Doughnuts were something that was never a favorite of mine until this past year…then everything changed! Back in January of this year, I was at Whole Foods and I suddenly had a craving for something really sweet. I didnt want boxed cookies or chocolate bars; I wanted a delicious baked treat. I made my way to the bakery section, and I ended up choosing a vegan doughnut. I chose a doughnut because, in the past, doughnuts have not been my favorite. I thought this would be a safe choice – something that would ease my sugar cravings, yet something I wouldn’t want to eat any more of for a long time. Well, it turns out it was one the the yummiest things I had ever tasted, and I have been obsessed with doughnuts ever since.
After eating at least 100 doughnuts this year (lol ok I’m exaggerating), I decided I needed control this obsession and create my own healthier version of a doughnut. I have been holding onto the original recipe for a quite a few months now, and with only a few spice edits, I made this into a Spiced Donut for the holiday season! (I’ll post the original after the first of the year!)
This is just about as healthy as a hot doughnut can get! It’s low fat, oil-free, and baked (not fried, of course)! Most of my recipes are sugar free, but this one is an exception – I needed to use regular sugar in order for it to rise at all and be anything like a doughnut. Like I said, it may not be perfect, but it definitely headed in the healthier direction. I used prune puree to replace oil, and if you don’t know what prune puree is…its quite simple:
2 ingredients: pitted prunes + water.
2 0r more Cups of pitted prunes in Vitamix + 1/2 Cup Water
Puree on high until smooth. Add more water if needed!
(store in refrigerator and add to baked goods and smoothies!)
The glaze for this doughnut is super simple, just powdered sugar and apple cider. To be honest, I actually like these doughnuts just as much (or maybe even more) without the glaze. See what you like best!
Spiced Donuts with Apple Cider Glaze
- 1 Cup All Purpose Flour
- 1/2 Cup Sugar
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Cinnamon ground
- 1/4 Teaspoon Cloves ground
- 1/4 Teaspoon Nutmeg ground
- 3/4 Cup Plant Milk (Soy Almond, Hemp, etc)
- 1/2 Teaspoon Apple Cider Vinegar
- 1/2 Teaspoon Pure Vanilla Extract
- 1 Tablespoon Prune Puree
- 1 Tablespoon Barbados Molasses
- 1 Cup Powdered Sugar
- 1-3 Tablespoons Apple Cider
Preheat oven to 350 degrees.
Lightly spray 2 doughnut pans with spray oil.
Combine the dry ingredients in a mixing bowl.
Combine the wet ingredients in a mixing bowl.
Mix dry and wet ingredients together.
Once combined, pour mixture into doughnut pans 3/4 of the way full. (Please be careful! If you fill to the top, your doughnut will overflow and become a muffin!)
Bake for 10-12 minutes. (Do not let the doughnut brown too much on top)
While they are baking, use a whisk and combine the powdered sugar and cider together to make the glaze.
If you want the glaze thicker, add more powdered sugar and vice versa.
Remove doughnuts from over and flip over to remove from pan.
Lightly pour glaze over doughnuts!
Speaking of doughnuts, want to see the newest addition to my non-edible donut collection?! It’s my DONUT COASTERS! I am so in love with these. They are so beautiful in person, and what’s even better is that they are hand painted!
I love supporting local businesses and artists. These are oil painted on white marble and they are magnificent in person. You can find them on Etsy HERE! (If you aren’t a donut collector, then I would suggest that you check out the wine coasters, they are really beautiful too!)