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35 mins

A healthier breakfast treat!
Blueberry Cinnamon Cake Donuts made with sorghum and almond flours and unrefined sucanat for a wonderfully delicious breakfast treat!

Posted by Tessa F. Published See Tessa F.'s 7 projects »

  • Step 1

    Preheat oven to 350 degrees Fahrenheit. Spray a 6-cavity nonstick donut pan with cooking spray (if you have two pans, even better!).

  • Step 2

    In a small bowl, whisk almond milk and lemon juice together. Set aside for 10 minutes.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

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