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Baked Mini Cinnamon Spice Doughnuts (Vegan + Gluten Free)

December 14, 2022

Ideal for festive drinks, picnics or anytime you want a moorish, cinnamon baked treat, these bite-sized doughnuts are made with sparkling apple juice and apple sauce which gives them a wonderfully light texture, without using any egg or dairy.

Depending on your doughnut mould, makes 36-40 mini doughnuts.

Ingredients

1/4 cup melted plant based Nuttelex

1/4 cup (Aquafaba) liquid from canned chickpeas

1/4 cup maple syrup

1/4 cup brown sugar or coconut sugar plus extra for sprinkling before batter goes in the oven

1/3 cup unsweetened apple sauce

1/2 cup sparkling apple juice

1 tsp vanilla extract

1 tsp cinnamon powder

1 pinch ground ginger

1 pinch nutmeg

1 pinch sea salt flakes

1 1/2 cups almond flour (this is much finer in texture than almond meal)

1 heaped cup gluten free flour

2 tsp baking powder

1/2 tsp bicarb soda

The Sugar Spice Coating

3 tbsp plant based Nuttelex

1 tsp cinnamon powder

1 1/2 tbsp white sugar (regular)

1 1/2 tbsp brown sugar or coconut sugar

Tools

electric mixer

silicon doughnut mould tray (bite size)

flat baking tray to hold the doughnut mould

bowl

whisk

piping bag

Garnish

cinnamon sticks

dried /dehydrated apple slices

Directions

The Batter

1Preheat oven to 170C fan & 190C regular

2In a small bowl use electric mixer to beat the chickpea juice until stiff peaks form. (approx. 2-3 minutes). Then set aside.

3In a large bowl place the melted Nuttelex, sugar, maple syrup, vanilla, salt, cinnamon, ginger and nutmeg & whisk to combine evenly.

4Next stir in the apple sauce and sparkling apple juice.

5Add almond flour, gluten free flour, baking powder & baking soda and whisk gently to combine.

6Now add the whipped aquafaba and gently fold through keeping the batter light and airy.

Baking the Doughnuts

1Place the doughnut baking mould on a baking tray. Gently spoon batter in the piping bag & pipe into the doughnut moulds. Sprinkle batter with the extra brown sugar before placing in oven.

2Bake for 15 -18 minutes. Check after 15 min with a toothpick & when it comes out clean it's ready.

3Let the doughnuts cool before removing from moulds.

4Repeat the process until all batter is used up.

Sugar Coat the Doughnuts

1Melt the Nuttelex and then carefully drip (or you can use a basting brush) over the baked doughnuts

2Combine all the dry ingredients for the sugar spice coating into a bowl and mix well.

3Gently roll each doughnut through the sugar mix.

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