Baked Coconut Chia Donuts
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!
Servings: 6 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
*If using coconut oil, be sure the milk is at room temperature. If the milk it too cold, it will cause the coconut oil to solidify when mixed.
Use a scale for accuracy following my gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
These donuts are best when served fresh, but they can also be stored covered at room temperature for a 1-2 days or in the fridge for up to a week.