Want to eat your greens but really just want to eat dessert? Here ya go. These are reminiscent of zucchini bread, but different. A rich earthiness, but blended with warm spices and sweetened just right. With the benefits of drinking a green smoothie for breakfast … how about a green donut instead? With all of the veggies, whole grains, and nuts, these end up being a hearty filling breakfast that really keeps you going — and smiling — all morning. Originally posted at and reprinted from Esther at A,B,C,Vegan.
Approximately 15 medium cake doughnuts
- 1 flax “egg” (Egg replacer using 1 tablespoon ground flax seed +
3 tablespoons water — instructions below!)
- 2 cups massaged kale
- 1 cup shredded zucchini
- 1/4 cup pecans (+ a few hazelnuts, or a few extra pecans)
- 2/3 cup water
- 3/4 cup agave nectar
- 6 dates
- 3/4 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 2 tablespoons coconut margarine (or other vegan margarine)
- 1 1/4 cups whole wheat pastry flour
- 3/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cocoa powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 cup powdered sugar
- 1 tablesppon non-dairy milk (plus up to another teaspoon
if needed, to be thin enough to spread)
- 1/2 teaspoon vanilla
Preheat oven to 400º F.
Mix 1 tablespoon ground flax seed with 3 tablespoons water to create 1 flax egg. Put aside to rest for about 15 minutes.
Massage kale until you have about 2 cups worth. Massaging kale is as easy as it sounds – rub the leaves together until they begin to soften a little, and darken in color. This breaks down the fibers and decreases the bitterness. Remove leaves from stalks, only keeping the massaged leaves.
Place all ingredients under the “wet” list above into a high speed blender and combine until smooth.
Mix together all the ingredients under the “dry” list above in a large bowl.
Mix the blended wet ingredients into the dry, mixing until a smooth thick batter forms.
Spray doughnut pan with non-stick cooking spray. Spoon batter into doughnut pan, or use a pastry bag to squeeze batter in.
Bake for 9 minutes, or until tops of doughnuts spring back a bit when touched. Remove from oven and let cool on cooling rack.
While doughnuts are cooling prepare glaze by whisking the glaze ingredients together in a separate bowl.
Spread glaze on top or dip doughnuts into the glaze, and enjoy!
Note: They are even better a day or 2 later, as the flavors meld together and the glaze percolates down into the doughnuts themselves. If not eating fresh out of the oven, reheat by toasting for about 5 minutes – I highly recommend serving them warm. :)
Esther is a Vegan Lifestyle Coach and plant-based nutritionist. She works and blogs at A,B,C,Vegan, where she helps new vegans, experienced vegans, and the merely curious explore this wonderful world, giving inspiration, motivation, and community for a vegan lifestyle.
- Here are more of VegKitchen’s Easy Vegan Cakes and Pies.