Baked donuts made with whole wheat flour, coconut sugar, vegan milk, and cinnamon are dipped in a homemade maple glaze. They're light, fluffy, and delightful!
Course Breakfast
Cuisine Donuts
Prep Time 15 minutesminutes
Cook Time 16 minutesminutes
Total Time 31 minutesminutes
Servings 12Donuts
Calories 258kcal
Author Ligia Lugo
Ingredients
For the Donuts
1 ¼cupwhole wheat flour
¾cupcoconut sugar- organic
½teaspoonbaking powder
½teaspoonsea salt
½teaspoonground cinnamon
⅔cupcoconut oil
½cupdairy-free milk - unsweetened
1egg substitute - pre-prepared
1teaspoonvanilla extract
For the Maple Glaze
2tablespoonsnon-dairy butter
¼cupmaple syrup
1cupconfectioners' sugar
Instructions
For the Donuts
Lightly grease donut pans for 12 donuts or use silicone donut pans.
Preheat oven to 350°.
In a large bowl add the flour, sugar, baking powder, salt and ground cinnamon.
In a medium bowl add the coconut oil, non-dairy milk, prepared non-dairy egg and vanilla extract. Mix well.
Add the dry ingredients to the wet ingredients and mix until just combined.
Evenly distribute the batter between the 12 donuts rings.
Bake at 350° for 14 to 16 minutes.
When done pop the donuts out of the pans and let cool on a wire rack. Great warm or cold.
For the Maple Glaze:
Melt the non-dairy butter in the microwave for a few seconds. Stir in the maple syrup and powdered sugar and mix until creamy smooth. Ready for dipping. Dip the donuts straight down on the top flat side. Flip over and let set on a bakers rack.