Chocolate Nutmeg Powdered Donuts (v+gf)


I'm a BIG fan of doughnuts, but I can't say I eat them often . . . Okay, EVER really!  But when we started planning our holiday doughnut decorating party for Lauren Conrad, I began the quest for a healthier version of the classic fried dough.  Not only did I want a recipe that tastes great, but a recipe I can use as a great base for yummy toppings! After A LOT of experimenting (with rings that looked a little more like dog biscuits than doughnuts), I found the perfect healthy, holiday morning treat!  

This chocolate nutmeg doughnut is a perfect base to decorate or top however you choose . . . We tried them three ways: powdered, dusted and glazed!  I'm a big fan of dipping these doughnuts into coffee and morning conversations :D  Perfect for a health conscious family during the holidays!

Chocolate Nutmeg Cake Doughnuts (Vegan + Gluten Free) 

8 regular sized doughnuts, 24 mini doughnuts, 16 mini-muffins



  • 1 cup GF all purpose flour or flour of choice (see *notes)
  • 1/3 cup coconut sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2.5 tablespoons coconut oil
  • 1/2 cup almond milk (or milk of choice)
  • 1/4 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 egg or 1/3 C applesauce (vegan- slightly less volume)

*Flour NOTES: 


  1. Preheat oven to 400 degrees.  Grease a doughnut pan or mini-muffin pan (I use coconut oil spray).
  2. Sift flour, cocoa powder, baking powder.  Stir in the rest of the dry ingredients.
  3. In a separate bowl, whisk all wet ingredients (slightly melt coconut oil if clumpy).
  4. Combine wet and dry ingredients, stirring gently.  Fill doughnut pan about 3/4 of the way up.
  5. Bake for 5-8 minutes depending on pan. Regular sized doughnut pans will take longer than minis.  Doughnuts are done when they are puffed up in the oven.  Be careful not to over-bake, especially if you’re making mini’s. They bake quickly!
  6. Once cooled, fill a ziplock bag about halfway with powdered sugar.  Place doughnuts in powdered sugar one at a time until doughnuts are covered in sugar.
  7. ALTERNATIVES: dust with powdered sugar or glaze.

Quick glaze:

  1. 1 part milk (any kind) to roughly 4 parts powdered sugar, whisk together (add more powdered sugar or liquid if necessary to get a good glaze consistency).  
  2. Dip cooled doughnuts into glaze and let dry on a wire rack

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Recipe inspiration: Love & Lemons

Photography: Coreen Murphy