Christmas Spice Swoonuts with Cinnamon & Orange Glaze

Christmas Spice Swoonuts with Cinnamon & Orange Glaze

Christmas Spice Swoonuts with Cinnamon & Orange Glaze

Swoonuts are a firm favourite in our household and are without a doubt the Swoon Food recipe I make most often! 

If you don’t know what a swoonut is yet, the short definition is: a baked cake donut that’s dairy, gluten and refined sugar free.

Swoonuts have a lovely, melt-in-your mouth, cake-like texture and won’t go stale by the end of the day.  They must also have a delicious flavour that glaze and toppings merely enhance, and if you choose to add any glaze or topping, it must also be applied generously.

Basically, swoonuts are everything a good donut should be, and proudly sit on the healthy side of the donut scale!

Christmas Spice Swoonuts with Cinnamon & Orange Glaze

With Christmas approaching, I wanted to create a swoonut that embodied all the nostalgic flavours we associate with this time of year.

I thought about the spices and flavours found in traditional Christmas cake and Christmas spice cookies and came up with a delicious combination of cinnamon, ginger, nutmeg, cloves and cardamom, with a hint of orange and raw cacao.

For the glaze I used the beautifully fragrant combination of cinnamon and orange, with a little coconut oil for setting. The glaze has a lovely gloss to it and really doesn’t need any further toppings, but if you can’t help yourself then coconut flakes, pomegranate or freeze dried raspberries would all go nicely.

Christmas Spice Swoonuts with Cinnamon & Orange Glaze
Christmas Spice Swoonuts with Cinnamon & Orange Glaze

If you make these Christmas spice swoonuts, let me know!

Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!

Christmas Spice Swoonuts with Cinnamon & Orange Glaze

Makes: 12 donuts
Prep time: 20 minutes Bake time: 10 minutes

Dry Ingredients 

50g rice flour
50g buckwheat flour
50g coconut flour
50g ground almonds
50g coconut sugar
1 Tbsp raw cacao
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp cardamom
1/4 tsp nutmeg, ground or freshly grated
1/4 tsp cloves
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp pink Himalayan salt

Wet Ingredients
2 eggs
100g coconut yoghurt
250 orange juice
3 Tbsp rice syrup, raw honey or pure maple syrup
3 Tbsp coconut oil, melted

Chocolate Glaze
1/4 cup raw cashews
1/4 cup coconut milk
1 Tbsp pure maple syrup, rice syrup or raw honey
1/4 cup coconut oil, melted
pinch pink Himalayan salt
1 Tbsp raw cacao powder

Cinnamon Orange Glaze
1 Tbsp orange juice
1 Tbsp pure maple syrup
1 Tbsp coconut oil, melted
2 Tbsp cashew butter
1 tsp cinnamon
pinch pink Himalayan salt

Topping Suggestions
Freeze dried raspberries/cherries/mandarin/strawberry/blueberries etc
Desiccated coconut
Coconut flakes

Preheat the oven to 180ºC fan bake. Lightly grease a non-stick donut pan with coconut oil. If you don’t have a donut pan you can also bake these as muffins.

Place all the dry ingredients into a mixing bowl and stir until evenly combined.

Place all the wet ingredients except the coconut oil, into another bowl and whisk until combined.

Pour the wet ingredients into the dry and stir until evenly combined. Add the coconut oil and stir well to combine.

Drop spoonfuls of donut mixture into the pan and spread evenly to fill the holes 3/4 full.

Place the donut tray in the centre of the oven and bake for 8 to 10 minutes. The secret to a good baked donut is not over-baking them – you want them to be just baked through so they stay lovely and soft on the inside.

The donuts are ready when they bounce back when lightly pressed.

Remove the donuts from the oven and allow to rest a few minutes before tipping them out onto a wire rack. They should come out easily, if not, try gently teasing the donut sides out while holding the tray upside down.

Allow the donuts to cool completely before drizzling with glaze and your choice of toppings.

Store the donuts in a sealed container at room temperature for up to 5 days, or freeze up to 1 month.

To make the cinnamon orange glaze: place all the ingredients in a small bowl and stir well to combine. 

