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Coconut Sugar Donuts

Dear Coconut Sugar Square-Chunked Donuts, I want to call you mine for a HOLE lifetime! Will you marry me plant-based, gluten-free, chocolatey deliciousness? Thanks Haley (a.k.a. @haley_ferretti) for this gorgeous, scrumptious recipe. 


1 1/4 cup gluten-free all purpose flour
1/2 cup plant-based milk
1/2 cup coconut sugar
1 1/2 tsp baking powder
a sprinkle of cinnamon
1 tsp of apple cider vinegar
1 tsp vanilla extract
1 tbsp of ground flax with 3 tbsp of warm water
1/4 cup vegan butter slightly melted (coconut oil would work too or mashed ripe banana)
1-2 Chocolate Coated Crunch Squares, crumbled or chopped into tiny chunks

Frosting (optional)
Mini, dairy-free chocolate chips
Powdered sugar
Dairy-free milk


  1. Preheat oven to 350 degrees F.
  2. Mix all ingredients together until you have a cake-like batter consistency. Take half of your crumbled or tiny-chunked Squares and fold into the batter.
  3. Pour batter into a lightly greased donut pan and bake for 10-15 mins or until golden brown.
  4. Meanwhile, make your frostings. Chocolate frosting: mini chocolate chips melted. White frosting: non-dairy milk (I used Malk Organics Pecan Milk) mixed with powdered sugar.
  5. Frost your donuts then add desired toppings. I used the rest of the crumbled Squares and toasted coconut chips.
  6. ENJOY!

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