Baked Vegan Gluten-Free Donuts
Baked Vegan Gluten-Free Donuts
Cook Time: 15 mins Ready in 30 minutes. Yield: 12
Light and perfectly sweet vegan donuts. Serve them
covered in frosting and sprinkles or brush
with melted coconut oil and dip in cinnamon and
coconut sugar!
For vegans: Use any egg substitutes
Or use any of my healthy vegan frosting recipes.
INGREDIENTS
1 cup oat Flour
1/2 cup tapioca
2 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/3 cup raw honey, coconut sugar, raw Sugar
3/4 cup (180ml) almond milk
1 tsp Vanilla Extract
2 Tbsp Applesauce
5 Tbsp melted coconut oil.
1 large egg lightly beaten
Bake 15 mins. Do not remove from
pan until cool.
INSTRUCTIONS
Preheat the oven to 350°F (180°C). Prepare two
donut trays by spraying with non-stick spray. Set aside.
Sift the flour into a mixing bowl and add the sugar,
baking powder, salt, cinnamon and nutmeg. Mix together.
Add the almond milk, vanilla,applesauce and melted coconut
oil and whisk in, removing any large lumps.
Place the donut batter into a piping bag and pipe it into the
donut partitions evenly (cut a corner off a plastic bag),or use
a spoon. Bake for 15 minutes until lightly browned on top.
Remove from the oven and let cool for a few minutes before
transferring the donuts to a wire cooling rack. Allow to cool
completely before doing the topping. For the chocolate topping,
melt the chocolate by placing it in a microwave safe bowl and
heating in 30 second intervals,
Dip the donuts into the melted chocolate and then place onto
a parchment lined baking tray and use a teaspoon to add sprinkles.
When all the donuts are done, move the tray into the fridge briefly
for the chocolate topping to set.
For the cinnamon sugar topping,
add the sugar and cinnamon to a bowl and mix together. Melt the
coconut oil and brush the butter onto the top of a donut and then
immediately dip it into the bowl of cinnamon sugar.
Place the donut onto a parchment lined tray and use a teaspoon to
add more cinnamon sugar to the top of the donut.
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