Easy Baked Cinnamon Donuts are a win-win-win! A doughy, cakey texture and taste, just like — dare I say — Hostess, but made with ingredients that nourish your body. And best of all: easy! One bowl for your wet ingredients, one bowl for your dry ingredients, mix them together and spoon into the pan. Ten minutes later you have gorgeous donuts staring back at you. If you can resist them long enough to let them cool off, I also have a couple of great topping suggestions.
If you’ve read my About page you know that I am no stranger to Hostess products. Don’t judge! There was a time in my life when the anticipation of opening a box of Hostess Assorted Donuts and a cup of coffee is what motivated me after several nights of three hours of sleep due to a newborn with very bad colic. I’m not proud of it, but we are a sum of all of our experiences, right?! Well, these gems are the sum of my weak Hostess moments.
While my Easy Baked Cinnamon Donuts offer up the same delicious flavor and texture, they do so without gluten, animal products or refined sugars. Because I combined some of the powerhouses of flour together, each donut will provide you with about five grams of plant-based protein. Hello, breakfast!!
I’ve been thinking donut-y thoughts for a while now but I had one major obstacle. No donut pan. Since adding this addition to my life, I honestly don’t know how I ever lived without it! They are very affordable. I would have paid $9.99 at Bed Bath and Beyond for the 6 cavity regular size donut pan, but since they still accept those expired 20% off coupons, I paid $7.99, woohoo, I love that! It is also currently available on Amazon for a little more.
This recipe is so simple to make. After combining the dry ingredients with the wet, simply spoon the batter into your greased donut tin.
Every time I make these donuts I have a couple of tablespoons of batter left over. You can choose to bake the remaining batter in the donut tin after the first six are done (make sure you put a little bit of water in each of the empty cavities) or make a bonus mug cake: Place the remaining amount in a greased ramekin and microwave on high power for about 1 and 1/2 minutes. Delish!
I won’t tell you how many times I had to make these donuts to still have six donuts remaining after the cooling process . . . details! So I have tried both the coconut palm sugar topping and the chocolate frosted topping several times and I really can’t pick a team. I love them both! What will you pick?!
Easy Baked Cinnamon Donuts are a win-win-win! A doughy, cakey texture and taste, just like -- dare I say -- Hostess, but made with ingredients that nourish your body.
- 1 tablespoon golden flaxseed meal
- Dry Ingredients
- 1/2 cup sweet white sorghum flour
- 1/2 cup almond meal flour
- 1/2 cup gluten-free oat flour
- 1/2 cup coconut palm sugar
- 3 tablespoons arrowroot
- 2 1/2 teaspoons cinnamon (finely ground)
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt (finely ground)
- Wet Ingredients
- 1/2 cup plus 3 tablespoons cashew milk (divided) (almond milk may be substituted)
- 3 tablespoons walnut oil (grapeseed oil may be substituted)
- 2 teaspoons pure vanilla
- 1 1/2 teaspoons apple cider vinegar
- Toppings (measurements make enough to top six donuts with each topping)
- 1/2 cup vegan chocolate chips or chunks (I use Enjoy Life Semi-sweet Mega Chunks)
- 2 tablespoons vegan butter spread (I use Earth Balance Soy-free)
- Coconut Palm Sugar
- 6 tablespoons coconut palm sugar
- 2 tablespoons melted vegan butter spread
- 1) In a small mixing bowl stir together golden flaxseed meal and 3 tablespoons cashew milk. Set aside. In a medium mixing bowl combine remaining dry ingredients (sorghum flour, almond flour, gf oat flour, 1/2 cup coconut palm sugar, arrowroot, cinnamon, baking powder, and sea salt). Do not pack flours when measuring. I like to use a hand whisk to mix these ingredients together thoroughly.
- 2) Stir flaxseed meal and cashew milk mixture and add remaining wet ingredients to the bowl (additional 1/2 cup cashew milk, walnut oil, vanilla, and apple cider vinegar). Stir together well.
- 3) Add wet ingredients to dry and mix together well. I also like to use a hand whisk for this step.
- 4) Fill greased baking cavities on 6 donut baking pan, until slightly below rim of cavity. Do not overfill (see picture in post). Bake at 350 degrees Fahrenheit for 10 to 12 minutes. Remove from oven when inserted toothpick comes out clean. Place donut pan on cooling rack and allow donuts to cool in pan for 2 to 3 minutes. Remove donuts from pan and allow to continue cooling on rack for 10 to 15 minutes.
- I recommend placing toppings in bowls that have a diameter close to the donuts to allow a little depth when dipping.
- Chocolate Melt together chocolate chunks and vegan butter spread until blended. Stir frequently until melted and combined. This can be done either in the microwave or on the stove top. Dip donut in chocolate topping and place on cooling rack to firm up.
- Coconut Palm Sugar Melt vegan butter spread in one bowl and place coconut palm sugar in a second bowl. Dip donut lightly into butter then into coconut palm sugar and place on cooling rack.
Prep time and cooking time are for basic Cinnamon Donut recipe and do not include time for topping.
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