Chocolate-Nutmeg Cake Doughnuts

This is the story of Goldilocks and the 3 batches of doughnuts. The first batch was tasty but ugly and definitely not camera-ready. Number two was cuter, but too spongey and airy, and batch #3 was just right. (After this post, we’ll be going back to salads to recover from all this doughnut “testing”).

These might not be your Dunkin’ or your Krispy variety, (come on, a little healthy baked doughnut can’t really compete with the deep fryer) but for hundreds of calories less they are a tasty little treat with a delicious flavor thanks to the coconut oil, almond flour, cinnamon and especially the fresh nutmeg. To our surprise, these were actually better the second day after the cocoa and the nutmeg flavors had some time to get to know each other better.

I should also add that the mini-doughnut pan, while cute, makes it hard to keep these little puppies moist. I got a nice result from a mini-muffin pan (making slightly larger sized “doughnut holes”). And I have yet to try out a regular sized doughnut pan because I don’t have one, but I might get one for next time.

Chocolate-Nutmeg Cake Doughnuts
Prep time
Cook time
Total time
Serves: 8 regular doughnuts, 24 mini doughnuts, 16 mini muffins
  • 1 cup flour(s) of your choice (I did half almond, half spelt)
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • 2.5 tablespoons softened coconut oil
  • ⅓ cup sugar
  • ½ cup almond milk
  • ¼ teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 egg
For the quick glaze:
  • ¼ cup almond milk, as needed
  • 1 cup powdered sugar, as needed
  1. Preheat the oven to 400 and spray a doughnut pan or mini-muffin pan with non-stick cooking spray.
  2. Sift together the flour, cocoa powder, and baking powder. Stir in the nutmeg, cinnamon, and salt.
  3. In a separate bowl, whisk the coconut oil, sugar, almond milk, apple cider vinegar, vanilla, and egg.
  4. Combine the wet and dry ingredients, stirring gently until just combined.
  5. Fill the doughnut pan molds ¾ full.
  6. Bake for 5-7 minutes, depending on the size of your doughnut molds. Doughnuts are done when they are puffed up in the oven. Be careful not to over-bake, especially if you’re making minis: they bake quickly.
  7. Let cool and dust with powdered sugar or glaze.
  8. Make the quick glaze: Whisk together the almond milk and powdered sugar, adding more of either to reach your desired consistency, and drizzle over cooled doughnuts.



If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Emily from on said:

    These look great! All of your photos are lovely. And I love that this is a healthier recipe. I don’t have a donut pan, but I do have a mini muffin pan so I will be trying these very soon.

  2. Caitlin from on said:

    i love how low these are in fat and sugar compared to other donuts. and they look delicious!

  3. I’ve never tried making doughnuts from scratch, but this recipe is tempting me to do so. And that photo, by the way, looks like it’s straight out of Bon Appetit. I’m impressed!

  4. frannie from on said:

    These sound wonderful. I may have all the ingredients to make these over the weekend.
    Just one question. Did you use a muffin pan and then cut out the donut hole?
    They sure are cute and look delicious.

    • jeanine from on said:

      nope, they just come out like little round puffs that look like doughnut holes (I didn’t photograph those). Since the middle isn’t cut out, they were just more moist than with the mini-doughnut pan. So technically they’d really be mini muffins.

  5. Kasey from on said:

    Gorgeous photos, delicious sounding donuts and a beautiful site. So glad I found you!

  6. Valerie from on said:

    These look scrumptious! I actually think that baked doughnuts taste better than their fried cousins (plus, you can get away with eating more.)
    I just found you via Tastespotting…I was drawn in by your site’s name! I’m kind of obsessed with lemons too. 😀

  7. Sam from on said:

    Oh wow, I’ve always been to scared to make my own donuts, but these seem do-able and look really good in the photos! We have just started a new series on our blog called ‘Sam and Phil’s Monthly Cookie Swap’ , and we would love for you to stop by and link these brownies in our comment section!
    Sam x

  8. Nom, nom, nom. I like Goldilocks and I think I would looove these little brown bears. What sort of chocolate would you recommend dipping them in? Because I don’t know if I can have a doughnut without a glazey chocolate.

  9. susan from on said:

    these look delicious. i love that there is spelt flour in them! I am making these asap!

  10. Yvonne from on said:

    These are awesome! I baked them in a mini muffin pan and they came out great. I used almond and oat flour and coconut milk. I love how versatile your recipes are and that it is easy to use different combinations of flours.

    One question, though – the directions include baking soda but the ingredient list does not. Was this supposed to be included?

  11. Camille Fleur on said:

    Oh my! I have just tried this recipe and it was delicious and healthy at the same time! I tried it in a muffin pan and it was great.I will redo it again, but next time with the glazing!

  12. Sharron on said:

    I just made these with a combination of oat and almond flours. Delicious! I saw a reference to baking soda in the directions but none in the ingredients list. I used a scant 1/4 tsp.

  13. Caitlin on said:

    Can you use a “chia egg” to make this recipe vegan? Just wondering if any of you have tried this successfully… I might try this today!

    • Hi Caitlin, I haven’t tried, so I’m not sure…

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