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Drool-Worthy Cinnamon Donuts

There is nothing quite like fresh, warm donuts, and with this recipe, you get perfectly soft and fluffy donuts with no deep-frying. They are baked in the oven, but by the time they have been dipped in melted vegan butter, and rolled in their warming, comforting cinnamon-y sugary coating, they taste as if they had been fried. If you cook oil-free, I give instructions for how to make them without the butter; and if you don’t own a donut pan, don’t worry. You can bake them as muffins or as donut holes in a mini muffin pan instead.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: vegan
Keyword: donuts
Servings: 6 donuts
Author: Melanie McDonald

Ingredients

  • Vegan butter or coconut oil for greasing pan (or use cooking spray)
  • 1 cup + 3 tbsp all purpose flour
  • ½ cup cane or granulated white sugar
  • teaspoon baking powder
  • 1/8 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 teaspoon vanilla extract
  • 1 Tablespoon apple cider vinegar
  • ½ cup + 3 tbsp canned light coconut milk

Cinnamon Coating

  • ½ cup vegan butter (optional) (see note)
  • ½ cup cane or granulated white sugar
  • 2 Tablespoon ground cinnamon

Instructions

  • Preheat the oven to 350°F (176°C) and grease 6 wells of a donut pan with a little vegan butter or coconut oil.
  • Sift the flour into a bowl. Add the sugar, baking powder, baking soda, salt, cinnamon and nutmeg; then whisk together to combine.
  • In another bowl, combine the vanilla, vinegar and coconut milk. Stir them together, and pour into the flour mixture. Gently stir until all of the flour is absorbed and you can no longer see any dry flour. Do not overmix or beat the batter. It will be a thick batter.
  • Spoon carefully and evenly into the prepared donut pan and level/tidy up the batter with the back of a teaspoon.
  • Bake for 12 to 15 minutes, or until the donuts are coming away from the edge of the pan and a toothpick inserted into a donut comes out clean. Remove from the oven, allow to cool in the pan for a few minutes and then gently turn them out onto a cooling rack.
  • If you do not have a donut pan, divide the batter among 6 greased wells of a muffin pan and bake at 350°F (176°C) for 20 to 23 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. For donut holes, divide the batter among the wells of a mini muffin pan and bake at 350°F (176°C) for 8 to 10 minutes.
  • Coat the donuts. While the donuts are still a little warm, gently melt the vegan butter in a microwave or in a pan over a very low heat on the stovetop. In a bowl big enough to fit the donuts into for dipping, combine the sugar and cinnamon. Using the butter ensures a good amount of sugar sticks to the donuts and helps give a “fried” flavor. However, if you want to keep the recipe oil-free, you can omit the butter, dipping the donuts into the cinnamon-sugar mixture while they are hot, and it will stick to them quite well.
  • Take each donut and dip it into the butter on each side and all around the edges then immediately place in the cinnamon-sugar mixture and coat on all sides. Be really generous with the sugar coating.
  • They are best eaten freshly made but will keep for 2 to 3 days in a sealed container.
  • Tip: The donuts (without the coating) can be frozen for up to 2 months. Thaw overnight in the refrigerator and warm for a few seconds in a microwave or for 5 minutes in a 375°F (190°C)oven; then coat as directed.

Notes

Fried Dandelions Note: When we made these we had more melted butter and sugar than we needed for the coating.  If you want to, you can make about half of the melted butter + coating mixture, and then make more as needed.