Long weekends at our house mean one thing, DONUTS! My hubby grabs some for half the family from the shop down the street while my food allergy son and I are perfectly happy having homemade, allergy-friendly donuts all to ourselves!
Homemade is best.
As I’ve mentioned before, Miles can eat Kinnikinnick donuts (gluten-free and dairy-free, not egg-free), but he prefers my homemade cake donuts. He even prefers mine over Disney donuts!
We usually make a chocolate donut, but this time Miles was craving cinnamon sugar.
These were so delicious right out of the oven. Hot and sweet. Melt in the mouth. Fantastic!
Miles ate three right away, and I had to make him save the others for later.
With no dairy-free yogurt on hand, I tried canned coconut milk (affiliate) and it worked splendidly. Mix the fat and liquid to the consistency of yogurt, and there ya have it.
If you don’t have a donut pan (affiliate), you can simply make these in a muffin tin. No problemo, no excuses!
This recipe is adapted from 52 Kitchen Adventures.
Dairy-Free & Egg-Free Cinnamon Sugar Donuts
Makes 6 regular donuts.
1 cup white whole wheat flour (or white flour)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1/2 teaspoon nutmeg (don’t leave this out or you won’t get a doughnut taste)
1/2 teaspoon salt
2 tablespoons coconut oil
1/4 cup dairy-free buttermilk (1/4 cup dairy-free milk mixed with 1 tsp. of lemon juice or vinegar)
1/4 cup canned coconut milk with yogurt consistency or dairy-free yogurt
1 teaspoon vanilla extract
1 Tb flax meal mixed with 3 Tb warm water (or 1 egg)
3 Tbs dairy-free butter
1/4 cup sugar
1 Tbs cinnamon
Lightly coat a doughnut tin or muffin tin with non-stick spray. Preheat oven to 350℉.
In a large bowl, combine flour, baking powder, baking soda. Whisk in sugar, nutmeg and salt.
Add in the coconut oil until it becomes coarse crumbs.
In a separate bowl, mix together buttermilk, canned coconut milk or yogurt, vanilla, and egg.
Pour the wet ingredients into the flour mixture and mix until just combined. Don’t over mix.
Use a spoon to fill each mold 1/2 full.
Bake until doughnuts spring back when touched. Start at 15 minutes.
While donuts are baking, melt the 3 Tbs of dairy-free butter and mix together the 1 Tbs. cinnamon and 1/4 cup sugar.
When donuts come out, let sit a couple minutes. Then remove from pan and immediately coat all sides in melted butter and then roll all sides in cinnamon sugar mixture. Best eaten hot! 🙂