2 of my favourite donut recipes to celebrate International No Diet Day

The first time I was told to go on a diet I was 8 years old.

I had made a national gymnastics team, and the first thing I had to do when I came to practice was step on a scale.⁣ ⁣ I was put on a strict ‘no carb’ diet to get my weight down so I could ‘present better’. ⁣ ⁣

My amazing grandma pulled me out of there so fast I didn’t even know what was happening, but the damage was done. ⁣ ⁣

“I need to go on a diet” was implanted.⁣ ⁣

After years of fearful ‘moderation’ (which is also a diet- I know right? Mind blown!), restricting, binging, food guilt, and other disordered eating- I finally started to make peace with my body, and eventually, my favourite treats and foods.⁣ ⁣

Donuts were and are a big deal for me. ⁣ ⁣ They are delicious, almost always meant a special outing, and brought me tons of happiness. They also meant complete trigger terror to my diet brain.⁣ ⁣ But I kept at it. I kept saying ‘it’s ok’ to the food choices that scared me. I kept  letting go, gently learning the language of my body. Telling her she was safe. Leaning in.⁣ ⁣ And today when the kids said they missed going out for treats and told me they wanted donuts? I was able to go all out.⁣ ⁣

Maybe this seems small; trivial in the face of what we’re going through now. But it’s a big deal for me. And being able to join my family with joy, eating treats together, mindfully savouring them without fear, showing up for myself, means so very much.⁣ ⁣

In celebration of how I feel today, and International No Diet Day, I’m sharing my 2 favourite donut recipes – blueberry with a lemon glaze, and double cinnamon glazed.

I hope you enjoy them today and every day- and I hope you take some extra time today to love you just as you are,⁣ right now.⁣ ⁣

Vegan Gluten-Free Blueberry Donuts with a Lemon Glaze!

Recipe by Kat InokaiDifficulty: Beginner


Cooking time




  • 2 cups gluten-free flour (we use Bob’s Red mill 1-to-1)

  • 1 cup sugar (we use coconut, but any will work)

  • 1 tsp baking soda

  • 1.5 tsp baking powder

  • 1 tsp cinnamon

  • 1 pinch cardamom

  • 1 cup almond milk (or other non dairy milk)

  • 1.5 tsp vanilla extract

  • 1/4 cup melted vegan butter

  • 1 cup blueberries (we use thawed, drained frozen wild)

  • For Lemon Glaze
  • 1 tbsp almond milk

  • 1/2 tbsp fresh lemon juice

  • 1/4 tsp lemon zest

  • 1/2 cup icing sugar


  • Preheat oven to 350 F, and grease a donut tray. You can also use a muffin tin, or a mini bundt tray (which is what I happen to have).
  • In a large bowl, mix everything except blueberries together, adding dry ingredients to wet ones. Once a smooth batter is formed, fold in the blueberries.
  • Spoon into your greased tin, and bake for 20 mins. Remove from oven and cool for 5-10 mins.
  • While your donuts are cooling, whisk all the glaze ingredients together.
  • Glaze your donuts by dipping or by drizzling with a spoon, then set aside for 15 mins while glaze dries.
  • Serve with piping fresh coffee or tea and a good book.

You can find the recipe for my other favourite, double cinnamon glazed donuts, right here.

Use those superpowers for good!⁣ 🖤 Kat (aka The Autoimmutant)