📖 Recipe
Vegan Maple Donuts
(adapted from The Fresh Direction)
Servings: 8
Ingredients
- ½ cup oat flour (I ground my own)
- ½ cup brown rice flour
- 3 tablespoon brown sugar
- 2 tablespoons almond meal
- 2 tablespoons coconut flour (I ground 2 tablespoon unsweetened coconut flakes instead)
- 2 tablespoons ground flax meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ¼ teaspoon ground cinnamon
- 3 tablespoons vegetable oil
- ½ cup coconut milk (since I didn't have almond)
- ¼ cup applesauce
- 2 ½ tablespoons maple syrup
- 2 teaspoons vanilla
- nuts for topping (if desired) (which I skipped)
Glaze (halved from the original recipe)
- ½ cup powdered sugar
- 1 ½ tablespoons maple syrup
- 2 ½ teaspoons almond butter
- 1 ½ teaspoons coconut milk
Instructions
- Combine dry ingredients. Separately, combine wet ingredients. (I didn’t use a whisk since there was no egg here, but I recommend one. Oil doesn’t mix well!) Stir the wet ingredients into the dry until well combined. Divide among 8 well-greased donut cups. Bake at 350F for 15-20 minutes. Let cool briefly, then carefully invert the pans to remove the donuts; avoid trying to pry or pull them out, as the donuts will tear.
- While the donuts cool, combine the wet ingredients for the glaze. Stir in powdered sugar until well combined. I like my glaze thick; add more milk if you want yours thinner. The donuts are too fragile to dip into the glaze, so drizzle it over the cooled donuts. Top with nuts if desired.
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