I love these warming and oh-so-sweet baked doughnuts. It doesn't matter if it's a late summer evening or a bitterly cold winter's day, that cinnamon smell soothes my soul! You can use ginger coconut sugar for the icing, it lends extra warmth and depth to the cream icing.

Spicy Cinnamon Butterscotch Doughnuts [Vegan]

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Serves

12

Cooking Time

28

Ingredients

For the Doughnuts:
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 cup brown sugar
  • 1 tablespoon ground flaxseed
  • 1 cup almond milk
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
For the Icing:
  • 3 heaped tablespoons ginger coconut sugar
  • 1 cup coconut cream

Preparation

To Make the Doughnuts:
  1. Preheat the oven to 350ºF. Grease two six-cavity doughnut pans and set aside.
  2. Combine the dry ingredients (flour, ground flaxseed, ground cinnamon, sugar and baking powder) in a large mixing bowl.
  3. Gently heat the almond milk in a small saucepan or in the microwave so it's warm, not boiling. Mixing melted coconut oil with cold milk will cause the oil to solidify, which would ruin the recipe, so this step is important.
  4. Combine the vanilla essence, warm milk and coconut oil in a small bowl, then fold into the dry ingredients. Whisk until no lumps remain.
  5. Spoon the batter into the greased doughnut pans, tidying up the sides and middles of each cavity with a cloth. Bake for 18 minutes. The tops should be firm and golden.
  6. Cool on a wire rack. To release the doughnuts, turn the pans upside down over a clean tray and give one of the sides of the pans a good thwack on the tray, the doughnuts should just pop out.
  7. When they are cooled, dip the doughnuts in the icing. Place in the fridge to set for a couple of hours.
For the Icing:
  1. In a small saucepan over medium heat, combine the coconut sugar and coconut cream. Let them melt into each other; stir occasionally with a wooden spoon. Keep a watchful eye over the cream as it bubbles up. Give it about 10-15 minutes, until it's reduced by half. Set aside to cool.
  2. Once the butterscotch cream is cooled, place in the fridge to set.
  3. Once the doughnuts are baked and cooled, dip them in the icing.

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