Is there a replacement for cassava flour?

I have only tested this recipe with cassava flour because I wanted these donuts to be both paleo and vegan friendly. However, a gluten free blend or all purpose flour should work in place of the cassava flour (swap at a 1:1 ratio by weight).

Can these donuts be made nut free?

Swapping the almond butter for sunflower seed butter will make these peppermint mocha donuts nut free. Just note, this swap will slightly change the taste.

What's the texture of these donuts?

These donuts are a bit crumbly, with almost a soft cookie-like texture. They're not fluffy and cakey like your typical baked donut.

Do I have to use apple cider vinegar?

The apple cider vinegar helps give these donuts a bit of a rise when baked. I recommend using ACV, but it is not required.

Peppermint Mocha Donuts (Gluten Free, Vegan)

Description

These peppermint mocha donuts are baked in the oven and have a sweet, minty flavor. They're gluten free, vegan and paleo friendly.

Ingredients

Scale

Donuts

1/3 cup + 2 Tbsp cassava flour (68g)
1/4 cup cacao powder (20g)
1 tsp instant coffee
1/2 tsp baking soda
1/4 tsp salt
1/2 cup almond butter (just dry roasted almonds)
1/4 cup maple syrup
1/4 cup water
2 Tbsp coconut oil, melted
1 tsp peppermint flavoring
1 tsp vanilla extract
1 tsp apple cider vinegar

Icing

2 oz coffee flavored chocolate (or dark chocolate chips)
1 tsp coconut oil
2 Tbsp almond butter

Topping

1-2 organic candy canes, crushed

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Instructions

Preheat your oven to 350 degrees F. Grease a silicone donut pan with oil and set it on a baking sheet. (I greased mine with avocado oil.)
In a small mixing bowl, whisk together the dry donut ingredients. This includes the cassava flour, cacao powder, instant coffee, baking soda and salt.
In a large mixing bowl, whisk together the wet donut ingredients. This includes the almond butter, maple syrup, water, coconut oil, peppermint, vanilla and apple cider vinegar.
Pour the dry ingredients into the wet and mix with a spatula until well combined.
Scoop the donut batter into the greased donut pan. You can spoon it in, or use a ziplock bag to pipe the batter into the donut pan.
Place the donuts in your oven and bake at 350 degrees for 22 minutes.
After baking, let the donuts cool for at least 10 minutes in the pan. Then transfer them to a wire cooling rack. I like to pop them in the fridge to cool faster and I feel like it helps them hold together better.
Once the donuts have cooled, make the icing: Melt the chocolate and coconut oil, then mix in the almond butter.
Dip the donuts, one at a time, into the icing. Do this carefully, as the donuts are a bit crumbly.
Place the donuts back on the wire cooling rack or a lined baking sheet. Top the donuts with crushed candy canes if desired.
Store any leftover donuts in a sealed container in the fridge, up to one week.

Notes

For best results, please measure ingredients by weight, when given