Allergy- Friendly Baked Donuts

It seems like every year around St. Patrick's Day, we a get a major snow storm. This year was no exception! 

To celebrate our snow day, we whipped up a batch of mini baked donuts. . . . and then at 4:00, when the first batch had disappeared. . . we whipped up another :) 

#sorrynotsorry #theyaremini

This recipe makes a dozen mini-donuts or 6 regular sized. 

Pre-heat the oven to 400 degrees.

In mixing bowl #1, combine together the coconut milk (I like the Silk brand), and apple cider vinegar. Give a quick mix and allow it to sit while you combine the dry ingredients in a separate bowl. This gives the coconut milk a chance to curdle and create a type of buttermilk. 

In bowl #2, mix together the flour blend, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix these together and set aside. 

Now go back to bowl #1 and add in the sugar, melted vegan butter ( I use Earth Balance Soy Free),  and vanilla extract. Give this a stir and then add in your dry ingredients from bowl #2. Mix until it's all combined. 

Transfer the mix (this is one of my favorite Sandra Lee tricks) to a plastic freezer bag, cut off the tip and pipe them into the donut forms. This little steps makes this process so much cleaner and easier!! 

** If you don't have a donut pan you can use a muffin tins, with aluminum foil tubes in the middle. Just cut the foil into long strips, roll into tubes, and place in the middle of each pan. 

Be sure to spray your donut pan (or muffin tins) generously to make it easier to get the donuts out. 

Bake for 15-18 minutes and then let cool. 

My family loves to top theses with chocolate frosting, but you also use vanilla, cinnamon and sugar, powdered sugar. . . . the possibilities are endless!! 

I used this recipe for our frosting. It takes a bit of eyeballing to get to the right consistency, so be sure to add just a tiny amount of liquid at a time. 

*This recipe contains powdered sugar, if you have a corn sensitivity please see note below.

Whisk ingredients together until smooth. I like my frosting to be a bit thinner so I can dunk my donut tops right into them. 

*Powdered sugars often contain corn starch. You can create your own corn-free powdered sugar by grinding 1 cup of granulated sugar, plus 1 tsp of tapioca starch in a food processor or coffee grinder.