Mini cacao & coconut baked donuts // Easter BBQ {vegan}

Marta's Plants - Mini cacao & coconut baked donuts {vegan}

(cliccate qui per la versone italiana)

iDouble post this week! I wish I could always do this but I don’t have enough time. I decided to take advantage of the Easter holidays to share the recipe for these super easy and quick (and cute!) mini cacao & coconut baked donuts.

For Easter Monday I was invited to a bbq on the river Ticino in Northern Italy by a friend (the lovely lady with donut eyes in the photo below!). I knew there were going to be lots of people so I wanted to come up with a dessert that could be shared easily and without making a mess.

Note: I made coconut flour by grinding/blending grated coconut. It was actually the result of a previous coconut butter recipe attempt that failed miserably. I think I need to buy a different grated coconut – or blender, haha!

Note 2: You can use any mold/tin you’d like. I recently bough one for mini donuts and wanted to try it. I would suggest to fill each well with batter otherwise they will dry very quickly. Rising in the oven, the top parts may touch, but that’s ok, you’ll get delicious mushroom-donuts! 🙂

 Marta's Plants - Mini cacao & coconut baked donuts {vegan}My friend Margherita

by Marta Giaccone

yields about 40 mini donuts
prep time: 10 mins, cook time: 10 mins, total time: 20 mins (depends on the number of batches)


1 cup / 150 gr flour (I used spelt)
½ cup / 45 gr coconut flour
4 tbsp / 24 gr cocoa powder
1 tsp baking powder
½ tsp baking soda
seeds of ½ a vanilla bean or paste/extract
pinch salt
½ cup / 100 gr light brown sugar
1 cup / 250 ml plant-based milk
3 tbsp / 45 ml light oil (I used organic cold-pressed sunflower)
½ a bar / 50 gr extra dark chocolate, roughly chopped
½ cup / 70 gr raisins, soaked for a few mins



  1. Preheat oven to 375°F/180°C.
  2. Combine all dry ingredients. Add sugar and mix again.
  3. Add milk and oil and stir well until fully incorporated. Drain and rinse the raisins, squeezing out any excess liquid. Fold in together with the chocolate chunks. Taste and add more sugar if you want.
  4. Lightly oil each mini donut well for easy removal (if you have a silicone mold, skip this).
  5. Add about 1 tbsp of batter for each donut (you can also use a muffin tin and add 1 + ½ tbsp each).
  6. Bake for 10 minutes or until a toothpick inserted in a donut comes out clean (turn tin around after the first 8 minutes for more uniform results). Remember: better to keep them slightly moist.
  7. Keep donuts in a metal tin or an airtight container for a few days.

Marta's Plants - Mini cacao & coconut baked donuts {vegan}

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