Learn how to make these irresistable donuts made from sweet potato. They are completely gluten free, suitable for vegans and baked in the oven. No copious amount of oil or sugar is used making them a perfect guilt free treat.
Who doesn't love a donut, raise your hand if you love donuts! I do!
Honestly, donuts are so delicious and incredibly addictive, especially if they are miniature in size.
The thing about donuts is, if we are completely candid with ourselves is that they're not very healthy, infact they are a guilty pleasure.
In other words, you consume them and feel guitly about doing so afterwards, at least most people do and then most of them aren't wheat free.
So what do you do if want donuts that are guilt and gluten free? The answer is simple, you make them yourself!
That's right! These donuts are so divine, they taste amazing with a hint of sweet potato.
Is it me or do all things sweet potato just taste amazing?
Anyway, these little beauties are baked, yes oven baked, not deep fat frying. You only need a small amount of oil or baking spray (just make sure your pan is non-stick.
Another bonus is that the batter is prepared in the oven so there is no need to separate and merge the wet and dry ingredients.
The only thing you need to do is to prepare your flax egg (vegan egg substitute) before hand, about 5 minutes so that's not really a time consuming preparation.
The texture of the donuts
One thing I should point out is the texture of these donuts. As you would expect with baked donuts, they won't be the same as the ones that are deep fried.
The good news is while they aren't saturated in a large amount of oil, the donuts are more like "cake" donuts.
It is best to dust the donuts with the powdered sugar ONLY when you are about to eat the donuts.
The reason for this is because the donuts are quite absorbant and therefore the powdered sugar will dissolve.
Ingredients you will need
- Sweet potato - you will need sweet potato mash to make these donuts.
- Almond milk - any plant based milk will work but I like to use almond milk.
- Oats - any type of oats work or alternatively, oat flour works well.
- Flax egg - pseudo egg made from ground flaxseed mixed with water.
- Nut butter - any creamy nut butter such as peanut, cashew, almond etc..
- Raw cane sugar - I only use a small amount of sugar due to the use of powdered sugar.
- Baking powder - used as a raising agent.
- Sorghum flour - helps to balance out the texture of the batter.
- Vanilla - to enhance the taste.
- Cinnamon, nutmeg, ginger and pink salt - warming spices used to optimise the taste.
- Apple juice - used a a spritz to help the sugar to adhere.
Reasons to make this recipe
- Only a minimal amount of oil is needed
- These donuts are baked in the oven and not deep fried
- A great way to included sweet potato
- Blender friendly recipe no need to separate wet/dry ingredients
- Gluten free and vegan friendly
- A quick and easy donut recipe
The steps
- Preheat the oven to 180C/350F.
- Grease a non stick donut pan with baking spray or coat lightly with olive oil and set aside.
- In a small bowl combine the ground flaxseed with the warm water, whisk and set aside.
- Meanwhile, add the sweet potato, almond milk, nut butter, oats, raw cane sugar, baking powder, sorghum flour, vanilla, nutmeg, cinnamon, ginger and pink salt in a blender.
- Pulse into a smooth consistency.
- Spoon or pour the batter into the donut pan, being careful not to overfill (you may need to repeat this step in batches).
- Bake the donuts for 10-12 minutes or until lightly brown.
- Once baked, remove from the oven and allow to cool down on a wire rack.
- Lightly spritz both sides of the donut with apple juice.
- Prepare the powdered sugar by placing it in a ziplock or a secure bag.
- Working two at a time (only do this when you are about to eat them), drop the donuts into the bag, close it and shake gently to coat in the powdered sugar.
- Remove the donuts and set aside and repeat the above step with the rest of the donuts.
Notes and tips
- ONLY dust the donuts with the powdered sugar when you are ready to eat the donuts and not before.
- This is the recipe link that you need for the Powdered Sugar and the Flax Egg.
- These donuts are not suitable for freezing.
- Store the donuts in an air tight container and consume within 24 hours.
- Don't overfill your donut pan, you want to fill it, roughly ¾ but not to the point where the hole is covered, unless you don't want ring donuts.
- Use oil or baking spray on the pan, non stick or not, it's advisable to grease the pan first.
- I highly recommend using a zip lock/secure bag to dust the donuts with the powdered sugar to ensure that it sticks.
More recipes to try
- Gluten Free Coconut Lime Cake
- Vegan Jamaican Ginger Cake
- Gluten Free Orange Pound Cake
- Vegan Chocolate Orange Cake
- Jamaican Toto (Coconut Cake)
- Besitos De Coco (Vegan Puerto Rican Coconut Kisses)
- Plantain Bread
- Guava Cheesecake
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Sweet Potato Donuts
Ingredients
- 1 flax egg (1 tablespoon ground flax with 3 tablespoon warm water)
- 1 cup sweet potato (133g)mashed
- 1 cup almond milk (236ml)
- ⅓ cup smooth nut butter (83g)(peanut or almond butter)
- 2 cups gluten free oats (162g)(can use oat flour)
- 2 tablespoon sorghum flour (15g)
- 4 tablespoon raw cane sugar (48g)
- 1 tablespoon baking powder (12g)
- 1 teaspoon vanilla (4g)
- ½ teaspoon nutmeg (1g)
- ½ teaspoon cinnamon (1g)
- ¼ teaspoon ginger (0.5g)
- ¼ teaspoon pink salt (1.5g)
- apple juice for spritzing
To dust the donuts
- ⅔ cup powdered sugar (80g)
Instructions
- Preheat the oven to 180C/350F.
- Grease a non stick donut pan with baking spray or coat lightly with olive oil and set aside.
- In a small bowl combine the ground flaxseed with the warm water, whisk and set aside.
- Meanwhile, add the sweet potato, almond milk, nut butter, oats, raw cane sugar, baking powder, sorghum flour, vanilla, nutmeg, cinnamon, ginger and pink salt in a blender.
- Pulse into a smooth consistency.
- Spoon or pour the batter into the donut pan, being careful not to overfill (you may need to repeat this step in batches).
- Bake the donuts for 10-12 minutes or until lightly brown.
- Once baked, remove from the oven and allow to cool down on a wire rack.
- Lightly spritz both sides of the donut with apple juice.
- Prepare the powdered sugar by placing it in a ziplock or a secure bag.
- Working two at a time (only do this when you are about to eat them), drop the donuts into the bag, close it and shake gently to coat in the powdered sugar.
- Remove the donuts and set aside and repeat the above step with the rest of the donuts.
Video
Notes
- ONLY dust the donuts with the powdered sugar when you are ready to eat the donuts and not before.
- This is the recipe link that you need for the Powdered Sugar and the Flax Egg.
- These donuts are not suitable for freezing.
- Store the donuts in an air tight container and consume within 24 hours.
- Don't overfill your donut pan, you want to fill it, roughly ¾ but not to the point where the hole is covered, unless you don't want ring donuts.
- Use oil or baking spray on the pan, non stick or not, it's advisable to grease the pan first.
- I highly recommend using a zip lock/secure bag to dust the donuts with the powdered sugar to ensure that it sticks.
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