Iced Cake Donuts

If you watch my Instagram stories, you saw a little sneak peek of these delicious homemade donuts baked to perfection! YOU GUYS!! We ate the entire dozen in one day 👏🏻😳😂 Log one (or two or three) into MFP and make them fit into your macros this weekend! Get the donut pan we use HERE.


1 1/2 cups white, whole-wheat flour 

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. ground cinnamon

1⁄4 tsp. ground nutmeg

1⁄8 tsp. sea salt

1⁄4 cup melted coconut oil

1/2 cup raw honey

1⁄4 cup pure maple syrup

1⁄4 cup unsweetened applesauce

1/2 cup cooked sweet potatoes (peeled and mashed)

1/2 tsp. vanilla extract

2 large eggs

2 Tbs. sprinkles (1/2 tsp. per donut)


2 cups powdered sugar

4 Tbs. pasteurized egg whites

1 tsp. clear vanilla extract


1. Preheat oven to 350 degrees.

2. In a large bowl stir together the flour, baking powder, baking soda, cinnamon, nutmeg and sea salt; set aside.

3. In a separate bowl, beat together the melted coconut oil, honey, pure maple syrup and applesauce for three minutes. Add the mashed sweet potatoes and vanilla extract; mix well. Beat in one egg at a time. Then add the flour mixture and beat on low until just combined.

4. Pour the batter into a piping bag or large ziplock bag and cut a hole in the end. Spray a donut pan (here’s the one we use) with cooking spray and pipe the batter into each donut mold. Bake for 15 minutes. Let cool in pan for 2 minutes then transfer to a cooling rack. Let cool completely before frosting.  

5. Beat the powdered sugar, egg whites and vanilla extract together in a large bowl until well combined. Dip each donut into the icing and then return to cooling rack. Once the icing is firm, dip each donut a second time and then top with sprinkles. Enjoy!


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Copies are flying off the shelves just like these donuts flew off the pan!

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