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vegan, gluten-free, paleo, fruit-sweetened, oil-free, sweet · October 30, 2017

Baked Apple Cider Donuts

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Fluffy and fruity with all the fall feels – these Baked Apple Cider Donuts are just the cozy thing. Made with oat or almond flour and a delicious dusting of cinnamon sugar!

Baked Apple Cider Donuts

Comin’ atcha the day before Halloween with something very not candy corn. Not pumpkin shaped. Not chocolate coated or fun-sized. Muffins with a hole poked out of the middle are sounding almost sophisticated now, huh?

Baked Apple Cider Donuts

In essence that’s all a baked donut really is, a muffin minus the center. But in reality – soft sweet ring of scrumptious reality – they are so much more. More fun. More dessert. More glaze-able or sugar coat-able. More make you smile and reach for seconds 11 times out of 10.

I’m not going to tell you that donuts > candy. That would be a very tough sell considering the current state of the food internet and how good THESE are. But I may show you a few kinda really irresistible donut closeups that say it for me.

Irresistible donut closeup number 1:

Baked Apple Cider Donuts

So I didn’t know apple cider donuts were a thing. I mean there really are no limits to what can be a donut thing, but apple cider is apparently a classic flavor that people seek out. Like if you type “apple cider” into google “…donuts” is the third suggestion that pops up right after “…vinegar” and “…sangria”.

I blame my ignorance on birthplace since I do believe they are of New England origin, but it’s never to late to try a new donut. Even if Florida may not be the mecca of apple cider mills, Trader Joe’s honeycrisp cider and BYODP (DP = donut pan) and we’re in business.

I don’t know why cider and not juice. I don’t know if what I used was actually cider or juice pretending (honestly either will work). But these Baked Apple Cider Donuts are delightful and have been filing my kitchen with all the fruity fluffy fall feels for the past few days and I don’t ever want it to end. Ever. Endless apple cider donuts plz.

Baked Apple Cider Donuts

I do not regret a drop of apple cider or speck of almond flour it took to get these deliciously spiced donuts just right. But there were a LOT of drops and specks involved. It wasn’t the ingredients so much as the baking logistics. See the donut pan loved them soooooo much it didn’t want to let them go. Even if I let them cool completely. Even if I generously sprayed with coconut oil. Even if I told the pan if it cooperated I’d give it a cookie. I know, I know – bribery is not the answer.

But here’s the nonsensical thing: the oat flour version DOESN’T STICK. It’s just the almond flour version that only comes out in crumbles. Why? No clue. Logically one would think almond flour = higher fat = less sticking. Not true friends, not true.

Baked Apple Cider Donuts

So here are your tried and tested options:

  • Almond flour in a silicone donut pan
  • Oat flour in silicone donut pan
  • Almond flour in a mini muffin pan with liners (like donut holes!)
  • Oat flour in a metal donut pan

Whether you choose to use almond or oat flour, I suggest spraying or coating the pan with coconut oil just to be safe. The oat flour version has a chewier almost gluten-like texture, while the almond flour version is more delicate and cake-like. Both are incredibly moist and tender courtesy of Medjool dates and almond butter. I love them equally and in a side-by-side would choose solely based on which one is wearing the most cinnamon sugar.

(BTW the minis in these photos are the almond flour and the full size are oat.)

Baked Apple Cider Donuts
Baked Apple Cider Donuts

The cinnamon sugar is optional (but totally and completely necessary because cinnamon + sugar ♡). Organic cane sugar mixed with a teaspoon or so of cinnamon works best. Coconut sugar is not the best choice here unless you plan to eat them immediately as it begins to dissolve into the donuts within minutes.

Baked Apple Cider Donuts

A quick note! I’ve been getting a handful of messages recently about almond flour baked things coming out mushy or not cooking through completely. This is almost always due to the batter being too moist, a.k.a. not enough flour. When measuring almond flour you do want to pack it in the cup a little bit, or better yet go by the weight measurement just to be safe. With these donuts and almost every other almond flour recipe I’ve posted, the batter should be quite thick. If you can pour it as opposed to scoop it into the pan then that’s a problem and you need more flour.

Baked Apple Cider Donuts

You deserve better than a plastic-wrapped chocolate peanut butter pumpkin. You deserve a damn donut with all the cinnamon sugar as your heart desires. Donut let anyone tell you otherwise.

Baked Apple Cider Donuts

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Baked Apple Cider Donuts

★★★★★ 4.8 from 10 reviews
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 donuts 1x
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Description

Fluffy and fruity with all the fall feels – these Baked Apple Cider Donuts are just the cozy thing. Made with oat or almond flour and a delicious dusting of cinnamon sugar!


