Everyone loves homemade doughnuts that melt in your mouth with every bite! These vegan Baked Cinnamon Doughnuts are soft, fluffy, and extremely easy to make! They are perfectly sweet without being too sugary and heavy. Baking doughnuts are simple, mess-free, and lower in calories than a traditional recipe. Enjoy them with a cup of cacao or glass of dairy-free milk!
Servings: 6 doughnuts
Cost: $2
Equipment
- doughnut pan
Ingredients
- non-stick spray
- 1 1/4 cup self-rising flour
- 1/4 cup light maple syrup
- 2 Tbsp refined coconut oil, melted
- 1/2 cup non-dairy milk*
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- For cinnamon-sugar mix
- 1/4 cup sugar
- 1/4 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- Spray a doughnut pan with non-stick spray.
- In a large bowl, combine self-rising flour, cinnamon, and nutmeg.
- In a medium-sized bowl, combine wet ingredients: maple syrup, coconut oil, non-dairy milk, and vanilla extract.
- Add wet mixture to the large bowl with dry ingredients and stir to mix with a large spoon until combined; do not overmix.
- Spoon the batter into the sprayed pan, filling about ¾; do not overfill!
- Bake for 10-12 minutes until they are slightly golden on a top, and a toothpick inserted comes out clean.
- Allow doughnuts to cool for 5-7 minutes and carefully take them out of the pan.
- In a small bowl, gently mix sugar with cinnamon.
- Roll warm doughnuts in cinnamon sugar mix to coat and enjoy immediately!
Notes
*You can use any non-dairy milk for this recipe; I used a cashew nut milk
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