I couldn't tell you the last time I ate a donut from somewhere like Donut King. That being said, I definitely remember a time when they featured fairly regularly in my life, especially considering my best friend had a short stint working there in our teenage years! That was way back in the early 2000's, but donuts have totally made a come-back with stores popping up all over Sydney and littering Instagram feeds in their tracks! 

I have indeed tried the vegan donuts that some of these stores have to offer, but knew I had to create a version of my own. Almost 15 years on from those Donut King days, it's safe to say that my tastebuds for a deep-fried sugary circle of dough have indeed changed. If that's what you're looking for, you probably won't love my nutrient-dense, lightly-sweetened version with extra cinnamon. BUT, if you don't think you're eating a donut, it is very delicious. It's healthy too, so healthy you could even enjoy this donut for breakfast. 

I'm certainly no health food angel and do enjoy treats (dark chocolate) on a regular basis, despite what many of my friends and clients think! I do however, love the challenge of squeezing in as many helpful, nutrient-dense ingredients into my homemade treats as possible. These donuts are naturally gluten-free, dairy-free, rich in healing fats and low in sugar.

3/4 cup almond meal
3/4 cup buckwheat flour
1/2 cup coconut milk
1/2 cup mashed, steamed/ roasted sweet potato
1/3 cup maple syrup
1/4 cup melted coconut oil
2 tablespoons water
1 tablespoons ground flaxseeds
1 tablespoon cinnamon
pinch sea salt


  1. Preheat oven to 180ºC.
  2. In a small bowl, combine the ground flaxseeds with water, mix to combine and set aside to thicken.
  3. Meanwhile, sift together the almond meal, buckwheat flour, cinnamon and sea salt in a large bowl.
  4. Combine maple syrup, coconut milk, coconut oil, mashed sweet potato and flaxseed mixture together in another bowl, stir well, then gently fold through the dry ingredients.
  5. Lightly grease a donut pan with coconut oil, then add about 2 tablespoons of mixture into each mould.
  6. Bake for 25 minutes, then let cool for a good 5 minutes before removing from moulds. Transfer to a wire cake rack to cool completely.
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