I really enjoyed making (and eating) these vegan chai pumpkin donuts. These little pastries were my first foray into gluten free vegan baking and I am pretty proud of the results.
These pumpkin donuts are baked, not fried, and they have a cakey consistency.
Tips and Notes
When you look at the list of ingredients, it might seem a tad overwhelming. The good news is that most of said ingredients are spices (for the chai flavoring). You could substitute all the spices for a prepared pumpkin spice blend if you prefer.
I did not use granulated white sugar even though you certainly may. They were lightly sweetened with coconut sugar and liquid stevia.
There is one thing I did that I would change. I coated each donut in powdered xylitol (which is very low in carbs). Xylitol has a minty aftertaste which some members of my family really minded. I was okay with it but I do use xylitol and/or erythritol semi-regularly. I can see why some do not find the aftertaste very pleasing. My kids certainly did not care for it. In the future, I probably will stick with coconut sugar (powdered in a coffee grinder) or powdered date or raw sugar.
I did not use a donut mold. Since I don’t even own one or have never even used one, I can’t speak for its usefulness (or lack thereof). In order to form my donuts, I just shaped a ball which I then flattened a tad. I made a hole with my thumb in the center. This may no the be the most distinguished or professional method although it worked quite well.
One last note, you can buy flax seed meal. My understanding is that flax seeds go rancid very quickly after being ground into flour. It would be best to buy whole flax seeds and then grind them yourself in flour. A coffee grinder works like a charm for that purpose and it is very easy. It takes just a minute.
Gluten Free Vegan Pumpkin Donuts
In a good size bowl, place the dry ingredients: the coconut sugar, baking powder, baking soda, ground cinnamon, ground clove, ground ginger, ground cardamom, sorghum flour, tapioca starch, sweet rice flour, flaxseed meal (see “tips and notes” above), and xanthan gum. Mix with a whisk to combine. Set aside.
Pour the wet ingredients into the dry ingredient and mix until well incorporated.
Preheat your oven to 350 degrees Fahrenheit.
At this point, having a donut mold may be helpful. However, I don’t have one. So I took some of the dough – less than a tennis ball but more than a golf ball – and formed it into a ball and flattened it. I then formed a hole in the center with my thumb.
Bake for 10 to 15 minutes – 12 minutes in my oven. The baking time is dependent on your oven.
Cool your donuts for 15 to 20 minutes before coating them in the powdered sugar (see below). You may also enjoy them as is or you could even make a glaze.
This recipe makes about 9 chai pumpkin donuts.
Coating your vegan chair pumpkin donuts:
Melt the spread over low heat.
Coat each donut with some of the melted spread.
Dip each donut in your sugar and spice mixture.