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| Servings |
(1 donut each)
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Ingredients
- 1 tbsp coconut oil , melted (plus more for greasing)
- 3/4 cup all purpose gluten free flour (Bob’s Red Mill brand is great)
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 tbsp raw unsweetened cacao powder
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 egg
- 1 cooked sweet potato
- almond butter (for serving)
Ingredients
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Rate this recipe!
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Instructions
- Start by preheating the oven to 350 degrees F. Grease a donut pan with coconut oil.
- Next, add all the ingredients to a high-speed blender and blend until everything is combined.
- Pour the mixture into the greased donut pan, filling the molds ¾ of the way full. (Note: If you don’t have a donut pan, you can make these into muffins as well!)
- Bake donuts for 15 minutes. (Muffins may require a little more cook time, so bake until a toothpick inserted into the center of the muffins comes out clean.)
- Allow the donuts to cool completely, and then enjoy with a slab of almond butter if desired.
Can you sub the flour for almond?
Hi Kristyn! This recipe has only been tested with GF flour so we can’t vouch for the outcome with almond flour. Google might have some tips about the changes you would have to make to the recipe to substitute. Let us know if you try it and how it goes!
Tried it with almond flour. It was super tasty and a little dense but my family enjoyed it!
Oh good! I am so glad to hear that, Kristyn. Thank you for sharing!
Great flavor. I used almond flour and a 5″ square pyrex baking dish. It took at least 30 min to bake and even then It was very moist after sitting up all night.
Next time, I would use a loaf pan so the batter is spread out thinner. It was very flavorful but, I might try a little clove and nutmeg spice along with the cinnamon (pumpkin pie spice) next time to see what that tastes like.
Since sweet potatoes vary greatly in size, it would be good to have a cup or weight equivalent. How much sweet potato was this tested with?
Hi Susan! This is great feedback – thank you for sharing. This recipe uses one medium sweet potato (approximately five inches long). Let me know if this helps. ?
Yum! Made a batch tonight as muffins!
how many muffins did you get in the batch?
I’m not sure where I went wrong in making the batter, but it was extremely thick and sticky. My blender couldn’t blend it, so I had to transfer it to a food processor. There was no way to “pour” it or fill the donut pan 3/4 full because it was sticking to my fingers and the processor. I’m guessing my sweet potato was too large? I’m really not sure. But, shockingly, the donuts actually came out edible after the mess I made! Lol! Not sure I’m brave enough to try this recipe again because my kitchen is a mess now, but they were pretty tasty and not too sweet.
Oh, and it made enough batter for 6 donuts for me.
The same thing happened to me tonight ?? I’m guessing my potato was too big, as well. I tried thinning the batter out with water, and they’re taking forever to bake through (still not done). If I try this again, I will probably just go straight to the food processor.
I have another GF donut recipe I love and to be able to “pour” the dough to the pan I use a small ziploc, cut an opening in the corner and ” pour the dough in the donut pan this way. I
t is much easier.
Yes, Summer- I had the same experience! Was not working in my blender so I just scooped it out & hand mixed it. As another poster mentioned, I did add 1 tsp of pumpkin pie spice & they came out quite tasty! But the consistency of the batter was a bit hard to work with.
These are delicious! I love the flavor and that they don’t have as much added sugar as regular muffins. The dough was very thick for me as well. I blended as well as I could then used a spatula and spoon to hand stir the rest. I made them into muffins and baked until the toothpick came out clean. I think even though the dough was sticky, the sweet potatoes add a lot of moisture so they were not over dry at all. I used Bobs Red Mill 1:1 gf flour.
Thank you for sharing, Emily! So glad to hear you enjoyed the texture and flavor of these donuts! ?
As others said, this came out as an extremely thick batter as written–though I used whole wheat pastry flour rather than gluten-free for the additional fiber, since I have no reason to avoid gluten. I make a lot of muffins in my blender, so I drew on that experience. I added the rest of a box of cashew milk — probably 1/3 of a cup. That helped. It is also rather a small amount of batter for a blender; I think doubling it would have helped the blender work better. They taste like donut-shaped pumpkin muffins.
Thank you for sharing your feedback, Susan!
Just made these, and yum! I doubled the cocao powder and added mini chocolate chips to drive home the chocolate flavor. My kids and I are enjoying them. I got 9 donuts using my silicone donut mold.
Wow, sounds super yummy, Katie! Thank you so much for sharing. 🙂 Glad to hear that you all are enjoying these donuts!