Ingredients

Scale
  • 1 cup (240g) apple cider (NOT apple cider vinegar)
  • 10–12 pitted medjool dates (200g)
  • 1/4 cup (70g) nut/seed butter*
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 1/4 cups (125g) oat flour**
  • 2 tbsp tapioca starch***

Cinnamon Sugar Coating

  • 1/4 cup cane sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat the oven to 350F.
  2. Add the dates, apple cider, and nut butter to a high speed blender. Blend on high until smooth.
  3. Add the rest of the ingredients. Blend to combine, being careful to not over blend. The batter should be quite thick and barely able to blend, if not add 1/4 cup more flour.
  4. Thoroughly spray/coat a donut pan with coconut oil. Spoon the batter into the pan filling each donut cavity to the top. (See post above for pan recommendations/options).
  5. Bake for 25-30 minutes at 350F. Or if making mini donuts, 15-20 minutes.
  6. Remove form the oven and allow to cool for at least 10-15 minutes before carefully removing from the pan.
  7. Mix together the cinnamon and sugar. Dunk each donut into the cinnamon sugar to coat. It sticks best while they are still warm, otherwise a light spray of coconut oil will help it stick.
  8. Enjoy! Keep in the fridge and coat with cinnamon sugar just before serving.

Notes

*You can skip this, but the texture and moisture will not be as nice.

**For the grain-free option, replace the oat flour with 1 1/2 cups (180g) almond flour. If not measuring by weight, be sure to pack the cup measure.

***You can skip this for the oat flour option although they may be slightly gummier. I do not recommend skipping for the almond flour version, but you can sub with arrowroot or cornstarch.

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In: vegan, gluten-free, paleo, fruit-sweetened, oil-free, sweet · Tagged: cinnamon, fall, medjool dates, baking, oat flour, dairy-free, egg-free, almond flour, sugar-free, paleo

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Comments

  1. Ela says

    October 31, 2017 at 11:43 pm

    These apple cider donuts look so delicious and I really, really adore your photography, the close-ups are out of this world. I love that you tried out both versions (oat flour and almond flour), do you have a favorite? Happy Halloween 🙂

    Reply
    • Natalie says

      November 1, 2017 at 10:00 am

      It’s so so hard to chooooooose!!🙈 If i had to pick probably the almond flour ones, but almond flour is just my jam lately so I may be biased. And thanks Ela, hope you had a lovely halloween too!

      Reply
  2. The Vegan 8 says

    November 1, 2017 at 3:28 pm

    Love apple cider anything and agree, it is so much like apple juice in flavor, it’s funny that the name is different! But the filtering process is different, sooo. I couldn’t care less though, just give me anything apple! Apples, apple juice, apple crisp, I don’t discriminate. And a lovely sprinkling of sugar and cinnamon on top is always a good idea. Such a healthy treat too. They look so dense and hearty thanks to those lovely dates. A donut guilt-free! Love seeing you use almond flour so much now in your baking! Hmm, that’s odd about them not wanting to release from the pan though, lol! Never had that happen. Maybe your donuts just loved that nice warm pan too much, it couldn’t let go, hahaha!

    Reply
    • Natalie says

      November 1, 2017 at 4:36 pm

      Lol I know right, cider…juice…who cares just gimme the donuts! I know there is a technical difference and some people would probably cry hearing me say that, but as long as it’s apple I don’t care either. Right?! Idk what’s up with the “nonstick” pan issue, I’ve never had that issue with oat flour ones. But actually making almond flour vs oat flour pancakes recently I found the almond ones to stick a lot more easily too. I just hate the look of silicone pans in videos, but they are a nice insurance policy for actually being able to eat your donuts in once piece. Ha yes your explanation is it for sure 😀

      Reply
  3. Grace says

    November 2, 2017 at 2:33 am

    Can I use spelt?

    Reply
    • Natalie says

      November 2, 2017 at 11:57 am

      Havne’t tried it, but it should be fine. I would follow the oat flour amount in that case and add more only if the batter seems too thin, it should be quite thick. Hope they turn out well!

      Reply
  4. Alison @foodbymars says

    November 4, 2017 at 3:35 pm

    Welp, to no one’s surprise… you’ve done it again. You are literally a wizard with dates and a blender… LOL I propose you rename your blog to “Blender-Date Wizard” (I know, I know… I should consult). These just came out of my oven, and they’re incredibly soft, springy, cake-like and delicious. I’ve had my eye on these since I first saw the Insta-Video and I happened to notice I was coming up on my apple cider expiration date so boy did I use that as an excuse!!

