Chia-Banana Donuts with Raspberry Glaze

I’m in love with Donuts, especially when they are pink, vegan and baked and not fried! I’m still testing on recipes for vegan donuts as they are sometimes not as “fluffy” as the normal ones. This recipe comes quite close to my dream donut and apart from the glaze, it’s healthy too!

Ingredients for 6 donuts:

  • 1 cup flour
  • 1 mashed and ripe banana
  • 2 tbsp maca powder (or 2 tbsp sugar)
  • 1 teaspoon baking powder
  • 1 tbsp chia seeds
  • 1 tbsp coconut oil
  • pinch of salt
  • 1 cup soy milk

For the glaze:

  • 1/2 cup frozen or fresh raspberries
  • bit of water
  • 1 tsp maple syrup
  • splash of lemon juice
  • 100g icing sugar


Preheat the oven to 180 degrees and mix all ingredients for the batter in a bowl. Grease a donut tin with a bit of coconut oil and pipe in the batter. Bake for 10-15 minutes. Meanwhile, prepare the glaze. Cook the raspberries over medium heat with a bit of water, maple syrup and lemon squeeze until the juice separates from the fruit. Let it cool down. Separate the juice by pouring it through a sieve.

Let the donuts cool down as well and once that’s done, mix the raspberry juice with icing sugar and dip in the donuts. I can’t really tell you the amount of juice you need. Start with 1 tbsp and then add slowly until you have the right consistency, it should be thick but not too thick.

If you like, sprinkle with some toppings, I used coconut flakes, cacao nibs and flower petals.