Christmas Spice Swoonuts with Cinnamon & Orange Glaze
Christmas Spice Swoonuts with Cinnamon & Orange Glaze
Red Velvet Swoonuts with Cashew Creme Frosting

Red Velvet Swoonuts with Cashew Creme Frosting

Red Velvet Swoonuts with Cashew Creme Frosting

 

Whoever came up with the phrase “too much of a good thing” obviously never tried a swoonut….and these red velvet swoonuts with cashew creme frosting are no exception.

Red velvet traditionally refers to a dark chocolate cake with a hint of red in the crumb. This is usually created with red food colouring, but some clever cookie started using dried beetroot instead. They also threw in some delicious spices like vanilla and cinnamon, and a new style of red velvet cake was born.

I created a red velvet latté blend in this style (you can find it here), which ended up being the inspiration for these swoonuts.

Truth be told, I made a batch of this red velvet blend but I used a different brand of beetroot powder. The result was, well, not good. The beetroot wasn’t finely ground enough, so when I made a red velvet latté, I ended up picking little bits of beetroot off my tongue.

Not delicious, or fun.

Red Velvet Swoonuts with Cashew Creme Frosting

 

Red Velvet Swoonuts with Cashew Creme Frosting

 

Needless to say, I put the remainder of that red velvet blend to use in a batch of chocolate swoonuts. They turned out so surprisingly well that I ended up making them a couple more times – just to be sure, of course.

Like the original spiced vanilla cake swoonuts, this red velvet version has a lovely soft, melt in your mouth texture with a subtle hint of spice. They can be whipped up in around 20 minutes, and best of all, they’re completely dairy, gluten and refined sugar free.

If you’re a red velvet purest then you’ll like yours topped with cream cheese frosting. As these swoonuts are dairy free, I’ve added a recipe for a cashew creme frosting that’s essentially a vegan version of the traditional frosting. Equally, these red velvet swoonuts are just as delicious when simply dipped in sugar! Enjoy.

 

Red Velvet Swoonuts with Cashew Creme Frosting

 

Red Velvet Swoonuts with Cashew Creme Frosting

Makes: 12 donuts
Prep time: 20 minutes Bake time: 10 minutes

Dry Ingredients 
50g rice or buckwheat flour
100g raw cacao powder
40g beetroot powder
50g ground almonds
75g coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg, ground or freshly grated
1 tsp vanilla powder
1/2 tsp pink Himalayan salt

Wet Ingredients
2 eggs
100g coconut yoghurt
200ml coconut or nut milk of choice
3 Tbsp rice syrup, raw honey or pure maple syrup
4 Tbsp coconut oil, melted
extra coconut oil for greasing

Cashew Creme Frosting (Optional)
1/4 cup cashew butter
3 Tbsp coconut oil
3 Tbsp pure maple syrup, rice syrup or raw honey
2 tsp lemon juice
1 tsp nutritional yeast
pinch pink Himalayan salt

Preheat the oven to 180ºC fan bake and lightly grease a donut pan with coconut oil. If you don’t have a donut pan you can also bake these as muffins.

Gently melt the coconut oil if solid.

Place all the dry ingredients into a mixing bowl and stir until evenly combined.

Place all the wet ingredients, except the coconut oil, into another bowl and whisk until combined. Pour the wet ingredients into the dry and stir until evenly combined, then add the coconut oil and mix to combine.

Drop spoonfuls of donut mixture into the prepared donut pan and spread evenly to fill the holes 3/4 full.

Place the donut tray in the centre of the oven and bake for 8 to 10 minutes, or until just cooked through. The secret to a good baked donut is not over-baking them. You want them to be just cooked through so they stay lovely and soft on the inside.

The donuts are ready when they bounce back when lightly pressed and knife inserted into the middle comes out clean.

Remove the donuts from the oven and allow to rest a few minutes before tipping them out onto a wire rack. They should come out easily. If not, try gently teasing the donut sides while holding the tray upside down.

Allow the donuts to cool completely before either coating with granulated sugar or spreading with the cream cheese frosting.

Store the donuts in a sealed container at room temperature for up to 5 days, or freeze up to 1 month.

To make the cashew creme frosting: place the coconut oil in a heatproof bowl set over a pan of steaming water with the heat turned off. When melted, remove the bowl from the heat. Add all the remaining ingredients to the bowl and stir until well combined. Alternatively, add them to a blender and blend until smooth.

 

Red Velvet Swoonuts with Cashew Creme Frosting

Red Velvet Swoonuts with Cashew Creme Frosting