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  • Writer's pictureJeremy LaLonde

Fluffy Cinnamon Spice Donuts

These oil free, gluten-free donuts are almost as healthy as they are delicious!

Serves: Makes 12 donuts


2 cups all-purpose gluten-free flour blend (or regular all-purpose flour)

1/2 cup coconut sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground cloves

1 1/3 cups almond milk (plant milk of your choice)

1/3 cup applesauce

1 tsp vanilla extract vanilla extract


Pre-heat your oven to 400 F, and grab your silicon donut trays. If you only have regular baking sheets that’s cool - just use as LITTLE oil as possible to grease them.

Mix all the dry ingredients together in one bowl and the wet ingredients in another. Whisk both up till all that gold is combined and them smash them together (by smash I mean gently fucking stirring - don’t over work it here - just mix till combined.

Spoon the donut mixture into a piping bag of some kind - if all you have is large ziplock bags then dump the batter in that and cut off one of the corners - instant piping bag! (try to rinse and reuse it later!). Pipe the batter into the molds, filling about 3/4 the way full.

Bake for 10-12 minutes or until a tooth pick comes out clean as a whistle!

Glaze with icing, if you’d like, otherwise SMASH these beautiful simple baked donuts into your face. You’re welcome!


Ice them with whatever you want. We used some leftover cashew icing - the same I use for my Moist AF Carrot Cake recipe LINK and added some maple syrup and cocoa powder to it.

Next time I make these I’m going to try date puree instead of the coconut sugar - but you could swap out any natural sweetener here.


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