Gingerbread Sweet Potato Donuts
These irresistible vegan donuts feature a sweet potato base, gently spiced with molasses, cinnamon, ginger, and nutmeg. Baked to a tender and moist perfection, they are then generously dipped in a rich maple glaze and optionally topped with crunchy candied pecans. A perfect treat for any occasion or a delightful breakfast.
Instructions
- 1
In a small bowl, combine the coconut milk (0.33 cup) and apple cider vinegar (2 tsp) and set aside for 10 minutes.
- 2
In a medium mixing bowl, combine the gluten free flour (1.5 cup), sugar (0.5 cup) (beet sugar), baking powder (1 tsp), baking soda (0.5 tsp), salt (0.5 tsp), xanthan gum (0.25 tsp), cinnamon (1 tsp), ginger (0.5 tsp), nutmeg (0.5 tsp), and cloves (0.25 tsp).
- 3
Add the sweet potato (0.33 cup) (puree) and the coconut oil (2 tbsp) (melted) to the coconut milk and vinegar mixture. Then add this wet mixture to the dry ingredients.
- 4
Mix well until you have a thick batter. Transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag.
- 5
Add the batter to a greased doughnut pan or mini doughnut pan.
- 6
Bake the doughnuts at 350 degrees Fahrenheit for 8-10 minutes. Set aside to cool.
- 7
To make the glaze, combine powdered sugar (2 cup), coconut oil (2 tbsp), coconut milk (4 tbsp), maple extract (1 tsp), and [pinch salt] in a small bowl, stirring until smooth.
- 8
Dip the top of each doughnut in the glaze and then set aside to let the glaze set up or enjoy immediately.
- 9
Optional: sprinkle the pecans (0.5 cup) (chopped, candied) over the top of the wet glaze.
Nutrition Facts
Per portion