Cinnamon Maple Cake Donuts (AIP - SCD - Vegan)

My entire life I have had a ginormous sweet tooth. Last summer, I went completely raw vegan and ate ONLY smoothies and fruit all day long.... looking back, I can't make a definite statement on the nutritional integrity of that, but it seemed to work for me at the time, and I LOVED it. Needless to say, I spend half my time on Pinterest looking for new dessert ideas that I can make AIP, and suddenly got a craving for donuts. So I dug out my donut pan and came up with this delicious cinnamon cake donut. Now I think I'm on a donut kick and it's safe to say that there will be many more donut recipes to come. So go buy a donut pan now!

Total time: 30 minutes



-2 ripe plantains

-3/4 cup organic butternut squash (fully cooked. I like to get the steamable bags)

-3/4 cup tigernut flour

-1/4 cup melted coconut oil

-1 teaspoon organic vanilla

-1/2 teaspoon cream of tarter and baking soda

-1 tablespoon apple cider vinegar

-1 tablespoon organic cinnamon

-pinch of Himalayan pink salt

-2 tablespoons organic pure maple syrup


-1/2 cup coconut butter softened until mushy *not watery

-2 tablespoons full fat coconut cream

-1 tablespoon maple syrup

-1 teaspoon organic vanilla


Step #1: Preheat the oven to 350 degrees Fahrenheit

Step #2: Combine all ingredients for the batter in a food processor. Blend until smooth

Step #3: Grease doughnut pan with coconut oil and fill with batter

Step #4: Place in oven to bake for aprox. 20 minutes (or until fork comes out clean. Mine took 17)

Step #5: Combine all ingredients for coconut cream by hand mixing

Step #6: Remove doughnuts. Once cooled, cover with glaze and dust with cinnamon. Enjoy!

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