Baked Donuts with Hemp Protein: Fit Version
Baked donuts with hemp protein powder: step-by-step recipe, measured quality of cake and a way to dough that does not come out dry.
Baked donuts with hemp protein powder tempt with a simple promise: the same shape, less fat, more protein. The first part is true, as the dough baked in a mold does not absorb fat from frying. The second requires clarification, which recipes usually do not provide. Three tablespoons of powder for twelve pieces is a flavor and structural addition, not a way to a protein dessert. Below you will find a step-by-step recipe, measured data on the quality of hemp protein from a study published in the Journal of Agricultural and Food Chemistry, and a solution to the problem that most often ruins this baked good. I will also show you how the cake meal differs from hulled seeds, as this distinction changes the numbers on the label.
KEY INFORMATION
• Hemp protein powder is made from the cake left after oil pressing. House measured 40.7% protein and digestibility of 90.8-97.5% in this material (House et al., Journal of Agricultural and Food Chemistry, 2010).
• The PDCAAS of the cake is 46-51%, and that of hulled seeds is 63-66%. These are not interchangeable numbers.
• Lysine is the first limiting amino acid in all studied hemp products.
• Three tablespoons of powder (about 25 g) for 12 donuts contribute about 10 g of protein to the entire batch, which is less than 1 g per piece.
What does hemp protein do in donut dough?
It thickens the mixture and absorbs its water. Hemp powder does not contain gluten, so it does not build a network, but it absorbs liquid more strongly than wheat flour. The dough thickens within seconds after combining the ingredients. Therefore, in this recipe, there is proportionally more milk and fat than in regular molded donuts.
Callaway describes edestin and albumin as the two main storage proteins in hemp seeds. Both are easily digestible and contain nutritionally significant amounts of all essential amino acids (Callaway, Euphytica, 2004). However, in the dough, another feature counts: they bind water and coagulate in the oven, thus serving a role similar to that of eggs. With three tablespoons for twelve pieces, the effect is beneficial, as the mixture holds its shape without yeast. With five tablespoons, the dough turns into a sponge that crumbles under a knife after cooling.
The taste at this amount remains in the background. You will sense a slight nuttiness and earthy note, which the chocolate glaze completely covers, while the sugar glaze only softens. If you want to highlight it, reduce the sugar in the glaze instead of adding more powder. More about proportions in other baked goods can be found in the guide on using hemp protein in the kitchen.
What quality is hemp protein?
The PDCAAS of hemp protein ranges from 46 to 66 percent and depends on which part of the seed the raw material comes from. House examined thirty commercial samples from western Canada and measured three materials separately. For the kitchen, this has practical significance, as protein powder is made from cake, not from hulled seeds.
| Material | Protein | Fat | Protein Digestibility | PDCAAS |
|---|---|---|---|---|
| Whole hemp seeds | 24.0% | 30.4% | 84.1-86.2% | 49-53% |
| Cake after oil pressing, i.e., the raw material for the powder | 40.7% | 10.2% | 90.8-97.5% | 46-51% |
| Hulled seeds | 35.9% | 46.7% | 83.5-92.1% | 63-66% |
The values come from House’s work. PDCAAS was calculated against the FAO/WHO requirements for children aged 2-5 years, and digestibility was measured in a bioanalysis on rats. Note the seemingly contradictory middle row: the cake has the highest digestibility and the lowest PDCAAS at the same time. The reason is simple, as PDCAAS penalizes not for digestion but for amino acid composition.
The culprit is lysine, the first limiting amino acid in all studied hemp products. This reverses the popular notion that hemp complements lysine in grains. It does not have an excess of it, so in this recipe, the job is done by eggs, not the powder. The authors’ conclusion remains positive: the PDCAAS of hemp proteins matches or exceeds that of some grains and nuts. This is enough for the addition to the baked good to make nutritional sense, and too little to call it a supplement.
What do you need for baked donuts?
The recipe yields twelve pieces and requires a silicone donut mold or a muffin tin. Active work takes about ten minutes, with baking taking another several. All ingredients should be at room temperature, as cold milk causes melted butter to curdle and the mixture layers.
Three substitutes work here without risk. You can replace cow’s milk with plant-based milk in a one-to-one ratio, canola oil with melted butter or coconut oil, and honey with maple syrup in the same volume. I do not recommend a fourth substitute: hemp protein powder is not the same as hemp flour and they are not interchangeable cup for cup, as they differ in fineness and absorbency. If you only have hemp flour, start with two tablespoons and add milk to achieve a thick cream consistency.
