Maple Doughnuts

Sweet vegan and gluten-free mini maple doughnuts for the perfect breakfast pastry or morning snack. A new recipe from the cookbook Sweet Eats for All.

3 from 1 vote

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: doughnuts

Calories: 127kcal

Author: Sarah McMinn

Ingredients

Donuts

⅓ cup + 2 tablespoons sorghum flour
⅓ cup + 2 tablespoons potato starch
¼ cup tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
½ teaspoon salt
1 teaspoon baking powder
3 tablespoons olive oil
⅓ cup + 1 tablespoon maple syrup
½ cup brown sugar
⅓ cup + 2 tablespoons nondairy milk
1 tablespoon apple cider vinegar

Glaze

11/4 cups confectioner’s sugar
2 tablespoons nondairy milk
1 teaspoon light corn syrup
1 teaspoon maple syrup
1 teaspoon maple extract
Dash salt

US Customary - Metric

Instructions

Preheat oven to 325ºF and place your oven rack in the middle of the oven. Lightly grease a mini-size donut pan.
Combine all the ingredients through the salt into a medium mixing bowl and whisk until well combined. Gradually add in the rest of the donut ingredients, in the order given, and mix well until no lumps remain. You should end up with a tacky batter.
Fill the cups of the donut pan with batter. Bake for 25 minutes. Let cool completely and then glaze.
To make the glaze, simply whisk together all ingredients until smooth. Cover cooled donuts completely with glaze and then place onto a wire rack to firm up. Let glaze harden completely before serving. Store in airtight container up to 4 days

Notes

I like to use corn syrup in my glazes as it truly recreates that donut-shop texture; however, you may replace the corn syrup with 1 teaspoon maple syrup, which will cause the glaze texture to have a slight variation.

Nutrition