Spiced Vegan Sweet Potato Doughnuts with Cinnamon sugar and Salted Caramel
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Spiced Vegan Sweet Potato Doughnuts with Cinnamon sugar and Salted Caramel
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An easy recipe for Baked Vegan Sweet Potato Donuts that you can feel good about! These vegan donuts are made with spelt flour, less sugar, and only the smallest amount of oil. Perfect for a cozy fall breakfast! Allergen Information: free of Dairy, egg, soy, yeast, nut. Can be made corn-free with arrowroot starch.
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Ingredients
Wet:
- 2 Tablespoons flax meal
- 1/4 cup warm water
- 1/4 cup ground raw sugar 2 Tablespoons more for sweeter
- 2 Tablespoons oil organic canola or coconut
- 3/4 cup sweet potato puree I use canned. You can also use baked, boiled or nuked and well mashed Sweet potato. Or use Pumpkin puree for spiced pumpkin doughnuts
- 1 teaspoon vinegar I use apple cider vinegar
- 2 Tbsps maple syrup
Dry:
- 1 cup spelt flour
- 1 Tablespoon cornstarch or arrowroot starch
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon powder
- 1/4-1/2 teaspoon ground cloves
- a generous pinch of nutmeg
Topping
- cinnamon sugar 1/4 cup coarsely ground raw sugar + 2 tsps cinnamon
- Salted Caramel Recipe linked in notes
Instructions
- Preheat the oven to 350 degrees F. Whisk flax meal and water and let sit for 2 minutes. Add sugar and rest of the wet ingredients and whisk well.
- In another bowl, mix the dry ingredients. Add dry to wet and mix until just about combined. It will be a stiff-ish batter.
- Spoon the batter into doughnut pan or pipe using ziplock.
- Even out the tops and bake for 17-18 minutes. Let cool a bit before removing from pan.
- Toss in cinnamon sugar once cool, or glaze with salted caramel or your favorite glaze.
Notes
- For making vegan pumpkin donuts, use canned or homemade pumpkin puree. Or make my yeasted pumpkin donuts
- For making vegan pumpkin donuts, use canned or homemade pumpkin puree. Or make my yeasted pumpkin donuts
- I topped these baked donuts with cinnamon sugar and my homemade salted caramel glaze.
- I used a standard 6-cavity pan ( 12.5 x 8 inches). Donut pans can vary a lot in size, so the donut yield might vary. You may need to adjust your baking time accordingly if you have a mini-donut pan.
- Don't have a donut pan? No problem! You can use the batter to make delicious vegan sweet potato muffins. Just bake the muffins for an additional 3-5 minutes, or until a toothpick inserted in the center comes out clean.
- For mini sweet potato muffins, bake these for just 8-10 minutes total.
Nutrition Information
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Calories
255.79kcal
(13%)
Carbohydrates
45.57g
(15%)
Protein
3.83g
(8%)
Fat
6.39g
(10%)
Saturated Fat
0.45g
(2%)
Sodium
233.04mg
(10%)
Potassium
267.55mg
(8%)
Fiber
4.55g
(18%)
Sugar
22.89g
(46%)
Vitamin A
6726.3IU
(135%)
Vitamin C
6.86mg
(8%)
Calcium
55.4mg
(6%)
Iron
1.45mg
(8%)
Nutrition Facts
Serving: 6- 7 donuts
Amount Per Serving
Calories 25579 kcal
% Daily Value*
| Calories | 255.79kcal | 13% |
| Carbohydrates | 45.57g | 15% |
| Protein | 3.83g | 8% |
| Fat | 6.39g | 10% |
| Saturated Fat | 0.45g | 2% |
| Sodium | 233.04mg | 10% |
| Potassium | 267.55mg | 6% |
| Fiber | 4.55g | 18% |
| Sugar | 22.89g | 46% |
| Vitamin A | 6726.3IU | 135% |
| Vitamin C | 6.86mg | 8% |
| Calcium | 55.4mg | 6% |
| Iron | 1.45mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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