Vegan Gluten-Free Baked Blueberry Apple Cinnamon Mini Donuts & Holes with a Cinnamon Glaze

Vegan Gluten-Free Baked Blueberry Apple Cinnamon Mini Donuts & Holes with a Cinnamon Glaze

In those early AM hours while running late we have all contemplated that indulgent and comforting pastry. You know which one I'm talking about! That circular pastry that taunts us with it's yummy toppings and fillings that easily can slip onto your finger. We try are hardest to break the temptation of these golden brown goodies because we want to fit into our swimsuit in those coming summer months. But my motto has always been, "all good things in moderation", we can't expect to be good 100% of the time. And if we indulge, why not make that splurge a healthier choice, try baked not fried, vegan over none vegan, and even gluten free! A much better option but served with less guilt.

This recipe shows you how to take that pastry powerhouse and turn it into a vegan and gluten-free heavenly treat. This recipe turns these little donuts and combines those familiar flavors of the fall months, but with a dietary twist. Yummy in all ways, you can make enough ahead to give to family and friends who love and miss their comforting morning fix. Serve as desired with your favorite coffee or vegan beverage for breakfast or snacks after school for the kiddos. Just watch out for sticky fingers, you don't want to leave evidence of sneaky midnight treats. Enjoy!

Vegan Gluten-Free Baked Blueberry Apple Cinnamon Mini Donuts & Holes with a Cinnamon Glaze

Ingredients

2 1/4 cups all-purpose gluten-free flour
1/2 teaspoon xanthum gum
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup blueberry apple sauce
1 cups vegan milk (flax milk was used here)
1/4 cup apple cider
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/4 cup vegan butter, melted

*Cinnamon Glaze Recipe, Below

Directions

Heat your oven to 350 Degrees

Grease your donut pans well. You want to make sure your donuts don't stick and come out very easy. I am using 1 mini donut pan and 1 donut hole pan, you can use the ones you like. 

Into a large bowl or measuring cup, sift together the flour, sugar, baking powder, xanthum gum, cinnamon, nutmeg, ginger, and salt. Next, In a small bowl, whisk together the vegan milk, vinegar, applesauce, melted vegan butter, and vanilla.

Stir the wet mixture into the dry ingredients until just combined. For this I used a stand mixer but you can do it by hand. Be sure not to over-mix, you don't want a tough dough. The dough batter will be loose, place it in the fridge for at least an hour before using.

Spoon the now ready batter into the baking pans, filling each one a little more than three-quarters full. The dough will rise up while baking, you don't want it to bubble over. 

Bake for 8 minutes, or until a toothpick comes out clean and the dough springs back on you.

When they come out of the oven, turn the donuts out onto a cooling rack or a sheet pan.

Once the donuts are out of the oven and have cooled slightly for 3 to 5 minutes. Dip each donut into the glaze, on one side or both sides. 

Then place them on a wire rack to drip off the excess glaze and to set up. 

When they have set up, remove from the wire rack and store in the fridge or freezer in layers between wax paper. Serve as desired with your favorite coffee or vegan beverage for breakfast or snacks after school for the kiddos. Enjoy!

Cinnamon Glaze Recipe

Ingredients

1/2 to 1/3 cup water or vegan milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/2 teaspoon cinnamon

Directions

Combine water or vegan milk and vanilla in a medium bowl. Add in the powdered sugar. Whisk slowly, until well combined.



When the donuts are ready to use out of the oven. Dip donuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for at least 5 to 10 minutes before serving.

Ready to Serve Donuts

-Amy