Vanilla Pecan Doughnuts (Dairy Free, Refined Sugar Free)

These donuts are pretty delicious. As in PRETTY AND DELICIOUS. They make a really beautiful brunch addition, especially if your going to be drinking mimosas with your pinky up. The icing is super creamy, almost like a cream-cheese frosting. And it's VEGAN, ya'll! Spread it on ya toast. Put it on ya apples. Eat it by the spoonful. I haven't tried this yet, but I might even blend it into a frozen coffee drink. Oh my word, that sounds heavenly. But, as yet untested, I do not take credit for any mishaps you may have with such a wild, unruly thought.

I just had to sprinkle pecans all over these sexy morsels of donutty goodness. I like pecans so much, I might go so far as to say that, when chopped, they are the nut equivalent of sprinkles. The candy coating to all tasty baked goods. The earth's heath bar. Ok, maybe that's going a bit too far. But if you toast them with sugar and coconut oil they're about as addictive as a candy bar. I know, I know. I sound like a fallen southern belle turned barefoot hippie. Go ahead. Ask me about my chutney. Yes. It DOES have okra in it, OK?!

You know I couldn't make donuts with any ol' flour, what with my high fallutin' perspective. THUSLY these nutritionally dense (packed with yum) einkorn treats have been born into the universe. They are my 16-minute-to-bake babies. Enjoy!

Einkorn works essentially like spelt, but it is very sensitive to being overworked. Blend ingredients until just combined, as overworking a batter made with einkorn will break the gluten proteins in the flour; this will destroy the spongey, elastic quality these donuts play off so well. 


Author: Renee Byrd (Will Frolic for Food) - Prep time: 10 mins - Cook time: 16 mins - Total time: 26 mins


  • 1 3/4 cup spelt or einkorn flour, sifted

  • 1.5 tsp baking powder

  • 1/8 tsp baking soda

  • 1/8 tsp salt

  • 2 tsp cinnamon

  • 1/2 cup almond milk

  • 1/2 tsp apple cider vinegar

  • 1/2 cup agave + 1/4 cup coconut sugar sugar

  • 1 egg

  • 1/4 cup coconut oil, melted + 2 tbsp for greasing pan

  • 1 tbsp vanilla extract (optional)


  1. Preheat oven to 325F.

  2. Combine einkorn flour, baking powder, baking soda, salt, sugar, and cinnamon in a large bowl.

  3. Add almond milk, apple cider vinegar, agave, egg, melted coconut oil, and vanilla extract, and stir until just combined.

  4. Dollop 2.5 tablespoons of batter into each depression of your donut pan. Bake 8 minutes, rotate, then bake 8 minutes more until golden brown.

  5. Cool 5 minutes if sprinkling with sugar. Cool 15 minutes if icing.


Author: Renee Shuman (Will Frolic for Food) - Prep time: 10 mins -Total time: 10 mins


  • 1/4 cup almond milk

  • 1/4 cup agave nectar

  • 1 tsp vanilla extract

  • 1/3 cup Better Than Milk Soy Powder

  • 1/2 cup coconut oil, melted


  1. In a food processor or Vitamix (I used a magic bullet, actually), blend almond milk, agave, vanilla, and Better Than Milk Soy Powder until thoroughly combined.

  2. Add melted coconut oil, and blend until creamy.

  3. Store at room temperature. If mixture separates over time, simply reblend. Lasts up to a month.