Vanilla Protein-Power Doughnuts [Vegan, Gluten-Free & High Protein]
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4-6 donuts
Prep Time
10 minutes
Cooking Time
15 minutes
donuts 4-6


  • 1/4 cup rice malt syrup
  • 2/3 cup non-dairy milk (at room temperature)
  • 2 tbs coconut oil (melted)
  • 2 tbs flaxmeal
  • 1/4 cup gluten-free oat flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca starch (or cornflour)
  • 1/3 cup vanilla protein powder
  • 1/2 tsp baking powder
  • 3-4 tsps vanilla extact
  • White Chocolate Vanilla Glaze
  • 2 1/2 tbs vegan white chocolate
  • 1/2 tbs coconut oil
  • 1/4 tsp vanilla extract, vanilla bean powder or vanilla bean paste
  1. Preheat an oven to 170C and spray (or use melted coconut oil) the holes of donut baking tray with cooking spray.
  2. Blitz: flaxmeal, non-dairy milk, coconut oil and rice malt syrup until very smooth.
  3. Add in all the other dry ingredients and stir to combine until you have a thick paste looking dough/batter.
  4. Pipe the firm mixture into the donut tray with a 2-3cm plain nozzle (or just pipe straight out of a large piping bag with no attachment).
  5. Bake for about 15-20 minutes (do not stress if the tops crack a little, this can sometimes happen when baking agents are mixed with non-glutinous flours)(or until they spring back to the touch). Allow to cool on a wire rack.
  6. Once cooled, top with theWhite Chocolate Vanilla Glaze which has been set in the fridge for a minute or two to thicken slightly.
White Chocolate Vanilla Glaze
  1. Microwave ingredients in short bursts (10 seconds or so) until melted and smooth

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