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
Method
Donuts
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.
Combined ground flax and water in a small bowl, mix well. Set aside to thicken.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda and cinnamon. Mix well to combine.
Pour in milk, melted coconut oil and thickened flax egg.
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.
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.
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.
Cool in pan for 2 minutes.
Carefully remove donuts and place on a wire rack to cool. Use a butter knife around the edges to help remove them.
Cinnamon Sugar
Combine coconut sugar and cinnamon in a small mixing bowl, mix well.
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.
Serve still warm or cool down to room temperature.
Enjoy!
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 https://wholesomepatisserie.com/baked-cinnamon-donuts-vegan-gluten-free/