    THEY’RE INCREDIBLE. Thank you, MAMA!! XO

    ★★★★★

    Reply
    • Natalie says

      November 4, 2017 at 6:16 pm

      Omg YOU MADE THEM!!! You are the best Alison, I am so so happy you liked them! Can’t let good stuff like apple cider go to waste now, and drinking it is not half as fun🤗 Bahaha that would be such an accurate name though and somehow I bet the url is still available😂 Thank you for the amazing feedback and I wish you a lovely evening❤️❤️

      Reply
  5. Ginette says

    November 6, 2017 at 7:21 pm

    Would light buckwheat flour work in this recipe?

    Reply
    • Natalie says

      November 6, 2017 at 8:43 pm

      I haven’t tried it but I do think so, yes! I would follow the oat flour instructions. Hope they turn out delicious 🙂

      Reply
      • Ginette says

        November 6, 2017 at 8:50 pm

        Thank you!

        Reply
  6. Jessica says

    November 8, 2017 at 3:05 am

    Hi Natalie,

    This recipe looks incredible! I noticed you use a lot of Medjool Dates to add sweetness. Would you recommend using Maple Syrup or Coconut Sugar as a substitute and if so, how much? I don’t always have dates handy but definitely want to give this a go

    Reply
    • Natalie says

      November 8, 2017 at 8:09 am

      Dates add a lot more bulk and moisture than maple syrup or coconut sugar so they aren’t a 1-for-1 swap unfortunately. You would usually need to add something of a similar consistency to date paste like applesauce or pumpkin too to make up for it in addition to the sweetener, but that then throws off the moisture balance of the recipe and so it will always require some experimenting and maybe more flour then to swap one for the other. Sorry! I will keep that in mind though and try to include more recipes without dates too.

      Reply
  7. Sarah says

    November 25, 2017 at 7:43 pm

    Delicious! It’s difficult to find tasty vegan and refined sugar free desserts and these donuts exceeded my expectations. Thank you! I omitted the sugar and used sunflower seed butter and oat flour so my friends with nut allergies could enjoy these.

    ★★★★★

    Reply
    • Natalie says

      November 27, 2017 at 10:34 am

      Sarah, I am so happy to hear you liked these! And great to know they worked with sunflower seed butter too for a nut-free option. I know what you mean–I try to use dates as much as possible to broaden the world of refined sugar-free treats, so hopefully this isn’t the last one you try 🙂

      Reply
  8. sarah says

    November 28, 2017 at 12:25 pm

    Hi Natalie!
    I was just curious what the purpose is for the tapioca starch. Does it help things become less gummy?

    Reply
    • Natalie says

      November 28, 2017 at 6:12 pm

      Kinda the opposite actually–it helps bind as almond flour by itself is quite crumbly, moist/oily but crumbly. Too much tapioca starch can actually make things gummy, so it’s a balance to find the right amount. But in the correct proportions the texture with this combo is awesome!

      Reply
  9. Albert Bevia says

    December 30, 2017 at 6:07 pm

    This is such a creative recipe, loaded with so many great flavors and healthy at the same time!! I have to make these for my wife, she will absolutely love them!

    Reply
    • Natalie says

      December 30, 2017 at 10:38 pm

      Thanks Albert, I absolutely agree the spices and fruitiness all meshes so well 🙂 I hope she loves them (and you do too!)

      Reply
  10. Wazinha says

    April 16, 2018 at 8:29 am

    I tried this receipe in cupcakes format (as I don´t have donut pan) and it was perfect!!!! What a good combination of flavors! And the texture was wonderful also! Thank you very much for the amazing receipes!! Hmmmm now excuse me that I´m going to have coffe with this delicious =)

    ★★★★★

    Reply
    • Natalie says

      April 16, 2018 at 11:41 am

      Woohoo!! I am really happy they turned out so well for you. Mmmm yes, one of my all time favorite flavor combos too–just meant to be together 🙂 Thanks for the feedback and enjoy the rest, Wazinha!

      Reply
  11. SDM says

    April 18, 2018 at 5:16 pm

    ICan’tDecideBetweenOatAndAlmondFlours.CanIUseAMixOfBoth?(I’ma”HaveCakeAndEatIt,Too”TypeOfPerson)

    Reply
    • Natalie says

      April 19, 2018 at 9:29 am

      I haven’t tested it, but yes that should be fine 🙂

      Reply
  12. SDM says

    May 4, 2018 at 8:43 am

    With almond flour, can I sub applesauce for the nut butter?

