Apple Spice Donuts {Gluten-Free, Vegan}
These donuts have subtle hints of fall spice in every bite! Made with a gluten-free flour blend and lower glycemic coconut sugar.
Equipment
- Donut pan
- Mixing bowls
- whisk
Ingredients
For the donuts
- ½ cup unsweetened almond milk or dairy-free milk of choice
- 1 teaspoon apple cider vinegar
- 1 ¼ cups gluten-free 1:1 baking flour 185g
- ½ cup coconut sugar
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- ¼ cup unsweetened applesauce
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
For the monk fruit glaze
- 1/2 cup powdered monk fruit like Lakanto brand
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup coconut sugar optional
- 2 teaspoons cinnamon optional
Instructions
- In a medium bowl, whisk together the almond milk and apple cider vinegar. Set aside for 5 to 10 minutes.
- In a separate large mixing bowl, or bowl of a stand mixer, combine the gluten-free baking flour, coconut sugar, cinnamon, baking soda, nutmeg, and sea salt. Stir to blend.
- To the bowl with the almond milk and vinegar mixture, add the applesauce, maple syrup, and vanilla extract. Whisk until creamy.
- Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Allow the batter to rest at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Spray a 6- or 8-cavity donut pan with cooking spray.
- Spoon the batter into each cavity of the donut pan, filling each one to the top. If you have a 6-cavity donut pan, and you have batter left over, you can bake a second batch.
- Bake for 15 minutes, or until the edges are golden brown and a toothpick inserted comes out clean. Allow the donuts to cool in the donut pan for 30 minutes to 1 hour.
- Once completely cool, make the coating. In a medium mixing bowl, whisk together the powdered monk fruit, almond milk, and vanilla extract until smooth and creamy. In a separate small bowl, blend the coconut sugar and cinnamon.
- Dip each donut in the monk fruit glaze and set on a cutting board or plate. Sprinkle with the coconut sugar and cinnamon mixture if desired. Enjoy right away, or allow the coating to set in the refrigerator for 1 hour. Store coated donuts in the refrigerator for up to 1 week.