RECIPE: Cinnamon-Sugar Donuts (from Simply Delicious Vegan by Caitlin Shoemaker)
You know what they say…eat more (w)hole foods for optimal health. And who doesn’t love a good ol’ donut?! These baked cinnamon-sugar donuts are a lighter take on the classic, plus they use coconut sugar instead of refined table sugar; it has higher levels of iron, zinc, and calcium. I know some people don’t consider baked donuts to be real donuts, but I’ve always preferred them over the fried, yeasty varieties. Give me a moist and fluffy cake donut over that icky pink frosted, sprinkled stuff any day!
I use silicone donut molds to make this recipe so I don’t have to grease the pan—you can buy them online, or bake these into muffins instead. Note that silicone molds can be a little flimsy, especially after you fill them. I like to place mine on a baking sheet to make them easier to put in and take out of the oven.
For the donuts:
2 tablespoons ground flaxseed
1 ½ cups (155 g) quick-cooking oats, blended to make oat flour
½ teaspoon baking powder
½ teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon pink Himalayan salt
1 cup (240 ml) nondairy milk
½ cup (130 g) unsalted almond butter
½ cup (75 g) coconut sugar
1 tablespoon apple cider vinegar
½ teaspoon vanilla extract
For the cinnamon-sugar topping:
1⁄3 cup (55 g) coconut sugar
½ teaspoon ground cinnamon
2 tablespoons nondairy milk (for brushing)
1. Make the donuts: Preheat the oven to 350°F (175°C). Combine the flaxseed with 5 tablespoons (75 ml) water in a medium bowl, then set aside for 5 minutes to thicken to an egg like consistency. In a separate, larger bowl, combine the oat flour, baking powder, baking soda, cinnamon, and salt and mix well.
2. Add the milk, almond butter, coconut sugar, vinegar, and vanilla to the bowl with the thickened flax mixture. Mix well, then add the wet ingredients to the bowl of dry ingredients. Stir until no lumps remain.
3. Evenly divide the batter among twelve donut molds, then smooth out the tops using a small spatula. Bake for 25 minutes, then let stand in the pan for 3 minutes. Carefully pull the edges of the silicone molds to loosen the donuts, then remove them and transfer to a wire rack to let cool completely.
4. Make the cinnamon-sugar topping: Mix the coconut sugar and cinnamon together in a small bowl with a wide base. When the donuts are cool, lightly brush each side with milk, then dip into the cinnamon-sugar mixture. Store any leftovers in a container with a loose-fitting lid at room temperature for up to 5 days.
Note: Make this recipe nut-free by using tahini or sunflower butter in place of almond butter.
Caitlin Shoemaker shares plant-based, recipes that maximize health and flavor and fit into any budget
Caitlin Shoemaker, vegan and health-world influencer and creator of the blog From My Bowl, shares the laid-back kitchen magic of her simple, flavorful recipes. Simply Delicious Vegan proves that unprocessed, plant-based food doesn’t have to be expensive, complicated, or boring—and even better, it can make you feel (and look) your absolute best.
Complete with personal tips for creating a glowingly healthy and happier life, this book offers 100 recipes that check every box and fit easily into real life. Gluten-free, oil-free, and refined sugar–free, Simply Delicious Vegan will help you feel energized and centered.
For more information, click here.
