Spiced Rose Petal Mini Donuts

By February 11, 2016 No Comments

Last week in the APL Kitchen it was literally “Time to make the donuts…” since I literally churned out two new recipes for gluten-free, slightly indulgent mini mouth-gasms in the same day and they disappeared within 48 hours…ALL. OF. THEM.  So much for practicing portion control:) Our tip for you is to make a batch and freeze half of them for another time!

Spiced Rose Petal Mini Donuts

makes roughly 12 mini donuts

What You Need:

  • 1 1/3 cups gluten-free flour blend (we love using part Sorghum, part oat flour)
  • 1/3 cup Grade A maple syrup
  • 1 tsp aluminum-free baking soda
  • 1 tsp nutmeg
  • 1/4 tsp sea salt
  • 1/2 cup coconut or hemp milk, unsweetened
  • 2 TB unrefined apple cider vinegar
  • 2 TB Earth Balance “butter,” melted
  • 1 tsp pure vanilla extract
  • handful of edible rose petals (we buy ours at

To Make:

  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, mix together the flour, nutmeg, salt, + baking soda – mix together well.
  3. In a medium-sized mixing bowl, combine the milk, vinegar, butter, vanilla, + maple syrup- stir well.  Add it to the flour mix + mix well.
  4. Form 10-12 mini donuts and place them on a parchment paper-lined baking sheet. Bake for 10-12 minutes.
  5. Cool. Once cooled, brush with melted coconut oil or Earth Balance and sprinkle with rose petals.

Want to make this a treat, treat? Add in this vegan cardamom frosting to top the donuts with:

Vegan Cardamom Icing:

  • ½ cup confectioners sugar
  • 2 tsp coconut milk
  • 1 tsp pure vanilla extract
  • ¼ tsp cardamom, ground

To Make:

  1. Simply mix this all together with an electric mixer + refrigerate for an hour before brushing atop the mini donuts.