Birthday Cake Donuts with Chocolate Frosting

I have no words. Good doesn’t even describe it. Neither does delicious, amazing or awesome.

All I can say is MAKE THESE. You won’t regret it. They taste like bad-for-you donuts with bad-for-you frosting…but they AREN’T.


2 avocado, peeled and pitted

1/2 cup unsweetened dark cocoa powder

1/2 cup pure maple syrup

2 tbsp coconut oil, melted

1 tsp vanilla extract

  1. Add all ingredients into a large bowl and whip with a hand mixer until creamy.
  2. This can be stored in the fridge for a couple of days IF you have any left over after frosting your donuts.

Birthday Cake Donuts:

2 cups gluten free flour

1/4 cup coconut palm sugar

2 tsp baking powder

1 tsp Himalayan sea salt

3/4 cup vegan buttermilk (3/4 cup cashew milk + 1 tsp apple cider vinegar) * you could also use almond milk if you prefer

2 chia eggs **

2 tsp vanilla extract

1/2 cup vegan butter

  1. Preheat oven to 425 and grease a donut pan with coconut oil.
  2. In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
  3. In a separate bowl, whisk the buttermilk, chia eggs, vanilla and butter.
  4. Add the wet ingredients to the dry ingredients and mix until smooth.
  5. Spoon batter into donut pan and bake for 7-9 minutes, until donuts are set.
  6. After 5 minutes, remove donuts from pan and cool completely on a wire rack. Once completely cooled you can frost them.

** To make 2 chia eggs: mix 2 tbsp of chia seeds with 6 tbsp water and let sit for a minute until it turns gelatinous.

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