of choice
- 2 tbsp coconut oil (melted and cooled)*, or sub with any neutral oil
- 1 tbsp chia seeds
- 1 tsp lemon juice, or vinegar
- 1 cup (125 g) All Purpose Flour
- 1/4 cup shredded coconut, unsweetened
- 1/3 cup (65 g) sugar, organic to ensure vegan
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground nutmeg, optional
Glaze:
- 1 cup (115 g) powdered sugar
- 1-2 tbsp non-dairy milk or water
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350F. Grease donut pan and set aside.
- In a mixing bowl, add the milk, coconut oil, lemon juice, and chia seeds. Whisk to combine, and set aside.
- In another medium bowl, combine the flour, shredded coconut, sugar, baking powder, baking soda, salt, and nutmeg.
- Add the dry ingredients to the wet. Stir/whisk to combine. Avoid over-mixing batter.
- Scoop batter into each donut cup about 3/4ths way full.
- Bake for 15 minutes, or until the donut edges have pulled in from the sides and a toothpick comes out clean. In the meantime, combine ingredients for the glaze.
- Remove donuts from oven, let cool for at least 10 minutes, and flip out. Dip each donut in the glaze and let harden. If desired, top with more coconut shreds. Enjoy!
Notes
