Blueberry Cinnamon Cake Donuts made with sorghum and almond flours and unrefined sucanat for a wonderfully delicious breakfast treat! Gluten-free, refined sugar-free.
I bought my first donut pan about a month ago, and I can tell you there is no going back. I knew I would like making my own donuts, but I wasn’t quite prepared for how much I would love it. Like it’s Christmas-morning-and-I’m-five-again kind of love and excitement. And since today is National Donut Day, I wanted to share the donut love.
For these donuts, I used a combination of sorghum, almond, and tapioca flours. Sorghum has become one of my favorite whole grain, gluten-free flours to use because it is so versatile, and it’s health benefits aren’t bad either. The almond flour gives a punch of protein and lends to a great crumb, and the tapioca flour adds the sweetness and lightness necessary for a good cake donut.
Frozen blueberries work best in this recipe, and I especially like the frozen wild blueberries I found at our local Trader Joe’s. While I have been ecstatically making donuts in my kitchen for a month now, that may only be overshadowed by the blueberry “sprinkles” that adorn the tops of these blueberry cinnamon cake donuts. Who knew crushing dried blueberries could have such a pretty outcome? (Also a good stress reliever).
Blueberry Cinnamon Cake Donuts (Gluten-Free)
Blueberry Cinnamon Cake Donuts
- 1/2 cup sorghum flour
- 1 cup almond flour/meal
- 1/2 cup tapioca flour
- 1 cup sucanat*
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs room temperature
- 1/2 cup unsweetened almond milk + 1 tablespoon lemon juice
- 1/4 cup melted coconut oil cooled
- 1 cup frozen wild blueberries
Glaze and Blueberry "Sprinkles"
- 1/2 cup freeze dried blueberries
- 1 cup powdered sugar*
- 2-3 tablespoons unsweetened almond milk
- Preheat oven to 350 degrees Fahrenheit. Spray a 6-cavity nonstick donut pan with cooking spray (if you have two pans, even better!).
- In a small bowl, whisk almond milk and lemon juice together. Set aside for 10 minutes.
- In a large bowl, whisk together flours, sucanat, cinnamon, baking powder, and salt. When almond milk mixture is ready, in a medium bowl, whisk eggs, coconut oil, and almond milk mixture. Add the liquid mixture to the flour mixture and whisk until combined. Fold in frozen blueberries.
- Spoon batter into donut cavities, filling 3/4 of the way full. Bake for 18 to 20 minutes, or until donuts start to turn golden brown and a toothpick comes out clean. Allow donuts to cool in pan for 2 to 3 minutes, then turn them out and let them cool the rest of the way on a cooling rack.
- When the donuts are cool, mix together powdered sugar and almond milk (1 tablespoon at a time until desired consistency is reached), and drizzle glaze over donuts. For blueberry sprinkles, place dried blueberries in a plastic baggy and crush with a rolling pin or your fingers. Sprinkle atop donuts desired amount.
Adapted from Silvana Nardone.
*Sucanat can be found at health food stores or online at Amazon.com. Coconut sugar would work well as a substitute.
*You can make your own unrefined powdered sugar by blitzing your unrefined sugar of choice in a blender or food processor until powdery.