Pumpkin Spice Donuts With Cacao Icing
These Pumpkin Spice Donuts are vegan and gluten, nut and processed sugar-free. As a special treat, they are iced with a simple blend of raw cacao, coconut oil and rice malt syrup – one of the best sugar subs there is. UPDATE: This recipe has been featured in Sarah Wilson’s I Quit Sugar Chocolate eBook alongside 70+ others!
Inspired by our recent trip to the US and the amazing assortment of pumpkins and squashes available at local stores, markets, and basically on every street corner in the form of jack-o-lanterns and other Halloween creatures, I’ve decided to bake some pumpkin spice donuts.
The basic recipe for these particular baked donuts came from a vegan cinnamon sugar version I’ve made previously. This time, however, I wanted to make them processed sugar free and gluten free as well…
It may have been a way of trying to detox after a week in the US although, with the exception of trying Stephen Colbert’s Americone Dream ice cream, a visit to a San Diego dessert bar one night and trying a ‘King’ Sundae at Searsucker – Top Chef’s Brian Malarkey’s cool dining room , we have been pretty good on the sugar front. Oh, and yes, we did try “cowboy caviar“.
I digress… This particular donut dough took a little trial and error – it can’t be overmixed or otherwise the donuts get “gummy”, so bearing that in mind be gentle as the final result is really worth it.
And the icing?
Well, the cacao icing is what really makes these donuts stand out. It is smooth, chocolatey and lightly sweet from the Pure Harvest organic rice malt syrup, which itself is recommended as the best refined sugar substitute around. Amazing taste-wise, sugar-free-wise and of course allergy-wise.
- 2 cups plain gluten-free flour
- 1½ teaspoons baking powder
- 1 tsp five spice powder
- 1 tsp cinnamon powder
- ½ tsp ginger powder
- ½ tsp sea salt, ground
- ¾ cup pumpkin puree (or canned pumpkin)
- 1 tbsp rice malt syrup
- 1 teaspoon vanilla extract
- ½ cup unsweetened applesauce
- ½ cup rice milk
- 8 tbsp rice malt syrup
- 6 tsp raw cacao powder
- 4 tsp extra virgin coconut oil (in solid form)
- In a large bowl mix together all dry ingredients.
- In another bowl mix wet ingredients until well combined.
- Pour wet ingredients into the dry ingredients and fold through, but just until the ingredients are incorporated, Do not overmix.
- Pipe or spoon batter into donut pan and spread around to leave the middle (hole) exposed.
- Bake in a pre-heated oven for about 7-8 minutes, then flip the donuts and bake for a further 5 minutes or until golden. Remove from oven and cool on a wire rack.
- Repeat the process with any remaining batter.
- In a bowl mix together rice malt syrup and cacao until it is smooth and has no lumps.
- Add unmelted coconut oil and mix again until the icing is smooth.
- Dip each cooled donut into the icing and place on a wire rack to drip dry.
Last but not least, since these little babies are baked, I am giving away one 12-hole donut pan to one lucky Wholesome Cook reader. All you need to do is leave a comment on this post to enter and register via Rafflecopter below. Bonus entries are available for sharing via Facebook, Twitter or Pinterest. Open worldwide. Giveaway closes midnight November 7 EST (click here to convert this time). Winner will be announced on this post on November 8.
a Rafflecopter giveaway
Thank you to everyone who entered the giveaway! Congratulations to Sara! I will be in touch to get your mailing details. Stay tuned for another exciting giveaway later this month (hint: ice cream).