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Blueberry Cinnamon Cake Donuts (Gluten-Free)

These blueberry cinnamon cake donuts are great on their own or can be dressed up with some glaze and blueberry "sprinkles".
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Author Tessa Fisher

Ingredients

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"

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Spray a 6-cavity nonstick donut pan with cooking spray (if you have two pans, even better!).
  2. In a small bowl, whisk almond milk and lemon juice together. Set aside for 10 minutes.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes

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.