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