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Baked Beetroot Donuts (Vegan)

Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 12 mini donuts
Author Keren


Dry Ingredients

  • 1 cup plain flour or gluten free flour for 
gluten-free option
  • 3 tbsp. coconut sugar
  • 1 tsp. baking soda
  • ¼ tsp salt

Wet Ingredients

  • 100 g baby beetroot peeled and cooked, I use vacuumed beets from LoveBeets but you could also use canned beets.
  • ¼ cup melted coconut oil
  • ¼ cup soy milk room temperature
  • ½ tsp. vanilla extract
  • 1 tbsp. chia seed mixed with 3 tbsp water let sit for 5 min
  • ½ tsp. vanilla extract
  • 1 tbsp. apple cider vinegar
  • Zest of 1 lemon


  1. Preheat the oven to 180 C.
  2. Add all wet ingredients into a blender and blend until well combined.
  3. In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Stir in the blended wet ingredients and mix until just combined.
  4. Scoop 1 tbsp onto mini donut pan. Smooth the surface with the back of the spoon. Make sure to fill the pan 1/2 full or you will have mushroom-shaped donuts instead.
  5. Bake for 10-12 min until a toothpick comes out clean. Allow to cool for 5 minutes, then remove the donuts from the pan.

Recipe Notes

Variation : add 1/3 cup of desiccated coconut and 2 tablespoons of soymilk
These donuts freeze well so you can make a double batch and freeze them, if you can wait that long. They last about a month in the freezer.
Frost with pink beetroot frosting. Mix 2 tablespoons of coconut butter, 1 tablespoon of caster sugar or your favourite sweetener and a few drops of beetroot juice to get your desired pink hue