Vegan Gingerbread Donuts

Made with Let’s Do Organic Coconut Flour and Tapioca Starch by Natalie of @feastingonfruit

Picture a gingerbread cookie walked into a donut, this is their love child!

With flavors of gingerbread and the doughy texture of a donut these are sure to hit that holiday sweet spot!

Not to mention the generous cinnamon sugar coating for a final touch!

Stack ’em up and bite right in!

These donuts are grain-free, gluten-free, and vegan!

 

Gingerbread Donuts

• 1/2 cup (120g) applesauce
• 1/2 cup (125g) cashew butter
• 1/3 cup (105g) maple syrup
• 3 tbsp (45g) molasses
• 1 tsp vanilla
• 1 1/2 tsp ginger
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/4 cup (30g) Let’s Do Organic® Coconut Flour
• 1/4 cup (30g) Let’s Do Organic® Tapioca Starch
• 1 tsp baking powder
• 1/4 tsp salt

Cinnamon Sugar

• ¼ cup cane sugar
• 1 tbsp cinnamon

1. Preheat the oven to 350ºF.
2. Whisk together applesauce, cashew butter, maple syrup, molasses, and vanilla extract.
3. Add spices, coconut flour, tapioca starch, baking powder, and salt.
4. Mix until combined.
5. Pipe or spoon into a greased donut pan (or a muffin pan works too if you don’t have one!) and smooth the tops.
6. Bake for 20-22 minutes (25-30 if making muffins) at 350ºF.
7. Cool for 10 minutes, then flip onto a cooling rack to cool completely.
8. Mix together sugar and cinnamon, dip each donut to coat (if it won’t stick, lightly coat in melted coconut oil then dip).
9. And eat!