https://www.cutoutandkeep.net/projects/blueberry-cinnamon-cake-donuts • Posted by Tessa F.
Blueberry Cinnamon Cake Donuts made with sorghum and almond flours and unrefined sucanat for a wonderfully delicious breakfast treat!
Blueberry Cinnamon Cake Donuts made with sorghum and almond flours and unrefined sucanat for a wonderfully delicious breakfast treat!
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.