Vegan Old Fashioned Cake Donut Mini-Muffins

With a long weekend coming up, it’s nice to have a few treats around the house, or something extra special to take along on a picnic! You’re going to love these vegan gluten-free old fashioned cake doughnut mini muffins. They’re perfectly spiced old fashioned cake doughnuts—in muffin form!

  • 1 1/2 cups gluten free flour blend (I use Bob’s Red Mill brand, see note below)
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup + 1 tablespoon granulated sugar (see note below)
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon nutmeg (see nutmeg tip above)
  • 1/4 cup melted coconut oil
  • 1/2 cup non-dairy milk (I use almond)
  • 1/4 cup + 1 tablespoon unsweetened applesauce
  • 1 teaspoon vanilla extract
For cinnamon sugar coating
  • 3 tablespoons melted coconut oil
  • 1/4 cup fine granulated sugar
  • 1 teaspoon cinnamon
  1. Preheat oven to 375°F.

  2. Grease mini muffin tin (x 24)
  3. In a large bowl, whisk the flour, baking powder, salt, sugar, nutmeg, and cinnamon.
  4. In a small bowl, mix the melted coconut oil, non-dairy milk, applesauce, and vanilla together.
  5. Pour wet ingredients into dry ingredients and mix well to combine.
  6. Fill muffin tin 3/4 full.
  7. Bake for 8-10 minutes
  8. While muffins are baking, place melted coconut oil in 1 bowl and combine the sugar and cinnamon in another bowl
  9. Remove muffins from oven and cool for 10 minutes in tin.
  10. Remove muffins from tin and place on a cooling rack.
  11. While still warm, dip 1 muffin at a time into the oil first. Make sure the entire top is coated with the oil. Then dip the same muffin into the sugar/cinnamon mixture, ensuring that the entire top is covered with the cinnamon sugar mix. Place muffin back onto cooling rack.

  12. Repeat with entire batch until done.