Maple Molasses Donuts

By Julia Gartland
Maple Molasses Donuts

Maple Molasses Donuts

I think it’s safe to say Summer is officially over.  It’s suddenly a little too cold in the evenings to go out in a tee shirt, and naturally I’m craving anything spiced.  Now that we can use our ovens happily without resenting it, I think it’s time to get baking.  These donuts are the perfect transitional breakfast for the changing seasons.  Besides being spiced & delicious, they also happen to be gluten-free, dairy-free…and (almost) guilt-free. 

Maple Molasses DonutsMaple Molasses DonutsMaple Molasses Donuts


Maple Molasses Donuts (gluten-free, dairy-free)

Serves 12 mini donuts

Maple Molasses Donuts

By Camille Styles


  • 1 cup almond flour
  • 1/2 cup sorghum flour
  • 1/2 cup oat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • 1/2 cup maple syrup
  • 6 tablespoons extra-virgin coconut oil (liquified)
  • 2 teaspoons vanilla extract
  • 3 tablespoons freshly grated ginger
  • 3 eggs

Maple Molasses Glaze:

  • 1 cup confectioners sugar
  • 2 tablespoons almond milk (or other non-dairy milk)
  • 2 tablespoons molasses
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • A sprinkle of cinnamon


  1. Preheat oven to 325 degrees. In a large mixing bowl, whisk together first 8 ingredients. In a separate mixing bowl, mix together maple syrup, eggs, vanilla, ginger & coconut oil. Using a spatula, fold wet ingredients into the dry until well-combined.
  2. Carefully add the batter to a large ziplock bag & snip a 1/2 inch hole in the corner. Use this to pipe the batter into a greased doughnut pan (I used this one). Fill each one until it’s flush with the top of the pan, but does not come above it (they will rise!). Bake for exactly 10 minutes & then cool for 5 minutes. Continue until all the batter is gone. It will make two batches of mini doughnuts.
  3. To make the glaze: add confectioners sugar to a small mixing bowl & whisk until smooth without lumps. Then, add almond milk, molasses, maple, vanilla & cinnamon. Whisk until smooth & thick. If the glaze is too thin, add more sugar & if too thick, add more milk. Once desired consistency, dip each doughnut in and let the excess drip off. Continue until all doughnuts are glazed. Serve & eat immediately!

Comments (7)

  1. Angela says:

    These look delicious! I actually just bought some molasses the other day (for the first time!) & I’ll be happily putting it to use for this recipe 🙂 x

  2. Elisabeth Hayes says:

    These sound incredible! I’ll definitely be giving these a try!

    xo, Liz

  3. Vanessa @ Living in Steil says:

    I’m all for donuts for breakfast, and these sound incredible! Can’t wait to try them out.

  4. DANAE GARCIA says:

    these look so delicious! thanks for sharing with us!!

    NEW BLOG POST!! Today we talk about FALL STYLE: CAPES!! The new must-have piece this autumn!! Get streetstyle inpiration and buy your cape!!!

  5. Gaby Dalkin says:

    ok, you’re convincing me to be ready for fall! I want to eat a dozen of these babies myself!

  6. usaabroad says:

    Oh my gosh, those look insanely good! Just came to your blog over from Living in Steil and it’s so lovely! Looking forward to scrolling through a few more posts, you’re photos are stunngin!

  7. Thea says:

    These look divine! Sorghum flour from health food stores?

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