Yesterday, with my son home from school due to the Georgia ice, I whipped up these surprising Vegan donuts. To my amazement, he devoured three in one go. What shocked me even more was my husband’s enthusiasm; he, a discerning eater of vegan and gluten-free fare, inquired eagerly upon returning from work, “Are all the donuts gone?” Victory! I hope your family relishes this recipe as much as mine did. I skipped the glaze for this batch, but I’ve shared the recipe in case you want to give it a try.

Cinnamon Sugar Vegan Gluten-Free Donuts

 Gluten-Free Donuts Recipe

Ingredients:

For the Donuts:

– 1 1/2 cups gluten-free flour with xanthan gum or regular all-purpose flour

– 1 tablespoon cinnamon

– 1 teaspoon cardamom

– 1 1/2 teaspoons baking powder

– 1/4 teaspoon baking soda

– 1 teaspoon xanthan gum (if your gluten-free flour lacks it)

– 1/2 teaspoon sea salt

– 3/4 cup organic cane sugar

– 3/4 cup Almond Vanilla Milk

– 1/3 cup vegetable oil (grapeseed or melted coconut oil) + extra for the pan

– 1/2 cup unsweetened applesauce

– 1 teaspoon organic vanilla extract

For the Glaze:

– 1 cup confectioners sugar

– 1 1/2 tablespoons almond milk (adjust for desired thickness)

– 1/2 teaspoon cinnamon

– 1/2 teaspoon cardamom

– 1/4 teaspoon ginger

– 1/2 teaspoon vanilla

For the Cinnamon Sugar Topping:

– 1/2 cup organic cane sugar

– 1 teaspoon ground cinnamon

– 1/4 cup melted vegan butter

Instructions:

1. Preheat your oven to 350 degrees and grease the doughnut pan.

2. In a bowl, mix cane sugar, baking powder, baking soda, cinnamon, cardamom, and salt. In another bowl, add applesauce.

3. In a sauté pan, warm milk and coconut oil on low heat. Whisk until the coconut oil is melted. Add the warm mixture to the applesauce. Add vanilla extract and whisk.

4. Pour the wet mixture into the dry ingredients. Stir until just combined, avoiding overmixing.

5. Spoon the batter into the doughnut molds, filling 1/8 to 1/4 inch from the top. Bake for about 20 minutes or until lightly golden brown. Use a toothpick to ensure they’re cooked through.

6. Cool in the pan for 5 minutes, then transfer to a cooling rack.

7. For the glaze, mix all ingredients until smooth. Invert doughnuts into the glaze or drizzle it over them. Optional: create a Cinnamon Sugar topping by dipping doughnuts in melted vegan butter and coating with the sugar-cinnamon mixture.