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  • Makes 8 doughnuts
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These chocolaty dessert doughnuts incorporate orange juice, zest, and segments for moist and flavorful results. If you don’t have a doughnut mold, use a standard 2½-inch muffin pan and fill cups two-thirds full with batter. Tip: You can easily make this recipe gluten-free by using certified gluten-free oat flour.

By Shelli McConnell,


  • 2 tablespoons flaxseed meal
  • 1¼ cups oat flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon regular or sodium-free baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 4 oranges, divided
  • ¾ cup unsweetened, unflavored plant-based milk
  • 1¼ cup orange juice, divided
  • 3 tablespoons tahini
  • 1 teaspoon pure vanilla extract
  • ¼ cup pure cane sugar
  • 1¼ teaspoons arrowroot powder
  • Dark chocolate shavings


  • Preheat oven to 350°F. In a medium bowl combine flaxseed meal and ¼ cup water. Let stand 10 minutes.
  • In another bowl stir together the next five ingredients (through salt). Remove 1 tsp. zest from an orange; add to bowl. Add the milk, ¼ cup orange juice, the tahini, and vanilla to the flaxseed mixture; mix well. Add to flour mixture; stir until combined.
  • Pour batter into a large piping bag or resealable plastic bag. Cut tip or corner of bag to ½ inch. Pipe batter into eight 3½-inch nonstick or silicone doughnut molds, filling each mold about halfway. Bake doughnuts 12 to 15 minutes or until tops spring back when lightly touched.
  • Meanwhile, make the Orange Sauce: In a small saucepan combine the sugar and arrowroot powder. Remove ½ tsp. zest from an orange; add zest to sauce pan. Stir in 1 cup of the orange juice. Bring to boiling; reduce heat. Cook and stir 1 to 2 minutes or until thickened.
  • Remove doughnuts from oven. Cool in pan on a wire rack 5 minutes. Loosen edges of doughnuts from sides of pan and carefully invert pan to remove. (You may need to firmly tap one edge of the pan against counter to loosen doughnuts.)
  • Peel and slice oranges. To serve doughnuts, spoon about 1 Tbsp. Orange Sauce on each dessert plate. Top with a doughnut and orange slices. Drizzle remaining sauce over doughnuts. Top with shaved chocolate.

Comments (17)

(5 from 4 votes)

Recipe Rating

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Michelle G.

Great dessert! Donuts are not too sweet but perfect with the sauce. Great presentation - impress your guests.


I just read your note in the recipe that muffin tins can be used. I'll let you know how they turn out. Thanks


I don't have a doughnut mold. Can these be made as muffins?? Have you tried this option? If so, how long to bake? Any other options? Thanks[-this recipe sounds great for Christmas


Can this be made with GF flour instead of oat flour?

Courtney Davison

Hi Sarah, We recommend using certified gluten-free oat flour, such as Bob's Red Mill: https://www.bobsredmill.com/gluten-free-oat-flour.html You may also grind oat flour at home using certified gluten-free oats. For more on that, check out our guide to oats: https://www.forksoverknives.com/how-tos/how-to-make-oat-milk-flour-and-more/ Thank you, Courtney Editor, Forks Over Knives


Tahini is a smooth spread made of pulverised sesame seeds. Similar to smooth peanut butter.


Sounds great. Would love to have the nutritional information.


Did you try it? Do these work well with date syrup? And, if so, how much?


You probably can. It's worth a try. May I remind the people making judgmental comments that not everyone that uses these recipes are vegan. Some of us just have particular allergies and are looking for recipes that will help with that.


SO GOOD!!! Glaze is a must


Eggs aren’t vegan

MaryEllen Bunce

No we are vegan


I wonder if date sugar can work instead of cane sugar; i prefer to not use the refined stuff.

Momma Bear

Probably, I think it's two eggs worth of flaxseed gel though.

Momma Bear

You could probably use any seed or nut butter!

Cynthia Dunn

Is there a substitute for the tahini?

Teri Magness

What is tahini ?

About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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