Ingredients
Units
Scale
- 1.5 cups gluten-free baking flour
- 1.5 tsp baking powder
- 2 tsp pure vanilla extract
- 1/4 cup coconut oil (melted)
- 1 cup almond milk
- 2 tsp apple cider vinegar
- 1/4 cup shredded coconut
- 1/2 cup sugar
Coconut Icing
- 1 can coconut cream, (preferably chilled in the fridge overnight)
- 10 tbsp powdered sugar
Topping
- Dang Foods Coconut Chips
Instructions
- In a glass measuring cup, add 1 cup of milk and stir in 2 tsp of apple cider vinegar. Allow it to “curdle” while you make your icing
- Now make your icing. Preferably, chill your can of coconut cream in the fridge overnight. Scoop the cream (not the liquid in the can) into a large mixing bowl. Whip your coconut cream and add 1 tbsp of powdered sugar at a time until well incorporated and fluffy. Place in the fridge to set up
- Preheat your oven to 350 degrees
- Whisk together the flour, baking powder, sugar, and shredded coconut in a large bowl
- Next, add the melted coconut oil, vanilla, and the almond milk apple cider vinegar mixture. Stir to combine
- Grease your doughnut pan with coconut oil and then add batter to each doughtnut well to the top
- Bake for 10-12 minutes (don’t bake too long)
- Let the doughnuts cool before frosting. Top with Dang Foods coconut chips
- **NOTE: Doughnuts are best enjoyed the same day, but you may store them in the fridge
Notes
** NOTE: Chill your mixing bowl and coconut cream for better icing results
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 8 doughnuts