    Reply
    • Natalie says

      May 4, 2018 at 5:50 pm

      You can try it, but that will throw off the texture and may make them too mushy. The nut butter is part of what gives them such a nice crumb 🙂

      Reply
  13. GJ says

    September 12, 2018 at 7:04 pm

    Yay a healthy recipe that doesn’t call for coconut! Was happy to also hear a nut free butter was used successfully. My daughter has nut allergies. Inclusive of coconut. Can’t wait to try this!

    Reply
    • Natalie says

      September 12, 2018 at 10:45 pm

      Aw yay, well I am so happy you found these and I hope both you and your daughter love them🤗

      Reply
  14. Gini says

    September 14, 2018 at 12:06 pm

    Can I made these with my food processor? I do not have a high speed blender.
    I hope so!! They look awesome!!!

    Reply
    • Natalie says

      September 15, 2018 at 9:45 am

      That will work too! It just may take a bit longer to blend the dates smooth and you may have a few little chunks of date left, but they will still be delish😊

      Reply
  15. katja says

    October 4, 2018 at 9:24 am

    Hi! With apple cider you mean apple cider vinegar? The one that goes on the salad? 😉 Thanks!

    Reply
    • Natalie says

      October 4, 2018 at 4:12 pm

      Nooooooo I mean like apple cider the drink–very different! I used the stuff from trader joes, but any kind will work or even apple juice if you can’t find it 🙂

      Reply
  16. Melody says

    October 16, 2018 at 10:15 pm

    I made these tonight. Absolutely amazing! Thank you for your hard work in creating them! The only thing I did differently was I used coconut sugar instead of cane sugar and it worked well! My husband and I both are thrilled! M

    ★★★★★

    Reply
    • Natalie says

      October 17, 2018 at 1:08 pm

      Woohoo!! I am so happy you both liked them, Melody🤗 Thank you for the lovely feedback, and happy baking!

      Reply
  17. Maya says

    November 10, 2018 at 9:17 am

    Looks amazing!! Can you confirm me it’s apple cider vinegar you use in this recipe? Thank you!! Look forward to your reply so I can give it a try 🙂

    ★★★★★

    Reply
    • Natalie says

      November 10, 2018 at 9:23 am

      No no, not the vinegar the beverage! This is the one I used: https://www.traderjoes.com/fearless-flyer/article/3905 Or if you can’t find that you can use apple juice instead😊 Hope you love it!

      Reply
      • Tom says

        December 29, 2019 at 12:50 pm

        Hi, we can’t find apple cider here I don’t even know what it is. So are you sure I can use the same amount in apple juice? Will be the same? Thanks

        Reply
        • Natalie says

          December 30, 2019 at 10:38 am

          Yes apple juice will work, same amount 🙂

          Reply
  18. Vanessa says

    December 10, 2018 at 12:02 pm

    Hi there! 2 questions, can I use a loaf pan for this recipe as I don’t have a doughnut pan. And my dates are dry, can I soak them or something to bring them back to life? They were already dry when I opened the package! But I didn’t want to throw them out. Thank you!!!

    Reply
    • Natalie says

      December 10, 2018 at 12:06 pm

      Hi Vanessa! It depends on which version you are doing, oat or almond? I would not recommend the almond flour one in a loaf pan as it is very moist and won’t cook through properly. But the oat flour could work as a loaf, you’d need to bake it for quite a bit longer though (40-45 minutes probably). And yes, you can soak your dates first, but soak them in the apple cider already measure and then blend it all up so you aren’t adding extra liquid to the recipes. Hope that helps!

      Reply
      • Vanessa says

        December 10, 2018 at 12:26 pm

        Perfect!!! Thank you so much!!!

        Reply
  19. Lauren says

    September 15, 2019 at 11:33 pm

    Made the oat flour version today. I used a silicone muffin pan and made twelve. I called them donut muffins and my picky kids devoured them. Now I have to buy more dates. Thank you for a great recipe.

    ★★★★★

    Reply
    • Natalie says

      September 16, 2019 at 3:43 pm

      YAY!! I am so happy they were a hit all around🤗 Totally works as muffins too! Thanks for the feedback, Lauren!

      Reply
  20. Sandy says

    November 13, 2019 at 9:39 am

    Is it possible to make this recipe with all purpose flour instead of oat flour?

    Reply
    • Natalie says

      November 13, 2019 at 10:28 am

      That will work, yes!

