Hidden Vegetable Doughnut Cakes

healthy doughnuts

Is there such thing as a healthy dessert? There is with these hidden vegetable chocolate doughnuts. Simply delicous and great for making with your kids. 

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 12 people



Pre-heat oven to 180°C / 160°C fan assisted / gas 4.

If using a doughnut pan, grease pan with melted butter or melted coconut oil.

If using a muffin pan, tear off 6 pieces of tinfoil then cut each in half so that you have 12 squares.

Using the end of a thick-handled spoon or teaspoon (even a pencil end will do!), place a square of foil over the end and mould the foil around the handle, leaving a “skirt” of tinfoil.

Flatten the “skirt” to form a base.

Place each moulded piece of foil into the wells of the muffin tin, this well help create a doughnut hole.

Brush well with melted butter or coconut oil, set aside.

Place all doughnut ingredients into a food processor or blender, or, using a stick blender, blitz everything together until smooth.

Fill a piping bag with the batter, or you can use a freezer bag, then snip just the tip off the bag (careful, mixture is very liquid!) and pipe the batter into the prepared baking tin.

Bake for 15-17 minutes until baked through.

Leave to cool in pan on a wire rack for about 5 minutes.

Carefully peel away and remove foil inserts from doughnuts while they are still warm.

Leave to cool out of the pan and on a wire rack until completely cool.

To decorate, melt together dark chocolate and coconut oil, either in a bowl set over simmering water, or in short bursts in the microwave on a low wattage.

Once melted and completely smooth, drizzle chocolate over the donuts.

Decorate each with fresh berries, sprinkles, sliced almonds or anything else you like!

Will keep for 2-3 days if kept in an airtight container at room temperature. If topped with fresh fruit, the doughnuts should be eaten sooner.



90ml honey or maple syrup
120g smooth almond butter
3 eggs
100g courgette, roughly cubed
½ ripe avocado
50g raw cacoa powder
2 tsp vanilla extract
½ tsp baking soda
Pinch of salt


50g good quality 70% dark chocolate
1 tbsp coconut oil
fresh berries
almond flakes

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