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).
So happy National Donut Day! Enjoy the weekend, all! xo.
Blueberry Cinnamon Cake Donuts (Gluten-Free)
Blueberry Cinnamon Cake Donuts
- ½ cup sorghum flour
- 1 cup almond flour/meal
- ½ cup tapioca flour
- 1 cup sucanat*
- ½ teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs room temperature
- ½ cup unsweetened almond milk + 1 tablespoon lemon juice
- ¼ cup melted coconut oil cooled
- 1 cup frozen wild blueberries
Glaze and Blueberry "Sprinkles"
- ½ 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 ¾ 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.
Hi! Planning to make these tomorrow - but I (accidentally) just got a mini donut pan. Even if you haven’t tried it, with your expertise would you say I can use this recipe and expect the same beautiful results in mini form?
These are gorgeous too! Love those dried blueberries on top. So fun!
Aw, thank you! I just love making "sprinkles" out of dried fruit. You and I need one big coffee/breakfast date with your turkish eggs and some donuts! :)
These are SO beautiful!! I would love to make these for my boyfriend and his family, but they're so disinterested in gluten free baked goods (sigh). I'm wondering if you have any way to make these not gluten free? Maybe using all purpose flour instead of all the ones you have listed? Thank you so much for the recipe in general though, so beautiful :)
Hi Stephanie! Thank you for your sweet words! Unfortunately, these won't translate very well to just subbing in all-purpose flour. I'll have to play around at some point and see if I can make that an option. In the meantime, if you find a regular plain baked donut recipe that utilizes all-purpose flour, you could still add the cinnamon, use sucanat if desired, and decorate with the "sprinkles". If you try it out, I'd love to know!
Christine // my natural kitchen
These are the prettiest donuts I've ever seen! I think there are some frozen wild blueberries tucked way in the back of my freezer so these are definitely happening. Donuts have been sadly missing from my life for quite some time! Gorgeous, Tessa! xo
Thanks so much, Christine!! I think they were sadly missing in mine as well until recently. :) xo.
I have been thinking about the donut pan for awhile now, but I didn't know whether I should, you know, invest. Seeing this post makes me want to make your gorgeous donuts so bad, and I also get to buy that donut pan!!! Yay!!!!
Haha, I felt the same exact way for so long and finally went and bought one. Totally worth it. :) Thanks so much, Pang!!!
okay, i have trader joe's wild blueberries in my freezer as i type - and this recipe is just calling my name once i reintroduce sorghum. i have been successful with oats so i might try substituting in equal weights. and the pictures are so so pretty! xo
Sounds like a must-make then! ;) That's so great that you've reintroduced oats successfully. A step in the right direction! xo!
Ok, your endorsement has sold me on donut pans. These look stellar, Tessa!
Haha, good! It's so fun. :) Thanks, Kathryne!
Yowza, these look amazing!! I'm completely in love with your photography, lady, and your whole site too. <3
Oh my goodness, thank you, Alanna!! I'm in love with your photography and blog. That means a ton. Thank you. :)
These donuts could have been the prettiest thing I have seen in a long time! Love that glorious topping.
Aw, thanks Angie! Such an easy topping too!
jaime : the briny
I know what you mean about the excitement of the doughnut pan! They're just so damn jolly, doughnuts.
These are so beautiful, and I have been craving a good blueberry cake doughtnut. Can't wait to try these.
I'm a huge fan of sorghum too, and actually have had really good luck using sorghum, almond, and millet flour for a nice, grainy, dry-cakey texture, with flax/chia/psyllium mix as a binder. Happy belated doughnut day. ;)
So jolly! Ohh, I bet millet with sorghum and almond flour does make for a great texture! I will have to try that out.
Thank so much, Jaime. Hope you're having a great weekend! :)
Christina @ Bake with Christina
What a beautiful doughnut! They look super delicious!! :)
I found it hard to only eat one. ;) Thanks, Christina!!
Sarah @ SnixyKitchen
These are the prettiest little donuts I ever saw! I'm not super versed on the uses of sorghum flour yet - I need to pick some up and start experimenting asap!
Yes, I think you would love it! It blends so well with other flours. Thanks, Sarah!!
Absolutely beautiful, these look so incredibly good!
Thanks so much, Matt!! Hope you have a great weekend!