Baked Vegan Gluten-Free Donuts

Baked Vegan Gluten-Free Donuts
Cook Time: 20 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!

Use any of my healthy vegan frosting recipes.

For vegans: Use any egg substitutes

DRY INGREDIENTS

1 cup oat or almond Flour
1/2 cup tapioca
2 tsp Baking Powder
1/2 tsp Cinnamon
1/4 tsp Salt
1/4 tsp Nutmeg
1/3 cup coconut sugar or raw honey

WET INGREDIENTS
3/4 cup almond or coconut milk
2 Tbsp Applesauce
5 Tbsp (1/4 cup+1 tbs.) melted coconut oil.
1 large egg lightly beaten or egg substitutes.
1 tsp Vanilla Extract

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.
Add the sugar, baking powder, salt,
cinnamon and nutmeg.
Mix together.

Add the almond milk, vanilla, applesauce and
melted coconut oil.
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 real chocolate topping:
Melt 2-3 oz.chocolate in a microwave safe bowl
with a tsp. of avocado or other oil and
heat 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 chocolate glaze topping:
You may adjust to taste and thickness
Ingredients
1 to 2 cups powdered sugar
1/4 to 1/3 cup cocoa powder
2 to 4 tbsp milk as needed
1 to 1-½ tsp vanilla extract
Instructions

In a large bowl, sift together powdered sugar with cocoa powder.
Add in 3 tbsp of the milk and whisk until a smooth mixture begins
to form. Continue adding milk by the tablespoon and whisking until
desired consistency is reached, then stir in the vanilla.
Glaze should fall from the whisk in thick ribbons and will run back
together in the bowl.
Use as desired to dip donuts or spread on other desserts. Glaze
crust should set in about 1 hour.
How to store Chocolate Donut Glaze:
Leftover glaze can be stored at room temperature in an airtight
container for 4 days. Whisk again to smooth before using.
Notes
Sifting the powdered sugar and cocoa until very fine (no lumps)
ensures a smoother icing.
For dipping donuts: place icing in a shallow dish and dip donut
straight down, then lift above bowl and let excess icing drip off
before placing donut on a cooling rack to set. If using sprinkles,
dip in sprinkles directly after dipping in icing. Glaze should be thick
enough not to run into the sprinkles (or very little).

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For the (optional) clear glaze:
1 cup powdered sugar
2 to 4 teaspoons any milk or buttermilk

For the (optional) coconut sugar coating:
4 tablespoons coconut oil, melted
1/2 cup coconut sugar

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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