I'm a BIG fan of doughnuts, but I can't say I eat them often . . . Okay, EVER really! But when we started planning our holiday doughnut decorating party for Lauren Conrad, I began the quest for a healthier version of the classic fried dough. Not only did I want a recipe that tastes great, but a recipe I can use as a great base for yummy toppings! After A LOT of experimenting (with rings that looked a little more like dog biscuits than doughnuts), I found the perfect healthy, holiday morning treat!

This chocolate nutmeg doughnut is a perfect base to decorate or top however you choose . . . We tried them three ways: powdered, dusted and glazed! I'm a big fan of dipping these doughnuts into coffee and morning conversations :D Perfect for a health conscious family during the holidays!

Chocolate Nutmeg Cake Doughnuts (Vegan + Gluten Free)

8 regular sized doughnuts, 24 mini doughnuts, 16 mini-muffins

PRINT THIS RECIPE HERE

INGREDIENTS

1 cup GF all purpose flour or flour of choice (see *notes)
1/3 cup coconut sugar
1/4 cup cocoa powder
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
2.5 tablespoons coconut oil
1/2 cup almond milk (or milk of choice)
1/4 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 egg or 1/3 C applesauce (vegan- slightly less volume)

*Flour NOTES:

gluten-free options:
- Bob's Red Mill GF all purpose baking flour
- oat flour works (but they did not rise as well as all purpose)
half almond, half spelt works
brown rice flour did NOT work as they didn't rise

INSTRUCTIONS

Preheat oven to 400 degrees. Grease a doughnut pan or mini-muffin pan (I use coconut oil spray).
Sift flour, cocoa powder, baking powder. Stir in the rest of the dry ingredients.
In a separate bowl, whisk all wet ingredients (slightly melt coconut oil if clumpy).
Combine wet and dry ingredients, stirring gently. Fill doughnut pan about 3/4 of the way up.
Bake for 5-8 minutes depending on pan. Regular sized doughnut pans will take longer than minis. Doughnuts are done when they are puffed up in the oven. Be careful not to over-bake, especially if you’re making mini’s. They bake quickly!
Once cooled, fill a ziplock bag about halfway with powdered sugar. Place doughnuts in powdered sugar one at a time until doughnuts are covered in sugar.
ALTERNATIVES: dust with powdered sugar or glaze.

Quick glaze:

1 part milk (any kind) to roughly 4 parts powdered sugar, whisk together (add more powdered sugar or liquid if necessary to get a good glaze consistency).
Dip cooled doughnuts into glaze and let dry on a wire rack

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