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Baked Churro Donuts {vegan + gf}

Foodie Loves Fitness
5 from 1 vote
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6 donuts
Calories 315 kcal

Ingredients
  

  • 1 cup oat flour
  • 1 cup almond flour
  • 1/4 cup vegan buttery spread like Earth Balance, softened
  • 1/3 cup cane sugar
  • 1 flax egg: 3 T water + 1 T group flaxseed
  • 1 cup almond milk
  • 1 TSP vanilla extract
  • 1 TSP cinnamon
  • 1 TSP baking powder
  • 1/2 TSP salt

For the cinnamon sugar topping:

  • 1 TBSP vegan buttery spread melted
  • 1/4 cup cane sugar
  • 2 TBSP brown sugar
  • 2 TSP cinnamon

Instructions
 

  • Preheat oven to 425 degrees. Coat a 6-donut pan with cooking spray.
  • In a small bowl, mix together the ground flaxseed and water to make the flax egg.
  • Use an electric mixer to cream the softened butter and cane sugar.
  • Beat in the vanilla, almond milk and flax egg.
  • Fold in the flours, cinnamon, salt and baking powder. Briskly stir together with a spatula.
  • Pour the batter into the donut pan. Bake for 17-20 minutes, or until the donuts are mostly firm and lightly browned on the bottoms.
  • Allow the donuts to cool for 10 minutes.
  • Meanwhile, mix the cinnamon + cane and brown sugars together. Transfer to a quart sized plastic bag.
  • Brush the tops of the donuts with the melted butter. One by one, carefully place a donut in the plastic bag and shake to coat the donut with the cinnamon sugar mixture. Enjoy!

Notes

*I only use 1/2 of the cinnamon sugar mixture, but I find it better to have a bit extra to shake up the donuts with.

Nutrition

Serving: 1gCalories: 315kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 3gFiber: 5gSugar: 17g
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