These delicious baked healthy doughnuts are packed full of nutritious ingredients and are low in refined sugar. Nut free and suitable for vegans.
These doughnuts are nothing like the deep fried sugar coated specimens you might pick up in a paper bag at the seaside. Remember those? Often sold with a cup of really bad coffee in a polystyrene cup with an inconvenient lid that you can’t drink from. Or if you’re somewhere posh like Whitstable alongside some oysters. Now don’t get me wrong – I love those doughnuts, I just don’t want to put them in my kids lunchboxes.
Anyway, as I have said before – I am secretly a bit scared of deep frying – I won’t be getting a job in a falafel shop any time soon. Hence these healthy beetroot doughnuts are baked meaning that to make them you’ll need to get yourself a doughnut mould. I have a couple of silicone doughnut moulds* that make it really easy for me to bake these healthy doughnuts. They also squish away conveniently small in my already over-stuffed kitchen cupboards.
I love the taste of beetroot in baking. It’s often paired with chocolate – and in fact chocolate beetroot cake was one of my earliest recipes on this site. Since then I’ve gone on to make chocolate beetroot pancakes, black bean cookies with chocolate beetroot and a few more recipes containing the gorgeous purple vegetable.
Just to be different these healthy doughnuts don’t contain chocolate but I think that makes them even better. They have a gorgeous natural colour from the vibrant purple beetroot and you can taste all the earthy flavours of the delicious root vegetable.
I do tend to be honest here about whether my kids liked these. As is so often the case I had a 2/3 success rate with these. Anyone who knows us will know which child wouldn’t eat them. It’s frustrating that the whole reason I started putting so much effort into creating these recipes in the first place was to get my eldest to eat at least some fruit and vegetables. But true to form he wouldn’t go anywhere near these. Too purple, too healthy looking, too weird. Who knows. I offered them a couple of times and put them in his lunchbox a couple of times as well but he wasn’t tempted to take a bite. Luckily the other kids loved them and were delighted that I’d iced them as well (although that was mainly for the purposes of the photographs and is totally optional if you don’t want to give your kids icing).
Here’s how to make vegan baked healthy doughnuts with beetroot:
Healthy baked beetroot doughnuts
- 180 g spelt flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 3 tbsp sunflower oil
- 1 tsp vanilla extract
- 2 eggs I used flax eggs - 2 tbsp ground flax mixed with 6 tbsp water
- 1 tbsp cider vinegar
- 100 ml maple syrup
- 200 g grated beetroot 2 medium beetroot
For the icing
- 80 g icing sugar sifted
- 1 tsp beetroot powder optional
- 1 tbsp hot water
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Lightly grease your doughnut moulds (you'll need enough for 12 doughnuts). If using silicone ones place them on a baking tray as they can be hard to move when full.
If using flax eggs make these first and set aside.
Sift together the flour, bicarbonate of soda and ground cinnamon and mix well.
In a separate bowl mix together the oil, vanilla, eggs, maple syrup and cider vinegar.
Using a metal spoon fold the dry ingredients into the wet ingredients.
Finally gently stir in the grated beetroot.
Spoon the mixture into the doughnut moulds. You'll only need to half fill them as they rise while cooking.
Bake for 12-15 minutes until firm to the touch.
Remove from the oven and allow to cool in the moulds for a few minutes before carefully turning out onto a wire rack. Allow to cool completely.
If icing, sift together the icing sugar and beetroot powder then gradually stir in the water until you have a thick paste. Transfer to a piping bag to decorate your doughnuts or drizzle over with a spoon.
Allow to set for a few moments before serving.
Store in an airtight container.
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