Organic Baked Chocolate Doughnuts

Serves: 12 doughnuts | Prep: 10 minutes | Cook: 20 minutes


Biona Organic Vegan Gluten Free Doughnuts Gluten free, vegan baked doughnuts made with organic, wholesome ingredients and topped with an indulgent chocolate-agave glaze. Our doughnut recipe is the perfect healthy alternative to satiate your sweet tooth.



  • Preheat the oven to 190°C (170°C fan-assisted) and lightly grease two doughnut pans or a standard muffin tin. 
  • To a small mixing bowl, add aquafaba liquid and use a mixer (or whisk) to vigorously blend until soft peaks form – about 1-2 minutes. Set aside. (A sprinkle of cream of tartar helps them firm up if they aren’t forming peaks.)
  • To a large mixing bowl, add the melted coconut oil. Then add the coconut sugar, maple syrup, vanilla extract, and sea salt and whisk vigorously to combine – about 45 seconds. Then add applesauce and warmed almond milk and whisk once more to combine.
  • Add baking powder, bicarbonate of soda, cocoa powder (sifted if clumpy), almond flour, and gluten-free flour and whisk to combine.
  • Lastly, add the whipped aquafaba and gently stir/whisk in, trying to be as gentle as possible. If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up. It should be quite thick.
  • Divide batter evenly between doughnut tins, filling all the way full. If using a muffin tin, fill slightly more than 1/2 full. There should be 11-12 doughnuts.
  • Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean and the top appears dry and fluffy. 
  • Whilst you wait for the doughnuts to bake, prepare the glaze. To a small mixing bowl, add melted coconut oil, maple syrup, sifted cocoa powder, salt, and vanilla extract. Whisk to combine. You should have a slightly thick glaze. If too thick, thin with a little maple syrup or more coconut oil. If too thin, add cocoa powder.
  • Remove doughnuts from the oven and let cool for 1-2 minutes. Then remove from the tin and let it cool for at least 5 mins on a cooling rack. 
  • Dip in glaze and drizzle over melted chocolate in a zig-zag pattern and set aside.
  • Serve and enjoy!

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