Vegan Red Velvet Doughnuts

Vegan red velvet doughnuts! The perfect special Valentine’s day breakfast. Healthy, baked, and ready in less than 30 minutes. Gluten free, and naturally sweetened.

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Are you sick of Valentine’s Day recipes yet!? K good, me neither. And if you are, this is my last one, promise! Whether or not you have a Valentine/enjoy Valentine’s day, this is a recipe you’re going to want to try. How could you turn down these red beauties?! I mean they’re doughnuts, for goodness sake.

These were so good Joe and I literally inhaled them after a long run a few weeks back (hence rushed slightly sloppy pictures).  Speaking of long runs, I have a little predicament on my hands. So if you’ve been reading around these parts, you know my fiancee and I are training for a marathon in April. It’s actually been really fun so far, but this weekend we have a 15 mile run on Saturday and the current high temperature is going to be like 10 degrees. The HIGH. If you know me you know I literally turn into my WORST version of myself when I’m cold…drama queen alert but for whatever reason I’m SO sensitive to the cold and hate it with a passion. No clue how I’m about to make it on that run. Probably with a lot of motivation from knowing I could have more of these gorgeous vegan red velvet doughnuts when I finish.

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The recipe comes together so quickly and is super simple. They’re similar to the baked doughnuts I posted a few weeks back, with the addition of the beautiful red color from beet juice! No food coloring nasties here, friends. I do NOT like beets, which is insane for how much I love vegetables, and the juice literally smells like disgusting soil. Sorry if you like beets. Anyway, you can’t taste the juice in the batter AT ALL and these doughnuts are so yummy. I’m a sucker for bright colors so these make my heart go pitter patter every time I look at them!

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I learned from my red velvet cupcake incident that to get a true, vibrant red color, I’d have to incorporate the slightly chocolatey flavor of red velvet in a glaze rather than in the doughnut batter itself. This works perfectly with these doughnuts, and the glaze couldn’t be more simple. Just warm some almond milk in the microwave (I warmed about a quarter cup for a minute), then stir in some cocoa powder. I just eye-ball this rather than measuring, just add more powder or milk until you get a liquid, glaze-like consistency. Then just dunk your doughnuts, and voila! A decadent breakfast or dessert for any day, and especially for this weekend.

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As an absolute chocoholic, I loved the ones dunked in the glaze, but the plain ones are super good just dipped in coffee or almond milk. Whatever your method, these vegan red velvet doughnuts are sure to impress. And they’re made with super good for you ingredients! Have a lovely Valentine’s day weekend, friends 🙂

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If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on instagram.

Vegan Red Velvet Doughnuts

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 6 doughnuts


  • 1 1/2 cups oat flour
  • 1/2 cup date paste (I used 8 medjool dates blended with 1/2 c water)
  • 3/4 cup almond milk
  • 2 tbsp beet juice
  • 1 flax egg (1 tbsp ground flax mixed with 3 tbsp water, set in the fridge for 30 minutes before using)
  • Chocolate glaze (cocoa powder mixed with hot almond milk)


  1. Preheat the oven to 350 degrees and spray your doughnut pan with nonstick spray.
  2. Mix date paste, almond milk, beet juice, and flax egg. Add the wet ingredients into the oat flour and stir to combine.
  3. Pour the batter into the doughnut pan and bake for 10 minutes (makes a full pan, 6 doughnuts)
  4. To make a simple chocolate glaze, mix about 1/4 cup almond milk with around a tablespoon of unsweetened cocoa (add more/less milk or cocoa until you get a liquid, glaze-like consistency).
  5. Allow the doughnuts to cool, dip in glaze or enjoy plain!