Vegan cinnamon donuts with a maple peanut glaze
12mini donuts
12mini donuts
For the donuts
  • 1/2cup unbleached all purpose flour(or regular white flour)
  • 1/2cup wholemeal flour
  • 1/3cup coconut sugar(or raw cane sugar)
  • 1.5tsp baking powder
  • 2tsp cinnamon
  • 2tbsp unsweetened apple sauce
  • 1/2cup non-dairy milk
  • 2tbsp flavour-free coconut oil
  • 1tsp vanilla essence
  • 1tsp apple cider vinegar
  • 1tbsp ground flaxseed
  • 2tbsp water
For the glaze
  • 2tsp coconut oil
  • 2tsp maple syrup
  • 4tsp peanut flour
  • 1tsp raw cacao nibs
For the donuts
  1. Preheat the oven to 180˚C and lightly grease a donut pan.
  2. Prepare the flax “egg” by mixing the ground flaxseed with the water and set aside for 10 minutes to allow it to firm up.
  3. In a mixing bowl add the flours, baking powder, sugar and cinnamon and mix together.
  4. In a small saucepan over low heat add the non-dairy milk, apple cider vinegar, apple sauce, vanilla essence and coconut oil and stir until the coconut oil has just melted and everything is mixed together.
  5. Remove the saucepan from the heat and add the contents to the mixing bowl with dry ingredients. Add the flax “egg” to the bowl and mix everything together until combined.
  6. Fill the donut moulds about 3/4 full with the mixture and smooth with your finger to even it out.
  7. Bake for 10-12 minutes until a skewer poked into the donuts comes out clean. Leave to cool on a wire rack.
For the glaze
  1. Place the coconut oil and maple syrup in a small microwave bowl and microwave for around 20 seconds or until they both have melted into a runny liquid.
  2. Mix the peanut flour in with the coconut oil and maple syrup. Drizzle over the cooled donuts and top with a sprinkling of raw cacao nibs.