I’m not a huge sweets fan, but donuts and coffee cake are hands down two of my favorites, so I thought… why not combine the two?! These coffee cake donuts are absolutely delicious and have an extra nutritional boost from Four Sigmatic’s Sweet Vanilla Plant Based Protein Powder to get your day started right.
Each scoop of Four Sigmatic’s sweet vanilla plant based protein powder contains 5 pure plant based proteins with a balanced amino acid profile & a high dose of 7 mushrooms and adaptogens to support my immune system! And with the pandemic, any extra immune support is great in my book!
Let me know how you’d add it into your favorite recipes, and head to foursigmatic.com to get it risk free with a 100% money back guarantee! Cheers!
Coffee Cake Donuts
- 1 flax egg 1 tbsp ground flax + 3 tbsp water
- 1/2 cup plant based milk I used soy
- 2 tbsp unsweetened applesauce
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 1/4 cup all purpose flour
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Coffee Cake Crumble
- 1/3 cup all purpose flour
- 2 tbsp Four Sigmatic Sweet Vanilla Plant Based Protein Powder
- 1/4 cup brown sugar
- 2 tbsp cold, cubed vegan butter
- 1/2 tsp cinnamon
Preheat oven to 350F.
Mix together your wet ingredients in one bowl, and your dry ingredients in a seperate bowl. Add the wet to the dry and mix well with a rubber spatula.
For the crumble, mix all ingredients together well until it reaches a wet sand consistency.
Oil a donut pan and add your donut batter about 2/3 of the way up the pan.
Top each donut with a generous amount of the crumble mix.
Place in the oven for 15 minutes, then let rest after taking out of the oven in the pan for 5 minutes.
Remove from the pan and top with extra cinnamon. Serve warm.