An easy recipe for Baked Vegan Sweet Potato Donuts that you can feel good about! These vegan donuts are made with spelt flour, less sugar, and only the smallest amount of oil. Perfect for a cozy fall breakfast! Allergen Information: free of Dairy, egg, soy, yeast, nut. Can be made corn-free with arrowroot starch.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 18 minutes
  • Total time: 33 minutes
  • Yield: 6 - 7 donuts
  • Category: Breakfast, brunch, Dessert
  • Cuisine: American

Ingredients

Wet:

  • 2 Tablespoons flax meal
  • 1/4 cup warm water
  • 1/4 cup ground raw sugar (2 Tablespoons more for sweeter)
  • 2 Tablespoons oil (organic canola or coconut)
  • 3/4 cup sweet potato puree (I use canned. You can also use baked, boiled or nuked and well mashed Sweet potato. Or use Pumpkin puree for spiced pumpkin doughnuts)
  • 1 teaspoon vinegar (I use apple cider vinegar)
  • 2 Tbsps maple syrup

Dry:

  • 1 cup spelt flour
  • 1 Tablespoon cornstarch or arrowroot starch
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon powder
  • 1/4-1/2 teaspoon ground cloves
  • a generous pinch of nutmeg

Topping

  • Cinnamon Sugar (1/4 cup coarsely ground raw sugar + 2 tsps cinnamon)
  • Salted Caramel Recipe linked in notes

Method

  1. Preheat the oven to 350 degrees F. Whisk flax meal and water and let sit for 2 minutes. Add sugar and rest of the wet ingredients and whisk well.
  2. In another bowl, mix the dry ingredients. Add dry to wet and mix until just about combined. It will be a stiff-ish batter.
  3. Spoon the batter into doughnut pan or pipe using ziplock.
  4. Even out the tops and bake for 17-18 minutes. Let cool a bit before removing from pan.
  5. Toss in cinnamon sugar once cool, or glaze with salted caramel or your favorite glaze.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.