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These Peaches and Cream Dairy Free Donuts are tender cake donuts made with easy to digest spelt flour and fresh diced peaches baked into every bite. An easy, sweet glaze takes these vegan donuts over the top!
I can not stop eating these Peaches and Cream Dairy Free Donuts!! This might be going down as one of my top 5 recipes from the blog. They are so good!
I’ve never been a huge donut lover – I find them either too dry, too sweet, or too oily. These peaches and cream donuts are everything I’ve ever wanted in a donut – light and fluffy, just sweet enough, and absolutely no oil, butter or eggs. You’ve got to try these!
I love spelt flour for baking because it’s much lighter than whole wheat and more easily digestible. Some people who are sensitive to gluten, will find spelt flour easier to tolerate, however, it is NOT gluten free and therefore not suitable for those with Celiac disease. It does make these dairy free donuts nice and tender while still allowing them to hold together perfectly!
You all know by know that I’m obsessed with aquafaba (a.k.a chickpea brine) when it comes to baking. I’ve used it in my Cinnamon Squash Bread, Peanut Butter Chocolate Cupcakes, and Clementine Loaf Cakes.
Aquafaba is used in place of eggs to create a perfect soft, fluffy rise in baked goods. It works like a charm in these donuts as well!
Coconut milk is a magical ingredient in its own right. It provides healthy fat which allows for a tender cake texture without using butter or oils. What we have is soft, tender, moist, fluffy, yummy, baked dairy free donuts.
They are perfect for breakfast, snack or even dessert. We have been eating them all day long. The first time I made them, I made a second batch about an hour after the first because we just couldn’t stop! You might want to do yourself a a favor and just start with a double batch!
More vegan donuts
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Peaches and Cream Dairy Free Donuts
Ingredients
For the Donuts
- 1 cup spelt flour
- ¼ cup coconut sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup full fat coconut milk
- 3 tablespoons aquafaba (chickpea brine, which is the liquid from a can of chickpeas)
- 1 teaspoon pure vanilla extract
- 1 fresh peach peeled and diced
For the Glaze, optional
- ½ cup organic powdered sugar
- 2-3 tablespoons coconut milk
Instructions
- Preheat oven to 375°F.
- Lightly spray a 6-cavity donut pan with cooking spray and set aside.
- In a small mixing bowl, whisk together the flour, coconut sugar, baking powder and salt.
- In another mixing bowl, whisk together the coconut, aquafaba, and vanilla.
- Add the dry ingredients to the wet and stir until combined, but do not over mix.
- Add the diced peaches and stir to distribute evenly throughout.
- Spoon the batter into the prepared donut pan. Fill each cavity to the top and smooth out the top with the back of the spoon or your fingers.
- Bake for 11 to 13 minutes, until the edges pull away from the pan easily.
- Let cool in the pan on a wire cooling rack for 5 to 10 minutes. Turn the donuts out onto the cooling rack and continue to cool completely.
- Once the donuts are completely cool, whisk together the powdered sugar and coconut milk for the glaze, if using. Gently dip the tops of each donut into the glaze and return to the cooling rack to dry. Alternately, drizzle the glaze over the top of each donut and allow to dry on the cooling rack.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Sue says
I made these the other day without the peaches and added a cinnamom/date sugar topping to half of them, and dipped the other half in melted dark chocolate. Oh my heavens! So good!
I want to make them for my mom for her birthday tomorrow but was just making my grocery list and remembered she doesn’t like coconut. I haven’t experimented much with milks other than almond or rice. Any suggestions to replace the coconut milk? Maybe cashew? BTW, I used light coconut milk in my other batch with date sugar and we loved them. Thanks for this recipe!
Jenn S. says
Oh, that’s so great. Thanks, Sue! Good to know that lite coconut milk worked! I think maybe cashew milk or soy milk milk work. They need a little fat content to help keep them soft and moist, so I don’t think rice milk would be a good choice. Let me know what you use and how they turn out!
Sophia | Veggies Don't Bite says
Why do I have that old school song in my head while reading you post?
“Peaches and cream
I need it cause you know that I’m a fiend
Gettin’ freaky in my Bentley limousine
It’s even better when it’s with ice cream
Know what I mean”
HAHAHAHA!!! I’d gladly eat these and dance!! YUM YUM!
Jenn S. says
LOL!! I have no idea what that song is, but I like it! 🙂 Dance away, girl!! No judgement zone right here! 🙂
Vegan Heaven says
These look so delicious, Jenn! What a great and creative combo! 🙂
Jenn S. says
Thanks, Sina!