Description
Delight in these Grain-Free Cinnamon Sugar Donuts, a perfect gluten-free and dairy-free treat with warm spices and a sweet, crunchy coating. Made with wholesome flours like cassava, almond, and coconut flour, these donuts are moist, flavorful, and tender. They are coated in a fragrant cinnamon sugar blend for a nostalgic taste that pairs perfectly with your morning coffee or as a sweet snack any time of day.
Ingredients
Scale
Wet Ingredients
- ½ cup plant milk (e.g., oat, almond, cashew)
- 2 teaspoons apple cider vinegar
- 1 teaspoon pure vanilla extract
- ½ cup maple syrup
- ¼ cup avocado oil
- 2/3 cup apple juice
Dry Ingredients
- 1 cup cassava flour
- ½ cup almond flour
- ½ cup coconut flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon allspice
Sugar Coating
- ½ cup coconut or maple sugar
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- Spray avocado, grapeseed, or coconut oil
Instructions
- Prepare the wet mixture: In a glass bowl or measuring cup, whisk together the plant milk, apple cider vinegar, vanilla extract, maple syrup, avocado oil, and apple juice. Let the mixture sit for about 10 minutes to allow it to curdle slightly which will help with texture and rising.
- Mix dry ingredients: In a large mixing bowl, combine cassava flour, almond flour, coconut flour, salt, baking powder, baking soda, cinnamon, and allspice. Stir well to evenly distribute the leavening agents and spices.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until just combined, forming a thick batter. Avoid overmixing to ensure tender donuts.
- Preheat and prepare donut pan: Preheat your oven to 350°F (175°C). Lightly grease a donut pan with avocado, grapeseed, or coconut oil spray to prevent sticking.
- Fill donut pan: Spoon the batter evenly into the donut molds filling about 3/4 full to allow space for rising.
- Bake the donuts: Bake in the preheated oven for approximately 15-18 minutes or until a toothpick inserted into the donuts comes out clean and the tops are springy to the touch.
- Cool the donuts: Remove the donuts from the oven and let them cool in the pan for 5 minutes. Then gently transfer to a wire rack to cool completely before coating.
- Prepare sugar coating: In a gallon plastic bag, combine coconut or maple sugar with cinnamon and allspice. Shake to mix evenly.
- Coat the donuts: Lightly spray both sides of each cooled donut with oil. Place one donut at a time into the sugar mixture bag and gently shake to coat evenly. Repeat with all donuts.
Notes
- This recipe uses cassava, almond, and coconut flours to keep it grain-free and gluten-free; substitutions may alter texture.
- Allowing the wet ingredients to sit with the apple cider vinegar creates a dairy-free ‘buttermilk’ effect, improving rise and tenderness.
- Ensure the donuts are completely cooled before coating to help the sugar stick without melting.
- You can store coated donuts in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- For a vegan option, ensure maple syrup and sugar used are certified vegan.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: grain-free donuts, cinnamon sugar donuts, gluten-free dessert, dairy-free baked goods, healthy donuts, cassava flour recipe, vegan donuts
