These are the best vegan and refined sugar-free baked doughts you will ever bake! They are super fluffy, with a crunchy cinnamon-sugar coating, and super simple to make.
Hello fluffy, cinnamon-y perfectly plump goodness, and I’m talking goodness in all senses of the word; nourishing and satisfying.
These perfectly fluffy, moist and lightly spiced baked doughnuts are the perfect addition to your vegan and refined sugar-free recipe collections. They make the perfect breakfast toasted with nut butter or a satisfying afternoon pick me up when the 4 o’clock slump hits you, and thanks to the lack of simple sugars and fibre-rich wholemeal spelt flour, they won’t jeopardise your mood with a sugar kick or leave you feeling peckish.
I developed this recipe for my family to celebrate ‘Fat Thursday’, a polish holiday (similar to UK’s pancake day) on which we traditionally eat fried and baked good, fluffy doughnuts being one of them. However, I was looking for a way to veganise my favourite, and not so traditional, type of doughnut; the kind you can get fresh at the fair coated in copious amounts of cinnamon sugar and super gooey in the centre, and voila, these doughnuts came about!
I substituted the eggs and fat for mashed banana and almond butter, and caster sugar for maple syrup and the result was extra fluffy, gooey and perfectly sweet doughnuts that taste just like my favourite childhood treat!
Coat these in cinnamon sugar, drizzle with chocolate or fold nuts and dried fruit into the batter; you can really use your imagination to personalise these as much as you’d like. Also, if you don’t have a doughnut tin, simply bake these into muffin shapes!
Makes 8 doughnuts
1/2 cup wholemeal spelt flour
3/4 cup all-purpose white flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 large banana
1/2 cup and 3 tbs almond milk
1/4 cup maple syrup
2 tablespoons almond butter
1 tablespoon apple cider vinegar
3 tablespoons coconut sugar
3/4 teaspoon cinnamon
Pinch of salt
- Begin by preheating the oven to 180℃ then sift the flours, salt, baking powder and soda and cinnamon into a large mixing bowl.
- Next, mash the banana until smooth then combine with the milk, maple syrup, almond butter and apple cider vinegar (this might curdle but don’t worry its what will give the doughnuts their fluffy texture). Pour the wet into the dry mix and fold in gently, do not over mix as this will result in a tough bake.
- Grease your doughnut tin (or line a muffin tin) and scoop in the batter evenly just about filling each one, then place in the centre of the oven and bake for 15-18 minutes, removing from the oven and allowing to cool a few minutes before taking out of the tins.
- Finally, combine the coconut sugar, cinnamon and salt, brush each doughnut with some oil and coat in the sugar mix for a crunchy topping. Shoe in an airtight container for unto 4 days.