Cinnamon Maple Cake Donuts

July 6, 2017

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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Freeze your bananas the night before for an extra creamy texture 



Buy frozen fruit in bulk (the small bags last me one day)



Buy your fruit and veggies ORGANIC! You can skip out on organic for fruits and veggies with a thick, peelable skin. 


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