Ingredients:

  • 1.5 cups (180g) Gluten-free 1-to-1 baking flour
  • 0.5 cup (50g) Super-fine almond flour
  • 0.5 cup (100g) Coconut sugar
  • 1 tbsp (8g) Baking powder
  • 0.5 tsp (3g) Baking soda
  • 0.5 tsp (2g) Sea salt
  • 1 tsp (2g) Ground cinnamon
  • 1 cup (240ml) Unsweetened almond milk
  • 1 tsp (5ml) Apple cider vinegar
  • 3 tbsp (42g) Melted coconut oil
  • 1 tsp (5ml) Pure vanilla extract
  • 0.5 cup (60g) Maple syrup
  • 2 tbsp (15g) Melted coconut oil
  • 0.5 tsp (2g) Ground cinnamon
  • 1 pinch (1g) Sea salt

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease a 12-slot donut baking pan.
  2. Combine unsweetened almond milk and apple cider vinegar in a small jar; let sit for 5 minutes to create vegan buttermilk.
  3. Whisk gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, sea salt, and ground cinnamon in a large bowl until no clumps remain.
  4. Stir in the buttermilk mixture, melted coconut oil, and vanilla extract. Mix until just combined, stopping as soon as dry flour streaks disappear.
  5. Transfer batter into a piping bag and fill each donut cavity about 3/4 full.
  6. Bake for 10–12 minutes until edges are pale mahogany-gold and the top springs back when touched.
  7. Cool donuts in the pan for 5 minutes, then transfer to a wire rack.
  8. Whisk together maple syrup, melted coconut oil, cinnamon, and salt to create the glaze. Dip the tops of the warm donuts into the glaze and let set for 10 minutes.