Plant-Based & GF Cinnamon Donuts

Written by: Cicely Huinink


Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • ½ cup non-dairy milk
  • 2 tbsp applesauce
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 ¼ cup Flourish Original Plant-Based Protein Pancake Mix 
  • ½ cup coconut sugar
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Sugar Coating

  • 2 tbsp vegan butter, melted
  • ½ cup sugar
  • 2 tsp cinnamon


  1. Start by preparing the flax egg by combining ground flaxseed and water in a medium bowl. Set aside for 10 minutes to thicken the consistency.
  2. Preheat the oven to 350F. Grease donut pan with coconut oil. Set aside. 
  3. In the flax egg bowl, whisk in non-dairy milk, applesauce, apple cider vinegar, and vanilla extract. Whisk until combined. 
  4. In a separate large bowl, combine Flourish, coconut sugar, cinnamon, baking powder, baking soda and salt together.
  5. Pour the wet ingredients over the dry ingredients. Mix until they evenly combine; do not over-mix the batter.
  6. Pipe the batter to each donut slot, filling it only 2/3 of the way so the batter can rise while baking.
  7. Bake donuts for 10 minutes. Remove from the oven and let them cool for about 5 minutes in the pan. Then, transfer to a wire cooling rack.
  8. Coat donuts in cinnamon sugar: In a small bowl, mix the sugar and cinnamon. In a separate bowl, melt the vegan butter in the microwave. Brush a donut with melted vegan butter, then gently toss inside the cinnamon sugar. Evenly coat the entire donut, and repeat until all donuts are coated. Enjoy!

    Want to see a video walk through of this recipe? Check out our Instagram or Facebook today!