baked avocado donuts

Yeah, you read that right. Avocado. In a donut. Baked.

When I saw this recipe on Scarletta Bakes I knew that I had to make it vegan and shove it in my mouth as soon as humanly possible.

These donuts are delicious on their own, but then you add that extra drizzle of sugar + milk on top and you’re taken to a place where nothing sad ever happens, where kittens ride around on unicorns and hugs are exchanged as currency.

“Baked” means “zero calories” by the way. Not sure if you knew that or not.

Baked Avocado Donuts
Recipe adapted from Scarletta Bakes

Makes 18-24 donuts, depending on the size of your pan
Printable Recipe 

Ingredients:

  • 3 avocados (should yield 1 1/4 cups mashed avocado)
  • 1 tablespoon freshly squeezed lemon juice
  • 8 ounces Earth Balance, softened
  • 1 cup vegan granulated sugar
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup non-dairy milk (I used hemp)
  • 1/2 cup grapeseed oil
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 3 cups vegan confectioners’ sugar
  • 1 cup vanilla almond milk

Preheat your oven to 350 degrees fahrenheit and grease a donut pan with oil or cooking spray (I used grapeseed oil).

Peel your avocados, remove the pits and cut the flesh of the avocados into small chunks.

In a bowl, mash the avocado chunks with a fork and stir in the lemon juice.

In a separate bowl, cream the Earth Balance and granualated sugar. Add in the avocado mash, apple sauce, non-dairy milk and grapeseed oil and mix on low speed until just combined.

Combine the flour, baking powder and sea salt in another bowl, then mix the wet ingredients with the dry ingredients on low-medium speed until combined.

Spoon the batter into the donut pan, filling each cavity about 3/4 of the way to the top. I used my fingers to smooth the batter, but more sophisticated folks might want to use a small spatula or a piping bag to evenly distribute the batter.

Bake for 10-12 minutes, until the edges begin to brown, and allow to cool to room temperature.

Make the frosting by mixing the confectioners’ sugar and almond milk on low-medium speed until smooth.

Drizzle, eat and repeat.

13 thoughts on “baked avocado donuts

  1. If baked means zero calories, then I am going to eat another one of those cookies I baked last night! Haha! I’m so glad you veganized these donuts! I’m totally going to make them with my nephews (who are vegan)… they look amazing!

  2. Hey thanks for the recipe! I tried it but found that the 4 cups of flour were far too much. Is that what the recipe actually calls for or could it be a typo? Thanks!

    • Hi Natasha,
      I use 4 (since it was the number from the original non-vegan recipe) when I use hemp milk and it makes a very thick batter. I find that it varies when I use different kinds of dairy-free milk, though. For a thicker milk (like soy) you can use about a 1/4-1/2 cup less flour. Thanks!

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