What’s not to love about doughnuts? These baked vanilla doughnuts skip all the fat associated with traditional fried varieties and are gluten-free and vegan.
- prep-time: 5 minutes
- bake-time: about 2-3 minutes per round of mini’s in donut maker *if in oven, we would say 10-13 minutes
- makes: 9 mini donuts
- 1/4 cup coconut flour
- 1/4 cup potato starch
- 1/8 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 cup sugar (we used xyitol and coconut sugar before and both worked)
- 1/4 vanilla bean powder
- 2 tsp vanilla bean extract
- 2 tablespoons coconut oil, liquid (or oil of choice)
- 6 tbsp coconut milk (or non dairy beverage of choice)
In a bowl place all dry ingredients into bowl and whisk together. Then stir in your coconut oil and coconut milk. Mix everything together in mixing bowl. Stir till smooth in combined. The batter will be slightly thick with a smooth light texture. Easy to work with.
Pre-heat your mini donut maker. Once your green light turns off it is ready. Begin to scoop your donut batter into each mini donut ring. Try using a cookie scooper to help with the scooping. *It is about 1 1/2 tbsp of dough into each mini donut ring.
Once all rings are filled close the donut maker and let bake for 2-3 minutes. Check and see if they feel done. If so remove carefully with a knife. Repeat process till all our donut batter has been baked.
Remove donuts from pan with a knife. Then very lightly coat each donut in coconut oil and toss in cinnamon sugar.
- 1/2 cup sugar
- 1 tablespoon cinnamon
Mix all sugar and spices in a bowl. Toss donuts in the mix. We lightly glaze the donuts with coconut oil to help sugar mixture stick on donuts!
Enjoy your mini vegan gluten free baked donuts!
*If you do not have a mini donut maker you can still make these donuts in a regular donut pan. and bake at 325 for about 10-13 minutes. also if you do not have any donut pans then you can make these as mini muffins/cupcakes.