Plant-Based Cinnamon Powdered Donuts
This is the ultimate recipe for satisfying your sweet cravings the healthy way! These Whole Food Plant-Based Cinnamon Powdered Donuts are baked, not fried, and use wholesome ingredients to create a wonderfully fluffy texture. This recipe is completely oil-free, refined sugar-free, and gluten-free. These donuts have made it into our regular rotation of sweet treats. They offer a delicious, comforting dessert (or breakfast) without the heavy ingredients found in traditional donuts.
Ingredients
Donuts
- ½ cup brown rice flour
- ½ cup almond flour
- ¼ cup arrowroot flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- ¾ cup deglet dates or medjool
- 1 tbsp white wine vinegar or apple cider vinegar
- 1 tsp vanilla extract
- 1 cup soy milk unsweetened, or plant based milk of choice
Coating
- 2 tbsp date sugar
- 1 tsp cinnamon
Instructions
Donuts
- Preheat oven to 350°F.
- Add the brown rice flour, almond flour, arrowroot flour, baking powder, baking soda, cinnamon and nutmeg to a mixing bowl and whisk together.
- Add the remaining ingredients to a blender and blend until dates are pulverized.
- Pour mixture into the mixing bowl with the dry ingredients and stir well.
- Spoon mixture into the donut pan.
- Bake for 20 minutes.
Coating
- Stir together the date sugar and cinnamon.
- Once donuts are out of the oven wait about 5 minutes before removing them from the pan.
- Remove donuts from pan and place them on a cooling rack with a piece of parchment paper underneath to catch the extra coating.
- Dust the donuts with the coating mixture with a small sieve.
- Optional: Flip donuts and dust bottom with remaining coating mixture.
- Keep in an airtight container in the fridge for up to 5 days.
Notes
After a day, the coating will have soaked into the donuts.
Nutrition
Calories: 208kcalCarbohydrates: 36gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 183mgPotassium: 253mgFiber: 4gSugar: 16gVitamin A: 159IUVitamin C: 3mgCalcium: 134mgIron: 1mg
Are you telling me I can make healthy donuts!!? I can’t wait!
Any sub for brown rice flour?
I’ve only tried subbing oat flour for the rice flour but the texture is a little rubbery.
What would be a good sub for Almond flour? A lot of people do not do nuts…Thank you!
I haven’t tried substituting the almond flour. Oat flour would probably be ok but I’m just not sure how the recipe will do without any fat.
This is interesting to bake donuts, because I am allergic to sunflower oil and All seeds oils
Thank you for sharing your recipe with me
These were amazing! For some reason, when I made these, they only made 5 donuts,
instead of 6. My husband at 4 of them in one sitting! So, my only complaint is that I only got to have one! 🙂
COULD I USED THE GREEN BANANA FLOUR FROM YOU BIRTHDAY CAKE RECIPE
Honestly, I’m not sure. I think it might be a bit too dense to use exclusively.
Just made these today and they are delicious. They remind me so much of a coffee cake I used to enjoy…Entemann’s coffe cake. But these are so much healthier. Thank you for another great recipe.
Hi Jill, I would like to try to grind my rice flour for your awesome donuts. I have a mill. Do you have a recommendation for what kind of brown rice flour to use? ( Short grain, long grain , or which) It sounds like they all produce flour that creates a slightly different product. Thanks
I would try a long grain rice because it apparently has a little less starch and will create a fluffier baked product.