Coffee Cake Donuts

Perfect Breakfast to Enjoy with Coffee

If you love coffee cake, you have to try these coffee cake donuts. They are truly one of the best recipes I have made in awhile. They are perfect to eat for breakfast, a snack, or dessert.

These donuts aren’t overly sweet. They are light and fluffy with a cinnamon sugar layer in the middle, crumble on top, and finally drizzled with a powdered sugar glaze.

Sugar: I used coconut sugar to keep this recipe refined-sugar-free. Any granulated sugar will work. Be sure it is granulated, liquid sweeteners such as maple syrup won’t work.

Vegan butter: any vegan butter will work. If you aren’t vegan traditional butter also works. You could also use liquid oil.

Applesauce: I always use unsweetened applesauce. If you don’t want to use applesauce, you could use mashed banana, pumpkin, mashed sweet potato, or oil. I wouldn’t recommend substituting the applesauce though

Almond flour: I haven’t tested any other flours. The closest flour would be oat flour.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk also works.

All-purpose flour: I haven’t tested any other flours. You could probably use a 1:1 gluten-free flour.

Oats: I used quick oats. Rolled oats will also work.

Ingredients:

• Vegan butter

• Sugar

• Applesauce

• Nondairy milk

• Baking powder

• All-purpose flour

• Almond flour

• Oats

• Cinnamon

• Powdered sugar

Recipe:

Donuts:

• 3 tablespoons vegan butter

• 1/3 cup sugar

• ½ cup applesauce

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• 2/3 cup all-purpose flour

• 1/3 cup almond flour

Crumble:

• 1/4 cup vegan butter (softened)

• 1/4 cup sugar

• 1/2 cup oats

• 1/4 cup all-purpose flour

• 1 teaspoon cinnamon

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit.   Spray a donut pan with cooking spray. Set aside.

2.    In a bowl melt the butter. Add in the sugar, applesauce, and nondairy milk. Stir well.

3..    Add in the baking powder, all-purpose flour, and almond flour. Stir until a batter is formed. Set aside.

4. In a separate bowl we will make the crumble. Add in the softened butter and sugar. Mix well. Add in the oats, flour, and cinnamon. Stir until a crumble is formed.

5. To the donut pan, fill each donut mold halfway with batter. Add a layer of cinnamon sugar mix (OPTIONAL). I just combined about 1/3 cup sugar with 1-3 teaspoons cinnamon. I added about 1/2 tablespoon to each. Top with more batter and sprinkle the crumble mixture on top.

6..    Bake for 15-20 minutes or until toothpick comes out clean.

7.    Allow to completely cool before adding the glaze. The glaze is just a mixture of nondairy milk and powdered sugar. About 1 cup powdered sugar to 2-4 tablespoons of milk depending on the texture you want.

Be sure to store the donuts in the refrigerator or freezer. The donuts should last up to 1 week in the refrigerator. You can store in the freezer, it should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!