Baked Oat Bran Doughnuts (Vegan, Gluten-Free, Sugar-Free)

If you’ve never heard of Tłusty Czwartek (pronounced “two-stee chvar-tek”), let me introduce you to this delightful Polish tradition. It's literally translated as “Fat Thursday,” it’s a day dedicated to indulging in sweet treats, especially doughnuts, called pączki in Polish. Just right before the start of Lent! This celebration falls on the Thursday before Ash Wednesday and is all about enjoying rich, sugary delights one last time before the fasting season begins.

Traditionally, Tłusty Czwartek is marked by families and friends gathering to savor these luscious, deep-fried doughnuts filled with jam or other sweet fillings. It’s a joyous occasion full of warmth, laughter, and, naturally, lots of calories!

But what if you want to join in the fun without compromising your healthy lifestyle or dietary choices? That’s where my recipe comes in! I’ve created a healthy, vegan, and gluten-free version of these classic doughnuts so everyone can partake in the celebration guilt-free.

My doughnuts are made with wholesome ingredients and baked instead of fried to keep them light and nutritious. 

Making these doughnuts is a fun way to connect with Polish culture while honoring your dietary needs. They’re perfect for sharing with friends or enjoying as a special treat on Tłusty Czwartek, or any day you want a wholesome, delicious dessert.

So why not embrace this beautiful tradition with a twist? Celebrate Tłusty Czwartek by baking your own batch of these healthy, vegan, gluten-free doughnuts. Your taste buds and your body will thank you! :)

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Oat Bran Doughnuts 

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⏱️ Time

 Prep: 10 minutes
 Baking: 20 minutes
 Total: 30 minutes

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Ingredients (8–10 doughnuts)

Dry ingredients

• 1 cup oat bran

• 1/2 cup erythritol (powdered works best)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp cinnamon

• pinch of salt

Wet ingredients

• 180 g firm tofu, blended until smooth

• 1/2 cup plant milk (almond or rice)

• 1 tsp apple cider vinegar or lemon juice

• 1 tsp vanilla extract

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Instructions

1. Preheat the oven to 180°C (350°F) and lightly grease a doughnut pan or use a silicone mold.

2. In a large bowl, mix all dry ingredients until evenly combined.

3. In a blender, blend the tofu until completely smooth. Add plant milk, vinegar, and vanilla, then blend again until creamy.

4. Add the wet ingredients to the dry and mix gently, just until combined. The batter should be thick but pipeable. If needed, add 1–2 tablespoons of plant milk.

5. Spoon or pipe the batter into the doughnut molds, filling each about 3/4 full.

6. Bake until set and lightly golden on top.

7. Let cool for 10 minutes before removing from the pan.

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Optional sugar-free toppings

• Melted sugar-free dark chocolate

• Cinnamon mixed with powdered erythritol

• Cocoa-erythritol glaze with a splash of plant milk

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Nutrition (per 1 doughnut, approx. 1/9 batch)

• Calories: ~95 kcal

• Protein: ~6 g

• Fat: ~2 g

• Carbohydrates: ~16 g

• Sugars: 0 g

• Fiber: ~4 g

Nutritional values are estimates and may vary depending on the exact ingredients used.

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