If you follow me on Facebook, you will remember that these Maple Frosted Donuts were my lunch a couple of weeks ago. Yep, you heard me. I had donuts for lunch. Don’t judge. I’m rather proud of it too. If you could see me right now you would see that I am actually glowing.
I’m a bit donut-crazed and consider myself to be donut snob and these…these gluten, egg, and dairy-free donuts taste incredible. Just like the real thing! Don’t take my word for it though. But for reals, believe me when I say they are amazing. There have been several others who have been trying these maple-frosted donuts and are saying the same thing. They are perfect.
Prep Time:
Yield:
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PinIngredients
Dry Ingredients
- 1 1/2 c. Cara’s All-Purpose Flour Blend
- 1/2 tsp. xanthan gum
- 1 tsp. baking powder
- 1/2 c. brown sugar
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
Wet Ingredients
- 1/2 c. nondairy milk
- 2 tsp. apple cider vinegar
- 1 1/2 tsp. Ener-G egg replacer + 2 Tbsp. warm water, mixed until frothy (or use egg sub of choice for 1 egg)
- 1/4 c. vegetable oil
- 1/2 tsp. vanilla extract
Maple Icing:
- 11/2 c. powdered sugar
- 1/4 c. coconut oil, melted (used refined for no coconut flavor)
- 2 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
- 2 Tbsp. hot water
- 1/2 c. peanuts, chopped
Instructions
- Preheat your oven to 350 degrees. Grease a mini donut pan.
- In a medium bowl mix dry ingredients together until fully combined. Make a well in the center of the bowl and add all the remainder of wet ingredients. Stir with a wooden spoon until just incorporated and allow to sit for 5 minutes. Stir again briefly.
- Place the donut batter into a large plastic baggie. Cut the corner of one side to use as an opening. Pour out the batter into the pan. Drop the pan onto the counter approx. 3 times to make the dough intact. The batter should fill up to about 2/3 of the circle and will rise just above the pan.
- Bake 8-10 minutes. Allow to slightly cool in the pan for 2-3 minutes and then cool on a wire rack.
- Mix the icing ingredients together (omit peanuts) until a nice, thick paste is formed. Once the donuts are cooled, dip the tops into the icing and then immediately into the chopped peanuts. Allow to set.
I mean, these Maple-Frosted mini donuts are so perfect that they win even game of Tic-Tac-Toe. True story.
Sarah
November 17, 2016 at 6:22 amMy daughter and I made these this past weekend…we made a batch and did 1/2 powdered sugar and 1/2 maple pecan (substituted the peanuts for pecans) and they were amazing! We did find that they were actually better the second day then the first, they seemed way less spongy on the second day. I was floored by how moist they were, we had previously purchased some baked goods from our local GF bakery (that is outrageously priced) and we threw away most of what we purchased because it was like a brick and SO dry. These doughnuts were 100x’s better than any of the stuff we purchased, WAY less expensive, and super easy! Thank you, thank you!
★★★★★
Sarah
November 17, 2016 at 6:35 amI did also want to point out I used 3/4c. Manini’s GF Multiuso Flour and 3/4c. Montana GF blend instead of the 1 1/2c. of Cara’s all purpose flour so this may have caused the spongey texture the first day. Next time I will try it with Cara’s blend to see if that changes anything but even as it was, it was amazing!
Nadia
November 2, 2014 at 11:18 pmHey! I loved these doughnuts and went to make them again, however, the link doesn’t work! If anyone can please repost repost the link that would be amazing!
Cara
November 3, 2014 at 6:49 amThey are good, aren’t they Nadia?! Glad you liked them and are going back for seconds. Not sure what happened with the link BUT I did manage to rewrite the recipe on this page. Yay! xo
Breanna
April 10, 2014 at 2:01 pmI just made these and WOW. They were better than fried maple donuts at a donut shop! I used Trader Joe’s gluten free flour and a chia egg because that’s all I had. I will be making these all the time!
Cara
April 10, 2014 at 2:04 pmBreanna, don’t even get me started on these donuts! I say this every time someone makes them and I mean it from the bottom of my heart: They are one of the few (of MANY recipes I have made) that I actually crave often. They are so insanely good, it’s ridiculous. And I’m so glad to hear that I am not alone in this philosophy 😉 xo!
Carol
October 24, 2013 at 1:47 pmWhere is the recipe for these donuts?
mmmarzipan
April 15, 2013 at 12:15 pmDonuts??? I LOVE donuts! But I don’t love the unhealthiness of store bought ones. Yours look a treat!
Tiffany
March 19, 2013 at 4:15 pmThey were divine! Absolutely wonderful!
Cara
March 20, 2013 at 8:19 amAnd they make a good lunch, wouldn’t you say? 😉
Somer
March 19, 2013 at 3:22 pmYeah, I could totally do those for lunch. You’re fabulous!
Cara
March 20, 2013 at 8:20 amCome over around noon. I’ll make a fresh batch for the both of us!
Molly (Sprue Story)
March 17, 2013 at 6:57 pmThose look like they might even rival Dough’s offerings. (Fancy Brooklyn donuts that I will of course never eat again.) I’m drooling! Ridonkculous is right!
Brooke (Crackers on the Couch)
March 16, 2013 at 1:24 pmThese look ridonkculous! Gah!!