Baked Cinnamon Donuts (vegan & gluten free)
Recipe type: Donuts, Vegan, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 12-18 small donuts
  • Donuts
  • 2 flax eggs, 2 Tbsp ground flax seed + 4 Tbsp filtered water
  • 1 cup gluten free all purpose flour, I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
  • 1 cup coconut sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ¾ cup almond milk or any thin non-dairy milk of choice
  • 2 Tbsp coconut oil, melted
  • ½ tsp vanilla bean extract
  • Cinnamon Sugar
  • ½ cup coconut sugar
  • 1 tsp ground cinnamon
  1. Donuts
  2. Preheat oven to 180ºC (356ºC). Grease a standard sized donut pan or a mini donut pan with coconut oil, I use a smaller sized pan with 12 donut molds. Set aside.
  3. Combined ground flax and water in a small bowl, mix well. Set aside to thicken.
  4. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and cinnamon. Mix well to combine.
  5. Pour in milk, melted coconut oil and thickened flax egg.
  6. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the mixture on medium speed for 1 minute until smooth and well combined.
  7. Spoon batter into a piping bag fitted with a medium sized round nozzle and pipe batter into donut molds, filling ⅔ of the way up the molds. You can also carefully spoon the batter into the molds.
  8. Bake for 12-15 minutes or until the surface of the donuts springs back when touched. You can also test it with a skewer inserted into the donut, it should come out clean.
  9. Cool in pan for 2 minutes.
  10. Carefully remove donuts and place on a wire rack to cool. Use a butter knife around the edges to help remove them.
  11. Cinnamon Sugar
  12. Combine coconut sugar and cinnamon in a small mixing bowl, mix well.
  13. Once donuts have cooled for about 5-10 minutes, gently place one donut into the cinnamon sugar and coat well, shaking off any excess and place back onto the cooling rack. Repeat with remaining donuts. NOTE: top up cinnamon sugar with both ingredients if you begin to run out.
  14. Serve still warm or cool down to room temperature.
  15. Enjoy!
  16. NOTE: Store donuts in an airtight container, refrigerated. As the sugar may begin to dissolve into the donuts, making them sticky. Best consumed after cooling them down or store them for 2-3 days.
Recipe by Wholesome Patisserie at