This easy oat flour baked donut recipe only takes 10 minutes in the oven. They’re vegan, great for meal prepping, and weight loss also. Homemade oat flour is so easy and cheap to make.
All you need to make oat flour for these oat flour baked donuts is oatmeal and a food processor. Additionally it only takes a couple minutes to blend the oatmeal into flour.
You might be wondering are vegan donuts healthy? It depends what they are made out of. There are healthy vegan ingredients and there are unhealthy ones. Look for vegan donut recipes that are baked, oil free, gluten free, and low sugar.
The ingredients for oat flour baked donuts recipe are cheap and easy. All you need is 2 cups oatmeal, 2.5 cups plant based milk, and 1 banana. You also need 1 cup of sliced strawberries, 3/4 cup peanut butter, and 1 tsp vanilla extract for this plant based donut recipe.
This Oat flour donuts recipe is so easy to make.
Additionally you will need 2 tbsp stevia but can replace with maple syrup or agave. You can actually use any sweetener of your choice that’s equivalent to 1 cup granulated sugar for this healthy vegan baked donut recipe.
Ingredients for the chocolate frosting include 3/4 cup dairy free chocolate chips for baking and 2 tbsp plant based milk. The directions for this oat flour baked donuts recipe are so easy also.
Use a food processor or blender to blend the oatmeal into flour. Combine the oat flour with the plant based milk in a large mixing bowl and stir with a whisk. This is the base for this healthy vegan baked donut recipe.
Use a food processor or blender to blend strawberries and peanut butter until thoroughly combined. Add the strawberry peanut butter purée to the large mixing bowl with the oat flour and plant based donut recipe mixture.
Also add the vanilla extract and stevia to the oat flour baked donuts recipe batter. Use the whisk to blend this mixture until thoroughly combined.
Cover the plant based donut mixture with plastic wrap and allow to sit for 30 minutes at room temperature *this gives the oat flour time to absorb the liquid and thicken the batter. This is important for your easy vegan baked donuts.
Preheat the oven to 350 Pour the easy plant based donut batter into your donut pans. I used 2 Zulay non stick donut pans, 6 count on each pan. Bake easy vegan baked donuts for 10 minutes only.
Oatmeal flour donuts are vegan, plant based, and gluten free. They are super simple to make also which is great because you can make them for the kiddos and family any time you want. Additionally these healthy baked donuts make great meal prep for healthy dieting.
Energy balls with quinoa and dates are a super healthy whole plant based food. They are high in plant protein and other vitamins and minerals. This chocolate quinoa protein balls recipe with dates is perfect for meal prep, health, and weight loss.
Quinoa is a healthy plant based superfood. It’s packed with plant protein, vitamins and minerals. Quinoa actually tastes really good combined with sweet or savory flavors. That’s why this recipe is delicious with dates and dairy free chocolate. It’s perfect for healthy chocolate energy balls recipe with dates.
These plant based energy balls are great for healthy breakfasts or snacks. You can meal prep them too. My kids love to eat these before school and in their lunch.
Chocolate energy balls recipe with dates is so easy to make.
You only need 6 easy ingredients to make these vegan chocolate quinoa energy bites with dates. The ingredients include 1 cup quinoa, 2 cups dried dates (pitted), and 1 cup almond milk.
You also need 12 oz dairy free dark chocolate chips for baking, 1 tsp stevia, and 1/2 tsp salt. Plant based quinoa chocolate energy balls recipe with dates are so simple to cook also.
Start with a large mixing bowl and combine the dried dates (pitted) with almond milk. Allow the dried dates to soak for 1 hour at room temperature (this helps them blend up better).
In the meantime cook the quinoa in a medium cooking pot, bring 2 cups water to a boil. Add the quinoa to the boiling water and simmer for 10-12 minutes. Then remove from heat.
Store cooked quinoa in the refrigerator while preparing the rest of this recipe. Using a blender or food processor, purée the soaked dates and almond milk. If it doesn’t purée perfectly that’s ok. Mine was a little chunky.
Add the date purée to the bowl with the cooked quinoa and mix together with a large mixing spoon. In a separate large mixing bowl melt the sugar free dark chocolate chips in the microwave. Heat for 40 seconds at a time, and stir in between to prevent burning the chocolate.
Add the quinoa dates energy bite mixture into the melted chocolate and stir vigorously with a large spoon until thoroughly combined. Your chocolate energy balls recipe with dates is almost ready.
Store the mixture in the refrigerator to allow it to thicken in order to form the energy balls (3 hours maximum). Then separate healthy energy bites into 9 separate portions and manually roll them into balls.
Store vegan energy bites on a tray lined with wax paper or parchment paper
1tbspbutter flavor extract links to vegan brand below. Can replace with vanilla extract if you prefer.
