I can’t help but like Homer Simpson and his catch cry “Mmmm Donuts.”
For me, it’s “Mmmmm vegan donuts”
One of my favourite snacks are hot cinnamon donuts. I’ve never been too fussed about iced or glazed donuts, but I drool over hot cinnamon donuts. Cinnamon is my favourite spice. I love it on donuts, I love it in tea (chai) and growing up I ate it regularly on toast with sugar. Cinnamon sugar toast. Mmmm mmm. Carbs, fat and sugar!
I haven’t had the pleasure of a cinnamon donut in forever. Well, it feels like forever. Donut King list the ingredients of a cinnamon donut on their website as:
Cinnamon Donut Ingredients:
Original Cake Mix (Wheat Flour, Sugar, Soybean Oil, Soybean Flour, Raising Agents (450, 500), Egg Yolk Powder, Milk Solids, Salt, Wheat Starch, Emulsifiers (Soybean Lecithin, 471), Dextrose, Spice, Thickener (412 &/or 415), Flavour (Contains Milk Solids)), Water, Fry Shortening (Animal Fat, Antioxidant (320), Antifoam (900a)), Cane Sugar, Cinnamon. CONTAINS WHEAT, EGG, MILK, SOYBEAN.
**Update: Donut King no longer posts the ingredients of their donuts on their website. This ingredient list was copied in 2016**
One thing that has happened since becoming vegan is I check the ingredients and not just the nutritional panel. And this list has way too many numbers for me. And what the heck is ‘antifoam’?
So, I have been experimenting with vegan donuts and today I made some baked donuts – a batch of gluten free and a batch of regular. I was planning on buying a donut baking dish but haven’t found one yet and I really had the urge today to make donuts. So they look like muffins but let’s just call them ‘donut holes’.
When I first tasted them when they came out of the oven I wasn’t sure whether they did taste like donuts or not. But once they were coated in cinnamon and sugar the deliciousness of hot cinnamon donuts was obvious.
What team are you? Team cinnamon donut? Or team glazed donut?Print
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 16 Donuts 1x
- Category: Snack
- Cuisine: Australian
- ½ cup quinoa flour
- ½ cup rice flour
- 3 tbsp tapioca starch
- ½ cup rapadura sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp nutmeg (ground)
- ¼ tsp cinnamon (ground)
- ½ cup almond milk
- ½ tsp apple cider vinegar
- 2 tbsp apple sauce
- ¼ cup vegan butter (nuttlex)
- ½ tsp vanilla essence
Cinnamon Sugar Topping
- vegan butter (melted)
- cinnamon (ground)
- castor sugar
- Preheat oven to 180ºC.
- In a large bowl, combine the dry ingredients, mix with a whisk.
- Combine the wet ingredients in a small saucepan over low heat and mix until the butter is just melted.
- Add the wet mixture to the dry and mix until just combined. It should form a very soft dough.
- The gluten free version is a little thicker than just using plain flour.
- Spoon mixture into donut pan (or a muffin pan) and bake for 10 mins.
- A skewer will come out clean when they are cooked
- Allow to cool in the pan. Once cooled, remove from pan.
Cinnamon Sugar Topping
- Melt butter.
- Combine cinnamon and sugar in a bowl.
- Dip donut into butter and then into cinnamon and sugar mixture.
Replace quinoa flour, rice flour and tapioca with 1 cup regular plain flour for a non-gluten free donut.