two-faced vegan pumpkin spice + latte buttermilk cake doughnuts (gluten-free)

Okay, that was a mouthful. And so are these. A totally amazing mouthful, that is.

You are going to thank me for these. Really.

But before I share these beautiful morsels of vegan indulgence, you have to allow me a few minutes of transparency.

I have allergies. Food allergies, that is.

Thankfully not to gluten or nuts – which are the make-up of some of my favourite foods. I guess you’d call them more of sensitivities than allergies. Sensitivities that cost me wicked awful stomach aches that last all day and are just.. not fun.

A seemingly growing list of random foods start up these occasional stomach aches – stuff like caffeine, cow’s milk, chocolate (</3), and citrus.

Allergies crash my parties. My would-be coffee-ridden, chocolate smothered fluffy buttermilk doughnuts for breakfast parties.

The parties that only exist in my head. Ha.

Caffeine is a morning staple in my house, though, (for everyone else but myself) so quick breakfast bites like fluffy pumpkin latte spiced baked doughnuts are totally acceptable and totally necessary.

To go with your cuppa coffee, right?

Riiiiiight.

So, in a word, these doughnuts are so super moist and fluffy and totally packed with that inconic, subtly-sweet combo of pumpkin spice and aromatic coffee – one bite will make you want to roll your eyes back into your head and make a cup of coffee. To celebrate.

You’d never even guess that they’re vegan. (or gluten-free.)

This is saying something.

This is saying, go make these doughnuts! Like, now.

Seriously.

two-faced vegan pumpkin spice + latte buttermilk cake doughnuts (gluten-free)

Prep Time: 40 minutes

Cook Time: 20 minutes

Yields: 6-8 standard doughnuts

With these fluffy, vegan, double-sided doughnuts you get the best of both worlds - warm pumpkin spice and moist coffee cake. Like a sweet, spicy, gluten-free party in your mouth. (you know you like the sound of that.)

Ingredients:

For the latte buttermilk doughnuts:

1/2 cup vegan buttermilk (1/2 cup almond milk + 1 1/2 teaspoons apple cider vinegar (or white vinegar))

1/2 cup oat flour (or GF all-purpose flour)

1/2 cup sweet (white) rice flour

1/3 pure cane sugar

2 tablespoons almond meal

2 tablespoons coconut flour

2 tablespoons ground flax meal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsweetened applesauce

3 tablespoons melted coconut oil (or any other neutral oil)

1 teaspoon instant coffee or espresso powder + 2 tablespoons hot water

1 teaspoon vanilla extract

For the pumpkin spice doughnuts:

1/4 cup oat flour (or GF all-purpose flour)

1/4 cup sweet (white) rice flour

2 tablespoons pure cane sugar

1 tablespoon almond meal

1 tablespoon coconut flour

1 tablespoon ground flax meal

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon allspice

pinch of ground cloves

1/4 cup + tablespoons almond milk

3 tablespoons pumpkin puree

11/2 tablespoons melted coconut oil (or any other neutral oil)

1 teaspoon vanilla extract

Directions:

Preheat your oven to 350 degrees and grease your doughnut pan.

For the Latte Buttermilk Cake Doughnuts:

In a measuring cup or a small bowl, mix together almond milk and vinegar and set aside for at least five minutes.

In another small bowl, mix together the instant coffee (or espresso powder) and hot water until completely dissolved.

Combine the oat flour (or GF all-purpose flour) sweet rice flour, cane sugar, almond meal, coconut flour, ground flax meal, baking powder, baking soda and salt in a large bowl, mixing well.

In another bowl, combine the prepared vegan buttermilk, applesauce, oil, vanilla extract and the prepared two tablespoons of coffee. Whisk until well combined. Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour). Set doughnut batter aside.

For the Pumpkin Spice Doughnuts:

Combine the oat flour (or GF all-purpose flour) sweet rice flour, cane sugar, almond meal, coconut flour, ground flax meal, baking powder, baking soda, salt and spices in a large bowl, mixing well.

In another bowl, combine the almond milk, pumpkin puree, oil and vanilla extract Whisk until well combined. Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour). Set doughnut batter aside.

