Spiced Vegan Sweet Potato Doughnuts. Baked

Spiced Vegan Sweet Potato Doughnuts - Baked | Vegan Richa

It is a breakfast week on the blog. After the savory Lentil bean Omelettes, lets whip up these doughnuts. Sweet Potato, all whole grain Spelt, spices, baked and delicious.

I tossed a few in cinnamon sugar and a few in salted caramel. I prefer the cinnamon sugar one as it keeps it less sweet. Hubbs loved the ones with salted caramel :). I used canned Sweet potato. You can also use baked, boiled or nuked and well mashed. 

I am so out of words today. so lets just make these.

I added some reviews on the Vegan Indian Sweets Ebook page. If you made something from the ebook and liked it, please do let  me know by email or on my facebook page

Vegan Sweet Potato doughnuts Baked | Vegan Richa

More doughnuts on the blog

Strawberry doughnuts with chocolate ganache glaze
Mocha chocolate doughnuts with salted caramel
Gulab Jamun – Indian sweet potato doughnuts in cardamom syrup 😉

Sweet potato in sandwiches
Roasted Hummus Sandwich with roasted Sweet potato, roasted cauliflower and greens. 
Sweet Potato Adzuki Bean Sliders 
Nacho Cheese Sandwich with Roasted Sweet Potato and Pea pesto


Whisk all the dry ingredients. Mix wet in another bowl.

Add dry to wet and mix until just about combined. Pipe into doughnut pan. 

Spiced Vegan Sweet Potato Doughnuts with Cinnamon sugar and Salted Caramel
Allergen Information: free of Dairy, egg, soy, yeast, nut. Can be made corn-free with arrowroot starch. 

Makes 6-7 regular doughnuts, easily doubled
2 Tablespoons flaxmeal
1/4 cup warm water
1/4 cup ground raw sugar  (2 Tablespoons more for sweeter)
2 Tbsps Oil (organic canola or coconut)
3/4 cup Sweet potato puree(I use canned. You can also use baked, boiled or nuked and well mashed Sweet potato. Or use Pumpkin puree for spiced pumpkin doughnuts
1 teaspoon vinegar(I use apple cider vinegar)
2 Tbsps Maple syrup

1 cup Spelt flour
1 Tablespoon cornstarch or arrowroot starch
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon powder
1/4-1/2 teaspoon ground cloves
a generous pinch of nutmeg

Cinnamon Sugar (1/4 cup coarsely ground raw sugar + 2 tsps cinnamon)
Salted Caramel Recipe here

Preheat the oven to 350 degrees F. Whisk flaxmeal and water and let sit for 2 minutes. Add sugar and rest of the wet ingredients and whisk well.
In another bowl, mix the dry ingredients. Add dry to wet and mix until just about combined. It will be stiff-ish batter.
Spoon the batter into doughnut pan or pipe using ziplock.
Even out the tops and bake for 17-18 minutes. Let cool a bit before removing from pan. 
Toss in cinnamon sugar once cool, or glaze with salted caramel or your favorite glaze. 

These whole grain Doughnuts are being shared at Ricki’s wellness weekend
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  1. says

    I always love the sound of doughnuts though I think I’ve only ever had them a couple of times. They’re not so big over here. I’m very tempted to buy a doughnut pan though to make your gorgeous recipes and to experiment with Ashley from the edible perspective’s new doughnut book….!

    • says

      I actually dont like fried doughnuts much. baked are awesome!:) oh i should check that book out. Alex form invegetableswetrust is also comig out with a vegan donut ebook!

  2. says

    Yummy, I finally have a donut pan and can actually make these! Sweet potato is my favorite but for some reason I’ve been focusing on pumpkin a lot, I think it’s time to make a switch.

  3. Anonymous says

    Made these doughnuts tonight with the caramel icing. They were so good I ate two of them with no guilt at all as they are full of nutritious ingredients. What a delicious way to nourish our body!! Thanks so much for your talent in the kitchen. I’ll be your newest follower on Facebook.

  4. Anonymous says

    hi, your recipe looks pretty good (and i will totally try it) but i have questions about some ingredients:
    – can raw sugar be replaced with white or brown sugar?
    – can spelt flour be switched to all purpose wheat flour?
    – what other kind of vinegar are acceptable? is white vinegar ok?

  5. says

    Just made them and they turned out great. I used all whole wheat flour as that is what I always have on hand. A milled flax and chia blend gave it a lovely texture. The spices are just right. And the little bit of cinnamon sugar and powdered sugar the right amount of sweetness to top them off. Yum! Best wishes, Tammy

    • says

      It lighten up the batter and the baked outcome a bit. Spelt is a dense whole grain flour. You can omit the starch, but i have found that just the little bit makes a difference in the baked result feeling dense/heavy versus feeling just the right amount of dense but not that heavy and doughy.

  6. Anna says

    I have made these several times now. They’re amazing and I’m lucky if they last a day in my house. I make double batches too.

  7. ashley bowker says

    I made these with coconut flour since it is what i had. however, i did not have raw sugar and used regular bakers sugar. the topping hardened like a rock. ill assume it is because I didnt use raw sugar???

    • says

      hi ashley, its most like because of coconut flour. coconut flour works very differently compared to other flours. it absorbs all the liquid and bakes really quickly as well. the recipe will not work with just coconut flour. for substitution, use other gluten-free flours like oat, sorghum etc mixed with a little starch.


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