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Chai Spiced Donuts with Apple Cider Glaze

Use your leftover pulp in these Chai Spiced Donuts with Apple Cider Glaze. Enjoy all of the warm, flavorful, chai spices in each bite. Lightly covered with a sweet, creamy, apple cider glaze.

Servings: 6 donuts
Prep time: 7 min
Cook time: 10-12 min

Ingredients

  • 1 flax egg (1 tbsp ground flax seeds + 3 tbsp of water)
  • ¾ cup gluten-free flour (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)
  • ¼ cup almond pulp (from almond milk)
  • ¼ cup coconut sugar
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom
  • ¼ tsp ground ginger
  • ⅛ tsp nutmeg
  • ¼ tsp sea salt
  • ½ cup plant-based milk
  • 2 tbsp coconut oil (melted)
Apple Cider Glaze
  • ¾ cup organic powdered sugar
  • 2 tablespoons apple cider*

Directions

  1. Preheat oven to 375F and grease donut pan with coconut oil.
  2. To prepare the flax egg combine ground flax seeds and water and let thicken.
  3. In a medium sized bowl mix together coconut sugar, flour, baking powder, baking soda, cinnamon, cloves, cardamom, ginger, nutmeg and salt.
  4. In a separate bowl combine coconut oil, flax egg, almond pulp and milk.
  5. Add wet ingredients into the dry ingredients and mix until just combined. Transfer into a ziploc or piping bag and pipe dough into each donut mold (¾ of the mold).
  6. Bake in the oven for about 10-12 minutes.
  7. Remove from the oven and let donuts sit in the pan for a few minutes.
  8. Remove donuts from the pan and place on a cooling rack for glazing.
  9. To prepare the glaze mix powdered sugar and apple cider until sugar is fully incorporated.
  10. Dip donuts into the glaze and let them dry. You can dip again for a thicker glaze on the donut.
  11. Store leftovers in an airtight container for up to 3 days.

Note: For more of a frosting like consistency use less liquid when making the glaze.