Vanilla Bean Glazed Honey Cake Doughnuts

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

It’s no secret that I’m a huge chocolate fan, it would seem that the chocolate fanaticism is genetically passed down in my family, (just kidding… but seriously)! But weirdly enough I’m an equally enthusiastic fan of anything vanilla.

There’s nothing quite like a buttery-tender cake heavily scented with vanilla, and when you pair that with a cup of coffee, you’ve got my favorite indulgence. The relationship between vanilla and coffee is well documented, (affogato anyone) and for me it even outweighs the coffee/chocolate combo.

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

These doughnuts are a combo of two favorites, the first inspiration is the most amazing vanilla cake from the former Editor in Chief of Gourmet Magazine, Ruth Reichl. It’s called Nicky’s Vanilla Cake and it’s located in her book, Garlic and Sapphires, (all her books are a great read if you’re crazy about food) and the cake is truly spectacular!

My second inspiration comes from memories of my favorite doughnut as a child, the Old Fashioned Glazed. I combined the vanilla cake flavors that I remember, (remade with grain free ingredients) with a doughnut shape and glaze, and I got my new weekend indulgence!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

This recipe is really simple and doesn’t require a mixer. Simply whisk together the dry ingredients, mix them together with the wet ingredients, and you’re ready to bake.

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

You can make these with coconut oil, but butter definitely has the edge!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

After the batter is mixed, spoon the batter evenly into a doughnut pan, there might be a little leftover that you can bake in a muffin tin or second doughnut pan if you have one. When the batter has been portioned, smooth out the tops of the doughnuts a bit with the back of the spoon before baking them.

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

Even though it’s really hard to wait, these need to cool until they’re barely warm before you turn the pan upside down to release them onto a cooling rack to finish cooling to room temperature. If you try and get them out sooner, you run the risk of breaking 1 or 2.

Once they’ve cooled, you’re ready to glaze them. I started off all neat and tidy by spooning the glaze over them, but in the end I dunked each one into the glaze before carefully removing them (cake doughnuts are fragile) just to speed things up a bit. I ended up with a few crumbs in the glaze, but I felt like it was a pretty small price to pay considering it saved me a ton of time!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

As I mentioned before, these are really good with coffee. My sister stopped by just in time, and ended up with a freshly baked doughnut, and an Americano in her to-go cup!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

I thought I’d give you an up close view of the pound cake-like texture of these doughnuts because seeing is believing. I wouldn’t blame you for a moment if you were a bit skeptical that you can actually make doughnuts without processed ingredients, but these will change your mind in just bite!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

Vanilla Bean Glazed Honey Cake Doughnuts

  • Author: Get Inspired Everyday!
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 6 doughnuts + a few doughnut holes 1x



  • 1 3/4 cups almond flour
  • 1/4 cup tapioca starch/flour
  • 1 Teaspoon baking powder
  • pinch of sea salt
  • 1/4 cup honey
  • 4 Tablespoons salted butter, melted
  • 1 egg
  • 1 Tablespoon vanilla extract


  • 1/4 cup coconut butter, also called mana
  • 1/2 vanilla bean, seeds scraped out
  • 2 Tablespoons honey
  • pinch of sea salt
  • 12 Teaspoons lemon juice


  1. Preheat the oven to 350ºF and lightly grease a non-stick doughnut pan for 6 doughnuts.
  2. Whisk together the almond flour, tapioca starch, baking powder, and sea salt.
  3. Melt the honey and butter together, set aside to cool before whisking in the egg and vanilla extract.
  4. Mix the honey mixture into the almond flour mixture until combined and there are no lumps.
  5. Divide the batter evenly between the 6 doughnut spots, filling each one about 3/4 of the way full. The batter is quite thick, and I used 2 spoons to spread it around. I had a little leftover batter, and made ‘doughnut holes’ by baking the remaining batter in a mini muffin tin.
  6. Bake for 7-10 minutes or until puffy and no longer gooey in the center. You can check the doneness by inserting a toothpick in the center, when it comes out clean or with moist crumbs, the doughnuts are done. Let the doughnuts cool for at least 20 minutes before removing them from the pan to cool to room temperature on a cooling rack.
  7. Make the glaze by melting everything together over low heat just until liquified.
  8. You can either dip the doughnuts into the glaze (carefully, cake doughnuts break easily) or you can spoon the glaze evenly over each doughnut.


The glaze for these doughnuts is sweet like a normal frosting which makes these great with a cup of coffee. However if you like things on the less sweet side feel free to play around with the glaze.



44 Comments on “Vanilla Bean Glazed Honey Cake Doughnuts”

  1. Kari, these are fantastic. I actually did use almond meal since I didn’t have blanched almond flour, and still loved them. Instead if making the glaze I added the juice and zest of 1/2 lemon to the batter, then drizzled a bit of honey on the baked doughnut. Thank you for the great recipe!

    1. I’m so glad you enjoyed them, and I love the idea of adding lemon into this recipe, lemon is one of my favorite flavors with sweets!

        1. I store mine in a sealed container in the freezer, then reheat gently at 250ºF. The glaze won’t look the same, so you can always freeze them unglazed as well.

  2. I love these and have made several times. So yummy, yet for some reason last time I made them they were dry. I live in high altitude zone. Could this be a reason? I’d love to be able to get them a little more moist because they are delicious and healthier choice to doughnuts.


