vegan apple cinnamon donut recipe

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no complaints

The leaves are falling, the temps are dropping, the winds are blowing, and I'm craving... baked goods. Yup, it's that time of year, folks. Autumn has officially arrived.

I know I'm not alone when I say I adore this season, but there are just so many things to love about it. The dry, crisp air after the humidity of summer. The first fires winking back from the wood-stove. The gorgeous crimson of falling leaves. The cozy nights. The warm afternoons. The yellow hue of goldenrod wherever I look. Soon the biting bugs will be gone, and the voluntary hibernation will begin (although let's be real now; am I ever NOT in voluntary hibernation?).

And in the midst of all this fall loveliness, I can't stop baking tasty treats.

(Not that I hear anyone complaining.)

So to celebrate the first full day of autumn here in New England, I figured I'd share a fall-themed delight. This vegan apple-cinnamon donut recipe was just begging to be made and so I did. Once... twice... at least three times now. Which then led to vanilla donuts, which then led to chocolate donuts. Ahhh. Donuts. Clearly, just another perk of the season ♥

vegan apple cinnamon donut recipe

Ingredients

• 1½ cup organic rolled oats

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon organic Ceylon cinnamon powder

• 12 organic Medjool dates (pitted & soaked)

• 1 cup organic plant-based milk

• ½ teaspoon organic vanilla extract

• 2 tablespoons organic almond butter

• 2 tablespoons organic arrowroot starch + 3 tablespoons water

• 1 cup organic apple (peeled & diced small)

  
  

Directions

1. Preheat oven to 350°F

2. Add the diced apple and 1 cup of water to a small saucepan. Simmer gently until the apples are soft.

3. Using a small coffee grinder, grind the rolled oats into flour.

4. Add the oat flour, baking powder, baking soda, and cinnamon powder to a mixing bowl; stir to combine.

5. Add the softened dates, 1 cup plant-based milk, vanilla extract, and almond butter to the food processor (but don't process until after the next step!).

6. Add the arrowroot starch and water to a small bowl. Stir well to thoroughly combine and then immediately add it to the food processor along with the other ingredients. Process until mostly smooth.

7. Add the soft apples (drained of any leftover water) and the date mixture from the food processor to the mixing bowl with the dried ingredients; stir to thoroughly combine.

8. Spoon batter into your silicone donut tray. I make 12 smallish donuts with this recipe.

9. Bake for 30 minutes (this cooking time may vary depending on the size of your donut pan).

chocolate glaze recipe

Ingredients

• 3 tablespoons organic cacao powder

• 2 tablespoons organic tapioca starch

• ¼ teaspoon organic vanilla extract

• 2 tablespoons organic almond butter

• 2 tablespoons organic coconut milk

• 2 tablespoons organic maple syrup

Directions

1. Add all of the ingredients to a small mixing bowl and stir thoroughly to combine.

2. Drizzle over a freshly baked donut and enjoy!

recipe notes

The 2 tablespoons arrowroot powder + 3 tablespoons water in the donut recipe can be replaced by ¼ cup chia egg or flax egg; just add this to the food processor along with the other wet ingredients. You may have to add an additional tablespoon or two of plant-based milk to keep your batter at a workable consistency.

Don't have plant-based milk on hand, but you do have a Vitamix? Simply add 1 cup of water and 3 tablespoons of shredded coconut to your high speed blender and blend for an instant, whole-food, plant-based milk! Add an extra 2 tablespoons of water, and you'll have enough for your chocolate glaze as well!

While you can obviously feel free to add as much glaze to your donut as you'd like, this is a very rich topping and I'd suggest starting small. Otherwise, you risk losing the cinnamon deliciousness hiding underneath it!

chia egg recipe

Ingredients

• 1 tablespoon chia seed

• ½ cup water

Directions

1. Using a small coffee grinder, grind the chia seeds thoroughly and pour them into a small bowl along with the water; whisk immediately.

2. Let the mixture sit for 5 minutes to thicken.

3. Store any extra chia egg in a covered container in the refrigerator for up to one week.

bring on the hibernation

And that's all I've got for today, my friends. Hope your day is a fabulous one!

Much love and many thanks for reading,

Melinda

P.S. Not in the mood for donuts, but have a hankering for something sweet? This frozen pumpkin pie recipe is another one of our favorites! Give it a peek...