2/3 cup (160 grams) unsweetened applesauce (use less for a drier donut)
1/3 cup (78 milliliters) oat milk
1/3 cup (78 milliliters) canola oil (using a neutral oil is key)
4 teaspoons maple syrup
Cinnamon Sugar Coating
2 tablespoons (28 grams) melted refined coconut oil (or butter for a non-vegan and non-dairy-free)
1/2 (100 grams) granulated sugar
1 teaspoon ground cinnamon
Instructions
Preheat oven to 375°. Grease donut pan with coconut oil or spray and set aside.
In a medium-sized bowl Mix Dry Ingredients: flour, baking powder, sugar, salt, and cinnamon
In a small bowl mix wet ingredients: apple sauce, milk, maple syrup, and oil
slowly whisk wet ingredients with dry ingredients
Pour mixture into the donut pan, filling to the very top. Donuts will rise.
Bake donuts for 15 minutes.
Once donuts are complete turn them out onto a wire rack and allow to cool 2-3 minutes.
Once slightly cooled brush with coconut oil and dip into the coating.
Notes
If you have a piping bag feel free to use it when adding the mixture to the donut pans. I used a bowl with a spout.
I used a silicone donut pan. They are a bit flimsy so I place the donut pan on a cookie sheet prior to filling it. Then I placed both into the oven for baking.
To make this recipe non-vegan/gluten-free simply add milk and use all-purpose flour.
I wrapped leftover donuts in saran wrap and stored them in the freezer. I reheated them for 5-7 minutes in a preheated (350 degrees) oven. They came out even more delicious.
Keyword allergen free, Dairy Free, donuts, Gluten-free, special diets, Vegan