    1. I’m not sure what would have happened if you’ve made them before without problems, but a couple things it could be is your oven might not be accurate anymore and they got over baked. Another thing I’ve had happen is different batches of tapioca seem to work slightly different so maybe that was it? Also like you mentioned altitude is always a factor in baking, but if you hadn’t had problems with the previous batches, you wouldn’t think that was the problem. The first thing I’d look at is baking them just a tad less next time!

  3. My 3 y/o son has an egg allergy and he loves doughnuts. What can I substitute the egg with?

    1. I haven’t tried it myself, but maybe you could use a ‘flax egg’ or chia egg’ in place of the egg. There’s also vegan egg alternatives in the health food stores these days, but I haven’t personally tried them. For ratios on the flax or chia eggs, just Google it and the answer will come right up. I’d link you to something, but not having tried it I wouldn’t want to steer you in the wrong direction. I hope you’ll let me know what you end up trying and how it goes!

    2. VeganEggs should work perfectly. But I used half of an “egg” – their recipe calls for 1/2 C water to make one egg, which is ‘way more liquid volume than what one egg makes; so I halve the mix and use 1/4C water instead. Blend and let it set for a few minutes before folding it in with the other recipe ingredients.

      1. Thank you so much Valerie for your tips, I really appreciate it since I don’t have any personal experience with vegan eggs! 🙂

    1. It’s definitely not a runny consistency, but not as thick as a cookie dough. It should look exactly like the picture in the blog post, which I really hope helps!

    1. Coconut oil generally works well in place of butter, although they will probably have a lightly coconut flavor. I haven’t tried this one out with coconut oil though, so you’ll have to let me know how it goes!

  4. These are amazing! I have made them several times as muffins since I don’t have a doughnut pan and my whole family LOVES them. Even without the glaze!! Hopefully one day soon we will have a doughnut pan to enjoy them as intended but until then we will enjoy them any way we can.

  5. I just made these the other day and they are SOOOOO good. Definitely a keeper and I’ll be browsing the rest of your recipes now. Thanks!!

  6. Hi Kari,
    So I’ve made these twice and they are a BIG hit with both my dietary-restricted friends/ co-workers, and with my no-restrictions friends/co-workers… and everyone LOVES them. They are so good… but I think these are mini-cakes disguised as doughnuts! Can’t wait to try the other doughnut recipes, etc, on your site! Thanks so much for sharing. Especially for my SIBO-diet friend.

  7. Can you substitute coconut sugar for honey? Also, do you think the batter would work for cupcakes? Thanks!

    1. I think coconut sugar would work, although there’s not quite as much liquid in coconut sugar, so I can’t be sure of what the consistency of the finished doughnut would be. I definitely wouldn’t try using this batter for cupcakes because it’s much too dense, it’s more of the heaviness of an old fashioned glazed cake doughnut which doesn’t work well for cupcakes. I hope you enjoy these, and be sure to let me know how it goes, or if you have anymore questions!

  8. What can I use to substitute the first 2 ingredients: almond flour and tapioca starch? How much regular all purpose flour?

    1. Usually all purpose flour doesn’t substitute equally for almond flour and tapioca starch. I’m not sure how to substitute all purpose flour for this recipe because it was formulated for almond flour which has a lot more naturally occurring fat in it, and creates a moister finished product. If you did sub in regular flour, you would also need to increase the amount of butter and possibly the honey as well, (almond flour has a residual sweetness to it). I’m sorry I can’t give you exact measurements, but you might be able to do a Google search for a baked cake doughnut with all purpose flour.

  9. Great recipe! I’ve made these three times, each time using Rice Malt Syrup instead of honey.

  10. These look great! Is there anything you could use instead of the coconut butter? Also, could you use vanilla extract rather than the bean?

    1. I’m not sure what else you could use besides coconut butter except regular powdered sugar made into a glaze? You can use vanilla extract instead of the bean, but it won’t be quite as intense of a vanilla flavor. I hope you enjoy the recipe, and be sure to let me know if you have anymore questions!

  11. These look amazing and I just bought a full-sized silicone donut pan. Can you tell me if you used a regular or mini-sized donut pan for this recipe? I really want to make them tomorrow, but don’t know if I should double the recipe. Thank you!

    1. I’m not sure if mine is regular or mini, so I measured it. The there are 6 slots in the pan for doughnuts and they each measure about 3″ across. I think that’s considered a regular sized doughnut pan, but I wanted to send you the measurements just to be sure! I hope you’ll let me know how it goes and if you have anymore questions!

  12. I made my first batch of these donuts yesterday morning and was amazed…they are so good! Can’t wait to make more this coming weekend. I love your recipes, your blog, and especially your photography…thanks for sharing your talents!

    1. Thanks so much Sonya for making my day! 🙂 I’m so glad you enjoyed these, they’re one of my favorites for the weekend too!

  13. I am completely blown away by this recipe…by these donuts. Not only are they gorgeous – that close-up is making me weak in the knees – but they’re as healthy as donuts come… Wonderful!

    1. I hope you get to try them, I couldn’t believe how good they were because it seems almost impossible for healthy doughnuts!

  14. I honestly think we must share taste buds because I’m always on YOUR page when it comes to food. Your vanilla bean recipes are some of the best I’ve seen anywhere. I adore your vanilla bean recipes (plus the ones you include pom arils in!!!!) I need to tweet this if I can figure it out. Ha. Vanilla bean makes me weak in the knees, but yes, I see you understand chocolate as well.

    1. I hope you get to make these soon, I know how much you love vanilla bean and this doughnut glaze will be right up your alley!

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