Caramel Apple Cinnamon Donuts

From farmers’ markets to pumpkin patches, apple cider donuts are a thing. Irresistible during the early weeks of fall, they are perfect paired with a steamy beverage on weekend mornings. When we change to a plant-based diet, there are certainly sacrifices and challenges along the way, but forfeiting donuts or apple infused comforting desserts should not be one of those sacrifices. So I created a gluten-free, soy-free, refined-sugar free, vegan alternative full of nourishing ingredients and full of autumn flavor. Baked donuts are totally the way to go! I don’t know about you, but I will happily skip the oil burns 😉 Never thought I would say it, but I actually prefer the flavor and texture of baked over fried.

Making your own donuts may seem like quite the project, however, this recipe only requires 1 bowl, a donut pan, a handful of ingredients, and 30 minutes. Oh, and it fills your home with a heavenly aroma far superior to a candle! Worth, the 30 minutes of work, and a few dirty dishes? You decide.

Oh, and confession time. This is actually the same recipe I use for my Apple Cinnamon Muffins, minus the oats, and with a addition of an optional, but highly recommended, caramel sauce. In my opinion, the recipe definitely tastes more fun in donut form, but I must admit that I am a donut fiend!!!

Apple Cinnamon Muffins (Gluten free, Refined-Sugar Free, Vegan)

Ingredients:

2 flax eggs

1 c unsweetened apple sauce

1/2 c date sugar, or sub coconut sugar

3 tbsp maple syrup

¼ c coconut, avocado, or other unrefined non-gmo oil (I use this one by Chosen Foods)

1 tsp vanilla extract

2 tsp baking soda

1/2 tsp sea salt

1 tsp cinnamon

½ c almond flour

½ c tapioca starch

½ c sorghum or brown rice flour

½ c non-dairy milk

 1 c finely diced apple or shredded apple

Date Caramel

1 heaping cup pitted medjool dates, soaked for at least 4 hours

1/4 c cashew butter

1/4 tsp pink sea salt

Your favorite toppings, for garnish

Method

Let the flax eggs thicken for 5 minutes. Stir in the next 5 ingredients. Add the dry ingredients and mix well. Gently stir in the milk, and apple. Pour into a *greased donut pan. Bake at 350 degrees for 15-20 minutes, or until springy to the touch.  Meanwhile, blend the caramel ingredients in a high-speed blender, adding a splash of the date soaking water if needed. Transfer to a bowl.

Let the donuts cool completely before inverting the pan.  Drizzle with caramel and your favorite toppings. They are best fresh, but keep well refrigerated in an airtight container.

*I use Chosen Foods Avocado Oil Spray. Get it here.