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

Yields 12-18

Healthy Donuts

A healthier take on an old favorite, donuts.

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 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 425Β°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.
  10. For basic glaze:
  11. Combine all ingredients and dunk warm donut to coat. Can coat top only, or coat entire donut.
  12. For the chocolate glaze:
  13. 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.


Let's stay connected!

Looking for a little extra inspiration in your inbox? Enter your name and email below and I'll share some of my favorite tips and tools to get your day going.

More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply FREAKIN' AWESOME!!!
  2. Reply 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
    1. Reply that sounds pretty amazing too ashley! i might have to try yours.
  3. Reply I'll admit that I'm skeptical, but they look like they are worth a try.
    1. Reply don't be skeptical. we made them again this weekend and were pleasantly surprised all over again!
  4. Reply 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.
    1. Reply thank you tiffany! how did the donuts turn out?!

Leave a Reply

Your email address will not be published. Required fields are marked *