Cassava Flour Cinnamon Sugar Vegan Donuts

Cassava Flour Cinnamon Sugar Vegan Donuts

I cannot contain my excitement. I legitimately did not think it was possible to create homemade donuts that are grain, gluten, yeast, butter, egg & dairy free (& possibly nut-free), WITHOUT A DONUT PAN.

But I just proved myself wrong thanks to cassava flour, an amazing grain-free alternative to traditional flour that can be used on a 1:1 ratio!

If you know me, you know that when brainstorming the creation of these babies, deep frying was out of the question! But I still wanted to achieve that moist & decadently soft texture when you bite into a donut & that I DID!

The trick? Combining almond buttah + coconut oil! I have no words for these donuts besides get off your butt & make them!

Easy to prepare, simple, ready in under 30 minutes & guaranteed to be loved by ALL!!


  • 1 cup cassava flour
  • 1/2 cup creamy almond buttah (use sunflower seed butter for a nut-free version)
  • 1/4 cup coconut sugar
  • 1/4 tsp. sea salt
  • 1/2 tbsp. baking soda
  • 1/2-1 tsp. Ceylon cinnamon
  • 1 flax egg OR 1 egg (to make flax egg: add 1 tbsp. flax & 3 tbsp. warm water to a small bowl, whisk & let sit for 5 min.)
  • 1/2 cup unsweetened almond milk
  • 1 tbsp. raw organic honey
  • 1 tsp. pure organic vanilla extract
  • 2 tbsp. coconut oil
  • Ceylon cinnamon & coconut sugar for garnish
  • Coconut oil cooking spray


  • Add all the ingredients to a large mixing bowl & mix until a uniform batter is formed.
  • Preheat oven to 350F & line a baking sheet with parchment paper & spray with coconut oil.
  • Roll the dough into long strips (but don’t make them too thin to prevent ripping) & then gently shape & round them into donuts.
  • Place the donuts on the baking sheet (I made 12) & sprinkle with coconut sugar & cinnamon.


  • Bake for 18-20 minutes, until they’re firm to the touch & browned on the bottom!


  • Enjoy!





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