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Crumb cake donuts
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Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Servings
9
Ingredients
1x
2x
3x
Ingredients
For the Donuts:
1 ½
cups
almond flour
½
cup
tapioca starch
1 ½
tsp
baking powder
Dash of salt
2
tbsp
refined coconut oil
,
melted
½
cup
raw cane sugar or coconut sugar
½
cup
coconut milk + 1 tsp apple cider vinegar
,
or lemon juice
2
eggs + 1 yolk
2
tsp
vanilla extract
For the Crumb Topping:
½
cup
almond flour
1/3
cup
tapioca starch
2-3
3 tbsp refined coconut oil
,
softened (or melted)
⅓
cup
raw cane sugar
,
coconut sugar, or monk fruit sweetener
2
tsp
cinnamon
Optional Topping:
Powdered sugar for dusting
Instructions
Preheat & Prepare Pans
Preheat your oven to 365°F and lightly oil two donut pans. Set aside.
Prepare Coconut Milk Mixture
In a small bowl, mix the coconut milk and apple cider vinegar (or lemon juice). Let it sit for a few minutes to thicken.
Mix Dry Ingredients
In a large mixing bowl, whisk together almond flour, tapioca starch, baking powder, salt, and sugar.
Combine Wet Ingredients
Stir in the thickened coconut milk, eggs, egg yolk, melted coconut oil, and vanilla extract until smooth and well-combined.
Make the Crumb Topping
In a small bowl, mix almond flour, tapioca starch, softened coconut oil, sugar, and cinnamon. The mixture should be crumbly but slightly moist.
Assemble Donuts
Pour the batter into the prepared donut pans, filling each mold about ⅔ full. Generously sprinkle the crumb topping over each donut.
Bake
Bake for 15–20 minutes, or until the donuts are set and lightly golden.
Dust & Serve
Once cooled, dust with powdered sugar, if desired.
Store
Store in an airtight container at room temperature for up to three days—if they last that long!
Author:
Ali Jenkins
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how it was!