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Vegan doughnut balls with tahini and maple drizzle recipe

Vegan doughnut balls with tahini and maple drizzle recipe

23 ratings

This vegan doughnut recipe involves baking instead of frying, making it even easier to follow at home. Sweet potato is the secret ingredient to a fluffy dough that puffs up in the oven, and the sticky maple and tahini glaze adds a lovely sweet finish. See method

  • Serves 16 (makes 16)
  • 15 mins to prepare, 10 mins to cook plus cooling
  • 160 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1 large sweet potato, baked and cooled (see tip, below)
  • 85g coconut oil or butter, softened
  • 120g caster sugar
  • 190g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tbsp almond or cashew milk
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 4 tbsp maple syrup
  • 3 tbsp tahini
  • 2 tbsp pistachio nuts, finely chopped

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    5g 25%
  • Sugars

    11g 12%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 21.7g Protein 2g Fibre 0.7g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking tray with nonstick baking paper. Cut open the baked sweet potato and scoop out the flesh. Put 100g in a food processor with the coconut oil and sugar. Blitz to combine. (You can use the rest of the sweet potato to thicken a soup, or freeze for another time.)
  2. Transfer to a bowl and stir in the flour, baking powder, bicarbonate of soda, milk, vanilla extract, lemon juice and a pinch of salt.
  3. Roll heaped tablespoons of the mix into balls and place on the baking tray, spaced slightly apart. Bake for 8-10 mins until golden and slightly puffed up, then remove and allow to cool for a few mins.
  4. Mix the maple syrup and tahini until just combined, then drizzle over the doughnuts. Scatter with the chopped pistachios to serve.

Tip: To cook the sweet potato, wrap the potato in foil and cook at gas 6, 200°C, fan 180°C for 45 mins.

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