Vegan friendly gluten free donuts… so they’re not fried and are more cake like in consistency but they are hella delicious! Light, moist, a little doughy and sticky around the edges even before the glaze goes on! These were a random experiment that turned out well…hence I had only made a small trial batch of three but I was immediately happy with the recipe!!!
I’m currently working on some other variations as I feel I’ve let myself go in the baked recipe testing side of the things… and I just think baking cakes in a donut shape with a little bit of different consistency but of course just looks ever so cute! There is a whole world of flavour combination possibilities too!!! Can you tell I’m excited? It’s kind of the general theme of my life write now (head on over to YouTube for a bit more insight!)
Hope you like these as much as I (and my brother who ate two of the three of them) did !
Vegan Gluten Free Pumpkin Almond Butter Donuts
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: bake dessert snack gluten-free soy-free vegan almond butter buckwheat flour
Ingredients (6 Donuts)
For the Donuts
- 120g pumpkin puree
- 60g almond butter
- 60g coconut sugar
- 80ml almond milk
- 2 tsp baking powder
- 1 tsp apple cider vinegar
- ¼ tsp ginger
- ½ tsp cinnamon
- 1 tsp vanilla extract
For the Glaze
- 20g almond butter
- 1 tbsp (14g) coconut oil melted
- 1.5 tbsp (30g) maple syrup
Preheat oven to 180C (350F).
Blend together almond butter, coconut sugar, almond milk, apple cider vinegar and pumpkin puree using a hand blender.
Add in remainder of the ingredients and blend until smooth.
Spray your donut pan with cooking spray to lightly grease.
Use two small spoons to place the mixture into your donut pan. Do not over fill or you donuts will have no hole!
Bake for 10 minutes.
Allow to cool for five minutes before removing from the pan. Use a toothpick to loosen each donut around the edges.
Once cool mix together icing ingredients in a wide shallow bowl. Place each donut smooth side (the side which was face down in the donut pan) into the icing, lift and shake off the excess and place dry side down on a baking tray or cooling wrack.
Store donuts in a seal tight container at room temperature. Best eaten within two days of baking.