Healthy Donuts (Dairy Free)

You read that right. I said healthy and donuts in the same sentence.

And I’m not lying either.

The best thing about them: they are baked, not fried. Which practically reduces the calorie count to one one thousandth of the original. Meaning that you can indulge in that many more. You know, if you’re into counting calories.

This recipe does require a fancy donut pan. We found two different kinds: regular and mini. Both work.

We glazed ours with a regular old sugar glaze, a chocolate glaze, and a whole bunch of powdered sugar. My Mama thinks they would be better with a buttercream frosting. (You can find a recipe for that at the end of the vanilla cupcake recipe or the blissful brownie cupcake recipe.)

The original idea for the recipe came from


Healthy Donuts

A healthier take on an old favorite, donuts.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 -18


  • Nonstick cooking spray or oil
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup rice milk
  • 2 large eggs
  • 1/4 cup honey
  • 2 tbs melted earth balance
  • 1 tbs vanilla extract

Basic Glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoons hot water
  • 1/4 teaspoon vanilla extract

Chocolate Glaze:

  • 1/2 cup powdered sugar
  • 1-2 tbs hot water
  • 1 tbs chocolate powder


  1. Preheat oven to 425°F.
  2. Lightly coat a donut pan with cooking spray or brush with oil.
  3. Combine flours, sugar, baking powder, and salt in a large bowl, stirring well with a whisk.
  4. In a separate bowl, combine rice milk, eggs, honey, earth balance, and vanilla, stirring well with a whisk.
  5. Add rice milk mixture to flour mixture; stir just until combined.
  6. Spoon batter into doughnut pans, filling 1/2 to 2/3 full.
  7. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom, about 8 minutes.
  8. Let cool in pan slightly, about 4 minutes. Turn out onto wire cooling rackt.
  9. Coat with toppings (see ideas, below), if desired.

For basic glaze:

  1. Combine all ingredients and dunk warm donut to coat. Can coat top only, or coat entire donut.

For the chocolate glaze:

  1. Combine all ingredients and dunk warm donut to coat. Can coat top only, or coat entire donut.

Allergen Information

Nightshade free, dairy free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

7 comments / Add your comment below

  1. Fabulous as usual, Emily!

    I have a recipe that’s soooo similar to yours, but I indulge in using full-fat coconut milk and 3/4 sugar (instead of 1/2 cup sugar and 1/4 cup honey). My husband and I iced them and coated (and I mean COATED) them in the brightest sprinkles ever. They looked like Hook food! 🙂

    I will definitely have to give your recipe a try! Here’s mine:

    Baked Cake Doughnuts

  2. This is amazing, Emily! Your website looks so gorgeous; I’m just tearing through the recipes making up a shopping list.
    This one is an excellent excuse to get myself the mini doughnut pans I’ve been seeing. I just didn’t want to get them because I didn’t have a feel-good recipe.

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