These vegan, gluten free, and oil free cinnamon maca doughnuts are packed full of autumn flavors! They are perfect for breakfast, dessert, or a yummy snack, and because they are baked in the oven instead of fried and they are completely oil free, these cinnamon maca doughnuts are healthy for you too!
Now that it is October, I am in full-fledged nesting and baking mode for winter. I cannot get enough of cinnamon, pumpkins, apples, caramel, coffee, sweaters, turning leaves, and windy days or any combination of those things! Fall is my favorite season!
So, when these cinnamon maca doughnuts are baking and the house begins to smell like cinnamon and caramel, I feel cozy and ready for colder weather. Even though these cinnamon maca doughnuts are absolutely delicious to eat, they are worth baking for their aroma alone!
In addition, if you do not have the time to make doughnuts, this recipe is still delicious when baked in a muffin tin!
Serve these cinnamon maca doughnuts with coffee or apple cider, and your family and friends will be begging you for more! Or, maybe the doughnuts will be gone in less than ten minutes– no joke! The first time I made this recipe and took the plate out to my husband’s workshop for him to try one, my husband and his employee ate all the doughnuts in the blink of an eye.
I hope you enjoy these cinnamon maca doughnuts just as much as they did!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- ½ cup almond milk
- 3 flax eggs (3 Tbsp flaxmeal + ½ cup water)
- 1 cup plain nondairy yogurt (I used my homemade cashew yogurt recipe)
- ¼ cup unsweetened applesauce
- 2 tsp vanilla extract
- ¾ cup raw sugar
- 1 cup gluten free oat flour
- ½ cup tapioca starch
- ¾ cup sorghum flour
- ¼ cup potato starch
- 1 Tbsp baking powder
- ½ tsp salt
- 1 Tbsp cinnamon
- 2 tsp maca powder
- In a small bowl, whisk together the flaxmeal and water and let the mixture sit for at least five minutes.
- Preheat the oven to 350˚F and prepare the *doughnut pans.
- In a medium bowl, whisk together the oat flour, tapioca starch, sorghum flour, potato starch, baking powder, salt, cinnamon, and maca powder.
- In a large bowl, whisk together the almond milk, yogurt, sugar, applesauce, vanilla extract, and the flax eggs.
- Add the dry ingredients to the wet ingredients and mix well.
- Divide the batter into the doughnut pans. This recipe makes about fourteen large doughnuts or six large doughnuts and twelve mini doughnuts.
- Place the pans into the preheated oven and bake 20-25 minutes or until golden brown on the edges and the doughnuts spring back to the touch. **If you chose to make mini doughnuts, they will require less time baking.
- When the doughnuts are finished baking, remove the pans from the oven and place on a cooling rack.
- Let the doughnuts cool in the pan for at least 10 minutes. Then, remove from the pans and serve immediately or continue cooling on the wire rack.
*This recipe can also be made in muffin pans.
**Mini doughnuts are usually done in about 15 minutes.