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Healthy Carrot Cake Baked Doughnuts
[Vegan, Gluten-Free]

HC By: Hayley Canning

Author Bio

Hayley is a health and lifestyle blogger based in London. She's passionate about healthy and... Read More

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Healthy Carrot Cake Baked Doughnuts [Vegan, Gluten-Free]

3391

6-8

Dairy Free

Vegan

Cake for breakfast? And it's healthy too? Baking doughnuts is so much healthier than the typical method, although they taste just as good! Made from just 10 easy ingredients they are ready in only 15 minutes. Naturally gluten-free and vegan. Inspired by carrot cake with cashew, cream-cheese frosting.

Ingredients You Need for Healthy Carrot Cake Baked Doughnuts [Vegan, Gluten-Free]

To Make the Doughnuts:

1 1/4 cups gluten-free flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 chia egg
2/3 cup coconut oil
1/2 cup almond milk
1 tablespoon maple syrup
1/2 cup finely grated carrot

To Make the Cashew Cream Frosting:

3/4 cup raw cashews soaked overnight in warm water
1 1/2 tablespoons coconut oil melted
2 tablespoons maple syrup
1 tablespoon almond milk

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How to Prepare Healthy Carrot Cake Baked Doughnuts [Vegan, Gluten-Free]

To Make the Doughnuts:

Heat oven to 350°F.
Lightly spray a doughnut pan with cooking spray.
In medium bowl, stir together flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl beat chia egg, oil, non-dairy milk, maple syrup, and carrot with a whisk.
Pour wet ingredients into dry ingredients; fold until just combined.
Transfer mixture to the doughnut pan filling about half full.
Bake on center oven rack for 10 to 12 minutes or until doughnuts are golden around edges and spring back when touched.
Remove from oven, repeat with remaining batter.

To Make the Cashew Cream Frosting:

Add all ingredients to food processor and pulse until completely creamy.
Layer on top of the carrot cake doughnuts and top with chopped walnuts if desired.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.