Cinnamon Sugar Donuts

Cinnamon Sugar Donuts



Donut Batter

Gelatin Eggs

  • 6 TBSP hot water
  • 3 TBSP tepid water
  • 3 TBSP gelatin) 

Flax Eggs

  • 3 TBSP flax
  • 9 TBSP water


  • Approximately 4 Tbsp Date or Coconut Sugar
  • Approximately 2 Tsp Cinnamon 

*add more as desired


  1. Preheat oven to 350 f.

  2. Begin by preparing flax or gelatin egg *see below*
  3. Combine all dry ingredients, and mix well.
  4. Combine all wet ingredients (including gelatin or flax egg), and beat with an electric mixer until well combined.
  5. Place batter in a pastry bag (or a ziplock with the end snipped off).
  6. Grease donut pan with coconut or avocado oil.
  7. With pastry bag, pipe batter into the donut pan evenly.
  8. Grease the back of a spoon, and firmly pack the batter into the donut pan. *This is very important, and prevents crumbling*
  9. Place in the oven for 30-40 minutes, or until fork comes out clean.
  10. While waiting for the donuts to cool, mix the coating ingredients on a plate to coat donuts. 
  11. Once donuts have completely cooled (this is very important), turn donut pan upside down, and remove from donut pan.
  12. Press into coating mixture until evenly coated.
  13. Serve cold, or heat in the microwave to serve. Both are delicious! Enjoy!



Gelatin Egg:

  1. Combine water in a bowl.
  2. With an electric mixer, begin mixing the water, and slowly sprinkling in the gelatin until all 3 Tbsp are well combined. If added slowly, there should be no chunks, and the mixture should be frothy.

Flax Eggs

  1. Combine flaxmeal and water.
  2. Place in the freezer for 5-10 minutes to gelatinize.
  3. Remove, and add into recipe.