These baked not fried doughnuts are the perfect sweet treat for the weekend. Each step is easy to follow and the results are fantastically rewarding!


Serves: 8 big doughnuts or 15 small

preparation: 1 hour

baking: 1 hour and 15 minutes

difficulty: moderate


For the doughnuts

  • 100g (3/4 cup) buckwheat flour
  • 80g (1/3 cup + 1 tbsp) coconut sugar (pulverised in a blender of food processor)
  • 50 g (1/3 cup) gluten free oat flour
  • 25 g (1/4 cup)  potato starch
  • 2 tsp Ceylon cinnamon
  • 1 tsp baking powder
  • 1/2 tsp pink Himalayan salt
  • 1/2 tsp nutmeg, freshly grated
  • 1/2 vanilla powder (or the seeds of 1 vanilla bean)
  • 1/4 tsp ginger
  • 1/4 tsp cardamon
  • 1/8 tsp cloves
  • 250g (3 1/3 cups) roasted pumpkin purée (*see instructions)
  • 120 ml (1/2 cup) full-fat coconut milk
  • 80 ml (1/4 cup) date syrup
  • 3 tbsp extra virgin coconut oil, melted
  • 25 ml (2 tbsp espresso)

For the frosting

  • 100 ml (1/4 cup +1 tbsp) date syrup
  • 60 ml (1/4 cup) full fat coconut milk
  • 75 g (1/3 cup) roasted pumpkin purée
  • 25 ml (2 tbsp) espresso coffee
  • 2 tbsp extra virgin coconut oil, melted

doughnut moulds



Start baking your pumpkin. This can be done one or two days ahead. Preheat the oven 160 ° C and line a baking pan with parchment paper. Cut the pumpkin in half and bake cut side down for 1 hour until soft. Once it has cooled down, scoop out the flesh removing all the seeds. Mash the flesh using a fork, making sure you get a very smooth pumpkin purée with no lumps. Set aside or refrigerate if using the next day.

To make the doughnuts, preheat the oven to 190° C and grease  your moulds or pans with a small amount of coconut oil. Set aside. If you don’t have a doughnut pan and need to buy one, I recommend you purchase the silicon moulds because they are easier to unmould, clean and store.

Combine all the dry ingredients in a bowl (sifting the flours first) and mix well using a whisk. In a seperate large bowl, add 250 grams (3 1/3 cups) of the roasted pumpkin purée, the coconut milk, date syrup, espresso coffee, and coconut oil and whisk vigorously until creamy and well combined. You can

also use a blender if your pumpkin purée is not very smooth.

Continue gently folding the ingredients into the wet, using a spatula, until just combined. Pipe the batter into each doughnut cavity using a big pastry bag (cutting off the end). You can also spoon the batter into the moulds although I find it very messy. FIll each mould just three-quarters full so that the doughnuts have room to rise. Bake until knife or toothpick inserted in the centre comes out clean, 12 minutes for the mini doughnuts and 15 minutes for the larger ones.

Allow the moulds/pans to cool for about 10 minutes.

Flip the moulds over a plate and pop out the doughnuts (be careful because they are very light and fluffy!) t

hen transfer them to a wire rack to cool.

To prepare the coffee caramel frosting bled all the ingredients in a blender or food processor until creamy.

Store in the fridge to set a bit until the desired consistency is reached. Once the doughnuts are completely cool, gently dip each one into the coffee caramel cream. Enjoy with a cup of coffee for extra yumminess!

Tip: Although they are better the day or day after baking, the frosted doughnuts can be stored in fridge for up to 4 days. Alternatively, without frosting, they will keep well covered at room temperature for up to 4 days.  We also recommend making the frosting the day or night before so that it can set in the fridge.


doughnut recipe