It’s Finally the First Day of Fall Recipe!
It’s finally the first day of fall and to celebrate this season change, although I was very tempted, I am sharing with you a non-pumpkin/non-pumpkin spice latte related recipe *gasp*. Truthfully, I was planning on posting a Pumpkin Chocolate Chip Cookie recipe to celebrate this first day into autumn, but as the end of summer progressed I felt like Instagram became one big blur of other bloggers similar thoughts. I just couldn’t bring myself to add another cookie recipe to the pumpkin heap that is fall. And I’m glad I changed my plans because I’m extremely excited to share a recipe inspired by one of my favorite fall flavors, these Chai Spice Baked Donuts!
These donuts took a little extra time to perfect but I am so proud of the delicious results. They are baked so they do not feel heavy or overindulgent and still have an incredibly light and fluffy texture you hope for in a donut. They are moist but airy and perfectly spiced with all the warming spices like cinnamon, nutmeg, and ginger that are true to a traditional chai tea blend. Once baked, they are coated in a touch of coconut oil (but ghee would also be amazing) and rolled in a chai-inspired dusting; a deliciously addicting blend of coconut sugar, cinnamon, and powdered ginger. These donuts are basically like a churro and a healthy baked donut had a chai-flavored love child that will make you want to pull out all the cozy blankets, fuzzy socks, and eat alongside your favorite morning brew, be that coffee of tea. Yep, these are basically straight up cozy vibes. These donuts are incredibly easy to make and although the recipe list may seem long, don’t let that deter you! The seemingly long ingredient list is mostly just spices, the batter is actually made with only 8 main ingredients. To make the batter we just mix the wet and dry ingredients separately, stir the wet ingredients into the dry, and blend until a smooth batter forms. Then transfer to your donut mold and bake for less than 20 minutes! Once they are cool enough to handle they are kissed with a touch of oil. This can be done by either dunking in a bowl of melted coconut oil or ghee or brushing the exterior of the donut with a pastry brush. Surprisingly, I prefer the brushing method, typically I’d go to great lengths to avoid making an extra dirty dish, I found that brushing was a touch less messy and ensured a more even coverage of oil. Plus, ever since I purchased this machine safe pastry brush, I don’t think twice about busting it out. After the oil, the donuts are dunked in the coconut sugar dusting and that’s it! Cozy donut heaven ready to enjoy in just about 45 minutes.
These donuts are made healthier by using no refined sugars, flours, or oils. They are paleo-friendly meaning they are gluten, grain, and dairy free. Plus, they are nut free by using cassava flour. Since finding out I have an almond intolerance, I have relied fairly heavily on cassava. Although it’s a bit pricey (but comparable to almond flour) a little goes a long way. I typically use about 75% of the amount flour I would normally use with other flours. I highly recommend trying out a few cassava based recipes if you have yet to do so! It’s a pretty versatile flour. And anything that can create a healthier donut that looks and tastes like this is just fine by me.
Happy first day of fall friends! I can’t wait to share so many new seasonally inspired treats for autumn with over these next few months with you! And hit me up if you’re still interested in that Healthier Pumpkin Chocolate Chip Cookie recipe.
paleo friendly (gluten/grain/dairy free), refined sugar free, nut free
If you make this recipe, please leave a review or rating down below! And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Chai Spice Baked Donuts
These donuts are just right for fall. All the warming spices, a cozy, soft, fluffy texture, and sprinkled with chai inspired sugar dusting! It's kind of like a churro and a donut had a chai spiced baby. Don't have a donut pan? No problem! Just make these in a muffin tin!
paleo-friendly (gluten/grain/dairy free), nut free
- 1 cup + 2 tbsp cassava flour
- 2 tbsp tapioca flour
- 1/2 cup coconut sugar
- 1 1/4 tsp baking powder
- 2 tsp cinnamon
- 1 tsp orange zest
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/8 tsp nutmeg
- 1/8 tsp cardamom
- dash of cloves
- dash of black pepper
- 1/3 cup + 1 tbsp almond milk or nut/seed milk of your choice
- 3 tbsp avocado oil or coconut oil (melted and cooled)
- 2 eggs
- 1 tsp vanilla
- 2 tbsp coconut oil or ghee
- 1/4 cup coconut sugar
- 1 tbsp cinnamon
- 1/2 tsp ground ginger
Heat oven to 350 degrees and prepare donut tin by spraying or greasing wells with a little additional oil.
In a medium bowl mix the dry ingredients together until everything is well incorporated.
In a smaller bowl whisk together the wet ingredients until light and frothy.
Pour the wet ingredients into the dry and stir gently until just fully combined. Taking care not to overmix. The mixture should be smooth with no lumps.
Distribute the batter evenly into the 6 donut tin wells.
Bake the donuts for 17-19 minutes or until donuts are puffed and just turning slightly golden.
While donuts are baking, prepare the coating ingredients: In a small bowl melt the coconut oil or ghee. In another small and wide bowl mix together the coconut sugar, cinnamon, and ginger until well mixed.
Let the donuts cool in the pan for a few minutes, then transfer to a wire rack with a pan or parchment paper underneath. Run a knife or spoon around the edges of the donuts if they are difficult to remove from the pan.
While donuts are still warm, but cool enough to handle, coat each donut in a little oil (or ghee). This can be done by either quickly dunking each side of the donut directly into the melted oil or by brushing the exterior of each donut with a pastry brush. I much preferred the brushing method as it ensured more even coverage and was slightly less messy.
Dunk each side of the donut into the sugar mixture and place back on the rack to let cool. Repeat the oil & sugar coating with all remaining donuts.
These are amazing eaten warm shortly after they have been coated. Donuts will keep at room temperature in an airtight container for a day or so. Afterwards store them in the freezer! When ready to eat, just warm in a hot oven for a few minutes or the microwave for a few seconds.
Kitchen Tools: (affiliate links) Donut Pan, Pastry Brush (optional)
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These are absolutely delicious and fairly quick, I was able to whip up a batch while my 3mo old napped! Definitely best warm.