These cinnamon sugar coated donuts are ready in less than 20 minutes and are vegan, dairy-free and sugar-free. They are baked, not fried, which means less fat and easy clean up. Donut craving satisfied!
Prep Time
10 mins
Cooking Time
10 mins
Ingredients
Servings
6
Donuts
Cinnamon sugar
Instructions
Bake donuts
- Preheat oven to 180°C / 350 °F.
- In a large mixing bowl, mix together wholewheat pastry flour, monkfruit erythritol sweetener, baking powder, ground cinnamon and salt.
- In another mixing bowl, mix together soy milk, apple sauce, melted vegan butter and vanilla extract.
- Add wet mixture to dry mixture and mix until just combined. Do not overmix.
- Spoon batter into donut tray, about 3/4 full.
- Bake for 10 minutes or until donuts are lightly golden and an inserted stick comes out clean.
- Remove donuts from oven. Let cool slightly then unmold the donuts and transfer to a cooling rack.
Coat donuts in cinnamon sugar
- Combine monkfruit erythritol sweetener and ground cinnamon in a small bowl.
- Spray each donut lightly with cooking spray, and dip in cinnamon sugar mixture until completely coated.
- Serve immediately. Enjoy!
Notes
- Wholewheat pastry flour will keep the donuts light and fluffy while still retaining the benefits of wholegrain. But if you don't have it, you may substitute with normal wholewheat flour or any other all-purpose flour.
- Feel free to substitute monkfruit erythritol sweetener with any other granulated sweetener.
- Feel free to substitute soy milk with any other plant-based milk.
- Make sure the cooking spray you use is neutral-tasting. You don’t want your cinnamon donuts tasting like extra virgin olive oil!
- I recommend a silicone donut tray for easy removal of the donuts. If you only have an aluminum one, you may need to grease the tray lightly before pouring the batter in.
- These donuts will keep for up to 2 days in an airtight container at room temperature but they taste best when eaten within a day, so don’t make too much and half the recipe if necessary!