For The Chocolate Whipped Cream Topping
114 oz cancoconut milkfull fat
For The Chocolate Crust
In a microwave safe mixing bowl, melt the chocolate chips. Heat 30 seconds at a time, stirring in between. This is to avoid burning chocolate. Should take about 2 minutes in total.
Add 1 cup peanut butter into melted chocolate and stir vigorously until thoroughly combined (can use the electric mixer or a large spoon for this part)
Add I cup powdered sugar to the crust mixture and stir vigorously until thoroughly combined (can use the electric mixer or a large spoon for this part)
Use parchment paper to line your cake pan for easiest removal later
Pour butterfinger crust into the pan and smooth into a flat crust
Store vegan crust in the refrigerator while making the cake
For The Cake Filling
Use a food processor to blend entire box of peanut butter captain crunch cereal into a “flour” and set aside
Scoop the coconut cream from the top of 1 can of coconut milk and put it into a large mixing bowl (discard the clear liquid from the bottom of the can)
Add 2 cups powdered sugar to coconut cream and beat with electric mixer until thoroughly combined and fluffy
Add 1 cup peanut butter and butter extract and beat again with electric mixer until thoroughly combined
Combine captain crunch “flour” and fold into batter with a large spoon
Then beat entire butterfinger cake mixture with electric mixer until thoroughly combined
Scoop butterfinger cake mixture into the cake pan on top of chocolate crust and smooth the top
Store in the refrigerator while making the chocolate whipped cream
For The Chocolate Whipped Cream Topping
In another mixing bowl scoop the coconut cream from the top of 1 can of coconut milk (discard the clear liquid from the bottom of the can)
Add cocoa powder and 1 cup powdered sugar and beat with electric mixer until thoroughly combined and fluffy
Top vegan butterfinger cake with chocolate whipped cream
Cut butterfinger cake into 9 slices, cake is ready to serve.
Yes Captain Crunch Cereal is vegan. It contains no animal products nor does it contain palm oil.
Recipe Video: Epic Butterfinger Cream Cake
This Epic Butterfinger Cream Cake is Vegan and requires No Baking. It tastes just like a crunchy butterfinger candy bar! Peanut Butter Captain Crunch cereal is vegan and creates the best vegan butterfinger recipe flavored cake.
Are butterfingers vegan? Regular butterfinger candy bars are not vegan at all. But this vegan butterfinger cake recipe is completely vegan.
Additionally peanut butter captain crunch cereal blends up perfectly into a “flour” in a food processor. It’s easy, delicious, and gluten free. This vegan butterfinger recipe is so simple and fun for your kids and family.
For this themed dessert recipe Preparation, Store both cans of full fat coconut milk in the refrigerator the night before. This is important to harden the cream. Or refrigerate a minimum of 4 hours ahead of time. The longer the better for vegan butterfinger recipe. Ingredients for this candy bar themed vegan cake are so simple.
For the gluten free vegan crust all you need is 1 cup dairy free unsweetened dark chocolate chips for baking, 1 cup peanut butter, and 1 cup powdered sugar. You can replace the powdered sugar with stevia for baking for lower sugar in this vegan butterfinger recipe.
For the butterfinger candy cake batter all you need is 1 14 oz box peanut butter captain crunch, 1 cup peanut butter, and 1 can coconut milk full fat. Also 2 cups powdered sugar and 1 tbsp butter extract.
For the chocolate whipped cream topping the ingredients include 1 can coconut milk full fat, 2 tbsp cocoa powder, and 1 cup powdered sugar. The vegan cake recipe Instructions are simple as well.
Make the chocolate crust for this cake first. Start In a microwave safe mixing bowl, melt the chocolate chips. Heat 30 seconds at a time, stirring in between. This is to avoid burning chocolate. Should take about 2 minutes in total.
Then add 1 cup peanut butter into melted chocolate and stir vigorously until thoroughly combined. You can use the electric mixer or a large spoon for this part. The vegan butterfinger recipe is coming together so great.
Then add I cup powdered sugar to the chocolate crust mixture and stir vigorously until thoroughly combined. You can use the electric mixer or a large spoon for this part.
Next use parchment paper to line your cake pan for easiest vegan butterfinger recipe removal later. I neglected to do this in the recipe video and it caused some cake removal issues. Then pour butterfinger crust into the pan and smooth into a flat crust. Refrigerate vegan crust while making the vegan butterfinger recipe
For The vegan butterfinger candy bar Cake Use a food processor to blend entire box of peanut butter captain crunch cereal into a “flour” and set aside.
Then Scoop the coconut cream from the top of 1 can of coconut milk and put it into a large mixing bowl. Next Add 2 cups powdered sugar to coconut cream and beat with electric mixer until thoroughly combined and fluffy.
Next Add 1 cup peanut butter and butter extract and beat again with electric mixer until thoroughly combined. Then Combine captain crunch “flour” and fold into vegan butterfinger recipe batter with a large spoon.
