Maple-Pecan Cinnamon-Chai Vegan Doughnuts with Rose Petals…. Now that’s a mouthful! (pun intended) 🙂
Anytime I think of doughnuts… those classic pink glaze with rainbow sprinkle ones that Homer Simpson used to eat always come to mind!
Is that weird?
Sometimes, on a trying work day, usually in the afternoons, there may be nothing more satisfying than a good doughnut dunked in coffee. Ahh, the memories of Tim Horton’s runs on a work break… I would only ever order the double chocolate glaze, duh.
Reading that back to myself I can’t help but wonder if I’ve ever sounded more Canadian. What can I say… we love our doughnuts!
And I love vegan donuts!
Shockingly, the recipe for these Maple-Pecan Cinnamon-Chai and Rose Petal doughnuts is quite simple (said by every food blogger ever). And I could give you a million reasons as to why I wanted to create a “healthier alternative” but the truth of the matter is that I was just really craving doughnuts one day and wanted to test out a few new flavours in a doughnut that I hadn’t tried before.
Not sure if I’ve ever craved doughnuts before, but I definitely enjoyed making them… who am I kidding, I enjoyed devouring them! I was gracious enough to bring a batch of them to work and share with my colleagues, but my motivation was self-driven so that I wouldn’t end up eating them all myself and gaining a few extra unneeded pounds in the process.
I loved them, my heartmate loved them, and my friends were the ones who actually devoured them! A compliment well received 🙂
Because these are baked instead of fried, the texture of them was more similar to a coffee cake. I didn’t mind though! I mixed some flours like coconut flour and almond flour, but it ended up working out so nicely for a moist cake-like texture overall. Not quite ready for The Great Canadian Baking Show, but who knows, maybe one day!
Here’s the recipe for these delicious, homemade, baked, Maple-Pecan Cinnamon-Chai and Rose Petal Vegan Donuts!
Maple-Pecan Cinnamon-Chai Vegan Donuts Recipe
These vegan doughnuts are baked and have a coffee cake-like texture. The glaze is made with Canadian maple syrup and pairs perfectly with a cup of coffee or tea!
- 1 cup gluten free flour blend ((Bob's Red Mill) )
- 1 cup coconut flour
- 1/2 cup cane sugar
- 1 & 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1 pinch salt
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1 & 1/3 cups organic almond milk
- 1/4 cup coconut oil (melted then cooled to room temperature )
- 1 tsp vanilla extract
- 1 cup icing sugar
- 1/2 tsp cinnamon
- 4 tbsp maple syrup
- 2 tsp oat milk ((almond milk is a good substitute but the oat milk will make the glaze slightly thicker in texture). )
Preheat oven to 400 degrees F
Spread a light layer of vegan butter in the grooves of the donut pan. I use a small piece of plastic wrap, wrapped around two fingers, this achieves an even spread.
In a large mixing bowl, add all of your dry ingredients and lightly whisk them together.
In a medium mixing bowl, add all of your wet ingredients. Then slowly pour your wet ingredients into your dry, and mix until just combined. Do not over mix!
Pour your donut mixture into a piping bag (a large Ziploc bag works well as a substitute) and evenly distribute your mixture into the donut pan grooves until each groove is about 3/4 full. You can gently pat down the mixture in each donut groove, if you like.
Bake until donuts achieve a light golden colour, approx. 10 minutes. If you poke them with a toothpick and it comes out clean, your donuts are ready!
For the maple glaze
The glaze is simple. Start with your icing sugar ina bowl, and slowly add each ingredient while mixing with a fork until glaze texture is achieved.
After your donuts have fully cooled, you can dip them upside down into the glaze in a shallow bowl, and let sit for 30 minutes for the glaze to properly set.
While the glaze is setting, I like to add toppings like crushed pecans and dried rose petals but you can add anything you like!
Inspired by Nick