Baked Apple Cider Donuts-Vegan & Gluten-Free
- ⅓ c. Xylitol (or sucanat, coconut sugar, stevia, etc)
- ¼ c. Agave (or maple syrup)
- 2 t. Pure Vanilla Extract
- ¼ t. Sea Salt
- 1 t. Ground Cinnamon
- ⅛ t. Ground Ginger
- ⅛ t. Apple Pie Spice (or nutmeg)
- ⅓ c. No-Sugar Added Apple Butter (you could also use unsweetened applesauce...my apple butter was only sweetened with 100% pure apple juice)
- ¾ c. Apple Cider (NOT Vinegar)
- 1 ½ c. Almond Flour
- 1 c. Bob’s Red Mill 1-to-1 Gluten Free Baking Blend
- 2 t. Baking Powder
- ½ t. Baking Soda
- ⅓ c. Aquafaba
- 1 ½ c. Powdered Erythritol
- ¼ c. Bob’s Red Mill 1-to-1 Gluten Free Baking Blend
- ½ c. Apple Cider
- ¼ c. No-Sugar Added Apple Butter
- 2 t. Pure Vanilla Extract
- Preheat oven to 375 degrees. Grease or spray a donut pan with coconut oil non-stick spray.
- In the bowl of an electric mixer on low speed, beat together the xylitol, agave, vanilla, salt, cinnamon, ginger and apple pie spice.
- Add the applesauce and apple cider and beat once more to combine.
- Add the almond flour, gluten-free flour, baking powder and baking soda and beat again to combine.
- In a small bowl, whisk the aquafaba with a whisk until soft peaks form or until foamy. Gently fold into the donut batter.
- Spoon the batter evenly into the donut pan.
- Bake for 20-22 minutes until the edges are brown and tops appear dry. Mine took 20 minutes.
- Cool for 5-10 minutes in the pan and then gently flip onto a cooling rack and let cool completely. Meanwhile make the apple cider glaze.
- In a small bowl whisk together all the glaze ingredients.
- When donuts have completely cooled, dip each donut in the glaze and let dry. Dip once more and let the glaze dry again.
- We thought the donuts were better the second day but feel free to enjoy immediately if you like!
Recipe by DessertedPlanet.com at https://dessertedplanet.com/baked-apple-cider-donuts-vegan-gluten-free/
3.5.3251