scd vanilla cake donuts

My ideal breakfast DEFINITELY has donuts in the picture! These moist, sweet vanilla cake donuts satisfy all of my donut cravings & are full of SCD-compliant, nourishing ingredients that won’t sabotage my health. I feel like I’m just winning all around every time I make these!

A healthy donut recipe!

Ah, 2020. The year that the words “healthy” and “donut” can coexist in the same beautiful sentence. I’m here for it.

Whether you’re baking these donuts for Sunday brunch or for this week’s meal prep, they never disappoint me! These moist, grain-free donuts are so perfect paired with a hot mug of coffee.

I always wake up with the BIGGEST sweet tooth so these donuts are one of my favorite breakfast recipes to satisfy that craving. They’re incredible fresh out of the oven, but I also love making them ahead to store in the fridge to eat during the week!

This healthy donut recipe is also packed with enough healthy fats to leave me feeling full and satisfied instead of craving more sugar throughout the day. The only source of sugar in these cake donuts is honey, which also has some pretty cool health benefits:

• High in phytonutrients
• Has antibacterial and antifungal properties
• Acts has a prebiotic (supports gut health!!)
• Supports heart health

Plus the ingredients I used to make the donuts are also 100% compliant with the specific carbohydrate diet. So if you’re living with ulcerative colitis, Crohn’s disease, or another chronic disease, these donuts will support your efforts to manage the symptoms instead of sabotage you. Cheers to that!

What You’ll Need:

Grab a medium-sized bowl, a small spatula or spoon, an electric hand mixer, a silicone donut mold, and all of your baking enthusiasm!

Glaze Options

One of my favorite parts about vanilla donuts: they’re so versatile!

• Chocolate Glaze: In a microwave-safe dish, I combined 4 squares of 90% dark chocolate with 1 tsp coconut oil and microwaved on high for 1 minute. Take out and stir rapidly to finish melting the chocolate. It should be smooth and glossy.

• Caramel Glaze: I used my absolute favorite scd-friendly, refined sugar free caramel sauce! Its made with almond butter, coconut oil, honey, vanilla, and just a touch of coconut flour.

• Blueberry Lemon Glaze: I’ve been obsessed with making my homemade blueberry lemon syrup recently! It’s a perfect topping for these donuts, my scd microwave muffin, or my banana pancakes. The full recipe is in this post on my Instagram page!

How to Make:

Step 1: Preheat the oven and lightly spray a silicone donut mold with nonstick spray. In a medium bowl, beat the egg whites until they become light and “fluffy” in appearance, this took me about 4-5 minutes with my electric hand-held mixer.

Step 2: Add in the almond flour, coconut flour, honey, vanilla, melted coconut oil, baking soda, baking powder, salt, and cinnamon and mix until well-combined.

Step 3: Using a spoon, evenly divide the batter among the 6 donut molds.

Step 4: Bake and let cool completely before removing! Honestly, waiting for them to cool is the hardest part about making these donuts…

Step 5: Top with your glaze of choice! You can’t go wrong here: let your imagination soar. Follow your heart. Chase your dreams. Ok hopefully you get the point lol. For this batch, I topped half with my scd caramel sauce and half with the dark chocolate glaze. I also love using my homemade blueberry lemon syrup when I’m craving something fruity.

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