Next beat entire butterfinger cake mixture with electric mixer until thoroughly combined. Then Scoop butterfinger cake mixture into the cake pan on top of chocolate crust and smooth the top.
Store whole vegan candy bar cake in the refrigerator while making the chocolate whipped cream. For The Chocolate Whipped Cream Instructions are easy also.
In another mixing bowl scoop the coconut cream from the top of 1 can of coconut milk (discard the clear liquid from the bottom of the can). You don’t need the clear liquid at all in this vegan butterfinger recipe.
Add cocoa powder and 1 cup powdered sugar and beat with electric mixer until thoroughly combined and fluffy. Top vegan butterfinger cake with chocolate whipped cream. Vegan butterfinger Cake is ready to serve. Thank you for visiting Anyreasonvegans vegan dessert recipes!
Vegan Oreo Marshmallow Fudge Recipe is easy and delicious
This Vegan Oreo Marshmallow Fudge Recipe is so simple and delicious. It’s perfect for your kids birthdays and events.These Dairy free Oreo brownies are even just an everyday treat or dessert
My 7 year old son usually wants nothing to do with my vegan recipes! However that was not the case with this easy oreo marshmallow fudge recipe. Of course he loved it. This Oreo fudge is the perfect vegan dessert for the kids.
My husband and I finished off these vegan Oreo brownies in the middle of the night! They were so delicious. I love the marshmallow syrup.
Additionally you only need 4 easy vegan ingredients for Oreo fudge. Ingredient include 4 cups dairy free chocolate chips for baking,
1/2 cup vegan butter, 2 cups of crushed Oreos, and 1/2 cup Smuckers marshmallow topping.
Directions for this dairy free Oreo Recipe are very simple
Directions for this dairy free oreo fudge recipe are super easy as well. Start by crushing up Oreos with your hands and set aside. Then Melt all the chocolate chips in a large mixing bowl. I just Microwaved them for 2 minutes, stirred, then microwaved another 1 minute.
Next Melt butter for 45 seconds. Then Add the butter into the melted chocolate for vegan Oreo brownies. Stir vegan Oreo fudge batter vigorously with a large spoon until thoroughly combined.
Next add the crushed Oreos and use the large spoon to gently mix them evenly into theDairy free Oreo brownies batter. Then Pour this mixture into a cake pan that is lined with parchment paper.
Lastly Flatten the fudge batter into the pan. And Drizzle Smuckers marshmallow topping over the top of the dairy free Oreo brownies. Then set in the refrigerator to harden. Wait at least 1 hour before cutting up into fudge squares
These Chocolate Oatmeal Breakfast Cookies only require 3 Ingredients! 3 ingredient healthy cookies are super healthy and perfect for breakfast, snacks, and meal prepping.
My first batch of these plant based oatmeal cookies were gobbled up by my toddler. And I was happy to give them all to her. I’m so happy when she eats healthy foods.
These vegan oatmeal 3 ingredient healthy cookies are so easy to make. Ingredients include quick oats, bananas, and cocoa powder. Quick oats are cut extra thin.
This allows for faster liquid absorption. I’m sure you could use regular oatmeal without a problem. Oatmeal is rich in vitamins and minerals. It’s a gluten free plant based whole food. Oatmeal is one of the healthiest grains. Perfect for 3 ingredient healthy cookies recipe.
Whole Oats Are Rich in Antioxidants such as Avenanthramides. Avenanthramides are a very powerful antioxidant. Cocoa is also a potent antioxidant with many health benefits!
Cocoa powder is rich in potassium, fiber, and protein. It also provides some caffeine which I very much enjoy! Also cocoa powder contains iron, magnesium, and a few grams of complex carbohydrates. Perfect for oatmeal vegan cookies.
Directions for this healthy oatmeal cookie recipe are so easy. In a large mixing bowl Combine oatmeal and cocoa powder and whisk. Then Add water to mixture and whisk again.
Allow cookie dough mixture to set for 1 hour in order for the oats to absorb the water. Toss in the bananas and manually mush and knead into a ball. This is a good time to Preheat oven to 350 degrees F.
Next Line a baking pan with parchment paper. Divide oatmeal cookie dough into 12 balls of equal size the best you can.
Place cookie dough balls out on baking pan. Use a fork to flatten the tops of each cookie. Then Bake for 10-12 minutes!
These Cookies are plant based, gluten free, and flourless.
Nutrition Facts Servings: 12 Amount per serving Calories97 % Daily Value* Total Fat 1.5g 2% Saturated Fat 0.3g 2% Cholesterol 0mg 0% Sodium 2mg 0% Total Carbohydrate 18.8g 7%Dietary Fiber 2.9g 10% Total Sugars 2.6g Protein 3.1 Vitamin D 0mcg 0% Calcium 13mg 1% Iron 1mg 6% Potassium 167mg 4%