- 150 g of wheat, spelt, or rice flour
- 3 tablespoons (about 25 g) of hemp protein powder
- 2 eggs size M
- 100 ml of cow’s or plant-based milk
- 60 ml of canola oil or melted butter
- 3 tablespoons of honey or maple syrup
- 1 teaspoon of baking powder
- half a teaspoon of baking soda
- 1 teaspoon of vanilla extract
- a pinch of salt
- 1 teaspoon of cinnamon, optional
- for the glaze: 100 g of powdered sugar, 2 tablespoons of milk, a few drops of vanilla
- for decoration: 2 tablespoons of hulled hemp seeds
How to bake donuts with hemp protein step by step?
The entire procedure consists of five steps and takes about thirty-five minutes from bowl to rack. Preheat the oven to 180 degrees before you start mixing, as the dough with baking soda and baking powder loses its leavening power while waiting. Place the silicone mold on a baking sheet to prevent it from deforming during transfer.
- In a large bowl, combine flour, hemp protein powder, baking powder, baking soda, salt, and optional cinnamon. Stir with a spoon until the powder is evenly mixed into the flour, as lumps will not dissolve in the wet mixture.
- In a second bowl, whisk eggs with milk, oil, honey, and vanilla. Thoroughly combining the wet ingredients before adding to the dry prevents lumps in the final mixture.
- Pour the wet ingredients into the dry and mix with a spatula in ten motions. The mixture is ready when no flour is visible at the bottom of the bowl. Transfer it to a piping bag or a bag with a cut corner and fill the molds three-quarters full.
- Bake for 12-15 minutes until the top is golden and springy. Do not open the oven for the first ten minutes. A toothpick inserted in the center should come out dry or with crumbs. Cool the donuts for five minutes in the mold, then transfer to a rack.
- Mix powdered sugar with milk and vanilla to make a smooth glaze. Dip the top of the completely cooled donut in it and immediately sprinkle with hulled hemp seeds. The glaze sets in about fifteen minutes.
Why do donuts with hemp protein come out dry?
For two reasons at once: too much powder and too long baking. Hemp powder binds water, and the oven evaporates it, so these two mistakes add up instead of canceling each other out. Three tablespoons for twelve pieces and a maximum of fifteen minutes are the limits, beyond which the dough becomes corky.
We noticed in tests that these donuts are noticeably better on the day of baking than the next day, and that the glaze makes a difference. Pieces without glaze become slightly sticky on the outside and harder on the inside after a few hours at room temperature. A layer of sugar or chocolate acts as a barrier and pushes this moment a good part of the day. If you are baking in advance, glaze the donuts just before serving, and keep them in a closed container until then.
The chocolate version requires two tablespoons of cocoa in the dry ingredients and two additional tablespoons of milk, as cocoa absorbs just like hemp protein. The version with filling is made after cooling: pierce the bottom and squeeze jam or nut cream with a piping bag with a thin tip. The gluten-free version is 100 g of rice flour with 50 g of potato starch, while in this case, do not go below two tablespoons of hemp protein, as it becomes the main binder of the mixture.
The same powder works in formats that do not require baking. If you are looking for something cold, check out the recipe for homemade protein bars with hemp protein or a post-workout protein shake.
Frequently Asked Questions
How much protein does hemp powder contribute to one donut?
Less than one gram. Three tablespoons is about 25 g of powder for twelve pieces, and with the protein content measured by House in the cake (40.7%), this gives about 10 g for the entire batch (House et al., 2010). The rest of the protein in the donut comes from eggs and flour.
Is cake made from cake meal worse than cake made from hulled seeds?
It has a lower PDCAAS: 46-51% compared to 63-66% for hulled seeds, despite the higher digestibility of the protein itself (House et al., 2010). The difference comes from the amino acid composition, not from digestion. For baking, cake meal is better because it has over four times less fat.
Why did my donuts turn out dry and crumbly?
Most often due to too much hemp powder or baking for more than fifteen minutes. The powder binds water already in the bowl, and the oven removes the rest. Stick to three tablespoons for twelve pieces and check with a toothpick from the twelfth minute instead of waiting for a clearly dark top.
Can I bake these donuts without a donut mold?
Yes. You can pipe round rings onto a baking sheet lined with paper or fill a muffin tin three-quarters full. The shape will be less even, and the baking time in a muffin tin increases by two to three minutes. The taste and texture remain the same.
What glaze should I choose for donuts with hemp protein?
Chocolate best masks the earthy note of the powder, sugar leaves it detectable, and fruit with raspberry juice creates contrast. Regardless of the choice, the glaze also serves a technical function, as it limits the drying of the crumb. Sprinkle it with hulled hemp seeds before it sets.
This article is for informational and educational purposes and does not replace consultation with a doctor. If you are pregnant, breastfeeding, taking medications, or have chronic conditions, consult the use of supplements or herbs with a specialist.
Author: Michał Waluk · Published: 2026-06-22 · Updated: 2026-08-16
