Healthy Lemon Blueberry Donut Cakes

These healthy lemon blueberry treats are round like donuts yet taste like sweet delicious cakes. Okay, okay, maybe I tried to make donuts and filled the donut pan a little too full and the donut hole disappeared turning them into little cakes. No holes in these donuts means there’s a perfect spot to load your donut up with fruit or ice cream, although I prefer and recommend the latter.



Unlike most protein cake, these don’t lack moisture and still taste great the next day!



I used PEScience Gourmet Vanilla. Get 30% OFF using code PBCHOCO at checkout.


Healthy Lemon Blueberry Donut Cakes

Yield: 5 Donut-Cakes

Serving Size: 1 Donut-Cake

Calories per serving: 183

Fat per serving: 7g

Carbs per serving: 26g

Protein per serving: 9g

Healthy Lemon Blueberry Donut Cakes

Deliciously healthy lemon-blueberry donut cakes. Perfect for topping with ice cream!


  • 1/2 c brown rice flour or gluten-free oat flour
  • 1/4 c almond flour, finely ground
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 tbsp. light butter or coconut oil, melted
  • juice and zest of 1 lemon
  • 1 egg
  • 1/4 c granulated baking stevia
  • 1/4 c almond milk
  • 1/2 c frozen blueberries
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 tbsp. vanilla protein powder
  • 1-2 tbsp. almond milk


  • Pre-heat oven to 350F and prepare a donut pan with non-stick spray - be generous!
  • Place all dry ingredients into a mixer (flours, protein, stevia, baking soda and powder). Add in egg, melted butter or coconut oil and almond milk. Add lemon juice and zest and mix until light and fluffy.
  • Fold in blueberries. Fill 5 donut molds with batter. Be sure to fill to the top! Bake donut-cakes for 15-16 minutes.
  • Remove and let cool completely. Stir together glaze and drizzle over cakes.


Store in an airtight container in the refrigerator for up to 3 days.

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