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Whole Wheat Cake Donuts with Cinnamon Sugar

My daughter has been wanting to make donuts for a long time. We rarely buy donuts and have fried pop-biscuits only a few times in their lives, and that was a looooong time ago. I knew there was a better way.

I have not tried this recipe using an egg substitute. So, if someone does and it works out, please let me know. I blended up some Turbinado (because my Sucanat stash is running low) and cinnamon to sprinkle on top of the hot donuts.

This made a great powdered sugar, and it turned out to be quite a ‘natural’ looking color.  It’s been years since I bought powdered sugar, and now, I don’t have to.

This is my Mom-Approved version of our new favorite donut recipe:

Whole Wheat Cake Donuts with Cinnamon Sugar

  • 3 1/4 cup whole wheat flour (plus 1/4 cup, if needed)
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2/3 cup natural cane sugar or sucanat
  • 2 eggs
  • 1 teaspoon vanilla
  • 2/3 cup almond milk (or coconut milk)
  • 1/4 cup liquid coconut oil


  1. Preheat oven to 350 degrees F.
  2. Mix dry ingredients in a large mixing bowl. I used an electric mixer.
  3. Add eggs, vanilla, milk and coconut oil. Knead with dough hook for a few minutes to mix all ingredients.
  4. On a floured surface, roll dough to 1/2 inch thickness.
  5. Cut with round cookie cutter, or lid of large mason jar. Cut out the small hole with a water bottle lid.
  6. Place circles and tiny holes on a sprayed baking sheet. Bake 20-25 minutes.
  7. Sprinkle with homemade Cinnamon Sugar (recipe to follow).

Homemade Cinnamon Sugar

  • 2-3 Tablespoons Natural Cane Sugar or Sucanat
  • 1-2 Teaspoons cinnamon


  1. Hold down the pulse sugar and cinnamon in blender.
  2. If you can’t get your sugar to blend, add a little more to make a larger quantity.  In a blendtec, this small amount will blend. Just press the pulse button and hold it for a few seconds.
  3. Using a small sifter, sprinkle the Cinnamon Sugar onto your warm donuts.

Serves 4-6 people. Best with coffee.

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