Chocolate-Nutmeg Cake Doughnuts
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 regular doughnuts, 24 mini doughnuts, 16 mini muffins
Ingredients
  • 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
For the quick glaze:
  • ¼ cup almond milk, as needed
  • 1 cup powdered sugar, as needed
Instructions
  1. Preheat the oven to 400 and spray a doughnut pan or mini-muffin pan with non-stick cooking spray.
  2. Sift together the flour, cocoa powder, and baking powder. Stir in the nutmeg, cinnamon, and salt.
  3. In a separate bowl, whisk the coconut oil, sugar, almond milk, apple cider vinegar, vanilla, and egg.
  4. Combine the wet and dry ingredients, stirring gently until just combined.
  5. Fill the doughnut pan molds ¾ full.
  6. 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.
  7. Let cool and dust with powdered sugar or glaze.
  8. 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.
Recipe by Love and Lemons at https://www.loveandlemons.com/?p=1031