Description
Enjoy these fluffy vegan cinnamon donuts, made with a mix of all-purpose and almond flour, and rolled in a sweet cinnamon sugar coating. Ideal for breakfast or a delightful snack!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsweetened applesauce
- 1/4 cup almond milk (or any plant-based milk)
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined.
- In a separate bowl, mix the unsweetened applesauce, almond milk, melted coconut oil, and vanilla extract until fully combined.
- Pour the wet mixture into the dry ingredients and gently fold together until just combined. Avoid overmixing; a few lumps are fine.
- Lightly grease a donut pan with cooking spray or coconut oil.
- Fill each donut cavity about 2/3 full with the batter using a piping bag or spoon.
- Bake in the preheated oven for 10-12 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Mix the granulated sugar and ground cinnamon in a shallow bowl.
- Once cool, roll each donut in the cinnamon sugar mixture until fully coated.
- Enjoy your vegan cinnamon donuts fresh, or store leftovers in an airtight container at room temperature for up to 2 days.
Notes
- For gluten-free donuts, substitute all-purpose flour with a gluten-free flour blend.
- Add-ins like chopped nuts, chocolate chips, or dried fruit can enhance flavor and texture.
- Store leftovers in an airtight container or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes