For this vegan baked donut recipe, I opted to use a mix of both whole wheat flour and oat flour. Here's why: The choice of flour can make a significant difference in both texture and flavor for most baked goods, including baked doughnuts. While cake flour and all-purpose flour are commonly used, I decided to go with a healthier combination of whole wheat flour and oat flour. After all, I wanted them to taste like dessert, but eat like a nourishing breakfast! Whole wheat flour provides a more substantial texture and a subtle hint of earthy nuttiness. Plus, the added fiber and nutrients of the whole grains help to achieve my vision of a world where donuts are not just a tasty choice for breakfast, but a sensible one, too! Oat flour, which is naturally gluten-free, helps to create a delicate and tender crumb. Oats also boast natural sweetness and a slightly nutty flavor which enhances the overall flavor profile of these donuts while maintaining their 100% whole grain goodness.