Plant-Based Cinnamon Powdered Donuts

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 20

Servings:

Calories: 208kcal

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.

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Equipment

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.

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Nutrition