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Vegan Oil Free Rosy Pink Cake Donuts

  • Author: Jen
  • Total Time: 45 minutes
  • Yield: 6 donuts 1x


These rosy pink cake donuts are made with whole ingredients and leave out all the junk from traditional donuts (oil free + refined sugar free) making it a guilt free treat for the lover and you.




  • 1 cup oat flour (120g)
  • 1/4 cup potato starch (45g)
  • 1/4 cup coconut flour (30g)
  • 2 teaspoons baking powder (7g)
  • 1/4 teaspoon of pink himalayan salt (2g)


  • 1.5 cups of light coconut milk (326g – a little less than a full can)
  • 1/4 cup of agave or maple syrup (80g)
  • 2 tablespoons of melted coconut butter (33g – this is *not* coconut oil – make sure it is butter)
  • 1 teaspoon of vanilla flavoring (6g)

For pink frosting: 

  • 1 cup of cashews (soaked for an hour – read notes)
  • 1/4 cup of light coconut milk from a can (this will be left over from the same can you used for donuts)
  • 2 tablespoons of agave or maple syrup
  • 1/4 teaspoon of vanilla flavoring
  • 2 to 3 teaspoons of pink dragonfruit powder or raspberry powder (affiliate links)


  1. Preheat oven to 350F.
  2. In a mixing bowl, combine all dry ingredients – oat flour, potato starch, coconut flour, baking powder, and salt.
  3. Using another small bowl or large measuring cup, mix all the wet ingredients – coconut milk, agave, vanilla flavoring and melted coconut butter (if coconut butter is solid you can place the jar in a bowl with hot water and it will melt within a minute or two.)
  4. Add wet ingredients to the dry bowl and mix to combine. The mixture will be similar to pancake batter. It should not be dry – it should be pour-able.
  5. Pour the donut batter into a large silicone donut pan (affiliate link – if not using silicone, you might have to spray the pan with nonstick spray). I use about 1/3 cup for each donut – make sure to leave a little bit of space in each mold because donuts will rise.
  6. Bake donuts at 350 for 30 to 35 minutes. Remove from oven and let them cool down before removing from pan. Donuts will be extremely soft right out of the oven – that is expected. They will continue to harden as they cool down. Once they are cool enough that you can remove them from the pan without breaking them – let them cool down further on a cooling rack.
  7. Make the rosy pink frosting. Add soaked cashews, coconut milk, agave, vanilla flavoring and pink dragonfruit powder or raspberry powder to a high speed blender and mix until smooth and creamy. If your blender is struggling – add tiny bits of milk or water at a time to help it go (but don’t add too much or it won’t be a frosting!)
  8. Once donuts are cool to the touch, spread pink frosting, and top with edible pink flowers or sprinkle extra pink powder on top for decor purposes. You can also drizzle coconut butter on top for extra yumminess.


  • Donuts are best enjoyed the day of. They will become more dense in the fridge. If you don’t like them super dense, you can let them sit out before serving and they will soften up.
  • As I mentioned above – I use a silicone donut pan  (affiliate link) which makes it really easy to remove donuts without having to use a nonstick spray or oil.. however if your pan is rigid you may have to spray it with a bit of nonstick spray.
  • If you change any of the flours mentioned above it will totally change the outcome.
  • I use a vitamix but i still soak the cashews for an hour because since this is a ‘frosting’ i want it to be really creamy and not watered down – so in order to use the least possible amount of milk, the cashews need to be nice and soaked. If you don’t have a powerful blender, i would suggest soaking the cashews overnight to be safe.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes

Keywords: donuts, vegan donuts, valentine's day, oil free, plant based, desserts, healthy,

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