Spoon or pipe the prepared Latte Buttermilk Cake doughnut batter into the doughnut molds, filling halfway. (if you have leftover batter, make muffins!) Fill the other half of the doughnut molds with the prepared Pumpkin Spice Doughnut batter.

Bake for 18-22 minutes, until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Devour. (preferably with coffee or tea or a tall glass of almond milk.)

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28 Comments

  • January 24, 2014 - 11:11 am | Permalink

    These are totally my kind of doughnuts!!!

    • Abbie
      January 24, 2014 - 1:30 pm | Permalink

      Thank you Ashley!

  • January 24, 2014 - 11:43 am | Permalink

    I love good pictures too, Abbie, and yours are fantastic! Saw you on pinterest and wanted to come take a peek. Beautiful blog you have. I’ll be back for more!

    • Abbie
      January 24, 2014 - 1:31 pm | Permalink

      Thank you so much, Robyn! I hope to see you around!

  • January 24, 2014 - 3:09 pm | Permalink

    Hoooly man. I need these in my life. Wanna send some to Michigan? ;)

    • Abbie
      January 24, 2014 - 3:22 pm | Permalink

      Totally! What’s your address? haha. Thank you, Leigha!

  • January 25, 2014 - 4:31 pm | Permalink

    I really need to buy a doughnut mold…these look fantastic! I love anything pumpkin flavored!

    • Abbie
      January 25, 2014 - 4:35 pm | Permalink

      You totally should – doughnuts are so fun to make. Thank you, Christina!

  • January 25, 2014 - 10:27 pm | Permalink

    Hi Abbie,
    Your photos are simply amazing. It is very inspiring :)

    • Abbie
      January 26, 2014 - 11:00 am | Permalink

      Thank you, Asha! That means so much to me.

  • January 26, 2014 - 3:58 pm | Permalink

    These sound heavenly!

    • Abbie
      January 26, 2014 - 5:52 pm | Permalink

      Thank you so much, Jen!

  • January 27, 2014 - 11:43 am | Permalink

    My donut pan doesn’t see as much action as it should — I definitely need to make a batch of these! I love that you’re getting two donuts in one

    • Abbie
      January 27, 2014 - 11:55 am | Permalink

      Thank you so much, Kelly! I hope you enjoy them.

  • January 27, 2014 - 2:30 pm | Permalink

    girrrl these look awesome, I totally love this idea!! they look so inviting, great recipe!

    • Abbie
      January 27, 2014 - 3:40 pm | Permalink

      Thank you so much, Christine!

  • January 27, 2014 - 3:01 pm | Permalink

    Anything with latte, I’m in!

    • Abbie
      January 27, 2014 - 3:40 pm | Permalink

      Same here! Thank you, Shikha!

  • January 27, 2014 - 8:52 pm | Permalink

    Yummy to my tummy! This recipe is right up my alley!

    • Abbie
      January 28, 2014 - 4:33 pm | Permalink

      Thank you, Kim! I’m sure you’d love these.

  • January 28, 2014 - 6:33 am | Permalink

    I’m so sorry to hear about your food allergies, it’s just crazy how increasingly common they are getting. But these doughnuts on the other hand do look great!

    • Abbie
      January 28, 2014 - 4:29 pm | Permalink

      It is tough having allergies – but I tend to be super conscious about ingredients, so I manage pretty well. Thank you, Gintare!

  • January 29, 2014 - 9:31 am | Permalink

    These a beautiful photos! As someone with food sensitivities, I feel ya girl!

    • Abbie
      January 29, 2014 - 8:30 pm | Permalink

      Thank you, Lindsey!

  • January 29, 2014 - 9:37 am | Permalink

    They look very delicious and unique. Im going to try these x

    • Abbie
      January 29, 2014 - 8:31 pm | Permalink

      Thank you, Trisha! I hope you like them!

  • March 9, 2014 - 10:03 am | Permalink

    Wowowow, these look spectacular…! I need to get my hands on a donut pan.

    • Abbie
      March 10, 2014 - 10:08 am | Permalink

      Yes, you do! Thank you Emma!

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