Apple cinnamon baked vegan donuts with a sprinkle of cinnamon sugar. A sweet breakfast to start your day with a good amount of energy!
Yes, we know. Everyone is calling this holiday mashup something else but… We’re not.
We have Hanukkah. And we have Thanksgiving. And yes, it is a once in a lifetime event that they both fall on the same day. But we’re not really feeling this “name mashing” thing. It’s not working for us. We have enough of that already, don’t you think?
Let’s see… We eat cronuts and use sporks. We have to worry about Frankenfoods and deal with frenemies, so it’s impossible to chillax. We waste our time watching infomercials and mockumentaries about the fantabulous life of Brangelina and other celebutantes…. See where we’re going with this??
So, we apologize, but we won’t be using the Thanksgiving / Hanukkah portmanteau (aka Thanksgivukah ) here, or on the next postings, we share. The same way we will avoid calling these baked vegan donuts something like, I don’t know, cakenuts or something (you know, since they’re like a mix between a cake and a donut…)
What we will do, however, is a little recipe combination, a little mashup if you will. Taking our favorite foods from each holiday and mixing them up to create something even more delicious.
So let’s begin, shall we?
These baked vegan donuts are super easy and quick to prepare. Unlike traditional fried donuts, this batter doesn’t have yeast, so no need to let them rise. By baking them in a donut pan, they can be made all at once (rather than having to fry them one at a time), and the amount of fat required is obviously lower. They’re light and airy, with a hint of cinnamon and juicy pieces of apple in every bite!
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Apple cinnamon baked vegan donuts with a sweet cinnamon glaze, a sweet breakfast to start your day with a good amount of energy!
- 1 Flax egg (1 tbsp ground flax seeds mixed with 3 tbsp of water) or one large egg, if not vegan
- 1 3/4 cup self-rising flour
- 1 tsp baking powder
- 2 tsp cinnamon
- Pinch of salt
- 3 tbsp grapeseed oil (or vegetable oil)
- 2 tbsp coconut oil, melted
- 1/2 cup agave or maple syrup
- 1/4 cup light brown sugar
- 3/4 cup unsweetened cashew, almond or coconut milk, lukewarm ( we use So Delicious)
- 1 medium granny smith apple, core, peeled and diced small
- Cinnamon sugar ( sugar and cinnamon mixed together) to sprinkle on top (optional)
- Preheat the oven to 400F. Coat bottom of a donut pan with cooking spray
- In a small bowl, combine the ground flax seeds and water. Set aside
- In a small bowl combine the flour, baking powder, cinnamon and salt
- In a large bowl, whisk together the grapeseed and coconut oils, brown sugar and agave or maple syrup, until well combined. Pour the flax mixture and lukewarm milk and whisk well
- Slowly add the flour mixture and mix using a wooden spoon until just combined (do not over mix)
- Fold in the diced apples. Fill the donut mold 2/3 of the way and bake at 400F for 15-17 minutes
- Let the donuts cool and carefully unmold them using a butter knife to release the edges
- Dip them in cinnamon glaze, or brush donuts with a little melted coconut oil and dip them on a small plate with the cinnamon sugar.
2 tbsp coconut oil, melted
2 tbsp unsweetened plant milk
1/2 cup plus 1 tbsp confectioners’ sugar
Cinnamon to taste
Whisk together the coconut oil and milk. Add the cinnamon and mix well
Slowly add the confectioners’ sugar, whisking constantly until it has dissolved completely