Chai Spiced Donuts with Svelte Protein Shakes


Summer may be around the corner here in California, but that doesn’t mean we can’t enjoy some spiced chai! I am super excited to have partnered up with Svelte using their awesome organic plant protein shakes! I decided to get creative and turn a not-so-healthy breakfast (donuts) and make them packed with vitamins, nutrients, and most importantly FLAVOR! This was a pretty easy task thanks to the protein shake and its insane taste. Below you can find my recipe for half a dozen Spiced Chai Donuts.


Svelte is a plant-based protein shake company with tons of yummy flavors including ChocolateFrench VanillaCappuccinoSpiced Chai, and their newest edition Banana Creme. All the shakes are organic, non GMO and packed with fiber, protein, and energy sustaining complex carbs. They are soy based and made right here in California! 

Shop Svelte Organic Plant Protein Shakes here…

I have never been a huge store bought protein shake type of person, but I have to say these shakes are addicting! They are a great alternative to almond milk or non-dairy milk to use in recipes adding flavor and more nutrients. They are also super handy after a workout when I don’t feel like mixing up powder. 

Now onto the donuts…

This recipe will make you half a dozen gluten free, refined sugar free, high protein and DELICIOUS batch of donuts. Go ahead and double the batch if you want a full dozen. The spiced chai shake adds a burst of flavor being thick and creamy so you won’t need a lot of sweetener. Maple glaze is homemade and smeared over the top using my caramel date sauce but I also added some maple syrup to give it that maple-y flavor, yeah know. You can substitute the glaze with almond butter, peanut butter, or glaze them with vegan butter, coconut sugar and cinnamon! 


Tapioca starch creates a soft, fluffy texture which is necessary when cooking without eggs. You can try substituting with potato starch, arrowroot powder, or cornstarch but I have not tried this. Oat flour is one of my favorite flours because it is gluten free and bakes similar to all-purpose flour so yes you can substitute with all-purpose white or wheat flour. Toppings! Dip your donuts in whatever you like. I went with salted pistachios and it was the perfect pair of salty & sweet.

Donut Ingredients

1 1/4 cup oat flour

1 cup Svelte Chai Plant Protein Shake

1 tbsp apple cider vinegar *substitute with lemon juice

1 tbsp tapioca starch

1 tbsp coconut oil *melted

2 tbsps date paste *substitute with maple syrup or agave

1 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/8 tsp salt

dash nutmeg, ginger, cloves *optional

Maple Glaze Ingredients

1 cup pitted medjool dates *soaked in water for 20 minutes

1/2 cup coconut milk

1/3 cup maple syrup

1 tsp vanilla extract

1/4 tsp sea salt


  1. Preheat the oven to 350 degrees.

  2. Whisk together the Chai protein milk and apple cider vinegar and set aside to form a “buttermilk”

  3. Meanwhile, combine the flour, baking soda, baking powder, salt, cinnamon, and spices.

  4. Add the date paste (or maple syrup) and melted coconut oil to the buttermilk and stir.

  5. Pour the buttermilk into the flour and whisk until well combined. Spray a donut pan with non stick oil. Add a scoop of batter into each ring until they are full.

  6. Bake for 20-25 minutes. Let cool before adding the glaze.

Maple Glaze Directions

  1. Soak the dates in hot water for 20 minutes. Drain the water and add all the ingredients to a food processor or blender.

  2. Blend until the date chunks are gone and the glaze is nice and creamy.

  3. Using a butter knife, smear the frosting over the cool donuts and add desired toppings.