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Quinoa Cake Donuts

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  • Author: The Fitchen
  • Total Time: 45 minutes
  • Yield: 36 1x


Made with quinoa, cinnamon, and coconut sugar, these gluten free donuts pair perfectly with coffee and brunch.




  • 3/4 c. + 2 Tbsp. gluten-free flour
  • 1/2 c. quinoa flour
  • 2 Tbsp. corn starch
  • 2 tsp. baking powder
  • 1 tsp. sea salt
  • 3/4 c. coconut palm sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg


  • 1 c. cooked quinoa
  • 2 eggs
  • 1 c. non-dairy milk + 1 Tbsp. lemon juice
  • 1 tsp vanilla
  • 1 Tbsp. coconut butter + a little extra for greasing and topping


  1. Cook quinoa. In a medium pot, add 1/2 c. of quinoa and 1 c. of water and bring to a boil. When the pot begins to boil, decrease the heat to a simmer. Stir every 5 minutes until all of the water has evaporated and the quinoa is fluffy.
  2. Preheat the oven to 350º and grease a mini donut pan with coconut butter or nonstick spray.
  3. In a large bowl, combine flours, corn starch, baking powder, salt, coconut palm sugar, and cinnamon. Use a fork to whisk everything together.
  4. In a small bowl, combine milk and lemon juice and set aside for 5 minutes.
  5. Add milk/lemon juice mixture, coconut butter, eggs, quinoa, and vanilla to a food processor and blend until well-combined.
  6. Add wet mixture to the bowl of dry ingredients and mix thoroughly.
  7. To fill the donut forms, fill a Ziplock bag with the batter and snip the corner of the bag. Then squeeze it into the forms, filling 2/3 of the way full.
  8. Bake the donuts for 8-10 minutes.
  9. If desired, lightly coat donuts with coconut butter and dip them into the coconut sugar for added crunch and sweetness.
  • Prep Time: 35 mins
  • Cook Time: 10 mins
  • Category: Breakfast


  • Calories: 2417
  • Sugar: 151g
  • Sodium: 2721mg
  • Fat: 48g
  • Saturated Fat: 24g
  • Unsaturated Fat: 20g
  • Carbohydrates: 434g
  • Fiber: 22g
  • Protein: 64g
  • Cholesterol: 372mg