Healthy Baked Cardamom Donuts with a Chocolate Glaze (Vegan)

– vegan – refined sugar free – oil free – low fat – low calorie –

Well, I finally got around to making a donut recipe, and man, I wish I had done it sooner. I couldn’t believe how easy and delicious these baked cardamom donuts were. These baked donuts are incredibly fluffy and so moist, with the perfect pop of warm cardamom flavoring and an easy 2-ingredient chocolate glaze. And better yet, they’re vegan, low fat, low calorie and free from refined sugar and oil! How unbelievable is that! Here’s the breakdown of one donut:

• Calories: 188
• Fat: 4.7 g
• Saturated fat: 0.9 g
• Fiber: 3.8 g
• Protein: 5.4 g

Baking essentials:

• A large + small mixing bowl.
• A fine mesh sieve (optional)
• A donut pan. The donut pan I used created 3.25 inch donuts, so I recommend checking the size of your donut pan to adjust the serving size of this recipe as needed. This recipe and this size pan will yield 7-10 donuts.
• A wire cooling rack (optional).

Substitutions for these healthy baked cardamom donuts:

• Whole wheat flour: can be substituted for all-purpose flour. I have not attempted this recipe with any other type of flour, so I can’t attest to how they would work.
• Unsweetened plain soy yogurt: you can substitute with any unsweetened plain or vanilla nondairy yogurt of choice (almond, coconut, etc).
• Pure maple syrup: can be substituted for another liquid sweetener like agave nectar or date syrup.
• Creamy peanut butter: can be substituted for any creamy nut or seed butter without effecting the taste much. For a nut free option, try sunflower seed butter.

If you like these cardamom donuts, I think you will love some of my other favorite vegan comfort foods:

• Almond Flour Chocolate Chip Cookies (Vegan)
• Easy Vegan Pecan Pie (5 Ingredients!)
• Gingerbread Mug Cake (Vegan)
• Chocolate Pecan Pie Bars

Healthy Baked Cardamom Donuts with a Chocolate Glaze (Vegan)

Recipe by Slow Down Company Course: DessertsDifficulty: Easy

Servings

7

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Ingredients

• 1/3 cup unsweetened plain soy yogurt

• 3 tbsp creamy peanut butter

• 1/4 cup pure maple syrup

• 1/2 cup plain nondairy milk of choice

• 1 tsp vanilla extract

• 1 cup whole wheat flour (or all-purpose flour)

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1/4 tsp cardamom

• 1/4 tsp salt

• Chocolate Glaze

• 1/4 cup cacao powder

• 5 tbsp pure maple syrup

Directions

• Preheat oven to 350 F. Grease your donut pan* and set aside.
• Combine wet ingredients. In a large mixing bowl, whisk the yogurt, peanut butter, maple syrup, nondairy milk, and vanilla extract together until there are no lumps.
• Add dry ingredients. To your bowl, sift in the flour, baking soda, baking powder, cardamom and salt. Mix until combined, paying special attention to not overmix.
• Bake! Evenly spoon the batter into your donut pan (see photo above). Bake for 15 minutes. You can check if the donuts are done by sticking a toothpick into the middle of the donut. The toothpick will come out clean if they are done. Allow donuts to cool in the pan for 5-10 minutes, then transfer to a wire rack.
• Make the glaze. Add your cacao powder to a small mixing bowl and slowly add in the maple syrup, stirring consistently, until all the maple syrup is added and you have a smooth, creamy chocolate glaze. Evenly spoon the glaze over the donuts. Enjoy!

Notes

• *The donut pan I used created 3.25 inch donuts, so I recommend checking the size of your donut pan to adjust the serving size of this recipe as needed.
• The original recipe makes 7-10 donuts using a standard-sized donut pan., depending on how much you fill the the donut tray.
• These donuts can be stored at room temperature for 3-4 days or in the fridge for up to a week.
• This recipe is very customizable and includes many substitutions. All substitutions are listed above!

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