1 3/4 cups Paleo Baking Flour
1/2 cup coconut sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup apple cider
1/4 cup Three Trees Almond milk
3 Tbsp DIAMANDIA Apple Butter
2 Tbsp melted vegan butter or coconut oil
3/4 cup coconut sugar
2 tsp ground cinnamon
4 Tbsp DIAMANDIA Apple Butter
Preheat the oven to 350 degrees F and spray a donut pan with avocado oil.
In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.
Pour in the apple cider, almond milk, apple butter and melted vegan butter or coconut oil. Mix well with a large spoon to combine, but do not over mix.
Spoon the batter into the donut pan, or use a piping bag with large tip to pipe it evenly into each donut cavity, filling about 3/4 of the way full.
Bake for 12-15 minutes, until the edges are lightly golden brown and they spring back when lightly pressed.
Cool in the pan for about 2 minutes, then invert onto a cooling rack. Continue with all of the remaining batter.
While they are baking, make the topping: Stir together the sugar and cinnamon in a bowl, then melt the apple butter in a separate bowl.
Dip each donut with apple butter, then dip into the sugar-cinnamon mixture to coat well. You could also just brush the top and sprinkle with cinnamon sugar instead of coating.
It’s a donut cake thing.