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Baked Snickerdoodle Cake Doughnuts [Vegan, Gluten-Free]

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This recipe turns a classic cookie into a doughnut! This dessert's innovative batter is comprised of coconut milk, applesauce, and alternative flours. Flavored with cinnamon, vanilla, and maple syrup this Snickerdoodle doughnut will be your new favorite treat!

Baked Snickerdoodle Cake Doughnuts [Vegan, Gluten-Free]




To Make the Doughnuts:

  • 1/2 cup brown rice flour
  • 1 tablespoon millet flour
  • 1/4 cup arrowroot flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup full-fat non-dairy milk
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons grade A maple syrup

To Make the Cinnamon Sugar:

  • 2 tablespoons raw cane sugar
  • 1/2 teaspoon cinnamon


  1. Preheat your oven to 325°F. Grease your doughnut pan with coconut oil. If you are using the cinnamon sugar mixture, sprinkle it into the wells of the doughnut pan.
  2. Add the wet ingredients to the dry and mix until a smooth and thick batter forms. Spoon the dough into the doughnut pan. Once you have the dough in the pan, tap it on the counter a few times to settle the dough and release any air bubbles.
  3. Bake the doughnuts for 15-17 minutes, until the top springs back when touched. Remove the pan from the oven and allow the doughnuts to cool for at least 15 minutes before un-molding them. Cover the tops in more cinnamon sugar or serve as is.





It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.



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