Does anybody not like donuts? Truly, they’re like a socially acceptable dessert for breakfast and who doesn’t love that? What’s more to love with these paleo baked vanilla donuts is their ingredients. So clean! And, naturally sweetened with only your choice of maple syrup or honey and coconut sugar for the glaze. These delicious donuts don’t stick around for long in my house!
Things you’ll need:
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Donut pan - If you don’t already have one, this one is one of my favorites. You’ll be surprised at how often you use them once you have one!
Food processor - if making your own powdered coconut sugar you’ll need to process it. I love this mini food processor because it’s so easy to get out and clean up, especially when the job is so quick! Who wants to waste time putting together, taking apart, and cleaning a food processor? We have donuts to eat!
These are the ingredients you’ll need to quickly whip up a batch:
Maple syrup or honey
Vanilla - A really high quality vanilla is important here as it’s the star of these donuts. I recommend the Nielsen Massey brand.
For the glaze:
Coconut Sugar - you will process this to make the powdered sugar for the glaze. You can absolutely sub for store bought powdered sugar however, you’ll want to make sure it’s made with tapioca starch rather than corn starch to keep these paleo compliant. Both Trader Joes and Wholesome brands are compliant.
Besides how yummy these are, one of my favorite things about the recipe is how few dishes you dirty! That’s always a good thing, right?!
You’ll whisk together the wet ingredients in a medium sized bowl, and then add the dry ingredients combining well. Next, you will pipe or spoon the batter into the well greased donut pan filling ⅔ of the way full. You want to be very careful not to overfill. Because these donuts don’t have gluten to help them rise, if filled too full you will end up with flat bottoms instead of a dome. Still delicious though!
Next up is baking for only 7-8 minutes at 350 until the donuts are set and spring back when gently pressed. While donuts are baking, prepare the glaze. Add the coconut sugar to your food processor and pulse just until powdered. Mix powdered sugar, coconut milk and vanilla and mix well.
I have found that to get a thinner consistency it’s better to microwave in 5 second increments rather than add more milk so that the glaze is still thick once it sets on your donuts. You can either dip the donuts into the glaze or drizzle it over the top. If you want to be super extra top with some edible gold leaf!
That’s it! From start to finish these bad boys take less than 30 minutes and have the most delicious vanilla flavor. Can you say delicious weekend brunch?!
Be sure to tag me on instagram @cateandcokitchen if you make them!
I hope you enjoy!
[lt_recipe name="Paleo Baked Vanilla Donuts" servings="6-8" prep_time="20M" cook_time="10M" total_time="30M" print="yes" image="https://cateandcokitchen.com/wp-content/uploads/2016/06/IMG_1775-213x300.jpg" ingredients="1 ½ c almond flour;¼ c tapioca flour;1 ½ tsp baking powder;⅓ c maple syrup or honey;2 eggs ;½ tbsp Nielsen Massey Pure Vanilla Extract;;For glaze:;½ c coconut sugar (or organic powdered sugar)*;3-4 Tbsp coconut milk (for desired consistency);½ tsp Nielsen Massey pure vanilla extract;;*If using organic powdered sugar, make sure it uses tapioca starch rather than corn starch to keep it paleo compliant." ]Whisk together eggs, maple syrup, and vanilla.;Add almond flour, tapioca flour, and baking powder and combine well.;Pipe or spoon batter into well greased donut pans, filling ⅔ of the way full, being very careful not to overfill.;Bake at 350 for 7-8 minutes.;While donuts are baking, add coconut sugar to a food processor and pulse until powdered.;Combine powdered sugar, coconut milk, and vanilla and mix well. For thinner consistency microwave in 5 second increments).;Allow donuts to cool completely in pan on a cooling rack, and then flip over and lightly tap the back of the pan to remove. ;Dip or drizzle donuts with glaze.;Enjoy![/lt_recipe]