Caveat - I’m no nutritionist or dietician, and purely used this as its a beautiful and natural colouring! 😉⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
This recipe has the perfect airy cake texture, is plant-based oil free, gluten free and refined sugar free!

Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka




  • 125g spelt flour (@dovesfarm)
  • 50g coconut sugar (@lucybeecoconut)
  • 1 tbsp spirulina powder (@naturya)
  • 175ml plant milk (I used coconut @rebel_kitchen)
  • 1 tbsp lemon juice
  • 2 tbsp agave syrup (@meridianfoods)
  • 35g coconut oil
  • 0.5 tsp bicarbonate of soda
  • 1 tsp baking powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀



      • Preheat the oven to 180 degrees
      • Mix together flour, sugar, spirulina, baking powder and bicarbonate of soda
      • Stir in plant milk, agave, lemon juice and coconut oil
      • Pour into donut moulds
      • Bake for 8 - 10 minutes
      • Leave out to cool whilst you make the glaze
      • Blend together all glaze ingredients
      • Dip 1 side of donuts into glaze
      • Decorate with toppings of your choice (I used desiccated coconut, cacao nibs and spirulina powder)
      • Serve with spirulina nicecream if you’re going all out!

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