I'm a BIG fan of doughnuts, but I can't say I eat them often . . . Okay, EVER really! But when we started planning our holiday doughnut decorating party for Lauren Conrad, I began the quest for a healthier version of the classic fried dough. Not only did I want a recipe that tastes great, but a recipe I can use as a great base for yummy toppings! After A LOT of experimenting (with rings that looked a little more like dog biscuits than doughnuts), I found the perfect healthy, holiday morning treat!
This chocolate nutmeg doughnut is a perfect base to decorate or top however you choose . . . We tried them three ways: powdered, dusted and glazed! I'm a big fan of dipping these doughnuts into coffee and morning conversations :D Perfect for a health conscious family during the holidays!
Chocolate Nutmeg Cake Doughnuts (Vegan + Gluten Free)
8 regular sized doughnuts, 24 mini doughnuts, 16 mini-muffins
PRINT THIS RECIPE HERE
- 1 cup GF all purpose flour or flour of choice (see *notes)
- 1/3 cup coconut sugar
- 1/4 cup cocoa powder
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2.5 tablespoons coconut oil
- 1/2 cup almond milk (or milk of choice)
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 egg or 1/3 C applesauce (vegan- slightly less volume)
- gluten-free options:
- Bob's Red Mill GF all purpose baking flour
- oat flour works (but they did not rise as well as all purpose)
- half almond, half spelt works
- brown rice flour did NOT work as they didn't rise
- Preheat oven to 400 degrees. Grease a doughnut pan or mini-muffin pan (I use coconut oil spray).
- Sift flour, cocoa powder, baking powder. Stir in the rest of the dry ingredients.
- In a separate bowl, whisk all wet ingredients (slightly melt coconut oil if clumpy).
- Combine wet and dry ingredients, stirring gently. Fill doughnut pan about 3/4 of the way up.
- Bake for 5-8 minutes depending on pan. Regular sized doughnut pans will take longer than minis. Doughnuts are done when they are puffed up in the oven. Be careful not to over-bake, especially if you’re making mini’s. They bake quickly!
- Once cooled, fill a ziplock bag about halfway with powdered sugar. Place doughnuts in powdered sugar one at a time until doughnuts are covered in sugar.
- ALTERNATIVES: dust with powdered sugar or glaze.
- 1 part milk (any kind) to roughly 4 parts powdered sugar, whisk together (add more powdered sugar or liquid if necessary to get a good glaze consistency).
- Dip cooled doughnuts into glaze and let dry on a wire rack
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Recipe inspiration: Love & Lemons
Photography: Coreen Murphy