Vegan Paleo Gingerbread Donuts
Ingredients
- 1/2 cup (120g) applesauce
- 1/2 cup (125g) cashew butter
- 1/3 cup (105g) maple syrup
- 3 tbsp (45g) molasses
- 1 tsp vanilla
- 1 1/2 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 cup (30g) Let's Do Organic® Coconut Flour by Edward & Sons
- 1/4 cup (30g) Let's Do Organic® Tapioca Starch by Edward & Sons
- 1 tsp baking powder
- 1/4 tsp salt
Cinnamon Sugar
- 1/4 cup cane sugar
- 1 tbsp cinnamon
Preparation
Preheat the oven to 350ºF.
Whisk together applesauce, cashew butter, maple syrup, molasses, and vanilla extract.
Add ginger, cinnamon, cloves, coconut flour, tapioca starch, baking powder, and salt. Mix until well combined.
Pipe or spoon the batter into a greased donut pan (or use a muffin pan if you don't have a donut pan) and smooth the tops.
Bake for 20-22 minutes (25-30 minutes if making muffins) at 350ºF.
Allow the donuts to cool for 10 minutes, then flip them onto a cooling rack to cool completely.
In a separate bowl, mix together sugar and cinnamon to make the cinnamon sugar coating.
Dip each donut into the cinnamon sugar mixture to coat. If the mixture doesn't stick, lightly coat the donuts in melted coconut oil before dipping.
Enjoy!
