Cinnamon Sugar Donuts {Dairy-Free & Egg-Free}

Jeff is home for a few days this week for an extended weekend, and it's a party around here! We all came to a family agreement that Jeff and Graham would get donuts at the shop down the street, and Miles would get a whole pan of my homemade, dairy-free donuts to himself. Gladly, Miles was perfectly happy with this arrangement.

As for me, I bargained Miles out of one of the homemade donuts.  Homemade is best.

Like I've said before, Miles can eat the Kinnikinnick donuts (gluten-free and dairy-free, not egg-free), but he prefers me to make our own cake donuts.  

We usually make a chocolate donut, but this time Miles had a craving for cinnamon sugar.

These were so delicious right out of the oven. Hot and sweet. Melt in the mouth. Fantastic! Miles ate three right away, and I had to make him save the others for later.  

With no dairy-free yogurt on hand this time, I tried canned coconut milk. Mixing the fat and liquid to the consistency of yogurt worked splendidly. 

If you don't have a Donut Pan, you can simply make these in a muffin tin. No problemo, no excuses!

This recipe is adapted from 52 Kitchen Adventures. So grateful.

Dairy-Free & Egg-Free Cinnamon Sugar Donuts

Makes 6 regular donuts.

1 cup white whole wheat flour (or white flour)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1/2 teaspoon nutmeg (don't leave this out or you won't get a doughnut taste)
1/2 teaspoon salt
2 tablespoons coconut oil
1/4 cup dairy-free buttermilk (1/4 cup dairy-free milk mixed with 1 tsp. of lemon juice or vinegar)
1/4 cup canned coconut milk with yogurt consistency or dairy-free yogurt
1 teaspoon vanilla extract

3 Tbs dairy-free butter
1/4 cup sugar
1 Tbs cinnamon

Lightly coat a doughnut tin or muffin tin with non-stick spray. Preheat oven to 350℉.

In a large bowl, combine flour, baking powder, baking soda. Whisk in sugar, nutmeg and salt. 

Add in the coconut oil until it becomes coarse crumbs.

In a separate bowl, mix together buttermilk, canned coconut milk or yogurt, vanilla, and egg.

Pour the wet ingredients into the flour mixture and mix until just combined.  Don't over mix.

Use a spoon to fill each mold 1/2 full.

Bake until doughnuts spring back when touched.  Start at 15 minutes.

While donuts are baking, melt the 3 Tbs of dairy-free butter and mix together the 1 Tbs. cinnamon and 1/4 cup sugar.  

When donuts come out, let sit a couple minutes.  Then remove from pan and immediately coat all sides in melted butter and then roll all sides in cinnamon sugar mixture.  Best eaten hot!  :)  

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