• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sneaky Veg

  • HOME
  • ABOUT
    • WORK WITH ME
    • Contact
  • Recipes
    • Baked goodies
    • Breakfasts
    • Main meals
    • Puddings
    • Sauces and dips
    • Snacks
  • SUBSCRIBE
  • Reviews
menu icon
go to homepage
subscribe
search icon
Homepage link
  • RECIPES
  • ABOUT
  • CONTACT
  • SUBSCRIBE
  • SNEAKY VEG KITCHEN
×
Home » Recipes » Baked goodies

Baked beetroot doughnuts | vegan

February 4, 2018 by Mandy Mazliah 4 Comments

  • Share
  • Tweet
  • Email
  • WhatsApp
Jump to Recipe Print Recipe
beetroot doughnuts on cooling rack

These delicious baked beetroot doughnuts are packed full of nutritious ingredients and are low in refined sugar. Nut free and suitable for vegans. 

beetroot doughnuts on cooling rack

As an Amazon Associate I earn from qualifying purchases. Affiliate links are marked with *.

These healthy doughnuts aren't deep fried

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.

Now don't get me wrong - I love those doughnuts. I just don't want to put them in my kids lunchboxes.

Baked doughnuts are a healthier option

These healthy beetroot doughnuts are baked rather than fried.

To make baked doughnuts you'll need to get yourself a doughnut mould*.

Baking with beetroot

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
  • chocolate beetroot brownies
  • black bean cookies with chocolate beetroot
  • mini chocolate beetroot cupcakes
  • chocolate beetroot granola

Beetroot doughnuts are delicious

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've chosen to use spelt flour to make these doughnuts. Spelt flour is more nutritious than plain flour and I think has a lovely taste.

If you'd like to find out more about spelt flour you may find this post by Tin and Thyme useful.

beetroot doughnuts on cooling rack

Storage

Allow to cool completely on a wire cooling rack then store in an airtight container for 2-3 days.

Alternatively freeze for up to three months.

Equipment

To make these baked doughnuts you will need:

  • Silicone doughnut moulds*
  • Baking tray* (to make it easier to move the silicone moulds)
  • Mixing bowl*
  • Sieve*
  • Grater*(or food processor* with grater attachment)
  • Weighing scales - I prefer digital*
  • Measuring spoons*
beetroot doughnuts on cooling rack

How to make baked beetroot doughnuts

Please do not reproduce this recipe without permission.

If you've made this recipe please a leave a star rating and comment below. Thank you

beetroot doughnuts on cooling rack

Healthy baked beetroot doughnuts

Mandy Mazliah
These delicious baked healthy doughnuts are packed full of nutritious ingredients and are low in refined sugar. Nut free and suitable for vegans.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Snack
Cuisine International
Servings 12
Calories 158 kcal

Equipment

  • Silicone doughnut moulds
  • Baking tray
  • Mixing bowl
  • Sieve
  • Grater or food processor with grater attachment
  • Weighing scales
  • Measuring spoons

Ingredients
 
 

  • 180 g spelt flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 3 tablespoon sunflower oil
  • 1 teaspoon vanilla extract
  • 2 flax eggs*
  • 1 tablespoon cider vinegar
  • 100 ml maple syrup
  • 200 g beetroot grated (2 medium beetroot)

For the icing - optional

  • 80 g icing sugar sifted
  • 1 teaspoon beetroot powder optional
  • 1 tablespoon hot water

Instructions
 

  • 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.
  • Make your flax eggs by mixing 2 tablespoons ground flax seeds with 6 tablespoons water. Stir and set aside to thicken.
  • Sift together 180g spelt flour, 1 teaspoon bicarbonate of soda and 1 teaspoon ground cinnamon and mix
  • In a separate bowl mix together the 3 tablespoons sunflower oil, a teaspoon of vanilla extract, your 2 flax eggs, 100ml maple syrup and 1 tablespoon cider vinegar.
  • Using a metal spoon fold the dry ingredients into the wet ingredients.
  • Finally gently stir in 200g 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 80g icing sugar and 1 teaspoon beetroot powder (optional) then gradually stir in a tablespoon 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.

Notes

  1. To make your flax eggs mix 2 tablespoons ground flaxseed with 6 tablespoons water. You can also use ground chia seeds. Read more about flax eggs.
  2. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 158kcalCarbohydrates: 26gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 108mgPotassium: 89mgFiber: 3gSugar: 13gVitamin A: 6IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Keyword beetroot doughnuts
Tried this recipe?Let us know how it was!

Pin healthy doughnuts with beetroot for later

beetroot doughnuts on rack

HAVE YOU TRIED THIS RECIPE?

If you loved this recipe why not let me know by leaving a comment below? Alternatively you can let me know on Instagram, Twitter or Facebook. 

KEEP IN TOUCH

Subscribe to get recipes and news straight to your inbox. Read more about Sneaky Veg

This post may contain affiliate links. See my full disclosure for more information.

*Disclaimer: this is an affiliate link meaning that if you buy something after clicking on it I'll receive a small commission, which I will probably spend on buying more ingredients for Sneaky Veg recipes! The price to you remains the same. Thanks for supporting Sneaky Veg. Read my full disclosure.

« Apple and fig energy balls
Healthy Valentine treats for kids »
  • Share
  • Tweet
  • Email
  • WhatsApp

Reader Interactions

Comments

  1. Choclette

    September 24, 2019 at 1:20 pm

    5 stars
    Oh I need some doughnut moulds now. These look fantastic and sound delicious. Love the idea of beetroot doughnuts too.

    Reply
    • Mandy Mazliah

      September 24, 2019 at 1:24 pm

      The silicone doughnut moulds make it so easy - we use them a lot.

      Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

FRUIT AND VEG
RECIPES THAT
KIDS LOVE

Categories

  • Breakfasts
  • Snacks
  • Main meals
  • Puddings
  • Sauces
  • Baked goodies

RECIPE OF THE MONTH

bean burger in bun on blue plate with blue background

Footer

Disclosure

Privacy Policy

Contact me

Copyright © 2025 Sneaky Veg on the Foodie Pro Theme

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.