Cake donut vegan recipe
Just because you're a vegan or have an allergy doesn't mean you can't indulge in a donut now and then. This healthier version of our cake donut recipe gets its delicious flavor and texture from banana, almond milk and coconut oil. Top them with a sprinkle of cinnamon-sugar or drizzle them with a cinnamon glaze and done. Donut craving satisfied.
Ingredients
- 3/4 cup almond milk
- 1 tablespoon lemon juice
- 2 cups cake flour, sifted
- 3/4 cup organic granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup mashed banana, about 1 medium banana
- 2 tablespoons coconut oil, melted
Cinnamon Sugar
- 1/2 cup organic granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons coconut oil, melted
Cinnamon Glaze
- 2 cups organic confectioners’ sugar
- 3 tablespoons almond milk
- 1 teaspoon ground cinnamon
Instructions
Preheat oven to 425°F. Prepare doughnut pan with vegetable pan spray.
In small bowl, combine almond milk and lemon juice.
In large bowl, whisk together flour, sugar, baking powder, salt and nutmeg. Add almond milk mixture, banana and coconut oil. Mix until just combined. Fill each doughnut cup approximately 2/3 full.
Bake 7-9 minutes or until the tops of the donuts spring back when touched. Let cool in pan 5 minutes before removing to cooling grid to cool completely. Cover in cinnamon sugar or cinnamon glaze.
For Cinnamon Sugar
In small bowl, stir together sugar and cinnamon. Brush baked doughnut in melted coconut oil and roll in the cinnamon sugar mixture to coat.
For Cinnamon Glaze
In small bowl, stir together sugar, milk and cinnamon until sugar is completely dissolved. Use immediately to glaze doughnuts.