Do I have to use cassava flour?

This recipe was formulated with cassava flour and I have not tested any other baking flours. That being said, a gluten free flour blend or all purpose flour should work as a replacement (measured by weight).

Can these carrot cake donuts be made nut free?

You can swap the almond butter for sunflower seed butter to make these nut free. Just note, this will slightly change the taste and texture.

Is there a swap for the mashed banana?

I have not tested anything in place of the mashed banana, so cannot guarantee results with any other ingredient. However, applesauce or pumpkin puree are usually acceptable as a 1:1 swap for mashed banana. You can give either of those a try and report back in the comments.

Vegan Carrot Cake Donuts (Gluten Free, Paleo)

Description

These healthy vegan carrot cake donuts are perfect for Easter brunch or a weekend breakfast. They're not only vegan, but gluten free and paleo as well!

Ingredients

Scale

Donuts

1/2 cup mashed banana (125g)
1/2 cup grated carrots (55g)
1/2 cup almond butter (just dry roasted almonds)
1/3 cup water
2 Tbsp maple syrup
2 Tbsp avocado oil
1 tsp vanilla extract
1 tsp apple cider vinegar
1/2 cup cassava flour (72g) spooned & leveled
1 tsp cinnamon
1/2 tsp baking soda
1/8 tsp salt

Icing

1/2 cup coconut cream (just the cream from a can of full fat coconut milk)
2 Tbsp powdered sugar (or powdered monk fruit)
1 Tbsp melted coconut oil
1/2 tsp vanilla extract
1/4 tsp ground ginger

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Instructions

Donuts

Preheat your oven to 350 degrees F. Place your silicone donut pans on a baking sheet and grease 7 donut slots with oil or butter*
Combine the mashed banana, grated carrot, almond butter, water, maple syrup, avocado oil, vanilla extract and apple cider vinegar in a large bowl. Whisk until well combined.
Add in the cassava flour, cinnamon, baking soda and salt. Mix with a spatula until well combined.
Scoop the batter into your greased donut pan, filling each slot nearly to the top. You should get 7 donuts.
Place the donuts in your oven and bake at 350 degrees F for 30 minutes.
After baking, allow the donuts to cool in the pan for 10 minutes. Then transfer them to a wire cooling rack.

Icing

Combine all icing ingredients in a small bowl (just slightly larger than the donuts) and whisk until smooth. Place the icing in the fridge for 20 minutes to thicken.
Once the icing has thickened and the donuts have cooled to room temperature, dip the donuts in the icing, coating the entire top half.
Place the donuts on a wire cooling rack to set and add any toppings.

Storage

Store donuts in an airtight container in the fridge, up to 5 days.

Notes

*Silicone donut pans are a great non-stick option. Since they're flimsy, I like to set them on a baking sheet when baking. This isn't necessary if you're using a metal donut pan.