gluten free vegan pumpkin spice latte donuts
pumpkin spice donuts
  • 1 cup Sarah's gluten free flour blend
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • pinch ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup So Delicious unsweetened coconut milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup pure pumpkin puree
  • 1/4 cup brown sugar
  • 2 tablespoons pure maple syrup
  • 3 tablespoons sunflower seed or canola oil
  • 1 teaspoon pure vanilla extract
coffee glaze
  • 2 tablespoons So Delicious unsweetened coconut milk, warm
  • 1 teaspoon instant espresso powder
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • nutmeg or cinnamon (to sprinkle on top)
  1. Preheat oven to 350 degrees. Spray donut pan with nonstick cooking spray.
  2. Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
  3. In mixing bowl, mix together coconut milk and vinegar, stirring until curdled. Add pumpkin puree, brown sugar, maple syrup, oil and vanilla. Stir in the flour mixture until just combined.
  4. Spoon batter into ziploc bag (or piping bag) and cut tip. Pipe batter into prepared donut pan.
  5. Bake donuts for 12-14 minutes, until golden brown. Turn out onto cooling rack.
  6. To make coffee glaze, mix together coconut milk and espresso powder, until dissolved. Add powdered sugar and vanilla. Whisk until smooth.
  7. Spread glaze over each donut. Sprinkle with either a touch of nutmeg or cinnamon. Let glaze set for 5 minutes.
  8. Donuts best served same day. If not serving the donuts right away, wait to glaze until ready to enjoy.
Recipe by Sarah Bakes Gluten Free at