vegan + gluten free buttermilk doughnuts
This has to be my favorite doughnut recipe so far! They taste so decadent and yet are really pretty healthy. They are very addictive though, you have been warned!
On a side note, if you are buying a doughnut pan I do not recommend the one I have. It is the mini size and it's just too difficult and time consuming to fill the little molds. I ended up putting half the batter into a muffin pan, as you can see by the shape of some of the doughnuts in the picture. These actually turned out great, kind of like large doughnut holes.
Ingredients:
{doughnut}
- 1/2 cup + 2 tablespoons unsweetened almond milk
- 1.5 teaspoons apple cider vinegar
- 1/2 cup oat flour
- 1/2 cup sweet rice flour
- 1/3 cup coconut sugar
- 2 tablespoons almond meal
- 2 tablespoons coconut flour
- 2 tablespoons ground flax meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened apple sauce
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
{chocolate glaze}
- 1 cup powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons unsweetened almond milk
Instructions:
- Preheat oven to 350º and grease doughnut pan
- Whisk together the almond milk and vinegar. Let it sit for about 5 minutes or until curdled
- Combine all the dry ingredients in a large bowl
- Whisk all wet ingredients into the milk and vinegar
- Pour the wet ingredients into the dry and stir with a wooden spoon until just combined. Try not to overmix. Let sit for 5 minutes
- Spoon batter into molds
- Bake for around 20 minutes or until a toothpick comes out clean
- To make the glaze just whisk together ingredients
- Let the doughnuts cool and then drizzle the glaze on top
Recipe adapted from the cookbook: Baked Doughnuts for Everyone by Ashley McLaughlin