This is the story of Goldilocks and the 3 batches of doughnuts. The first batch was tasty but ugly and definitely not camera-ready. Number two was cuter, but too spongey and airy, and batch #3 was just right. (After this post, we’ll be going back to salads to recover from all this doughnut “testing”).
These might not be your Dunkin’ or your Krispy variety, (come on, a little healthy baked doughnut can’t really compete with the deep fryer) but for hundreds of calories less they are a tasty little treat with a delicious flavor thanks to the coconut oil, almond flour, cinnamon and especially the fresh nutmeg. To our surprise, these were actually better the second day after the cocoa and the nutmeg flavors had some time to get to know each other better.
I should also add that the mini-doughnut pan, while cute, makes it hard to keep these little puppies moist. I got a nice result from a mini-muffin pan (making slightly larger sized “doughnut holes”). And I have yet to try out a regular sized doughnut pan because I don’t have one, but I might get one for next time.
- 1 cup flour(s) of your choice (I did half almond, half spelt)
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- 2.5 tablespoons softened coconut oil
- ⅓ cup sugar
- ½ cup almond milk
- ¼ teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 egg
- ¼ cup almond milk, as needed
- 1 cup powdered sugar, as needed
- Preheat the oven to 400 and spray a doughnut pan or mini-muffin pan with non-stick cooking spray.
- Sift together the flour, cocoa powder, and baking powder. Stir in the nutmeg, cinnamon, and salt.
- In a separate bowl, whisk the coconut oil, sugar, almond milk, apple cider vinegar, vanilla, and egg.
- Combine the wet and dry ingredients, stirring gently until just combined.
- Fill the doughnut pan molds ¾ full.
- Bake for 5-7 minutes, depending on the size of your doughnut molds. Doughnuts are done when they are puffed up in the oven. Be careful not to over-bake, especially if you’re making minis: they bake quickly.
- Let cool and dust with powdered sugar or glaze.
- Make the quick glaze: Whisk together the almond milk and powdered sugar, adding more of either to reach your desired consistency, and drizzle over cooled doughnuts.