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Quick and Easy GF Vegan Donuts: Matcha with Cream Honey Glaze & Vanilla with Goji Berry Glaze

I get a big craving for vegan donuts occasionally. Sometimes I will splurge and buy the ones at the health food store in the freezer aisle but they are expensive! I came up with a recipe to make them at home for a fraction of the cost. However, you will need a donut pan for these since they are baked. I have one linked in my Amazon Storefront if you want to pick one up. It's a fun tool and does come in handy.

The fun part about this recipe is that you can get creative with the flavors and glaze. You can add whatever flavor you like to the batter or come up with your own glaze combination. It's up to you! This recipe is for the base of the donut. I added some superfoods such as goji berry and matcha with pistachio powder to make them special and topped with freeze dried strawberries. If you don't have this stuff on hand, it will certainly raise the cost of making them, so I would say use whatever you can find in your pantry.

Yield: 8 Donuts

For the donut


  • 1 box of gluten free and vegan vanilla cake mix. I used the Whole Foods store brand here or you can use whatever brand you like.

  • 1 16oz can of coconut milk. 3/4 cup of it will go in the donut batter with the rest reserved for the glazes.

  • 3/4 cup of water

  • 2 tablespoons of Agave Syrup or Maple Syrup

For the honey glaze:

  • 3 tablespoons of coconut milk

  • 1 tablespoon of cream honey. I prefer the brand 'Cox's'

Stir ingredients together and set aside.

For the Goji Berry Glaze:

  • 1/2 cup of coconut milk

  • 2 tablespoons of crushed Goji Berries

  • 3 teaspoons of corn starch

Stir ingredients together in a small bowl and set aside.

Preheat oven to 350 degrees and spray the donut pan with baking spray. Set aside.

  1. Combine the box cake mix, 3/4 cup of coconut milk, 3/4 cup of water, and syrup in a mixing bowl.

If you wish to do two different flavors as I did here, pour half the batter into a separate mixing bowl. If not, you can leave it as is.

Spoon the vanilla batter into the prepared donut pan. If you have split the batter as I did here, add 3 teaspoons of matcha powder and stir it to combine. Spoon into the wells of the donut pan. Tap the pan on the counter a few times to release any air bubbles.

Bake at 350 for exactly 15 minutes. Feel the top of the donuts to make sure the tops have set. Allow them to cool on a cooling rack before dipping in the glaze. Once dipped, add toppings while the glaze is wet.

Store in refrigerator up to 3 days.



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