      Reply
  21. Sunny says

    November 23, 2019 at 5:14 pm

    Holy CANNOLI these are incredible!!!! Made these in square baking tin (double batch) making these more of a cake and my GOODNESSSSSS they are SO MOIST (but held together beautifully). This Thanksgiving, I am grateful for this blog.

    Reply
    • Natalie says

      November 24, 2019 at 8:14 pm

      Woohoo!! I am so happy you liked them🤗🍎 Aw love that I could be a part of your thanksgiving gratitude list, and happy holidays to you!

      Reply
  22. Mimi says

    January 3, 2020 at 8:38 am

    I had to go to three grocery stores to find apple cider, nearly ran out of baking powder, cut myself on the lid of the cinnamon canister (a feat I didn’t know was possible), and my food processer threw up all over me while making these, but it was all worth it because these donuts are AMAZING. I used oat flour and tapioca starch, and the texture came out perfectly – moist but not gummy. Thank you so much for all of your fantastic recipes! You’ve introduced me to baking with oat flour and dates, and I’ve learned a lot of vegan baking tricks from reading your posts.

    ★★★★★

    Reply
    • Natalie says

      January 3, 2020 at 11:25 am

      Nooooooooo! Omg what a hard time the donut making process gave you🙈😭 BUT. I am so so extra glad they turned out perfect🤗 You most definitely deserved perfect fluffy apple donuts after all that. Thank you for the wonderful feedback❤️

      Reply
  23. Éva (bitesofbaking) says

    September 22, 2021 at 9:59 am

    Hello there! It’s been a while, and made these beauties earlier and…. OMG!!!
    I had been wanting apple cider donuts for some time, and was hesitating between classic ones and healthy ones, and decided to try yours first and… ayayay, there were unexpectedly AWESOME! I mean, I know you write great recipes but I didn’t think it would be BETTER than fatty/oily donuts! These ones were between fudgy and cakey and sygary and oh, so good. Enjoyed them under an apple tree, reading HP before going back to work on my computer x) thank you so much Natalie <3

    Reply
    • Natalie says

      September 22, 2021 at 10:34 am

      Your description is making me want to make a batch RIGHT NOW😋😋 And what a beautiful moment of enjoyment too, that sounds absolutely idyllic! So so happy you chose these and always appreciate your feedback Eva💞

      Reply
      • Eva says

        September 22, 2021 at 10:36 am

        Thank YOU!
        Annnnnnnnnnnd I forgot to rate them so here wo go 😀
        Can’t wait to see what you have up your sleeve for this Autumn!

        ★★★★★

        Reply
  24. Kelly says

    September 25, 2021 at 11:30 am

    Hi Natalie… made these this morning they came out pretty good but still a bit “gummy” ( I used the oat flour). Sadly I can not use almond flour because of nut allergies in the house but wondering if you have had any luck with using all purpose or a Gluten Free 1:1 all purpose blend with these? And if so do I use the same amount? Additionally I want to say that one of my favorite things about this recipe is the no refined sugars in the actual donut… I am already thinking of how I can turn this into a chocolate donut replacing cider with coffee and adding in cocoa and a different flour option ( I hope). Any help/advice on the flour question would be much appreciated. Thank you

    ★★★★

    Reply
    • Natalie says

      September 26, 2021 at 9:51 am

      Hi Kelly! Bummer they were gummy, that can happen with oat flour quite easily especially in low fat recipes like this. An all purpose GF flour could definitely work here too. The brands vary a lot in results, but I have most experience with the Bob’s Red Mill 1-to-1 one so I’d recommend that here. Try starting with 1 cup and add the extra 1/4 only if the batter seems reeeeeeally liquidy. And omit the tapioca in that case! Keep me updated on how that turns out!

      Re: a chocolate + coffee version. That sounds absolutely delicious!! Keep in mind apple cider is quite naturally sweet so that version might be slightly less sweet without it, but I personally think there are enough dates in there to still taste very yummy! If you add cocoa I’d recommend 1/3 cup and reduce the flour by that same amount. Cocoa powder actually usually really helps decrease gummy-ness so could turn out even better texture!

      Reply
      • Kelly says

        September 26, 2021 at 6:06 pm

        Thank you so much for your response and tips! Will keep you posted on all. Much appreciated.

        ★★★★

        Reply
  25. Hadiya says

    December 21, 2022 at 2:37 pm

    can i exchange oat flour for gluten free all purpose flower???

    Reply
    • Natalie says

      December 21, 2022 at 3:09 pm

      Yes that will work, you can omit the tapioca starch in that case!

      Reply

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Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

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