This vanilla baked donut with dark chocolate lavender glaze is the perfect healthy treat to celebrate National Donut Day. A vanilla baked donut base made from almond meal and glazed with lavender infused dark chocolate – it’s as beautiful as it is delicious.
Happy National Donut Day!
Since seeing Brooke’s cinnamon baked donuts I have been DYING to make donuts. I seriously spent months trying to source the donut pans from specialty kitchen shops and finally found it, in Big W. Not the first place I looked unfortunately.
These donuts are really quite impressive. Completely gluten free, free from refined sugars and they are baked, not fried, making them a very healthy alternative to their original version. You can glaze your baked donut with anything that you like but I absolutely love the combination of lavender and chocolate. They not only look pretty but have a rich and musky flavour that I adore.
For aesthetics I topped some of them with an almond praline crumble (leftover from this post) and they tasted divine (unfortunately this isn’t refined sugar free or dairy free – sorry!).
A friend and I did a fun shoot together in my home studio. I love how the photos came out! What do you think of them?
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Donut pan (12 pax) – if it’s a mini donut pan like mine, you will have enough batter to make 24.
- Large mixing bowl
- Medium mixing bowl
- Small saucepan
For the donut (makes 12 large, or 24 mini donuts):
- 1 and 3/4 cups almond meal
- 1/2 cup arrowroot flour
- 2 teaspoon bicarb soda (baking soda)
- pinch of sea salt
- 1/2 teaspoon cinnamon
- 2 large free range eggs
- 1/2 cup almond milk
- 1/2 cup rice malt syrup
- 1 teaspoon vanilla extract
- 2 tablespoon coconut oil
- 1 tablespoon maple syrup
For the glaze:
- 200g sugar free dark chocolate, melted
- Few drops (it’s very strong) lavender essence
- Optional: Edible lavender buds or almond praline crumble (see this post! – sorry not RSF)
1. Preheat oven to 180°C. Prepare you donut tin by spraying it with coconut oil.
2. In the large bowl, place the almond meal, arrowroot flour, bicarb soda, salt and cinnamon and combine.
3. In the medium mixing bowl, whisk the eggs, milk, rice malt syrup, vanilla extract, maple syrup and melted coconut oil together until smooth.
4. Transfer the wet mixture into the dry and whisk by hand until mixture is well combined and resembles a cake batter.
5. Carefully transfer batter (I used this pancake dispenser) to the donut tray and bake for 6-8 minutes. They cook extremely quickly to keep watch.
6. Remove from the oven and pop the donuts on a baking tray to cool slightly.
7. In the small saucepan, slowly melt your dark chocolate. Turn off the heat, add your lavender extract.
8. To serve: once the donuts are cool, drizzle with the lavender infused dark chocolate and sprinkle with edible lavender buds or praline crumble. Eat immediately.
Storage: donuts will keep in an airtight container for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my healthy spiced blueberry scones.
Or my healthy Anzac Day biscuits.
Anisa – The Macadames. xx