Cinnamon Coffee Cake Donuts

I had planned on sharing a pancake recipe today but as I scrolled through Instagram I discovered that it was #nationaldonutday somewhere in the world and so, as the responsible writer of a food blog that I am, I had to post a donut recipe instead.  Luckily I had this one in my back pocket.

Since this is a whole food plant based food blog after all, let me assure you that these are not your Dunkin’ Donuts or Tim Horton’s variety. First of all, they’re baked, not fried. They’re cake donuts and could just as easily be baked in muffin or bundt cake moulds and they’re made with unrefined whole food ingredients as I ground my own “flour” out of buckwheat flakes and rolled oats, used apple sauce to keep them oil free, sweetened them with pure Canadian maple syrup, and topped them with a cinnamon coconut sugar.  So, as far as donuts go, these are as healthy as it gets but still fluffy and delicious and perfectly snackable, especially considering their mini two bite size.

Without further a do, here’s the recipe for your enjoyment. Bake away and please do let me know how you like them.

Cinnamon Coffee Cake Donuts

  • Servings: 20-24 minis
  • Difficulty: Easy
  • Print

 Recipe & Photography by Nissrine @ Harmony à la Carte

These cinnamon coffee cake donuts are as healthy as donuts can be.  Baked, not fried, and made with 100% whole food ingredients like fresh ground buckwheat flakes and rolled oats, apple sauce, and pure Canadian maple syrup.  They’re vegan, gluten free, oil free, refined sugar free and the perfect two bite snack size that pairs well with coffee, tea or just as they are.

  • 3/4 C Buckwheat Flakes/Rolled Buckwheat
  • 1/4 C Rolled Oats (use certified gluten free if necessary)
  • 2 Tsp Espresso
  • 1 Tsp Ground Cinnamon
  • 1/4 Tsp Pure Bourbon Vanilla Powder
  • 1 Tsp Alluminum Free Baking Powder
  • 1/4 Tsp Baking Soda
  • Pinch Fine Sea Salt
  • 1/3 C Apple Sauce
  • 2 Tbsp Maple Syrup
  • 1/4 C Plain Rice Milk
  • 1 Tsp Apple Cider Vinegar
Cinnamon Coconut Sugar Topping
  • 1 Tbsp Coconut Sugar
  • 1 Tsp Ground Cinnamon
  1. Preheat oven to 180 C and prepare donut moulds by very lightly brushing with unscented coconut or sunflower seed oil.
  2. Grind buckwheat and oats in a food processor or coffee grinder until you get a fine flour.
  3. Add fresh ground flours and all other dry ingredients to a bowl and stir to combine .
  4. Add apple sauce, maple syrup and rice milk and mix with a spatula until you have a smooth batter.
  5. Add apple cider vinegar and stir through. The batter will rise slightly.
  6. Scoop batter into the donut moulds. I used mini donut molds and got 21 donuts.
  7. Bake for 12 -15 minutes or until a toothpick inserted into them comes out clean. Mine took 12 minutes, but depending on your oven, and the size of your molds, yours may take a bit longer.
  8. Meanwhile, prepare cinnamon coconut sugar topping by grinding cinnamon and coconut sugar to a fine powder using a coffee or spice grinder. Place the mixture in a small wide mouth bowl.
  9. Remove the donuts from the oven, let cool slightly, then remove from mould and dip the smooth side (the side facing down while they’re in the mould) into the cinnamon coconut sugar while they’re still warm and place them coating side up on a wire rack to cool. Feel free to eat some while you’re at it as they’re delicious warm too.

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