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Perfect Baked Vegan Doughnuts

by Hannah Singleton

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Doughnuts! Was there ever a baked good that inspired such devotion? From Homer Simpson to World Doughnut Day - yep, it's a thing - we sure do love the cake with a hole.

Unfortunately, they also often come with a side-serve of the guilts. From their gooey jam-filled centers to the lip-smacking icing, they're a veritable sugar-laden fructose-fest - until now.

Enter stage left, Nexba's Perfect Baked Vegan Doughnuts. Fructose free and packed with nutrients, this super-healthy doughnut recipe also packs a probiotic punch with a sneaky pour of Nexba Mixed Berry Kombucha.

Image credit: Nexba

The good stuff

We’ve gone all out to create the perfect sugar-free and healthy vegan doughnut recipe, with a generous dollop of nutritional goodness:

  1. Cinammon. Where to start with this super spice? Loaded with antioxidants, it's also stacked with anti-inflammatory properties, can reduce your risk of heart disease, helps lower blood sugar levels and may even protect against some forms of cancer.
  2. Nut butter. Packed with nutrients such as vitamins E and B6, nut butter is an awesome source of protein, fibre and healthy fats. (Just be mindful that some brands of nut butter can have added salt, sugar, preservatives, and unhealthy fats that could do more harm than good, so check your labels, peeps!)
  3. Coconut. We could go on forever about the humble coconut, but know this: They're unspeakably high in manganese, which is critical for bone health, packed with copper and iron, which help form red blood cells, and chock full of antioxidants.

Perfect Baked Vegan Doughnuts

Prep time 30 mins | Cook time 15 mins | Serves 8


  • 1 1/2 cups gluten free all purpose flour (or regular all purpose flour)

  • 2 tsp baking powder

  • 1 tsp cinnamon

  • 1/4 tsp sea salt

  • 300 ml Nexba Mixed Berry Kombucha

  • 1/4 cup coconut oil (+ extra to grease), melted

  • 2 tbsp ABC butter (or nut butter of choice)

  • 1 tbsp chia seeds soaked in 3 tbsp filtered water for 10-15 minutes* (or add 1 organic egg, whisked, as a non-vegan option)

*This soaking process will create a chia ‘egg’.



  • 1/2 cup coconut yoghurt
  • 1 tbsp pomegranate juice (we extracted juice from a fresh pomegranate)
  • 1 tbsp coconut oil
  • 1 tbsp lemon juice
  • 1 tbsp Nexba Mixed Berry Kombucha
  • Toasted flaked almonds (optional)


  1. Preheat your oven to 200°C conventional / 180°C fan-forced / 356°F.
  2. Combine dry ingredients in a large mixing bowl. Create a well in the centre and add the Nexba Kombucha, nut butter and coconut oil. Mix well.
  3. Add the chia ‘egg’ (or whisked organic egg) and gently stir through.
  4. Grease a doughnut tray with extra coconut oil and spoon in the doughnut mixture. Don't overfill the tray as the doughnuts will rise.
  5. Bake for 10-15 minutes or until lightly golden. Remove from the oven and allow to cool completely before removing.
  6. Meanwhile, prepare the ‘icing’. Whisk all ingredients together until well combined. Place in the refrigerator for 30 minutes or so.
  7. Spoon on top of the doughnuts and top with toasted flaked almonds (optional).


Share your creations with us!

Tag @Nexba on Instagram and hashtag #Nexba

Ready to enjoy the refreshingly satisfying health benefits of Nexba Kombucha?

Hannah Singleton
Hannah Singleton



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